Restaurants treat wait staff like straws, cheap, of no value and easily discarded and replaced. Using surveillance to track the efficiency of people who are po

Restaurants treat wait staff like straws, cheap, of no value and easily discarded and replaced. Using surveillance to track the efficiency of people who are poorly trained, poorly managed, and poorly paid is the hallmark idea of a consulting company trying to prevent a company from sliding into oblivion because their food is just not that compelling.