It takes a while to get a hold of the owner. By then, the restaurant has
cleared out and all your customers have gone someplace else. Your boss scolds
you for not fixing the problems yourself. It simply required you to think
about, and deal with, one thing at a time.
"Cooking and working in the kitchen is virtually a series
of decisions," says chef Christabel Padmore. "You will never ascend the ranks
of a kitchen if you can't make quick, effective decisions."