Bad restaurants are more likely to have open tables than good restaurants.
That seems dependent on it being difficult to scale the specific skill that went into putting together the experience at the good restaurant. Things that are more scalable, like small consumer products, can be selected to be especially good trades (the bad ones don’t get popular and inexpensive).
I agree. Another way to say that is that if there’s competition for the good you want (because it’s in some way or other in limited supply—seats in the subway, shares in a specific company, pieces of candy of the flavor you like, …— and you win the competition too easily, you have to check you aren’t being screwed. But if the good is mass-produced to the point where you‘re not clearly competing with others for it, then there’s no reason to wonder why others are letting you win?
That seems dependent on it being difficult to scale the specific skill that went into putting together the experience at the good restaurant. Things that are more scalable, like small consumer products, can be selected to be especially good trades (the bad ones don’t get popular and inexpensive).
I agree. Another way to say that is that if there’s competition for the good you want (because it’s in some way or other in limited supply—seats in the subway, shares in a specific company, pieces of candy of the flavor you like, …— and you win the competition too easily, you have to check you aren’t being screwed. But if the good is mass-produced to the point where you‘re not clearly competing with others for it, then there’s no reason to wonder why others are letting you win?