The third paragraph states that: "Improvement of membership numbers and food quality with reduced food cost are the results of Jason's directly supervising preparation of every item served. Jason personally develops all menus and recipes. He checks and adjusts the flavor of every food item prepared in the kitchen. As Jason himself says, "This is my food, and the quality of every item depends on me." Further: "He [the general manager] also is concerned that the turnover rate for the kitchen staff for the past 12 months has been 150 percent." "Jason does not conduct separation interviews since he is certain that "staff that quit simply find the work too hard and the pace too fast." Jason tells all new hires that the baseline is simple: "It is my kitchen, my food, and my rules."What do you think of Jason's supervisory style? What sort of manager is he? Why do you think his employee turnover rate is as high as it is? What do you think of Jason's long-term career prospects?