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A franchise of a well-known Mexican restaurant opened near me not long ago. (Yes, this is a column about the Las Vegas Raiders. Trust me.) In the first few days the place was open, the servers scooped monstrous piles of steak into every taco and burrito. Once the word got out that the joint was open and piling up the meat, well, strangely enough, the servers tightened up, basically counting out steak bits.