Originally posted by bassrocker4u2
wow, tedbear! so in essence, does that mean you will not patronize any establishment where the owners are not as smart as you? i am sure, if you try hard enough, you could eliminate every single business on the planet. after all, we are only mortals, with only limited knowledge of the universe~~~~
Wow, Bassrocker, I guess that I should be complimented because you hold me in such high regard! (Quote: "does that mean you will not patronize any establishment where the owners are not as smart as you? i am sure, if you try hard enough, you could eliminate every single business on the planet.
") I am actually not using any kind of comparison about intelligence, nor would I have a valid method of determining the intelligence of most business proprietors, should I wish to evaluate their mental capacities (I don't). And, to assume that I could eliminate "every single business on the planet" is actually a very pessimistic view of the world and the people in it. I begin by assuming that people are competent--until available evidence shows me something to the contrary.
In fact, I am just looking for competence in someone's chosen field, be it serving food so that is healthful, repairing an appliance so that it operates properly, cutting my grass and shrubs so that they look good, serving my health care needs so as to keep me healthy, etc. Believe it or not, I have a more-than-adequate group of restaurants, repair people, service personnel, medical professionals, etc. whom I patronize.
To assume, as you apparently do, that incompetence or mediocrity is widespread is needlessly pessimistic, in my opinion. I believe that most people are competent in their chosen fields of endeavor, but when I encounter one who is not competent, I will avoid that person's place of business in the future. How do I judge competence? By available evidence, naturally.
Please allow me to give you a couple of examples:
#1) My local fall-back restaurant (a little hole-in-the-wall Chinese restaurant that I would patronize if I couldn't think of other places to go to) had served me well for several years. Not gourmet, not fancy, but they served reliably good food, and their menu choices were fairly reasonable in price. However, after the second
occasion of both me and my dining partners having severe gastrointestinal symptoms after eating there, I crossed this establishment off my list. The available evidence was that their kitchen was not clean or hygienic. I should point out that the two incidents were separated by several months, so the apparent hygiene problem was something of a continuing nature.
#2) A couple of years ago, I felt poorly, and thought that my breathing was somewhat labored. So, I went to a Pulmonologist whom I had been a patient of for a couple of years. He pronounced me to have "viral bronchitis", stated that there was no appropriate medication, and sent me on my way. While driving home, I realized that neither he nor his nurse had even taken my temperature. But, I assumed that he knew best. The next morning, I felt like I had been hit by a bus, and wound up in the ER. There, my chest was x-rayed, and I was told that I had a severe case of pneumonia in my left lung. I asked if it was possible for this to have developed overnight. The ER doctor looked at me like I was daft, and showing me the X-ray, announced--this is so severe that you must have been very sick for perhaps a week. He then asked why I had "delayed my treatment" for so long.
So--did I ever use that Pulmonologist again? Clearly, the answer is no. I am quite sure that the man is far more intelligent than you or I, but he showed me that he was not competent to examine me in the area of his medical specialty. I had no problem finding a far more competent Pulmonologist, who also found some other respiratory problems that Pulmonologist #1 had never diagnosed. But, do I think that Pulmonologist # 1 is less intelligent than me? No, I just find that his competence was lacking. I based this on available evidence.
So, to return to the original point, if I see evidence that a restaurant proprietor does not understand concepts such as cholesterol, that is enough evidence for me that he lacks sufficient competence in his chosen field. If you differ with me, that is your prerogative, but believe me, my choices (in restaurants, health care providers, service personnel, mechanics, etc, etc) have not been seriously limited by utilizing the standards that I do use.
And, as to Ms. Peeples, her response appears to be from the perspective of the corporate/chain restauranteur. I don't doubt that the managers and other staff members of her company's various locations are far removed from decision making. I don't doubt that everything there emanates from the corporate level. However, I thought that this was Roadfood.com, not CorporateFood.com! This site's very theme eschews the type of operation that you seem to be describing, if I am interpreting your posting correctly.
And, while the garbled information to which I originally referred could be considered bad English usage, I am much more concerned with someone's knowledge than their proper use of English. Poor English may be a turn-off, but it doesn't necessarily indicate a lack of knowledge. However, the redundancy of the information causes me to doubt someone's knowledge of the area in which he/she works. That is much more troubling to me than a dangling participle or a misspelled word. And whether the appearance of a lack of knowledge about food and its preparation comes from a Roadfood-type place or a CorporateFood-type place, that causes me to doubt someone's competence.
I may not be a marketing expert, but I think that the surging interest in a company like Whole Foods indicates that there is a large and growing class of people who do know that vegetable oil is inherently cholesterol-free. And, this group of knowledgeable people may, like me, be concerned when the person overseeing the preparation of their food doesn't appear to comprehend concepts such as this. It makes me wonder whether he/she is also less than knowledgeable about sanitation and other issues that could affect the health of the establishment's customers. Once I have doubts, I do not want to take chances with that person's knowledge and abilities, whether he/she is a restauranteur, a physician, a mechanic or... And, like I said, I have been able to find a sufficiently large group of businesses in which I do have confidence.