By David Farkas, Senior Editor

Put four generations in a busy restaurant and you've got a volatile mix-one that could undermine the teamwork crucial to the smooth flow of service.

For many years, operators scarcely worried about their staff's ages. That's because their employees were mostly young and enthusiastic about working alongside their peers. Moreover, what other age groups would work for such meager wages? Or would want to be on their feet all day or all night in such a fast-paced environment?

Back then, the big age difference was between the general manager and the rest of the staff....

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