Never eat Chinese food in Oklahoma.
The quality of food is in inverse proportion to a dining room's altitude, especially atop bank and hotel buildings (airplanes are an extreme example).
The highway is replete with culinary land mines disguised as quaint local restaurants that carry such reassuring names as Millie's, Pop's and Capt'n Dick's.
The moist, flavorful meat is concealed under a thick slab of crisp fat that would make a cardiologist blanch.
Around every corner lurk greasy Fisherman's Platters that give children nightmares, Naugahyde minute steaks that put tofuburgers in a favorable light and all those ubiquitous fast-food indigestion huts.
At lunchtime the place is jumping, while at night the dining rooms could have been rented out for chess tournaments.
Contrary to popular notion, truck drivers know nothing about good restaurants. If you want a reliable tip, drive into a town, go to the nearest appliance store and seek out the dishwasher repair man. He spends a lot of time in restaurant kitchens and usually has strong opinions about them.
It was definitely worth the experience. It helped me realize what the next level is like.
Long term, I think this will sort itself out. But we can't get from now to three years from now based on how we operate today. It's the short term we are worried about.
What goes up must come down. I think they honestly don't realize bullets have to go somewhere.