Been working in the Restaurant Industry for 30 years or so, this question is really killing me, I want to answer but the real explanation is so long that it wouldn't be worth writing down.
maybe a homepage on that subject? <img src="/ubbthreads/images/graemlins/think.gif" alt="" /> <img src="/ubbthreads/images/graemlins/tongue.gif" alt="" /> <img src="/ubbthreads/images/graemlins/biggrin.gif" alt="" />
