More about gig workers from my new favourite website
"How did humanity come to accept rectangular pieces of pulped trees as something to spend eight to ten hours a day working for?" Good question, and h/t Ivan Zimine for sending the link.
Sounds like a Schrödinger's situation with hiring
"For one star, definitely should use local products, care, good depth of flavour in the sauces, careful presentation and service that matches." I generally think that award schemes are a racket, but having dined at not one but two first-time Michelin-starred restaurants last week, this interview sheds some light on the judging process.
What's the equivalent of froth in a "meat market"?
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