The point that I would stress in the analogy is that no matter what a person may order, it virtually always arrives on your plate in a different condition than what was advertised on the menu. For example, the steak is shown on the menu as being plump and juicy but on the table it's on the dry side, or the salad that is crisp and green in the pictures is browning on the edges when it's placed in front of you.
You can take it in a lot of directions. Back in the kitchen, the chef has to work with souse chefs that may oppose him and try to change the recipe as it is being cooked. And we haven't even gotten to the bill...
