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2011_08_burke.jpgIn today's Hot Topics column, Eater National asks chefs from across the country if we've entered the post-service era. Says David Burke: "One thing's for sure: if the lack of rigor starts at the back of the house, it'll spread through every part of the restaurant...when the economy was booming, waiters were making a lot of money and managers were being promoted left and right. Now thing's have gotten a little tighter, so you have to work harder and smarter. Not everyone does, so you get a lot of rude and/or uninformed service." [Eater National]

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