Wasn't sure where to post this but here goes. Not sure how many of you work in a "franchise" type kitchen, but what really burns my butt is unprofessionalism. The time factor has been SO entrenched in line cooks that no one cares what the food looks like or tastes like. I'm not a classically trained chef(not even unclassically trained for that matter, but I take pride in my craft. I wouldn't send anything out that I wouldn't sit down with the guests and eat myself. Is it just me or is there a growing trend in people that just don't care?