How do we know the cooks aren't holding out on a better recipe for Alfredo sauce that uses more salt? The recipe they're using seems adequate, but there's a better formula they could be using by adding salt, except they've all gotten together outside of work to conspire against us and say there's nothing wrong with the amount of salt they're using. Who knows who's paying them to say this? We need to follow them everywhere, see who they see, read what they write, audit their bank records. We need proof.