""Monkfish liver! Can you sell them? How many people order them?" one chef will say. "I herda them," says another. "The fucking burger…" groans another, "I can’t get it off the menu. I tried, but they scream." "Give them the damn burger," says another, "and fucking salmon if they want it too. Just slip them the good stuff slowly, when they're not looking. A little here, a little there, as a special. Choke them with burgers but slide them tuna rare. Give them their salmon, but make it ceviche. They’ll come around. They’re coming around"."