> We're like those restaurant owners from Kitchen Nightmares who show up once a week to talk to our own bartender and don't know that the walk-in fridge is 75 d

> We're like those restaurant owners from Kitchen Nightmares who show up once a week to talk to our own bartender and don't know that the walk-in fridge is 75 degrees F and that there's raw chicken on the ground. Who's "we" in this sentence? Plenty of us have known about the "raw chicken on the ground" for years and actively try to do something about it. A better question for this discussion is why have you been looking away for so long, and what are you going to do now that you see the problem?