It's hard work, yes... but it's not brain surgery. Sometimes, it seems that there are those in this business that should be, I dunno, sorting coloured gravel for fish tanks or something. I have one cook who is honestly retrogressing (is that a word? if not, it is for my purposes ) in his abilities, and I am hampered by labour laws, and the "verbal, written, written, fired" rule that my company adheres to. Frustrating as hell. It would be nice to be able to say "get the hell out, and learn to mud drywall", but i simply can't. So I have to wait. "Coach him" (again) on how to make a friggin' Panini. Wait a while for him to "have a chance to improve". Then continue the process. I wonder, often, why people who have no love for food get into this business. Is it a case of "I can't do anything else"? Or "I dropped out of high school and have no options"? But it seems to me that the business is lousy with clockpunchers.