Hi everyone, I have learnt a hell of a lot from managers tools and have drastically changed my ways of dealing with my team of 70 cooks and dishwashers. But here is something I have not found:
How do you deal with issues in the heat of the moment? As you have seen with my title I am a chef (at times angry ;-)
The feed back tips are great but they cannot be used in the middle of a busy dinner. Let's say my chef de partie completely overcooked his fish and a table of six is on the pass ready to go. I can't turn to him and say: "Hey Craig can I give you some feed back?....." and you can imagine what most chefs would say. If not just look up Gordon Ramsey kitchen nightmares!
What is the best technique to use for critique in a hot situation?