Wiiliam grimes dough a la mode

High Cost of Corporate Cheating William Grime’s article “ Dough a la mode” helps acquaint the reader with the varying levels of response that the author has received over the years with regards to the fact that his job is to sample different varieties of very expensive foods the world over. As part of this job, the author is paid money to sample extraordinarily luxurious cuisine and comment on its composition, presentation, and style. Of course, the amount of money that is spent on a typical meal is also extremely high. In the same way, the reader is made aware of how corporate expense accounts and tax write-offs for company meals could be manipulated and massaged to present a situation in which the diner is able to reward his/her guests and himself/herself with a delicious meal while seeking to write this luxury off on an expense report (Grimes 1).
Such a practice is becoming more and more common in the current business setting as individuals seek to maximize their own happiness/utility while on business trips while all the time reneging on the expenses through various “ imaginative” accounting procedures that either help to shift the burden of payment onto the company they are employed by or even ultimately to the taxpayer via a tax write off at the end of the year. In this way, the author’s work can be understood to present a topic of responsibility. Even though the author himself does not feel guilty for spending large amounts of money on the food that he samples, he realizes the reason is because it is his job to do so. However, with individuals that are merely attempting to game the system and get something for nothing, the situation is altogether different.
Work Cited
Grimes, William. ” FOOD; Dough A La Mode.” The New York Times. The New York Times, 06 June 2004. Web. 06 Nov. 2012. .