If I ever find a foolproof way to nab and hire only consummate professionals, I will let you know. Cover charges are sometimes added to already high bills while many Americans will take it for granted that they can fill up on bread or iced tea without paying extra. As a chef with 20 years experience and more, I cannot agree with you more. I see kitchen staff concerned with food and food service. Although there are times I perceive the waitstaff with dollar signs in their eyes and making far more money than the kitchen staff, who really strive for the finest product, not making the same effort.
Training is difficult, but an intigral part.
Please keep up the fine editorials. I have worked in the business since 1970 and seen of course all kinds employed and now to be in the position to make the choice of who we are to work with. Thank you for your comments and your view on the state of the service industry. The C student has no place in the business. A good employee should not have to carry the load for those who are floundering in lack of knowledge or caring or swiftness.