but if I did I would respect the staff
who served me. Whoever works there
does so out of a lack of freedom of choice
and smiling that much cannot be easy.
The food they have to serve
is what I would look down on,
all that sugar and fat that hides
in different combinations,
with mayonaise to match,
and a feeble flavourless salad.
I am with Robert Robinson on this.
He toured America with a BBC camera
and looked at the restaurant food en route,
he concluded; 'The flavour went into to the menu'.
