Core Points - The article discusses the distinction between facts, opinions, and emotions regarding the use of pre-prepared dishes in restaurants [1][2][3][4][6][10][15][16][18][20][22]. Group 1: Definitions and Standards - The article emphasizes that there is a national standard defining what constitutes pre-prepared dishes [15][16]. - It mentions that while there was initially no standard for pre-prepared dishes, a common consensus has emerged around a specific definition [17][18]. Group 2: Subjectivity and Data - The article highlights that taste is subjective, and opinions on whether a restaurant is good or bad can vary widely [7][8]. - It presents data from a survey of 10,000 people, revealing that 51% found a restaurant tasty while 49% did not, illustrating the role of data in forming opinions [9][10]. Group 3: Emotional Responses and Disputes - Emotional responses to a restaurant's quality can lead to frustration, which may be expressed privately or publicly [11][12][14]. - The article suggests that arguments about subjective opinions are often unproductive unless there is a clear standard or definition established beforehand [21][23].