OK, I'll comment on the 'mustard-on-premium-beef' discussion. Everyone is free to drench subtle flavours in anything that they might find suitable, be it strong mustard, chili-flavoured ketchup, harissa, horse-radish, wasabi or even yet stronger condiments. But please spare me the sight of having exclusive ingredients being degraded.

Speaking of behavior exhibited in restaurants, I would rather be seated facing my partner and a corner, not risking being witness to someone pouring mango/chipotle mustard on a perfectly grilled rib-eye, or ketchup in a bowl of bouillabaisse.

But as always, YMMV.