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I'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy. ↗
I think there was a sense that the impact was being lost because the audience was so familiar with the form. You combine that with people's attention spans, which are clearly conditioned to be shorter now, and there's a need to vary the paradigm. ↗
