Originally Posted by DHallblows
Ignoring that your first line is as factually correct as Willy's IRS quote...
Where does this person work? Denny's? Outback? Chophouse? How often do they have to deal with cheap a-holes? Lots of different factors
I don't care where they have to work. 80% of the jobs are the same. They're scribes for what I want and mules from the kitchen.
In higher end restaurants where they have to know more about the food, that may be a slight difference. If they're gonna look on the menu to answer my questions, they're slightly more useful than a remote-control wheelbarrow.