Find that letting things adjust first avoids problems later, like with wood or even concrete curing.

Whoa now, hold on a second. I have to strongly disagree here. Al dente isn't just some random rule chefs made up. That texture is the whole point. It gives the pasta structure so it can hold the sauce properly. If you cook it softer, you're just serving a bland, mushy base that falls apart. Cooking for customer requests is one thing, but saying we should change a basic standard is a slippery slope. Next we'll be serving well done steak with ketchup. Some rules exist for a good reason.

Tell her the investors want to eat too.

Why was I so sure screens were enough?

Man, my buddy still talks about finding an empty aquarium exhibit they had all to themselves for a full hour.