OK, so I have a background in pretty high-volume, factory style cooking. Chandler's, Milestone's .... big numbers, paint-by-number food. Don't go in looking for magic, but come back and it was the same as last time. BTW, churning out these numbers of covers is closer to magic than you think. Maybe 10 people in this city can work a saute shift at Milestone's on a Friday night in July. The best cooks I know are line-cooks, first and foremost. If you can't to that, you can't do shit. Is this the result of cooking becoming trendy? Do we have Jamie Oliver to blame for this? A glut four or five years after the fact. Being a cook in a hotel restaurant, with a Chef whose background is largely independent, is an interesting environment. We don't take the shotgun approach like some bigger chain restaurants can do. That's their strategy. That middle is hard to fill, but they get lucky sometimes. -- Matt. edited for joke after I read the whole thread: What do you call a restaurant with no servers? Take out. What do you call a restaurant with no cooks? Closed. ← I do believe you may be drunk! There are many very talented chefs in this city, and your comments are quite bold.