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Discussion Starter · #1 ·
Hello everyone! I have been following some of the posts with great interest, and I look forwarding to learning more from everybody! read the article on food hygiene and sanitation the other day, that got me thinking seriously about the traditional "lick and stick" method....
 

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hawhawhaw....it is an indirect reference to Imogen Edward-Jones's book *Restaurant Babylon*. A highly biased account of the way how a restaurateur wants to keep his Michelin star, and how chefs (mis)behaved. Nevertheless, spoon licking is an unchanging phenomenon--East or West.

As for that book,,. it cures me of any desire to working in a Michelin restaurant. In here, it is literally a kiss of death. A local restaurant in Causeway Bay became famously suddenly. Its size was only 600-700sq ft, but the rent was HKD300000 (USD38461). Then the landlord wanted to up the rent by 50%. It folded immediately. But I digress....
 
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