I feel your pain Clint. At one place I worked at, the exec was only on the day shift and made frequent changes to recipes and plating without updating the recipe book or letting anybody else know. On the rare occasions when he did swing by he'd throw a fit. It got so bad that our signature salad was almost two different things depending on if you had it for lunch or for dinner.
It sucks taking it both ways. Do what greg said and do what the chef (or sous chef in charge of your shift, I guess) says. If the crew has gone rouge, there isn't much you can do about it except stick up for the standards on the stuff that comes of your station |