# content
@evan@cosocial.ca I'm genuinely curious: what would be the rationale for it not being OK?

Also, my mum doesn't bother reverse engineering; if it's a small restaurant she just asks how things are made! Most chefs seem to enjoy talking about it. (Large or chain restaurants are obviously a bit different)​

# source.content
[@evan@cosocial.ca](https://cosocial.ca/users/evan) I'm genuinely curious: what would be the rationale for it not being OK?

Also, my mum doesn't bother reverse engineering; if it's a small restaurant she just asks how things are made! Most chefs seem to enjoy talking about it. (Large or chain restaurants are obviously a bit different)​