What’s the hardest part about working with younger employees, and what’s the best way to deal with it?
MARC AGRONIN: Same restaurant chain, different locations: In location No. 1, my sandwich arrived after an unusually long wait, looking like someone had juggled its contents in the air a few times before letting them flop haphazardly askew on the bun. The lone slice of cheese stood out prominently as it was still covered by its paper liner. In location No. 2, the same sandwich arrived promptly, with its steaming contents artistically stacked just as pictured in the menu’s photo (sans cheese paper, thankfully) and neatly wrapped in foil.