Squeaky Wheels

There is a saying that the squeaky wheel gets the grease. In the kitchen, as well as other aspects of life, the squeakiest is typically the messiest. I learned long ago that it is better to just get it done, or corrected, than running in and out of the office complaining. Often times, those who are always complaining, are actually trying to use a tactic of painting the others as such a bad worker or person, in an attempt to sack the other's position. Often times this can work to the complainer's favor but usually just once. Eventually, the complainer's agenda can easily be seen through like plastic wrap, and instead of a devaluation of the other's position, the complaining party can find themselves in the hot seat. A pattern develops that changes the viewpoint of management.

The last thing any chef wants to spend their time on is interpersonal issues within the staff. There is so much more going on that can stress the kitchen, late deliveries, mistakes needing fix, equipment failure, heat waves or winter storms, theft, accidents, a whole list of things that need addressing or controlled. While the list of complaints may have validity, picking your battles is the best thing to do. If the mistake is small, it maybe best to just make correction than complaint.

The squeaky wheel may need replacement instead of support. I have been a part of a crew, and middle management, and I have often been told that I don't brother my up-line or upper management unless it is something that I can't correct on my own. I have always taken my positions seriously and when the issues are mine, or under my control, I take care of the issue. The way I figure it, I am being paid to control this portion of the company and bugging my boss with the trivial, like a tattle tail sibling, is counter productive. Anyone can miss something or run out of time to get something done, etc. Instead of wasting time having a meeting or complaining in the office, I'd much rather help out or make corrections.

A manager that cannot control their staff is often viewed as ineffectual. Complaining about the smallest of things, or the easily fixed, only serve to make the noisiest of us look bad. Problems are problems, the chef life is all about solving problems for our customers and each other. If I make a mistake, just tell me, and I will make changes to eliminate the problem from reoccurring. There is never a perfect situation for everyone involved, but the customer should never be impacted by the issues that arise as they have paid us chefs to handle whatever it takes to get the job done. The last thing that a customer should ever ask themselves is "what did I pay them for?".

Chefs don't always get along, and some, for whatever reason, try and make the day harder for other workers in an attempt to get rid of them. This is not a good look to have. Being messy over this or that is just petty. I have worked with people that I wanted to run them over with my car, but I did my work and didn't complain until it was appropriate. Pick your battles wisely. Be the one that helps out the rest of the crew, instead of the one that is always snitching. Stay in your lane and watch the road ahead instead of focusing on someone else's journey before you run into a ditch.