Re: RE: No Title


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Posted by i can fire you on August 12, 1998 at 02:23:32:

In Reply to: RE: No Title posted by Posted by: OUR CHEF MICHEL on Wed Jan 1 20:03:59 1997 :


: THE WAY I SEE IT RESTAURANT GUESTS HAVE A RESPECT FOR THERAW INGREDIENTSTHAT COMPOSE THEIR MEAL THEY UNDERSTAND THAT THIS OR THAT IS COSTLY TOPURCHASE OR MABIE EVEN RARE OR AVANT-GARDE ....... BUT SQUATAPPRECIATION FOR THE LABOUR THAT IT TAKES TO PUT THEIR DINING TOGETHERTHEY VALUE THE FOOD BUT NOT THE HUMAN COMPONENT THAT IS REQUIERED TOPROVIDE THEM WITH THEIR MEAL.




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