Every correction we've published, permanent and reverse-chronological. The affected passage is always rewritten so no reader meets the error first; this is the record that the repair happened.
An earlier version said the gooseneck spout was created in 1965 at the Tokyo coffee bar Cafe de l'Ambre by a local metalworker, and the summary line repeated it. That origin story does not hold up. Cafe de l'Ambre opened in 1948 and brews by nel drip rather than paper pour-over, and the narrow curved spout was already in use on tea and water kettles. No individual is documented as having designed it for coffee. The piece now traces the method to Melitta Bentz's 1908 paper filter and credits Japanese coffee houses with making the fine-spouted kettle standard practice, without naming an inventor.
Pour-Over Kettles and the History Behind the Gooseneck Spout →An earlier version dated the self-winding rotor to 1755 and credited it to Jean-Antoine Lepine. All three parts of that were wrong: 1755 is Thomas Mudge's lever escapement, Lepine's contribution was the Lepine calibre of around 1765, and a rotor driven by the wearer's arm is a 20th-century wristwatch mechanism. Self-winding is credited to Abraham-Louis Perrelet around 1777, John Harwood patented the wristwatch version in 1923, and Rolex's centrally mounted rotor arrived in 1931. The piece now says so, and the 1755 date now sits where it belongs, on the escapement.
Automatic Movements, Explained From the 1755 Lever Escapement Forward →An earlier version said restaurant no-show rates typically run between 10 and 20 percent, and derived from that a claim that booking to exact capacity yields 80 to 90 percent of possible revenue. Reported rates vary far more than that and sit lower on the platforms that actually measure them: OpenTable has put its own average near 5 to 7 percent and Toast's 2025 data nearer 2 percent, while some operator surveys report the mid-teens. The piece now gives the range and its sources rather than one confident figure, and the revenue arithmetic has been corrected to match.
Why Restaurant Reservation Systems Are Built to Overbook →An earlier version said ETA began restricting third-party movement supply in the 2010s. The trigger was 2002, when Swatch Group announced ETA would stop delivering movement blanks from 2006. The Swiss competition authority then required ETA to keep supplying, which is why the withdrawal took most of two decades and the in-house wave arrived in stages.
In-House Movements vs. ETA: Does It Matter at $2,000? →