To start, I'm a savoury guy, work on the line. Due to some circumstances in my last couple jobs, I needed to teach myself pastry very quickly. Now I can do pretty much everything in the kitchen, from stocks and sauces, butchery, to any sort of pastry and chocolate work. I personally think everyone should be able to do anything (especially if they want to advance beyond a single station).
Some days I'd be good on my MEP, so I'd help chef with some butchery, and make some chocolate candies, all in an hour's time.... It's a nice feeling knowing that you can do pretty much anything :cool:
Anyhow, even if the line guys can't make a picture perfect Macaron or Chocolate candies, they should at the very least be able to make a soufflé, custard or crèpe (heck, most of the crèpes I've done have been savoury anyway).