The menu had no descriptions or items listed, only prices.

Choosing was a strange type of value assessment, it seemed.

None of the waiters and waitresses could provide any further information. 

I asked to speak to the chef, but they said they only had economists in the kitchen. 

I chatted to one person busing tables, and he told me that only accountants were trusted to take away the dirty plates. 

We decided to eat elsewhere.