Knoxienne
Puritan Board Graduate
I know many would see it as going overboard, but I think a lot of this reasoning has to do with why many in the Dutch tradition eat soup and buns for their hot Sunday meal: soup is prepared on Saturday, and the meal, while hearty and filling, is done with minimal preparation on the Lord's Day. I think that is why, for many from this tradition, the thought of restaurants on the Lord's Day is so repellant. When you, within your understanding of the Lord's Day, make an effort to reduce food preparation labour on the Sabbath, but are then confronted with the idea of having a team of people labour and serve you so that you can have one meal, it is an offensive idea.
Very good point.