"Managers, hosts, waiters, sommeliers, chefs and cooks care about their place when they have no immediate plans to bolt…. But today, eatery employees seem not to respect even their bosses. Many start a new gig with an exit strategy already in mind. One unmentionable reason: The legal crackdown on 'management' employees (which can mean just about anything) misappropriating tips from lowlier staffers makes it harder to make the bucks that some once took as their due. In the new climate, all it takes is the hint of a better deal elsewhere to lure them out the door."
—Service at city bistros is worse now that higher-ups don't have as many opportunities to exploit fellow restaurant workers with less power, apparently.