Yes, in the past I have worked for some jerk chefs who made sure that no matter what I did it was done wrong. For the record and to make myself feel a little better, I now work for a private family, travel all around the world in luxury, and perhaps make a lot more than they do today.
Now that I've shored up my ego a little, I'll try to get my personal baggage back into the closet next to all the skeletons in there. :)
The last time I had to refer to a chef in the first person possessive (my chef) was about nine year ago. But, yes I'm greatly aggravated when I can't read the tickets and when chefs are out of touch with the line. I can't tell you how many chefs and owners believed all their thoughts are good thoughts just because they thought them.
As a chef there is a litmus test for your own performance -- do you have to keep hiring new people? People don't enjoy moving from place to place and job to job so the tendency is to stay put. If your having a high turn over, then it might not be because you can't find good cooks in your area. Rather the problem might be with the design of the cooking line -- one of a million reasons that cause stress in a kitchen. For example, making the tickets available for all the cooks for reference speeds the process up and helps prevent mistakes of items not being fired or the wrong items being fired.
The person who started this forum had a dilemma. The chef he works for wants two things. First, he wants the food to be uncovered while cooking and second (this is an assumption here) he wants the food plated and cooked faster. I'm just saying that if the cook is doing the best he can the problem might not be him but the way the line designed and the timing of expeditor. Perhaps, the problem isn't whether covering items on the grill makes a differnce. I'm just reading to deep into the problem.
As for coverning meat, its a style of cooking. There is no right or wrong. Covering and not covering yields two different results. When food is not covered the top side doesn't start cooking until the meat is flipped. If it was covered, the meat does steam and the top side does start the cooking process so that when it is flipped it's got a head start. Now this will lead to less of a sear. I don't like to cover meat on the grill, unless it is huge.
I use a press for split chicken. Veal and filet I mark on the grill and finish is a medium to slow oven (sometimes and sometimes not). I rarely cover fish except for swordfish. All different protiens require different techniques for different results for different dishes and recipes. There is no one way.