Front vs. Back

[Fat Guy]

Chef, I noticed in your bio that you got your start in the front of the house. As you know, in many restaurants there is an unspoken rivalry between the front of the house staff and the kitchen staff. Does your experience in the front inform you behavior as an executive in any way? Do you think your perspective -- I assume most chefs have never worked the dining room as servers or managers -- helps with front/back relations in your restaurant?

[tripe]

It certainly helps with relations front and back of house, normally to the good. It makes a chef more tolerant as you then know what the poor soul dealing with the recalcitrant diner is going through, or the woman who can't cope with the whole fish smiling at her. It doesn't always work with senior floor staff as it is easier to spot their mistakes and thje perceived criticism however well intentioned is invariably poorly received.

From an executive pioint of view it is invaluable as you understand all aspects of the business better.