Access the place, that place you’d been a couple times before but never decided to revisit. What’s wrong with that place? Did it offend you in some fundamental way? Did it smell like cheese, knowing full well that you exclusively visit olive-scented establishments? That’s preposterous; a restaurant can’t know why a person dislikes the smell of cheese. It takes an airship to reach that decision. A restaurant is still a few steps down on the ladder. Once it gets to the next rung of testing and certifications, a restaurant can graduate to the likes of a pigeon wing sculpture, and only then will it be able to begin musing on the reason for things as they do (or do not) exist.
WHARVED 