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And even though I am a mole time metal in there, I still don't go out to eat anyway because it is such a waste of time and it is all set up incorrectly.

And then I see on my other loser friends.

They're always going out to eat parting with their friends, and they're just wasting tons of time with the other money on this stuff and this night, from providing them actual value.

One.

Explain a little bit about what's going on here.

Okay, so it's not about the money, right?

I've got money, doesn't really matter.

You know, the first thing to understand is how are you motivated?

Right?

And I think that there may be some people who believe themselves to be food motivated, but I'm not sure if that's really the case, even if you take a look at dogs.

And a lot of people think that dogs are food motivated, they're not.

They are primarily play motivated.

If you were to take a look at the best dogs in the world, like those trained by police, the police trained their dogs using play right.

It's not through treats is not through giving food.

And even my dog, Sonny, she would prioritize, play over food, and I have a feeling that may be true for humans as well.

You think you are food motivated.

You think you want to eat good food, but you may be more motivated.

Actually, if you were to think about it by adventure, by fun times like dogs, you know, when I used to do photography, I would be out for the graphing at sunrise and sunset and that remember specifically when that would be out photographing those sunsets and those were beautiful, fantastic, the most magical times of the day.

Everybody else would be inside eating their food right inside, eating in restaurants, and they would miss out on the entire sunset.

And even after the sunset.

There's a beautiful time if they called blue Hour, in which the whole landscape is awash in blue and you know it's a very nice, pleasant time of day.

And even then, most people, I would say, miss out on that because they just go and eat and they spend two or three hours eating their dinner and they just miss out on the whole spectacle.

You know, these days have been the number of cooking shows, food related shows and just brainwashes people and thinking that they want the food, which may not necessarily be the case now.

The second thing I want to mention here is about finding something that shares your same food culture, your same values of food, right, and this is really about knowing what's good.

And I think this is a good business tip for a lot of people because many times people just don't know what's good and for me at least, the experience where I go into a restaurant and I pay a ton of money for organic food, and it takes two hours to get through and everything's organic, from the bread to the tomatoes, to the chicken to the rice.

You know, even the water's organic.

That's just not what I'm looking for.

My value of food is one in which yeah, maybe I want organic chicken because you may be chicken is thes days very polluted, but I'm not necessarily willing to pay for organic tomatoes.

And I don't really care about organic bread.

I'll just take normal bread.

That's okay.

And for the water, I wanted to be purified water.

I don't really want to pay $5 for parry or bottled water, but that really won't be drinking toilet water, either.

So that hold set of values for food in which I could just get some basic home cooking style food in which the ingredients are pretty good, pretty healthy, not over flavors, not too much, so not over fried.

I would really like an experience where I could go to say experience like, say, McDonnell knows but pay like $50 for a wild salmon with really good ingredients, really good stuff and well balanced and taste great, and they can be prepared in a short amount of time.

That would be great.

But there's just not very many restaurants are offering an experience like that.

You know, usually you end up going to this restaurant, and it just takes time to plow through, though, and only that they asked you to have to wear a nice shirt.

They say You're down at the table.

You know, sometimes you gotta make reservations.

You got the way than line.

It's just really hard to find that right balance where the things that I believe to be good and worth well matches their same philosophy of food for the restaurant as well.

And so the third point here is that it's really not about the money.

It is about that whole experience in which I'm burning a bunch of time.

I have to deal with the waiter who's asking me every 10 minutes about how I'm doing, whether I need some help and people are watching me the whole time.

I have to be glued to my C And if I just want to get up, take a little walk, check out the kitchen, see what people are doing.

Take a look around.

You know that doesn't really feel allowed in a restaurant.

Just feels like I'm supposed to sit down the whole time.

And the other thing is that a lot of these kitchens are not open kitchens right there.

Closed kitchens Some of the best restaurants have been to.

Actually, they have open kitchens.

They show you exactly what they're doing to have cameras that project under the big screen.

I think that's kind of the future of restaurants.

It would be great if you could just see exactly what people are doing right with the food that they're preparing.

Usually, though, most restaurants, they don't let you see any of that stuff.

And if you tried to go back into the kitchen and just I just want to see what people are doing right, I want to see how you're preparing the food that I'm about to consume.

They don't want you to do that.

They won't let you do that.

And then when it comes time to tip you, it's kind of insulting sometimes if you've been ignored the whole time you may be.

The waiter doesn't treat you so good.

Maybe the food wasn't as well prepared as you would have expected, but even then, even still, you're expected to put in 15 to 20% tip.

So tipping culture.

I'm not going to get too much into, but there's a lot of unfair things about that.

You can look it up in your own time if you want to.

It's kind of a complex issue because it's not necessarily the waiter or waitress is fault that tipping culture exists.

But it is something that you just people have to deal with, whatever they go up and most likely end up supporting, even if you don't really believe in it.

Now, my fourth point has to do with resource ing.

In my opinion, many times, the most difficult portion about food is the sourcing of the ingredients, right?

Like, for example, if you were to go to a sushi restaurant, there's no preparation involved in that food, right?

It's not about how the chef prepared the slap of raw fish.

Anybody can do that.

So if I wanted sushi, I must.

We just go to the same supermarket that these restaurants are probably going to and just pick up the same fish that they were going to buy for me anyways.

So to me, what really makes a restaurant excellent is about there's a player, the sourcing.

And if they're importing fish from a special supplier over and say Japan and they're flying, they're over by air overnight.

Socialize are fresh for me.

I think there may be value in that.

Yeah, I may pay for that, but for anybody's going to do is serve me an organic salad with organic tomatoes for 20 bucks from Whole Foods reject, it could have just gone and bought myself for much cheaper.

I must just go do that.

But whenever I go to a restaurant, I always tried to imagine to myself what the refrigerator looks like, right what that supply looks like.

And I tried to order the most popular item on the menu because I want something with high throughput.

Such that is fresh right?

I don't want to be the person who orders the last slab of filet mignon at a restaurant, and they're just waiting for somebody to order that last one piece to get rid of it because it's just been sitting in the refrigerator for days, and they're just waiting for some guy like me to just be there and order it.

You know, some of the best taste in things in the world you probably already have access to write.

It's probably like barbecue chicken, fried chicken, french fries, a nice hot, crispy pizza, hamburgers.

Everybody loves that stuff.

And you, if you were to go to some restaurant, oftentimes what you're really paying for is you're getting the ambience of the restaurant, so it may be good for, like, a party, right?

If you want a party and you want someplace memorable where you can have a good conversation with friends and it looks cool looks nice, maybe occasionally going to a place that serves you some ethnic cuisine.

That would be nice someplace that you like.

You know, I feel that, like once you start getting into the higher ranges, I'm not really sure if it's really quite worth well, you know, they just serve you something exotic, right?

Like I once went to this restaurant in Tokyo, it was a $300 fixed press mute.

The whole thing took three hours to get through.

I was completely full by the first hour or so, but it just kept going on and on.

And, you know, they would serve me like wild boar, rice, quail eggs or maybe some sort of vegetable that was locally sourced.

You know, it's just exotic, interesting ingredients, stuff that maybe is more memorable.

But I wouldn't say it Like wild boar, rice is much tastier than just standard rest with chicken and pork or something like that.

You have been to restaurants where I ordered, like $100 seafood platter.

And even then they give you a few crab claws, maybe some shrimp, some scallops, a few pieces of sushi, me some sea urchin.

And that's about that.

Yeah, I once went to this French restaurant.

Lots of creamy, saucy, Frenchy, cheesy stuff, green colored things.

Just not really anything that got me excited.

Anyways, I'm sorry that I forgot your bread today, and I do hope that you enjoyed your tap water.

Please remember to leave a tip.

20% is customary, and actually, I've already included that amount in your bill for you today.

You couldn't even leave 30%.

If you like you, that would be great.

And if you don't want the tip, then you don't need to come back.

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Bye.