From a small salt jar to glasses and other cutlery, restaurants have seen the theft of many items over the years. Some people say it is free advertising, and some do it for a few likes on social media, but is it really morally right to do such things? It is high time people stopped stealing items from restaurants and justifying it.

The Viral Video

In a recent video on TikTok, a woman was seen sharing the items that she stole from different restaurants over the years, from silverware to salt and pepper shakers. And the sad reality is that she received around 4 million views on the platform. Although the video was taken down later, it shows what the world has become. There have been multiple incidents where people have walked out of restaurants with things in their bags that don’t belong to them. Unless the food outlet is giving out these things themselves, the customers have no right to take them away as if they own them. Let’s try to understand that shoplifting is not cool.

The Smaller Things

People not only take cutlery from restaurants, but they also don’t leave minute things such as sugar sachets, ketchup sachets, or tea bags behind. The extra rolls of toilet paper in the washroom are to replace the empty rolls in the stalls at the food joint, not for customers’ homes. The offer of unlimited refills on a drink is for the customer who orders it, not for his friends who accompanied him. Ordering a single drink, sharing it with your date, and then pretending that only one person consumed it, is as bad as stealing. It is not smart but disrespectful towards the servers of the restaurant.

What Is Okay to Take?

A pen is the only item that can be taken from a restaurant, but only if it is marked with the name of the establishment. That suggests that it was given to the server by the business for their use. Any other pen was undoubtedly purchased by the server, and hence not up for grabs by the patrons. Going out to dine at a restaurant these days is expensive, and the cost keeps rising. Inflation is a significant factor, but costs can rise even further when a person steals from a restaurant. Quit scamming restaurants. Someone does not have to be an economist to understand that if consumers would just quit taking their forks and knives, the world might be able to escape the constant rise in the price of dishes.

Guy Fieri, the respected mayor of Flavortown, had a very sweet $30 million exclusive three-year contract with the Food Network up until last month. But, according to Forbes, Fieri’s negotiating talents are as sharp as his eye for a good business opportunity, since he has signed a new three-year contract with the network, this time for $80 million. That should be enough to keep his small red Camaro running through seasons 34 and 36 of Diners, Drive-Ins, and Dives.

Guy Fieri is now the highest-paid chef on television. After all, why not? According to data analytics firm Kantar, Triple D (Fieri’s affectionate moniker for his flagship program) “produced more than $230 million in 2020 ad revenue for the Food Network.” Not only that, but the show has continuously pulled viewers to the network since 2006, which is more than half the network’s history.

Guy Fieri with a Huge Leverage

While there is no proof, it’s reasonable to assume that Fieri used his role as the face of more than fourteen different Food Network franchises to secure his healthy raise. Discovery Networks, the parent company of the Food Network, is notoriously cheap when it comes to paying its biggest stars, so while we have no proof, it’s reasonable to assume that Fieri leveraged his role as the face of more than fourteen different Food Network franchises to secure his healthy raise. He now earns more than Gordon Ramsay, “Pioneer Woman” Ree Drummond, and Chip and Joanna Gaines did when they were at the top of their game on their respective networks. Fieri is on a roll.

Amazing Success

Guy Fieri arrived in Flavortown on a Trojan horse adorned with flames, frosted tips, trash can nachos, and other X-treme effects. But, since capturing the public’s attention 15 years ago, he’s brought genuine talent and care to every project he’s worked on. It wouldn’t be nearly as entertaining to watch an even slightly more arrogant chef fumble around in their enormous ranch kitchen as it would be to watch any TV celebrity give independently owned eateries with such a long-term boost in revenue. Guy’s new $80 million contract shows that the Food Network recognizes that its biggest star has worked hard for his success, and he did so with an honesty that never appeared genuine. He employed his attention-getting persona as a tool, always directing it to the things that mattered: the restaurants, the employees, the happy customers, the food, the food, the food.