They're often unexpected - hence they're unintended. From The International Herald Tribune, on the decline of domestic French restaurant fare:
Traveling in New England recently, I got the feeling that it's easier to find good French food abroad. In Boston, after a fine meal of traditional French cooking, I asked to speak with the chef. Jacky Robert, owner of three moderately priced Petit Robert restaurants in the area, came out of the kitchen clad in his apron. I asked him about American trends. "It's very competitive here so we work hard to keep our standards up," he said. "Americans have become a lot more demanding.
[...]
I recently sought out Pascal Rémy, a former Michelin inspector, and he was unequivocal. "We French used to be the strongest in good everyday cuisine in our own market," he said. "Now we're the weakest."Rémy created a stir a few years ago with his book "L'inspecteur se met à table" (The inspector sits down to eat), in which he tells of bad habits creeping into the cuisine culture. Chefs in France are under pressure to find cheaper ingredients and achieve better financial results. He quotes one as telling a seafood supplier to provide lower-grade fish because "the public doesn't know the difference."
Rémy believes he has found the source of the problem. First, the culinary professions have lost their luster. Kitchen work and waiting tables has been "totally devalued" as a career. The French 35-hour work week has helped undermine pride in the profession.
Emphasis mine.
My own experience in the restaurant business is that 35 hours a week isn't enough for a chef or most anyone a responsible position.
