And I thought I couldn't respect David Chang more...

(taken from https://qz.com/1048572)

Chef David Chang’s restaurants are pilgrimage sites for foodies from Sydney to New York. But the founder of the Momofuku restaurant group recently disclosed that he gets inspiration on kitchen management from a US fast-food chain where a double cheeseburger, fries, and a drink together cost less than a small plate of pea shoots at Chang’s Momofuku Noodle Bar in New York.

Chang is a fan of In-N-Out Burger, a popular chain of drive-through joints scattered across the western US. 

“Every time I go to In-N-Out, if there’s time permitting, I stay there until I see something happen,” Chang said. “I stay there until I see one of the employees drop something.”

He went on to explain what he meant:

David Chang: ‘Cause it’s always so busy. They drop something, they don’t know they drop something, and then someone else picks it up.… Let’s just say they dropped a napkin. They pick up the napkin. They don’t go, “Hey jackass, you dropped this,” like most people would do. They pick it up, they don’t say anything.

Bill Simmons: They get rid of it.

David Chang: Yeah. They do their job.

Bill Simmons: Great team chemistry at In-N-Out Burger.

David Chang: Great team chemistry!

David Chang: Everyone has each other’s backs. And they’re like 17, 18-year-old kids. It takes me like six months to train somebody who wants to be a chef to actually care about something like that. I’ve always, always admired that.