You know, I have given restaurants second third and fourth chances, and in short order they usually live up to my memory of a horrible experience. I hate to sound pessimistic, but these places don't pay much for cooks and it is hard to babysit them constantly. All it takes is one bad egg to ruin a kitchen's reputation.

As an aside, I met a cook at RL a few years ago. He told me that when unloading the delivery truck he was shocked at what some of the fish looked like - that it already looked questionable. The "fresh catch" seems to match his observation.