Andy Davis was proud of his restaurant, The Golden Bow. its location was perfect, its decor tasteful, its clientele generous and distinguished. When he first took over the business a year ago . Devis had worried that the local labor shortage might make it difficult ti heir good workers. But he had made some contact at a location college and hired group of servers who worked well with customers and with one another. The only problem ha still had not solved was the dishwasher.