evidence: Working in fine dining restaurants, I also became fixated with "perfection," or the version of it that was expected in these kitchens. I timed things down to the second. During service, one restaurant’s front of house staff placed a piece of paper bearing a new daily inspirational quote on the pass. To this day, I still have one featuring a quote from Aristotle, underlined with three Michelin stars and bordered with green tape: "We are what we repeatedly do.