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IN any case, I now live in a first-world nation. I actually own a restaurant among other businesses. You wanna know one of my most popular dishes? It's pic related, the metal tin can lid curled up just halfway, a slab of baguette that spent a few minutes on the grill, with a shitload of chives on top. The total input cost for the food is $3.44 (as of last week). The total charge for the appetizer is $17. This is my best grossing and best margin app. It's my best margin dish overall.
My customers aren't suckers for paying for it. They actually are too scared to just eat a can of sardines by themselves in their houses. I've talked to many--HOW THE FUCK AM I SELLING YOU TINNED FISH FOR $17?
Turns out, they're scared of it. They never took the tinned fishpill. They want me to make it presentable and simple and risk-free. I net $13 margin (less overheads, ~$6 profit) on opening up tinned fish because... modern dudes are too pussy to try shit on their own and are unaccustomed to.
