I recently became a kitchen manager and I would like some advice on how to better treat the people that work with me. For some background I've been working in kitchens for 10 years but since I'm new to this side of the business I feel a but lost and figured you all could give me some valuable insight on what to avoid doing.
I recently became a kitchen manager and I would like some advice on how to better treat the people that work with me. For some background I've been working in kitchens for 10 years but since I'm new to this side of the business I feel a but lost and figured you all could give me some valuable insight on what to avoid doing.