Not really. By it's very nature, the workforce in the food service industry (fast food to fine dining and everywhere in between) is pretty fluid. I'm not talking executive chefs or the wine guy (blanking on the title)...the "professionals". But the bus people, the servers...the ones on the lower end of the pay scale, aren't doing it as a career.

I get that the attitude pisses people off, but that isn't my intention. My biggest problem is the fact that it's gone from a voluntary thing to reward above and beyond service into a compulsory thing that you'd better do or you'll get spit in your food. But no one ever calls out the sociopath that would contaminate your food over $10. I'm sorry, but that's fucked up. And it's even more fucked up that people excuse it.