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A well known experienced restaurateur once summarized the restaurant, evening club and affiliated food industries as “In the restaurant business you (the owner) should be there (on-web site on the premises inspecting and supervising). We don’t reside in a country that makes it attainable.” Other restaurateurs and chefs I spoke to confirmed her sentiment: The business structure of restaurants and the dearth of government assist makes widespread paid go away a seeming impossibility.\n\nThe impression was instant: researchers from Stanford and the University of Maryland later calculated that, by 12 months’s end, customers had been rewarding cleaner establishments with their business …