In restaurants, the dynamic between the kitchen and servers can change the entire experience for guests. If it’s a battle between the two, you’re bound to have unhappy customers, but if there’s balance, it’s a beautiful ballet that leaves every table in awe. So, when the pressure hits and everyone is overwhelmed, who has the “right of way?” Nikos, George, Leah, and Matt are consolidating a lifetime of interactions into less than 15 minutes while answering questions, including:

• Does the kitchen resent the front of the house because they make tips, while the kitchen has a set pay rate?
• Should there be a “middleman” between the front-of-house and back-of-house?
• Who is more important – the server whose been with you for ten years or the cook whose been with you for ten years?
• Should servers offer the kitchen a drink at the end of their shift?
• How do you breed respect between the different teams within your staff?