A good catering story was related to me by a work colleague who had been a captain in the army. Stationed, in the '60's, near Ipoh, Malaysia he was in charge of messing for the small unit
During the annual inspection by 'the brass' from Singapore he was asked how he sourced the fresh vegetables. ''Simple'', he replied, ''I give Wong, the Chinese cook 20 dollars, he goes off to market and buys them there.''
''What!'' Cried a staff officer, ''you give army funds to a native?''. ''In future your sergeant is carry out this purchase.''
Next morning the sergeant is duly dispatched to market with 20 dollars and returns with about one third of the quantity of veg Wong would had bought.
Next morning Wong is given 20 dollars....