I am well aware that the restaurant success depends not only on me but also on my staff performances. I believe that exhaustion and boredom can destroy my staff, me – myself and the business faster than anything else. So I need to keep things fresh by rotating the staff and giving them extra training at different places. This gives them a good opportunity to learn different skills and something new, as well as meeting different groups of people. The result is great as they are proud to be able to do different kinds of jobs with different groups of staff and develop their interpersonal skills.’