First, tally all your daily costs—tea leaves, milk, sugar, gas for the stove, and what you pay to have your cart in that spot. Then, see how many cups of chai you must sell at your price to cover that sum; that is your break-even. But my own ledger tells me the obvious formula misses the chipped cups, the rainy days with no customers, and the free *cha* I must give to the policeman. So my true break-even comes only after I also sell fifty *singara*, a battle my wife calculates each evening with our tamul-stained accounts book.
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