the most negative is that a lot of students expect to immediately be in a supervisory role, and they are still just children really.
right now i have one from germany and one from india, and i can't tell if it's cultural or individual or a mix, but they seem to expect more back for the little they put in to it. like we can hand them their career on a silver platter just because mummy and daddy paid for their education. (and i'm a culinary school grad myself, this isn't a bitter school-of-hard-knocks person talking!)
they tend to look down on people who have worked their way into the kitchen with no culinary education, although those people will typically work harder and be more loyal- they want steady, good employment, and students and recent graduates with little work experience have stars and dollar signs in their eyes.
the positive- they are more interested in learning new things than the typical employee, who sees a change in their routine to be a disruption, no matter that the presentation is better or the guest is happier.  |