What is Big Think?  

We are Big Idea Hunters…

We live in a time of information abundance, which far too many of us see as information overload. With the sum total of human knowledge, past and present, at our fingertips, we’re faced with a crisis of attention: which ideas should we engage with, and why? Big Think is an evolving roadmap to the best thinking on the planet — the ideas that can help you think flexibly and act decisively in a multivariate world.

A word about Big Ideas and Themes — The architecture of Big Think

Big ideas are lenses for envisioning the future. Every article and video on bigthink.com and on our learning platforms is based on an emerging “big idea” that is significant, widely relevant, and actionable. We’re sifting the noise for the questions and insights that have the power to change all of our lives, for decades to come. For example, reverse-engineering is a big idea in that the concept is increasingly useful across multiple disciplines, from education to nanotechnology.

Themes are the seven broad umbrellas under which we organize the hundreds of big ideas that populate Big Think. They include New World Order, Earth and Beyond, 21st Century Living, Going Mental, Extreme Biology, Power and Influence, and Inventing the Future.

Big Think Features:

12,000+ Expert Videos

1

Browse videos featuring experts across a wide range of disciplines, from personal health to business leadership to neuroscience.

Watch videos

World Renowned Bloggers

2

Big Think’s contributors offer expert analysis of the big ideas behind the news.

Go to blogs

Big Think Edge

3

Big Think’s Edge learning platform for career mentorship and professional development provides engaging and actionable courses delivered by the people who are shaping our future.

Find out more
Close
With rendition switcher

Transcript

Question: How do you look smart when ordering?

Danny Meyer: I don’t think it’s your job to look smart when you go to a restaurant. I think you should be with the person you’re with. If you’re a solo diner that’s also good, then be with yourself, enjoy the place. But I think a restaurant that forces you to look a certain way or act a certain way, for their benefit, is automatically making a mistake because they’re not letting you be you and they’re not on your side really.

So actually one of the first things that I would gauge when I go to any restaurant is do I feel at home here. Because there is no law that says I have to go to this restaurant. There’s no law that says I have to spend my hard earned money at this restaurant. If I have heard great things about a restaurant from a friend that’s helpful because if it’s a friend then they presumably know me and they’re going to know that this kind of place is going to make me feel good or not. But my rule number one is you’re there for yourself. You’re not there for me when you go to a restaurant.

Question: Is it true that you shouldn’t order sushi on Fridays?

Danny Meyer: I don’t really pay too much attention to the notion of what night I’m ordering something. I would make one distinction; if New York City or anywhere has been in the midst of a two or three week heat wave in the middle of Summer, probably not a great time to get oysters, which just -- not that they’re going to be bad for you necessarily but they just won’t taste good. And at the end of the day, you’re buying -- when you go out to a restaurant, you’re buying an opportunity to take time off to restore yourself, that’s what the word restaurant comes from. But you’re also buying pleasure; you should be buying pleasure. I think that good restaurants today should totally be able to keep fresh fish fresh in their refrigeration system regardless of whether the delivery came in today or yesterday or the day before, and the fact of the matter is very few pieces of fish that any of us eat were swimming yesterday anyway. We would all like to believe that but a lot of the big fishing boats that go out sometimes are out for a week before the fish comes back.

Recorded on September 17, 2009

 

Tricks of the Trade

Newsletter: Share: