What's it going to be like when you have to cook 6 or 8 times more meat to keep up with the demand?
Maybe a restaurant doesn't sound quite so bad, now. At least the chef usually has a tiny little cluttered office to sit down in.
[FONT=Garamond][SIZE=3]Paul [/SIZE][/FONT]- - - Certified [B]MOINK[/B] Baller
[FONT=Times New Roman]Stainless Pool Filter Drum, BarBChef offset, charcoal GOSM, a gasser and a weed burner.[/FONT]
[FONT=Times New Roman]Henckels Twin Cuisine knives, CDN ProAccurate fast thermometer, Maverick Dual Probe Wireless thermometer, and lots more cooking tools.[/FONT]
"We keep you alive to serve this ship. Row well, and live."