Shawna has worked in the restaurant business for 10 years. She has recently been hired as the head chef at an upscale, new restaurant. She is responsible for all the meals served at the restaurant, including purchasing the food, hiring the staff, and making a profit. Because she is meticulous in creating menus and designing beautiful plates of food, Shawna expects the same level of attention and care from the rest of the kitchen staff. To maintain her reputation, she wants her food to be rated highly by reviewers, so she examines every plate before it leaves the kitchen, often tells the cooks to remake dishes, and scolds servers for slow service. There is now a high turnover of staff in the restaurant. What quality of destructive leadership is Shawna displaying