Yeah there're a few embedded assumptions in my example in addition to regular custom.
It needs to be clear to the consumer that the baker was the source of the food poising, the baker needs to get enough revenue from regular customers to offset the temptation of cheating occasional customers by making the kitchen low hygiene, and the cost of making the place hygienic needs to be reasonable.
> Historically this wasn't really the case, as I understand things
A modern counterexample is the street food vendors in New Dehli, where regulatory enforcement is lax and food poising is frequent. I suspect this is because big cities have more occasional customers but other factors probably come into play as well.
It needs to be clear to the consumer that the baker was the source of the food poising, the baker needs to get enough revenue from regular customers to offset the temptation of cheating occasional customers by making the kitchen low hygiene, and the cost of making the place hygienic needs to be reasonable.
> Historically this wasn't really the case, as I understand things
A modern counterexample is the street food vendors in New Dehli, where regulatory enforcement is lax and food poising is frequent. I suspect this is because big cities have more occasional customers but other factors probably come into play as well.