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You can only do so much if your ingredients and oven is bad. I don't think you can judge the cook in those cases, only the restaurant as a whole.



If the ingredients and the oven are bad, a good cook fixes that or leaves immediately.


Not everyone has the luxury to die on the hill of quality, and we’re not talking about safety-critical changes to the drinks.


Well then said cook/bartender will be judged by that




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