When the Head Chef dramatically walked out in the middle of Friday night service, a Sous Chef found herself in charge of the well-known and respected Manhattan restaurant.
In the following months, though she was very competent, and was working day and night, the restaurant’s reputation began to decline.
Fearing for her position, she made drastic changes to the menu. Then, a week later, she did so again. She reconsidered her seafood supplier. She negotiated with the General Manager for updated uniforms for the entire waitstaff. She replaced the tablecloths.
Despite these efforts, more and more patrons were walking out her door, shaking their heads in disappointment.