Read each scenario and answer honestly — no right or wrong answers.
You push open the door and the fryers are singing — that proper chip-shop hiss and a wall of warm vinegar-and-salt air. It's spotless: wiped tables, a mopped floor, the steel counter gleaming. The lad behind the counter clocks you, grins, remembers you had the haddock last time. Your fish comes fried to order — piping hot, the batter shattering-crisp, a proper generous piece — wrapped neat in fresh paper with a scoop of vivid, just-made mushy peas. You hand over a tenner for the fish and chips — fair enough for what you got.
The only thing is the chips. They're the soft, fluffy, steamed-inside chip-shop kind — done exactly as that style should be. And you? You live and die for a crunchy, twice-fried, crispy-edged chip. These aren't that. They're not bad — they're just not your chip.