The waged war between front-of-house and back-of-house staff is as old as restaurants themselves. Many of you have likely felt the tension between the kitchen and the dining room in your own employment. In many ways, the conflict arises by culture. Front-of-the-house staff is usually in the business for a quick cash grab while chefs/cooks are long-term, developing their craft. As future owners and managers, let's discuss why there is an ongoing conflict between the front and back-of-the-house employees in food operations.

In your discussion post:

Outline two of the common industry challenges between the front and the back of the house from both the kitchen and the service perspective. Explain the repercussions when the two areas don't work together. Describe two strategies you might implement as the manager/owner that would create effective working relations between the two areas - make the staff work as a team.