I'm not sayin', I'm just sayin, my honest to goodness opinion is to leave that kinda stuff to the guys that have sold-out places at $250+ a seat, and just learn how to cook well in the first place. Are you Grant Achatz, Ferran Adrià, José Andrés, Sat Bains, Richard Blais, Marcel Vigneron, Heston Blumenthal, Sean Brock, Homaro Cantu, Michael Carlson, Wylie Dufresne, Pierre Gagnaire, Will Goldfarb, Adam Melonas, Randy Rucker, Kevin Sousa, Sean Wilkinson, Will LaRue or Laurent Gras? Are you? If you were, you wouldn't be asking such a question here. Cook properly. Cook well. Cook good food. Cook so that people are filling your place night after night, Monday through Thursday, not just on the weekends. Eleven people in the cooking world use those stupid things, nine of them as doorstops and another as a press weight. My goodness. Seven out of ten places close in the first year. Make good food, instead of looking for hocus-pocus, and stay open.