MARC: If you took a survey of the great
restaurants in America and asked the head chef what guy would he -- especially
if you asked him at five in the afternoon -- what person he'd least like to see
leave that day, it would be the dishwasher.
It's the hardest
job. It's the job you can't operate without. It's critical.
And it is amazing
to me how many of those people that that is their profession, that don't get
treated right. It's so typical to go to an association meeting (National
Restaurant Association) and people complain about the quality of their
dishwashers. And, I can always go back to them with, `You know, I think some of
the guys that work for you used to work for me. What are their names?' And it's
a baited question, and they go, `How the hell should I know? They're not going
to be there long enough.'
And there's your
answer. That guy washing dishes is no less a person than the guy you have doing
PR for you at the other end of the scale. I mean, you have to know and respect
everybody in the operation or they're not going to respect you.
HATTIE: How do you
spread yourself that thin, though? Now you have 100 employees.
MARC: It's just
naturally what you do if you care for somebody, or like them or appreciate
them. It's just what you do.
