That if you are in a hurry, it is useless to waste your time in a first class restaurant. Time is a necessary element in the proper preparation of food, and if you cannot spare the time, you are better off at the corner drug store, where they will dish you out an already prepared sandwich in short order, and it will probably taste better than a complicated culinary concoction thrown together in less than the required time. Hurry enters not into the mind of the gastrophile. That good food is a restaurant's only worthwhile ad, and all the gold leaf, dim lights and soft music in the world cannot compete with a refined palate. That cheap prices and good cuisine do not go together.
Cheap prices mean cheap materials.
A humble hen has never yet been known to lay an egg that hatched out into a pheasant, and neither will a sandwich ever take the place of a skillfully prepared dish. That when Antoine's was established in 1840, there were no electric lights, no automobiles, no movies, no radio, no airplanes, no telephones, no televisions and no elevators. That if you visited Antoine's in the early days, you probably dressed by the light of an oil lamp, you sent a messenger by foot to make a reservation for you, you probably arrived in a carriage, you probably asked a waiter with a long mustache what dish was special for the day, as there were no printed menus then.