In the colonialist, capitalist roader, running dog imperialist’s defense, his objection is not so much the extra expense of eating at a “hustler” establishment, as the quality of food is lower.
Albeit, this argument (the presence of someone outside the venue marketing their restaurant, by that criterion alone, means it is low-quality) does seem far from water-tight.
The youtuber seems to convey that you can tell, from this humble storefront, that Here Is Good Food. A Western tourist would have no inkling that one storefront is better than another. I just don’t find it objectionable for, say, a husband to genially wrangle customers into his family-run establishment, during a break in food preparation. Those extra 1-2 customers per hour could really make a difference to their livelihood.
A better recommendation would be for the would-be customer to just pop-in and look at the prepared food. And indeed: her array of prepared dishes undeniably looked delicious.
Also, what was up with his casual knowledge that the tap/well water wasn’t that safe and his casual assurance that all tap/well water was “always” boiled first. (Is he the restaurant manager, too?) Boiling all water takes a lot of time/money; one would think this step is often skipped. His comment made me much less confident, not more.
