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Let's be clear: restaurants are ephemeral.
But one thing does seem clear: Restaurants that make you wait for the chance to sit on an uncomfortable seat at a shared table where you will have to scream above the music — or eat in silence — are not doing all they could to make customers of a certain age feel welcome.
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Following a deafening dinner at Jamie Oliver's Fifteen a few years ago, when twenty-somethings maintained a roundelay of "Happy Birthday" for much of the evening, I've steered clear of restaurants run by TV chefs.
Steer clear of restaurants and cafes around the perimeter of tourist sights.
Some began to avoid it personally, steering clear of restaurants where it might be lurking in the ingredients list, while others went further, pushing for it to be declared unsafe by food regulatory authorities.
As the crowds make clear, the restaurant is a winner.
It could probably clear a restaurant faster than a fire alarm.
O'Nan's comprehensive approach can evoke the tedium of the job too effectively — five full pages describe how Manny uses a snowblower to clear the restaurant's path.
The Scandinavian company had originally cleared UK restaurants and shelves in its Swedish food market section of products from the same batch that tested positive for horse DNA from the company store in the Czech city of Brno.
While the company offers more general product delivery, it's also clear that restaurant delivery is an aggressively growing space.
This much is clear: the restaurant is part of a $120 million£83m3m) renovation of Terminal C, a measure overseen by a food service company called OTG, whose website vows to "transform the airport experience".
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com