I ask this question because I rarely see things like this anymore. Do restaurants still use rounds cooks, Junior Sous or "lead cooks"? it seems like in Boston, you just don't see this happening at all. I'm very content in my role as a Junior Sous Chef, but I still stage' at various Boston restaurants as much as I possibly can, which my chef(s) know about, and don't object to. I ask, because I just don't see people taking the bull by the horns during dinner service, now obviously when i'm at these other restaurants I have to be careful and mindful of what I say, because I don't work there, but I pull no punches at my home club as far as who is running the line. It seems like a lack of communication, as a whole, IMO. I don't hear people talking, or if they are talking, it's about last nights Southpark or Family Guy episodes, i'm not going to lie, it's fairly disheartening to hear stuff like that during dinner service. What do you think, are these dying roles in a kitchen?