"This is why I happily dine in restaurants that display B grades from the Department of Health and Mental Hygiene. If the inspectors find something really bad, I figure they’ll shut the restaurant down. The difference at the margin between an A restaurant and a B restaurant is generally things I don’t care about—where sinks are located, and the like—or rules that are actively making my food less tasty if the restaurant follows them..." Go here for the full article in Forbes.
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