MARC: If you took a survey of the great restaurants in America and asked the head chef what guy would he -- especially if you asked him at five in the afternoon -- what person he'd least like to see leave that day, it would be the dishwasher.

It's the hardest job. It's the job you can't operate without. It's critical.

And it is amazing to me how many of those people that that is their profession, that don't get treated right. It's so typical to go to an association meeting (National Restaurant Association) and people complain about the quality of their dishwashers. And, I can always go back to them with, `You know, I think some of the guys that work for you used to work for me. What are their names?' And it's a baited question, and they go, `How the hell should I know? They're not going to be there long enough.'

And there's your answer. That guy washing dishes is no less a person than the guy you have doing PR for you at the other end of the scale. I mean, you have to know and respect everybody in the operation or they're not going to respect you.

HATTIE: How do you spread yourself that thin, though? Now you have 100 employees.

MARC: It's just naturally what you do if you care for somebody, or like them or appreciate them. It's just what you do.