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this post was submitted on 16 Jul 2025
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It absolutely baffles me that people are willing to spend that kind of money on low-quality takeout food that often arrives cold. I live just five minutes away from several five-star restaurants. If I wanted to, I could call ahead and pick up a fresh, high-quality meal in half the time it takes for a soggy, lukewarm fast food burger to show up at my doorstep—and I’d pay only a third of the price.
I genuinely don’t understand the appeal.
Most people don't live so close to good restaurants. And driving is so miserable that they'll pay others to do the driving for them.
Was going to say i and most cant afford even a single star restaurant but then i Realised those only go up to three and you’re talking about fake internet points.
One of the best restaurants (zero stars) i have regularly been too has no website and most people don't even know what its called because its not on the storefront or the menu. People refer to it using the chef/owners name.
I have something I call the Styrofoam Plate Theory.
Gourmet French cuisine is based on peasant foods. I.E. making cheap ingredients taste good. Coq au Vin was a way to cook a tough old rooster and it tastes amazing.
So, gourmet is often based on poor people food.
Soul food/Southern home, Mexican, Indian: all poor people food.
So, if you go to a restaurant or gas station and the food comes on a styrofoam plate, it is strongly correleated with good food. A language barrier, menu with pictures and numbers, rundown dining room, and a clean bathroom all increase the likelihood of truly wonderful cuisine.
Especially for comfort food i can see that being true.
I am not sure how this translates to my example though, it was definitely a restaurant. Though it was known to be an eccentric bordering on rudely rushed experience. He had some contacts to get incredibly high quality fresh ingredients.