where the line cooks were dissatisfied with a new assistant manager. They wanted to display unity of power for the wrong reasons at the wrong time while forcing the hand of the management for more money. They were delivered an ultimatum to return to work or turn in their apron, a decision where they had ten minutes to finalize a decision. They decided to leave, and this decision resulted in a temporary hardship for the business. All the cooks returned within two weeks and asked for their job again, a situation that resulted in the manager staring into the faces of some very hungry, worried line cooks. They were warmly welcomed back by the management.Restaurant management is a challenging position today because it incorporates several important management techniques simultaneously in a stressful environment with an overlaying performance element. This career is demanding on a physical and intellectual plane, while the business can be exceedingly transitory. Restaurant personnel changes can be continuous, creating a complete turnover in hourly staff in a short period of time. This element of transition can tax management methodologies on many levels. Staff must be retrained and this may lead to problems with ethics, customer satisfaction, or successful teamwork approaches. Coupled with these unsettling possibilities is the aspect of the business called the "demanding public"? The guests that come through the lobby of any restaurant demand a highly trained staff and a superior product no matter what extenuating circumstances exist "back in the kitchen". Orchestrating each and every element of the restaurant management so that it appears as if it is an effortless, smooth operation is a commanding, daily challenge.I personally could not be a manger for any fast pace business that required a lot of my attention and/or overseeing every aspect of the operation. I would come unglued. There are too many different personality that you ...
