Hello again everyone, It has about a month since I made a fledgling post (around page 17) concerning this topic (and I hate to drag it up and beat it down when so much discussion has already been directed towards it and it is pretty much over). However, after rereading the topic and picking up several points as well as noticing I had made a comment so long ago as a new member (I originally came here after a friend and fellow forum member alerted me Alton Brown was doing a Q & A) I thought I would summarize both my presence here and the conclusions/impressions I have come to since viewing all episodes and posts here. ( Yes all 22 pages and I now see I spent about 3 hours reading them all LOL) First, I am grateful for the lack of scathing and flaming posts directed my way as a newbie member. I would like to comment on my post about the waitress alcohol incident, I have no confusion discerning between that incident and that of the intern incident; in my state no handling or consumption of alcohol unless of age (21 due to arm twisting of federal funds for highway repairs/building). Just a clarification. Second, I can say the most important and relevant information I have obtained from the experience was Katie Loeb's post concerning overhead in the restaurant business. Like many, I also dream of opening a successful restaurant someday; which was one of the prime motivations for watching the series to begin with. Hopefully my pursuit of an MBA will aid me in steering clear of some of the pitfalls. Although, by the second season the backstabbing and betrayal and psuedo drama sucked me in like Twinkies and the National Enquirer LOL. My conclusion is that Rocco let stardom (or apparent stardom) cloud his judgement along the lines of "other celebrity chefs open a restaurant and are never there to cook so I can too" ideology. I do not know the man or experienced his product so I really can not comment about that, only from the series (editing notwithstanding) can I draw my conclusion. What amazes me the most is how celebrity chefs can let the very thing that made them successful (being IN the kitchen and creating and delivering a great product) become such a non vital part of their operations afterwards. Excuse my naivety but I like to suppose that if I did open a restaurant and promoted my involvement as heavily I would actually spend much time there ensuring standards and satisfaction. Then maybe after a couple of years I would branch out a la Thomas Keller or *gasp* Emeril and open a theme/clone restaurant. And I do think that the fact many staff were also *mainly* interested in furthering their acting careers regardless of what they say (and I appreciate the posts and comments made by same in this thread) had a bit to do with stability and consistency of product. It is only my opinion, but I believe no matter what occupation you choose as a primary vocation (i.e. med school, acting) while performing as server/waitstaff that it it is obvious your effort and attention is somewhat diverted from your restaurant performance since it is not your ultimate goal. However, it seems the majority of the problem is because of kitchen management (or lack of). I suppose I should do an introduction in the near future (in the appropiate thread). Nothing special about me, only a limited exposure to the bar and restaurant industry while filling in between jobs related to my main skills; but enough to make me realize that I really like the food service industry as long as it is toned down a bit. Not particularly interested in feeding millions daily LOL. Also would like to give a special mention to torakris whom I have talked to briefly in the Japan thread, thanks for welcoming me to eGullet.