Quite overdone.

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14 Responses to Quite overdone.

  1. Tryannophobe says:

    I’d say the line should start low, then very quickly rise, then fall like you have here. If you have no cook, terrible food. One cook and you can have some pretty good food, but they can’t give everything their full attention, so fancier stuff is out of the question. Several cooks they can each concentrate on one aspect, not have to worry about other things, and you get the best meal of your life. But then it starts to get too crowded.

  2. ISammael says:

    Depends on the size of the kitchen.

    It should perhaps be a ratio between customer and cook count.

  3. shinyhat says:

    this is how garlic salt made it into my scrambled eggs. a lot of garlic salt. (bleh.)

  4. Boo says:

    We used this exact example in my intro to econ class. Oh memories.

  5. I agree with the first commenter.

  6. mark says:

    I like my broth to have received individual attention

  7. Ryam says:

    Hmmmmm. I actually had dinner at a place just last night which had about 400,000 cooks that you could see… (yeah, exxageration, but close enough). The point being, the food was amazing.

    Maybe the graph doesn’t apply to thai cuisine? XD

  8. Ryam says:

    I mean exaggeration*, sorry.

  9. Rancorous says:

    I agree with the first commenter also.

  10. Andrew says:

    And the point where it starts to drop is when you have two cooks standing over the same pot.

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  12. I say that one should be a bell curve, because sometimes you really can get a great meal with a few cooks in the kitchen, but on a normal basis no.