Food for thought: Waiters in new restaurant are working hard to sabotage their own future

Leftover food on the table. [iStockphoto]

There is a new eatery near my place of work, next to the big hospital in Parklands, and it's refreshing to eat osuga and managu and athola and obambla. Did I mention brown ugali? Yes, and those folks know how to turn and twist the gruel into a fine paste.

I have been there three times in the last week, which says a lot about my growing affection for the place, but our blossoming relationship might soon come a cropper, for something that has got nothing to do with the food, but everything to do with the staffing attitudes.