I've had my restaurant for....three and a half years now. Most of my chefs have been there since the beginning and are very hard workers. I have two sous chefs, Taylor and John. Taylor is a 23 year old female who has been with me for two years. She is a bright, energetic worker with a knack for cheering people up. My other sous chef, John, is 68 years old. He has been in the Culinary business for over 30 years. He's been with me since I opened my restaurant. He's always been a hard worker but..lately I've noticed him starting to show signs of wear and tear. I was just wondering on what to do about him. I don't want to fire him, but at the same time mistakes in a kitchen are very unwanted. Your opinions are most welcome. -Chef Matt.