Quote:
Originally Posted by foodnfoto  Ego, hubris and arrogance can get you pretty far in the restaurant world, but only so far. When it comes down to the brass tacks, a successful operation is a team effort and only as strong as the weakest member of that team. If one member is a jerk, it brings down the morale of the whole crew and puts everyone on edge, raises the stress level unnecessarily, and ultimately, the whole organization suffers.
Why the whole place?
Because of lower productivity, higher turnover (both front and back of the house), which leads to higher training and recruiting costs.
Mike, you'll be a lot more successful in the long run if you refrain criticizing everyone and thinking your way is the only way. Focus on the best way to contribute to the team you work with, and your value to your employer will grow by leaps and bounds.
The best chefs aren't necessarily the best cooks, but the ones who know how to bring out the best in the people they work with and for.
I suggest you read Danny Meyer's new book. |
While I am not a Chef, I did have a successful career as a business manager. This advice is priceless. You cannot manage people; you can only manage situations, circumstances and processes. Until you learn how to work with people to build a team you will never be successful as either an EC or restaurant business owner. You may survive in either case, but survival is not the same as success.