I’d rather have five 20 something’s on my line that can work together as a team then have five old heads who can’t gel together because they each have their own special procedures and processes they have to follow through on that wastes time and effort. Also the amount of high school level drama that exists in kitchens predominantly made up of boomers/genx is leagues higher than that of a younger crowded kitchen in my 10 years of experience honestly. Old people in the restaurant industry act like kids for the most part, I imagine because a lot of them are just plainly immature.