Here the collective – professional and amateur chefs, waiters, bar tenders – have come together to briefly run the best restaurant they can for the love of it, begging and borrowing everything from cutlery and pots and pans to chairs and tables. It's a not-for-profit venture – at the end of every meal guests pay what they think the meal was worth, no more, and profits are ploughed back into the project.
#3 Las aficiones no harán nada, en tal caso se enfadarán o dirán cosas en contra de Oviedo. Lo que hagan los Ultraboys y los Simmachiari (o como se escriba) no tienen nada que ver con las aficiones de Sporting y Oviedo.