How do restaurants get rid of a difficult employee?

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In today’s online edition of The Atlantic, an American restaurateur in Thailand talks about those problem employees who cripple every restaurant.

Whether server, bartender, or part of the kitchen crew, an employee that’s difficult to work with — late, lazy, rude, bad-tempered — can be toxic to the success of a restaurant. But how to get rid of them?

The restaurateur in The Atlantic article knew he had to fire the employee, but how could he do it and not alienate the rest of his staff? In other words, he was afraid.