Ada and her husband Taich are the managers of an Asian restaurant in northwestern part of New Jersey. They are new in the business. When they need a chef, one is recommended to them. It is said the chef has great skills and has worked in the most prestigious places in Asia and in America.
However one or two weeks later, Ada starts to feel a little uneasy. The chef uses a lot of green onion, ginger, cilantro, mint, and other spices, which have made each dish at least 3 to 5% more expensive to make–consequently it cuts into the restaurant’s very slim profit margin. He also insists on making fresh pot of cooking stock each morning, refusing to use the stock left from the day before. Ada also catches him sampling more than necessary when cooking fish and beef dishes.
Ada wants to dismiss the chef, but Taich objects to it. Taich likes the skills of the chef and enjoys his dishes. Ada calls up the restaurants the chef has worked before and makes inquiries.
“They all say he’s a great cook, but he makes the dishes too expensive that they can’t afford to keep him. Even if you talk with him, he can’t change since that’s his style.” Ada says.
“I see.” Taich sighs. “We can’t just dismiss him since he is recommended to us. It will make the recommender lose face. The only good way is him leaving voluntarily.”
“Wait a second. These people in his previous restaurants are in the same dilemma as we are. They can’t afford to keep him and can’t dismiss him. So they foisted him on us.” Ada says.
“We have to keep him unless we can find a restaurant that is looking for a chef–and we unload him.” Taich says.
“Oh, I see.” Ada says and smiles cunningly.