. . . . It was always my experience they were fantastic when they first opened then they go cheap on the food and be out of business within 2 years.
^ ^ ^ ^ THIS ^ ^ ^ ^
B.I.L. has a theory that all these new eatin' joints (not just chinese)
have experienced professional cooks come in for the first few months
until they get established, then hire cheap border jumpers to cook just
like most every other place does. i believe it because it happens too
much in every region.
my personal theory is that a whole lot of folks get so plastered when
they eat out that they couldn't tell a good plate of food from a plate
of canned dog food with sprig of cilantro on the side