Fine Dining, Kabul-style

A new logistics manager-type joined the company. During the 'meet the new guy' staff meeting, a discussion developed regarding how you could measure the success of the dining facilities. Lofty ideas floated around the table, but none really touched us. I spoke up and shared how those of us that have been here a while gaged the food: measure the amount of time from your last bite of food and the point when you need to run to the bathroom--that is a measure that is certain and quantifiable. The guy gave a little laugh and dismissed the idea. Shortly after our meeting adjourned, he joined us for dinner. I was about half way through my dinner when this same guy came up to me, tapped me on the shoulder, and whispered into me ear "What is the current record?" With a mock look of surprise on my face, I asked him if the food was not to his liking. He said that he had found the meat uncooked and mold on the salads and bread. I turned back to my dinner and told him that he would learn to eat around it like the rest of us.