Fable
Customers pick dishes, the kitchen keeps practicing based on feedback
The big canteen's chefs already knew how to cook, but the manager discovered that being able to cook did not mean it was suitable. Customers wanted clarity, reliability, no overpromising, and a stop before dangerous orders.
At first the shopkeeper gave the chef only one standard recipe book. The chef could replicate the sample, but did not know which of two edible versions would make customers trust it more.
So the cafeteria invited customers and senior employees to taste the dishes. For the same menu, they compared two plates, chose the better one, and explained why.
These choices first trained a scorer. The scorer learned to predict which dish humans would prefer, rather than only looking at whether the dish was cooked.
Then the chef began practicing based on the judge. Each round he cooked, scored, and adjusted, but the shopkeeper restricted him from straying too far from his original reliable craft.
After several rounds, the chef became better at cooking according to customer intent: concise when it should be concise, explaining risks when risks should be explained, and not forcing it when it should refuse. Later the shopkeeper realized that the tasters also had to be selected. A customer who only loves heavy flavors cannot represent patients, and a clerk in a hurry cannot represent a banquet steward. If the feedback is skewed, the chef will become better and better at pleasing a few people's palates.
The manager also ran into trouble. Some customers had conflicting preferences, some raters could be fooled by beautiful plating, and cooks might learn to chase scores rather than truly serve. The cafeteria therefore stored feedback sources, scoring reasons and review samples separately. Each round of cook improvement had to return to the real dining table to see whether customers sent back fewer dishes, had fewer misunderstandings, and were less often lured by dangerous menus. Good craft is not the score itself, but judgment that is closer to people.
The canteen therefore kept manual spot checks, red-team menus and post-launch feedback, to prevent good-looking scores after training from masking real failures. The shopkeeper finally said: human feedback is not decoration; it turns "what kind of answer is more acceptable" into the rewards and penalties that keep the chef practicing. Later the steward wrote this experience into the daily rules: first look at the scenario, then look at the boundaries, and finally look at who can take over when it fails. Only when all of these are clear will a beautiful demo become deliverable work.