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When you go to a restaurant, they don’t charge you only for the cost of the ingredients used in preparing whatever it is you’re eating. In addition, you’re paying for the preparation of those ingredients, the people who serve you and see that you’re comfortable, the building itself, and a profit margin. What you’re really paying for is the value added by the kitchen staff to those ingredients and the rest of the staff in serving them. Continue reading
Consult Keith 