[techweenie]

Originally Posted by Porsche-O-Phile

Agree with the above - I never understood why someone will invest tens of thousands in rent, fit-out, kitchen equipment, health department inspections, permits, licenses, etc. and then cheap out on the staff. Penny-wise, pound foolish. Your business is only ever as good as your worst employee. That concept is totally lost on restaurant managers I think.

...and banks.