The Sucky Tomato Problem
I recently moved from NYC to Los Angeles, and one aspect of my new city that never ceases to amaze me is the low cost of food. At the Honey Baked Ham, for example, I can get a delicious sandwich and two generous sides for a mere $5 -- about half of what I might pay for the same food in NYC. The fillings themselves are all top notch -- all, that is, except for the sliced tomatoes, which inexplicably suck. Unlike the lettuce and onions, which are invariably quite fresh, the tomatoes always seem to be a soggy mess. Even more annoying, I can see there are usually fresh tomatoes on the prep plate where they're kept. So why do I keep getting the sucky tomato treatment?
The answer is no -- it's probably the result of the server's perceptual bias. He sees himself in a race against spoilage, which he likely equates with waste. As a result, his instinct is to serve the oldest (and suckiest) tomatoes first. The problem is that there's so little turnover at the Honey Baked Ham, which is practically empty every day, that some tomatoes will almost certainly go bad by the time the next customer orders. As a result, there are always sucky tomatoes on the prep plate that the server feels compelled not to waste. It's a vicious cycle -- the server is constantly saving fresh tomatoes that customers will never taste.
The more rational course would be for Honey Baked Ham to treat sucky tomatoes as a sunk cost, and to always offer each customer the freshest tomatoes on the plate. Unfortunately, that's totally counter-intuitive to the server, who is unlikely to do so in the absence of a formal rule. I could, of course, simply demand that he use fresher tomatoes. But that strikes me as so NYC -- I'm trying to be a little less pushy in the laid-back environment of LA LA Land -- and the sandwiches are already such a good deal. My solution, therefore, is to publicize Honey Baked Ham in hopes that more customers will mean more turnover, thereby solving the sucky tomato problem.
So keep your fingers crossed, and try Honey Baked Ham -- for all our sakes!
The answer is no -- it's probably the result of the server's perceptual bias. He sees himself in a race against spoilage, which he likely equates with waste. As a result, his instinct is to serve the oldest (and suckiest) tomatoes first. The problem is that there's so little turnover at the Honey Baked Ham, which is practically empty every day, that some tomatoes will almost certainly go bad by the time the next customer orders. As a result, there are always sucky tomatoes on the prep plate that the server feels compelled not to waste. It's a vicious cycle -- the server is constantly saving fresh tomatoes that customers will never taste.
The more rational course would be for Honey Baked Ham to treat sucky tomatoes as a sunk cost, and to always offer each customer the freshest tomatoes on the plate. Unfortunately, that's totally counter-intuitive to the server, who is unlikely to do so in the absence of a formal rule. I could, of course, simply demand that he use fresher tomatoes. But that strikes me as so NYC -- I'm trying to be a little less pushy in the laid-back environment of LA LA Land -- and the sandwiches are already such a good deal. My solution, therefore, is to publicize Honey Baked Ham in hopes that more customers will mean more turnover, thereby solving the sucky tomato problem.
So keep your fingers crossed, and try Honey Baked Ham -- for all our sakes!
