Should spicy flavor grading standards be applied to the restaurant industry?
A common heat scale can help compare dishes even though people experience spice differently. Recipe changes, grade-verification costs and explanations before ordering also matter. With those differences made clear, would you use a standard for all restaurants, chains only or voluntary descriptions?
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Voluntary responses since publication; not a representative opinion poll. Ratios and participation are public; per-choice counts unlock after voting.
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