Division of labor is interesting. The more expensive a restaurant is, the more specialists they have. The people who fill your glass with water, the Sommelier, the maître d′ , the waiters, global head of carrots, etc. You ask the water person for the bill and you get a blank stare. You try to pass your bill from the bar to the restaurant and it's not possible. It's always fascinating how many businesses divide tasks not around what's best for the customer, but what's the easiest way for them to operate. We love tightly defined roles based on skills, not working around the customer experiences. We default to specialists not generalists. The best restaurants still solve the problem with better communication, not better structure or more liberated responsibilities. It's nonsensical to me. …see more