|Five tips for navigating communication between front and back of house employees|
By Jordan Knox
February 7, 2013
Exploring the dynamic relationships that occur on the other side of the kitchen door between front of house and back of house employees can be a very treacherous and intimidating proposition. But does it need to be this way?
Why some chefs and culinary team members appear difficult
There is a reason that working with food is called “culinary arts,” and if a chef is truly dedicated to their craft the kitchen can be a self-sacrificing often pride swallowing endeavour. The food and beverage industry is like no other forum where critics are given the chance to voice their opinions instantly and often with harsh criticisms. It is commonly understood that the harsher the criticism, the more likely it is that a portion if not all of a patron’s meal will be taken care of. In fact, most reputable restaurants take the standpoint that they like to hear criticisms because it helps to lessen the likelihood of future issues.