Afterthoughts: Residual Thingamaboobs

                                                                                                         Lisa F. Young

The industry remains riddled with Merrill clones. There is no end to them. You can find buffoons in all strata of foodservice. Many of the present-day “Merrills” are restaurant managers of mid-scale restaurants (Applebee’s, Red Lobsters, Chili’s, Outbacks) which helps explain why so many employees who suffer “Merrills,” who once thought a career in the restaurant industry might be a food idea worth exploring, leave. Please note sufferer above.