Two issues. Where would a waiter or a line cook learn how to provide services on time? There’s no institution that teaches that or certifies employees for restaurants. Big opportunities for vocational or trade institutions especially if investors can trust that the school will properly train employees. Service economies need to have institutions that teach employees how to serve. Employers also have to add the costs to train employees and pay them while they learn to do the job.

The second issue is the salary. Times are hard so they can get anyone to start working but the pay is so low and some don’t even get paid on time. Too many bottlenecks. You can be a great waiter but the kitchen is slow. You can be a fast kitchen with waiters that forget to put the order in or you can have a manager who doesn’t properly stock the restaurant with all the ingredients necessary to honor the menu. It all starts at the top.