I've heard things phrased a couple different ways...that chefs recieve "incentives" or "points" from food companies, is that true? If so how does that work? I don't know much abut this...but I remember years ago when I was catering with my family and there was a big "to-do" over who was ordering the linens for parties. We were busy cooking and not very good with business issues....and we always prefered the parties ordered their own linens thru the party consultants so it would be one less hassle for us to attend to. But then we learned that the party consultant got some sort of kick back from the linen compnay since she used them so often. That of course angered my parents. It's been a while, I forget how it ended...other then we provided the linens for the big parties ourselves. Is this so? Do people get "kick-backs" for volume purchases? If so, how is this done? Panini you wrote about chefs you know get them from cisco type companies....is that so?