Famous Chef Thomas Keller runs the French Laundry and Bouchon Bakery in Las Vegas and now in New York on the 3rd floor of the Time Warner Building. There's a walk up and a sit down area. We love their pastries (especially the TKO Cookie) but they no feedback forms. They have this postcard instead. What does this mean to you? Do restaurants only need the forms and not the bakeries? Vote if you like this approach or dislike it. Then post your thoughts on what works with this approach and what doesn't. Does this remind you of the "New Learning" (in this case, free form feedback) concept that's being developed at Univ of North Carolina or even Nonaka's ba concept?