Bad bossing and the expertise byproduct

Imagine you own a restaurant and you replace your professional “dish pit man” with a robot trained to do one thing perfectly: wash dishes. Same throughput. No overtime. No sick days. No scheduling. A clear win. But then your Saturday night shift goes sideways and you don’t know why. Servers stack plates in a way that makes inefficient use of the dishwasher, causing downtime that adds up over the…