"The more experienced workers, she said, are attracted to the increasing number of Washington restaurants with high-profile chefs, leaving midlevel establishmen

"The more experienced workers, she said, are attracted to the increasing number of Washington restaurants with high-profile chefs, leaving midlevel establishments like hers struggling with inexperienced and often fickle help." That's because chefs and restaurants like me actually: pay over minimum, train staff and actually treat them like humans. Not like cattle or worse. One of my (admitably) many pet peeves in this industry is "restaurants" complaining that they can't get top talent for peanuts, and wondering why, for example, my place is full while theirs struggles to meet basic cost. Yeah having a 200 seat, cater to everyone with super low prices('it attracts customers!') seems like a great idea, until they actually try it.