Making dining complicated

Here is Grant Achatz, now blogging:

Each guest at a table gets a card with four rows of six words. The rows
are defined by characteristics. In the example below, from left to
right: Row one is flavor, two is texture, three is emotionally driven,
and four is temperature. As a group, the diners have to select one word
from each category or row. Once the group has made a decision, they
turn in their choices to the waiter. The waiter hands the choices to
the kitchen, where we create a dish based on the guests' four choices.
Soon after, the result of their choice–their exercise in limited free
will–is served. Or will be.

As Arnold Kling has noted, I am interested in the issue of the efficient delegation of choice.  So very often the theatrical presentation of "the feeling of being in control" conflicts with the efficient delegation of choice.  If I ran a restaurant I would be embarassed by this practice, not proud of it.


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