| http://www.w3.org/ns/prov#value | - He focuses on three areas: the quality of the food we serve, the quality and ownership of the dining rooms and customer service.???Stamm started a two-week training program at a test kitchen where the employees are taught skills ranging from grooming, food handling, safety and customer service. ???They get evaluated daily so they know where they stand instead of finding out they didn???t do well a
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