Not a single syllable wasted as he examined "the timbre of the laugh, the shape of it, the length of it – there's so much information in a laugh. A lot of times, you could play me just the laughs from my set and I could tell you, from the laugh, what the joke was. Because they match."
What's on your menu?
Every company has a culture. And one that has its own unique taste.
One that is not quite the same, each in its own shape and colour, neatly packaged and tastefully delivered.
It doesn't matter if you are the new kid around the block or an aspiring eatery with eclectic taste, you are aiming for that Michelin star, or at least, you'd want to be 'cooking' it right.
Whether your guests hail from the Americas to Asia, be they Iranians or Belgians - you want their minds blown. You'd want to be making it so irresistibly good.
If you got the price right and served the way people like it, you'd be making their lives taste better. They could be 'dining' on your product or service for years to come.
You would want to keep things fresh. You would trawl the markets for the most seasonal. You would not stop dreaming up new flavours, test new taste buds. You would continue to roll out your gourmet best - in just as many ways, as possible.
That’s what the best chefs have always done. Because they know, their customers will always ask, "What's cooking next?"
You would want them to keep coming back for seconds or thirds and if you're very, very lucky, they might just bring their entire clan.
You'd be a household name.
Dine in - it can be quite an experience.