If that is true, why would anyone spend big bucks on a remodel when its so easily done for a fraction of the cost?
Well to be honest a lot of designers that are paid money do not look for cost saving measures if the client is loaded. Overcharging is the rule rather then the exception. Same with taking months to do the job when it could be done in a day with a good number of workers. Often a designer would just have say one or two workers instead of a crew of a dozen people working 12 hours straight.
I do take issue with RI that salt and pepper turn a frozen hamburger patty into something fabulous.
Even fresh meat they weren't putting salt and pepper in. Also two restaurants on RI had chefs/owners that refused to put seasoning claiming that some people don't want salt or pepper in their food and that the salt and pepper on the table were enough.
Ah no any cook would know that salt and pepper added to the cooking infuses the food whereas adding it post cooking doesn't do the job just coating the surface of the food. Plus anyone worried about salt would go to restaurants with low salt options or a restaurant that would cook without it upon request.