Luncheon Conversation

Yesterday some co-workers and I went to lunch at a popular eatery in downtown D.C.
Here's a blurb from their website to give you an idea of the ambiance.

We are dedicated to environmentally friendly practices at every turn and are proud to be DC’s first LEED (Gold) certified restaurant. We are a Certified Green RestaurantTM, and we offset our greenhouse gas emissions through Carbonfund.org. While we can’t provide absolution on environmental issues, when it comes to restaurants, you can be confident that Founding Farmers is making a wide and deep commitment across a spectrum of important topics to help preserve the earth.

We sat down and since I'd never been there before, the waiter launches into an explanation of the higher concept of the restaraunt. As we ordered, my boss (who's a bit of a tree-hugger) began asking questions of the waiter (this is condenced and paraphrased).

Boss: Is the salmon farmed or humanely caught?

Waiter: I believe the salmon comes from Maine, where they set up netted enclosures off the coast to capture and raise the salmon. It's like farming the fish in their natural environment.

Boss: I think I'll try this wine.

Waiter: Have you seen the container for that? They don't use regular bottles, so they save a lot of money on shipping.

Boss: No corks?

Waiter: No cork.

Boss: I like that, cork is unsustainable.

Waiter (to me): Do you have any questions?

Me: Yeah. When the food arrives, will it be dead, and will it taste good?

Waiter:

I'm happy to report that my burger was indeed DOA and very tasty. I'm looking forward to our next visit.