Chapter
One
There
was once a small town on a lake. The sun always shone and the people
were happy.
In
the town there were several eating houses, but one, a restaurant
named “Home,” was more popular than all the rest. And that was
for good reason. Its central location was ideal. It was well-lit
and very roomy. The restaurant was welcoming, and there were many
chairs and tables – all very comfortable. The staff were happy and
worked well together. They didn't always agree about everything, but
they knew that they were better off than those who worked in the
other restaurants.
Almost
as soon as it opened, and as soon as it agreed to pay dues, Home was
accepted into the restaurant guild. It was viewed as “a welcome
addition to the restaurant scene.” It brought “a perspective on
food that has been absent for too long.” And that perspective was
popular, and one sought by many in that town and, even moreso, in
surrounding towns. So even though there were many who were opposed –
especially the other restaurants in the area – Home became the
meeting place for diners from all over.
But
the real reason that people flocked to that restaurant was that the
food was good. Everyone loved Home cooking. It was delicious. In
fact it was so good that the management of the eating house, which
already shared many of its recipes with other restaurants, started to
package its products and sell them in retail stores, both in the town
and elsewhere.
Of
course some people went to the other restaurants – and some even
liked what was served there – but most of those who could, ate the
majority of their meals at Home. They often wrote critical reviews
of the restaurant – that's what critics do, and some of those who
ate there were restaurant critics – but they kept coming back
anyway. They might, from time to time, go to one of the other
restaurants to taste the food, but even if they had to write about
one of those other places they usually did so while sitting at a
table in the happy restaurant, in which they preferred to be.
Sometimes they even wrote about the other places without bothering to
visit them. They had overheard the conversations of their friends –
friends who occasionally visited the others because they liked the
food there – and that was all the information they needed. After
all, if their friends said they were good, what could be wrong? In
fact, some of them believed that the other places were probably
better than Home, where they themselves ate, but the light was better
here.
Of
all the dishes served at Home, one of the most popular was the Chef's
Soup – a recipe that dated back as long as anyone in his family
could remember. It contained a creamy blend of green garden
vegetables spiced just right with just a hint of rice to thicken it.
The vegetables gave it a beautiful pastel green color, the pureed
rice added body, and the spices provided a delicate flavor. It was
the specialty there, and almost everybody loved it.
Almost
everybody.
Warned
in advance that the place wasn't what they'd like, some of the
customers didn't take to the cooking there as much as that of some of
the other restaurants (or at least couldn't admit that they did), but
they went to this one anyway. And the managers of the competing
restaurants resented the happy restaurant's success and they coveted
its location. But the only way that they could achieve their wish
was to drive the happy restaurant out of business and take over the
site. How could they do that?
Together
they arrived at a plan. And by their plan they hoped to make the
customers unhappy and cause them to write terrible things about the
restaurant in which they had enjoyed so many tasty meals and in which
they were so welcome. The plan was simple. They would make sure
there was too much salt in the soup. It would be so salty that even
the employees wouldn't eat it.
It
wouldn't be that hard to do. Some of the restaurant's staff –
especially the waiters – had friends in the other restaurants and
they were happy to help them out. All they had to do was to slip in
some extra salt when the chef wasn't looking. So that's what they
did.
But
the chef never let anything leave the kitchen unless he had tasted it
first, and he knew immediately that there was something wrong. The
soup was salty. But that could be fixed quickly, and without anyone
knowing. All he had to do was to add some tomatoes and potatoes and
a little brown sugar and water. It wouldn't taste quite the same but
most of the customers wouldn't notice. Since the waiters were
involved, however, and some were on the salt team, they managed to
slip the additional flavoring into a few of the bowls after they had
left the kitchen.
While
there were some who did, most of the customers didn't notice. A few
thought there might be a slight change, but they weren't sure. They
kept the change in mind, but they kept quiet and kept coming back to
the restaurant.
Chapter
Two
The
plan hadn't worked. That didn't mean that it wasn't a good idea, but
it was clear that some changes would be necessary.
It
was obvious what should be done. And it wouldn't require any great
variation in what they had already decided. All that was needed was
to increase the amount of salt. Surely that would make the soup so
bad that no one would eat it and soon the restaurant would go out of
business. When that happened the location would become available for
one of them to move into it.
More
salt.
Okay.
If that was what was necessary, that's what they would do.
Dissatisfied staff members were happy to help. It took a little more
distraction of the chef to allow them to slip the salt into the soup,
but they found ways to do it. Even so the chef managed to discover
it before any of the customers was served. With all the salt, Home's
cooking wasn't the same as before. Solution? More tomatoes, more
potatoes, more brown sugar, more water. Not much more, but enough so
that the beautiful pastel green color was starting to get murky and
the flavor was beginning to change. And some of the customers were
beginning to notice. Now it was not just a slight variation, but a
greater one – one that deserved a response. For the critics the
response was to fault the chef for altering the soup. They had heard
rumors about the salt, but they laid the blame for the change on the
chef and the restaurant. They said nothing about the assault on the
restaurant's reputation because they were predisposed to find fault
with Home, and this gave them the chance to do so. If there was too
much salt in the soup it was up to the chef to remedy that in a more
acceptable manner.
The
chef, of course, knew about the salt, but he could not stop the
sabotage. All he could do was to try to repair the damage as it
occurred. The repairs, however, became an additional source of
criticism from the patrons. The customers still came, but they were
more vocal in their appraisals of the chef and the restaurant. They
didn't like tomatoes and potatoes anyway, and this gave them the
opportunity to criticize the restaurant without offending (at least
not openly) those who did like them. They, and everyone who read
their reviews, took great satisfaction in the opportunity to
castigate the restaurant's management for ruining the food. And they
chose to find fault with all the food since they had found a reason
to criticize the soup. They may have been aware of the salting, but
they chose to lambaste the chef rather than ascribe any
responsibility to those who put in the salt. The chef, they claimed,
should have found a way to repair the soup without making so many
changes in it.
The
sales of all of the restaurant's other products were affected as
well. There was a great effort to prevent people from buying the
packaged products – opponents of the chef urged people not to buy
the ones sold in the retail stores – as well as to limit attendance
at the restaurant itself. The people kept coming however. In fact
even more came so they could personally confirm the trouble. And the
word spread about bad job done that the chef had done. However
unfortunate the salting may have been, the steps taken to repair it
were deemed unwarranted. That's what everybody said.
The
constant criticisms had their effect. Those who made them benefited
from them, because the terrible reviews that they wrote sold a lot of
newspapers. But there were many others affected by what had been
written. There was a rising tide of disapproval offered by those who
were already predisposed to find fault with anyone who could tolerate
tomatoes and potatoes – while no one seemed at all interested in
the salting that had necessitated the changes made in the recipe.
That salting was something that should have been anticipated and
tolerated, and even that was brought about by pride displayed by the
happy restaurant as well as its arrogance in taking the best location
in the town. It was the chef's fault.
Chapter
Three
By
now, almost all of the customers were convinced that there was
something wrong. Everyone else said so, especially the staffs of the
other restaurants. And they should know. They were in the same
business and in the same town. It was time for action.
The
first complaints were brought to the restaurant guild. The guild was
only too happy to accede to the suggestions of so many dues-paying
members, especially since it wondered, in retrospect, whether it
hadn't been too hasty in accepting Home's application in the first
place. Perhaps it seemed like a good idea at the time, but it was
obvious now that it had been a mistake. They had been duped.
Allowing a restaurant like this one to join them had been an
unfortunate, and foolish, reaction to its closure in its original
location where it had lost its lease, with justifications that were
unclear. Considering everything though, it was probably closed for
good reason then, and similar action should be considered now. The
restaurant's management ignored the rules set for them by the guild,
claiming that they should not be held to requirements that were not
applicable to all the other members. They protested that the guild
never looked at the performance of any of the other restaurants, only
at theirs.
And
in an attempt to cause further damage, guild members were cautioned
against any actions in concert with Home. There would be no joint
advertising, no neighborhood improvement, no cooperative programs.
They maintained that in any event a restaurant of that sort was out
of place in that vicinity. They agreed with the guild that it
shouldn't have been opened there in the first place. They had been
trying to discourage such a foolish act for years before it actually
took place, and now it was clear that they had been right all along.
The
other establishments educated their employees about all of the faults
of the happy restaurant – not that they needed to be educated since
they already knew that its management was only there to take
advantage of everyone else and Home, itself, should never have
existed. Members of their staffs were discouraged from purchasing
any of products that the restaurant marketed. Even the cooking
school that it sponsored was considered off-limits. As were all the
people who had, in the past, supported it.
Home
appealed to the restaurant guild. The guild had a committee that
considered any problems related to the business – a committee that
had never accepted Home to its membership (although the town's other
eating places served on it) – but without discussing any of the
complaints that Home made, it debated and substantiated the charges
made by all of the other restaurants in the town. That was the
committee's pattern, and one that it had been following for years.
In fact, the guild had several committees whose sole purpose was to
review the policies and actions of Home. After all, they were
responsible for the bad food in the area.
The
restaurant had some advocates, though. Most of them were located in
other towns – some very far away. A few local organizations were
also supportive, however they were very quiet about it. They
recognized that opposition to one restaurant, even one where tomatoes
and potatoes were tolerated, might later be turned into actions
against themselves, and they realized that it was in their own
interests to make sure that those who were threatening Home didn't
later turn against them. Their position was not based on idealism,
only on self-preservation. Advertising it would be too risky for
them to even consider.
But
even those who may have been sympathetic with Home's position began
to have second thoughts. Not because they doubted what was happening
in and to the restaurant, but because, from a realistic point of
view, it made sense not to come down too hard on the majority of
eating places which might, in the future, be the only ones available.
It would be better to lose one good eating spot than gain a long
list of places where they wouldn't be welcome. A complete turnabout
might not be advisable, but it would be sensible to go to that
restaurant less frequently and to start patronizing the others. The
food might not be as good, but that was not the issue.
And
the message was not wasted on other patrons of Home. They stopped
coming. People were willing to sell materials to the restaurant, but
not to buy from it. And members of the management were scorned by
other restauranteurs and banned from other towns. It didn't take
long for all hope of continued success to be lost.
Chapter
Four
With
all the opposition to the restaurant, it eventually went out of
business. Those on the staff who had participated in the salting
took over the site and established their own restaurant. They
dismissed all of the other members of the staff, especially the chef.
In addition, they destroyed all the equipment that had been used in
the restaurant before that and which had been left there. And they
appealed for support to the managers of the other restaurants, and to
those beyond the town, who similarly questioned the worthiness of the
happy restaurant and its products. They needed new equipment, and it
was the responsibility of those others to satisfy their needs. They
were doing a service for all of them.
Under
the new management the food was too salty for most of the patrons,
especially the critics, so they stopped coming and business declined
rapidly. The fare in the other establishments was also too high in
sodium to attract many customers, even though the printed reviews
were favorable. (The same writers who had downgraded Home were
generous to them in order to justify their previous reports.) But
there was general satisfaction at the elimination of the happy
restaurant.
Meanwhile,
the food was too salty as well in restaurants in the surrounding
towns. But no one noticed or cared. There was no longer a need for
the critics to continue an assault on the senses. They had moved on. There
were other things on their agendas. And, once there was no longer a
Home, its managers were under less pressure. People still
disapproved of tomatoes and potatoes, but they moderated the tone of
their objections. And a new cause for the bad restaurants had to be
found. (It was probably the management of Home, even though no
direct connection could be found.)
Moral:
Go with the flow even if you have to kill yourself to do so.