Decoding Restaurant Interactions: From Menu Anxiety to Ethical Consumption in Service Encounters

解码餐厅互动：从菜单焦虑到服务场景中的伦理消费

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Asking 'What’s the chef’s recommendation?' isn’t just seeking flavor advice—it’s outsourcing ethical labor: trusting staff to navigate sourcing, seasonality, and kitchen constraints transparently.
Menu language like 'locally foraged' or 'heritage breed' carries implicit promises about labor conditions and ecological stewardship—yet verification remains largely consumer-driven.

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