There’s something lost in translation in a story that food safety friend Albert Amgar provided, but I don’t want to bother him, but do want to publish the groovy graphic.

The story is about an interview with some group, and a person says, “Generally, the Belgians do not like to be regulated and controlled. This is even more true when it exercises an independent business. Today, many have realized that these controls are now part of best practices. And frankly, in Hainaut, inspectors are relatively accommodating.

“They are not to annoy or to prevent restaurateurs from doing their job. When they see that you are of good will, they show understanding. Of course, if breaches, hygiene especially its obvious, here it does not forgive …”