their life vocation. Many are students. So the contempt kicks in whatever!
In our main restaurant, Madame LeBoeuf is our chef. Her cooking is often a delight (except for when it is very busy). Her view of customers is at its most contemptuous when she is under pressure. Now she KNOWS how to deal with waiters and customers in a polite way. As long as the customers behave themselves and eat the excellent food put before them. But if one of them complains...oh dear! "How dare they?" pipes Madame LeBoeuf, "These idiots who are too lazy or incompetent to cook for themselves!"
Conscious contempt kicks in when we feel under pressure and we start to see customers as below us, inferior, too lazy to create the product or service for themselves. They should be grateful for what they are getting. Their criticism of our soup is unacceptable and deserves the little fly we put in it out of revenge. Also of course, if people are naive enough to expect personal treatment whilst sitting in the middle of a herd, then they deserve to be treated, not as individuals but as sheep.
Many of our waiters ARE very competent and it takes very high levels of pressure and stress for contempt to kick in. Often high demand creates tiredness. So, a waiter, under pressure, may have the ability to adapt skilfully to the party of 30 that just arrived an hour before closing time, but may decide to save that energy for herself, for when she gets home. "I could deal well with these 30 people but I am too tired to." So, tired contempt kicks when people become, literally too weary to give a level of service they were giving at a lower level of pressure.