Get a grip on reality........
Look, let's say I have a position open for a line cook, pay @ X$/hr. I'll turf the dude out if I have to show him/her how to temp a steak or explain to him/her that you have to get the pan hot and the oil hot before you put in a chix breast. On the other hand I'll gladly show the salad guy those things and patiently explain to him/her the hows and whys.
Employees don't have a god-given right to have information spoon fed to them, they need to earn that right. I don't know how to make this point any clearer.
Let me put it to you another way. Had a culinary student "attatched' to me for two weeks. One day I got in a case of oranges and explained that I would be making marmalade with her. Student was whinging the whole time. From the one case of oranges we made 60 1/2 pint jars of marmalade that I sell at $5.00 a pop--you do the math of how much I made on that $25.00 case of oranges. But that's not all, After the student had whinged and moaned all the way about peeling and blanching the orange peel 3 times, I candied the remainder of the peel--aprox 3 kg's worth. If I buy candied peel from a supplier, it's around $6/ a kg diced and well over $10 whole or in strips. I use my own peel in my pastries and desserts and sell a lot of peel around October when customers ask and buy it for making fruit cake. But that's still not all, I still have 4 liters (1 gallon) of intense orange flavoured syrup left over from the whole process. When I worked in hotels the bartenders would go nuts over the syrup, and I would use it in sorbets and cakes as well.
I took the first whinging from the student good natured, and explained the process of making marmalade. It was not well recieved. So I Shut up and just gave straight orders and explained the bare minimum. Student had the opportunity to learn, and I would have gladly explained the process of marmalade, of natural pectin, why the peel needs to be blanched so many times, of hot packing, and of candying peel. But why bother if the student is whinging about "slave labour" the whole time?
Same thing with another employee when I get in my weekly case of whole chicken. We boned out breasts and thighs, packed up bones into bags so that we could make fresh chicken stock daily, took all the fat and skin and rendered it down. The only thing that gets thrown out is the platic bag liner. Employee couldn't care less, couldn't do the math on what kind of money I was saving over buying in boned out breasts and leg meat even with the labour factored in. Frustrated at the process of putting together a hobart meat grinder and would't try to practice assembling it on thier own time. No, I'm just a cheap stubborn s.o.b. for not buying in pre fab chicken.
I've been on this forum since the oh.. early 2003? I have given out a tremendous amount of advice since then and continue to do so today, I don't do a lot of tutorials, but have a few picture tutorials to my credit. I don't automatically dispense knowledge, but I will gladly give it out if asked.
Employees don't have a god -given right to be spoon fed information.
Training up the competition is another story, and when an employee takes a sudden interest on how you aquired this piece of equipment, or how much it cost, or how you got this account, or what criteria you need to open up a kitchen......... Well then, you figure it out.