Chances are they've worked their way up from the bottom rung; they remember well what it was like to empty out grease traps, scrape plates, haul leaking bags of garbage out to the curb at four o' clock in the morning. A guy who's come up through the ranks, who knows every station, every recipe, every corner of the restaurant and who has learned, first and foremost, your system above all others is likely to be more valuable and long-term than some bed-wetting white boy whose mom brought him up thinking the world owed him a living, and who thinks he actually knows a few things.
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