(having rectifying the mistakes you have found out at the first time)

To begin with, the business manager claims that only about 2 percent of customers have complained and further predicts that an average of 98 people out of 100 are happy with the change. While I admit that this might be the case, I also argue that the further prediction is not convincing because most of the customers who accept the substitution are more likely to take the survey. On the contrary, customers who prefer butter to margarine may neither choose to go to these restaurants, nor take the survey. Moreover, we need the explanation whether the amounts of customers who participated this survey is enough to ensure the objectivity of this reasoning. Absence of significant information contributes to the failure to rule out the possibility that the survey results are not objective. All of the aforementioned explanations pose a challenge upon, if not utterly reverse, the proposed conclusion by the business manager in the argument.

In addition, the author ascribes the conclusion to many servers who have reported customers who ask for butter do not complain when they get margarine instead. However, the reports do not sufficiently indicate that customers do not tell the difference between butter and margarine. The customers who do not complain this substitution may do not choose to use butter or margarine at all, so they do not care about it. It could also be explained by the relatively small number of customers reported by the servers. Undoubtedly, the subjectivity of the reports is another factor we need to notice and pay attention to.

Even if the customer survey mentioned before is objective, to say customers do not distinguish butter from margarine is also not convincing. More specifically, there may be other factors that enable customers to accept this substitution. For instance, we need to ascertain whether the price of butter is same as the price of margarine. If using margarine is cheaper than using butter, which means that the prices of dishes in these restaurants are lower than before, customers may accept the substitution, but it does not indicate that customers do not distinguish butter from margarine. Also, we need to know whether other flavor enhancers, which can vanish the taste of butter or margarine, have been added into dishes. If it turns out that the taste of butter or margarine is covered in these dishes, then we are unconvinced of the conclusion. While we cannot assert that answering these explanations are perfect to draw the conclusion, we are confident that this kind of explanation could rival the one proposed in the argument.

To summarize, although the explanations of the restaurants are reasonable to some extent, there are much more explanations needed to replenish. However, it is unreasonable to draw hasty conclusions about which explanation is best before further examinations.