The restaurant industry is infamous for its high turnover. Employees come and go every month, sometimes every week. After a decade of operating my restaurant, I interviewed, trained, and let go of hundreds of people.

People from different ages, from different nationalities, from different skin colors, from different backgrounds. There were very few who always did the best they could.

The majority of people, especially in entry-level jobs at a restaurant, only put in the minimum effort required to avoid being fired. Most didn’t want to be team players; they just wanted to grab their phones, go to the bathroom, or take a break as soon as they completed a task.