Comment by 5cott0

"System D, arguably, reached its heyday in the Victorian-era railway hotels, where the menus were huge and it was not unusual for an extra two hundred guests to show up wanting, say, the Fricasse of Lobster Thermidor — for which only fifty portions were available. Suddenly, Thermidor for fifty was transformed into Thermidor for two hundred. Don't ask how. You don't want to know."