The things cooks who are in the weeds do to get caught up. Includes deep-fried steaks, questionably sourced ingredients, illicit bouillion cubes, and lots of other things you really don't want to know about when your order gets to the table. Practitioners of System D are known as débrouillards, which in French means "guy who gets you out of trouble".
I really don't want to see what kind of System D shit goes on back there, nor do I want to know how my steak got to the table in five minutes or why it has paper towel marks on it. Shut up and eat.
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