>you wouldn't believe the incompetence of the people who we hired
It seems the incompetence wasn't with the employees but with the trainer. You hold that attitude toward your student and he or she is bound to fail.
A teacher who hates teaching combined with people lacking basic skills being expected to succeed in a high pressure environment for low pay? It's not surprising there were a lot of failures. I made no claims about the default ability to teach, it's another learned skill and mastery is uncommon.
There are also realities of the restaurant business (and lots of other businesses) which make training quite difficult, but I generally see these as deficiencies of the business management not truths of an industry.
>You hold that attitude toward your student and he or she is bound to fail.
I most certainly did not. I just was surprised at how many people had trouble with the job and lacked some basic skills. I never ever, ever, expected anyone to fail, ever. You made that up. If anyone did, it was my boss, or rather he usually said "well we will give them a shot." Seemed he hired on a trial basis wereas I always expected everyone to stay. I was never evaluating anyone.
I didn't want to train because only because I would rather just do the job, only because the time went by far faster that way. I specifically was always the trainer because I was the best trainer. If I was so incompetent than my boss would just pick someone else, and he did have a few people do it before deciding on me.
>deficiencies of the business management
In all honesty, this was by far the best run business I ever worked at.
It seems the incompetence wasn't with the employees but with the trainer. You hold that attitude toward your student and he or she is bound to fail.
A teacher who hates teaching combined with people lacking basic skills being expected to succeed in a high pressure environment for low pay? It's not surprising there were a lot of failures. I made no claims about the default ability to teach, it's another learned skill and mastery is uncommon.
There are also realities of the restaurant business (and lots of other businesses) which make training quite difficult, but I generally see these as deficiencies of the business management not truths of an industry.