Because tonight is an extremely importantnight when the restaurant is full of customers, the manager insisted on doing the exact menu as last time or Carl will be replaced by his subordi
Situational Analysis
As evident in the video, restaurant manager Jack and chef Carl share a unified objective - to impress the city's most influential food critic, whose online blog was sold to AOL for a staggering $10 million Tonight, the entire restaurant team, led by Jack and Carl, is pulling out all the stops to craft a exceptional menu that will leave a lasting impression on this high-profile diner.
A team is a formal group characterized by high interaction among its members, who collaborate closely to achieve a shared goal of serving restaurant patrons effectively Homogeneous groups, where members share the same racial background, foster better understanding and facilitate easy information sharing, resulting in lower conflict levels and fewer coordination challenges.
Consequential task interdependence refers to how the actions of one team member influence the work of others For instance, a restaurant manager's menu decisions directly impact the chef's tasks, while the chef's needs can affect the entire team's performance When the manager selects dishes for the evening and the chef, Carl, does not align with those choices, it can lead to conflicts in the workplace Understanding these dynamics is crucial for fostering a collaborative environment and minimizing workplace conflicts.
The conflict happening in the video is a dysfunctional conflict because it hinders group performance and demotivates the members The conflict here is also show 3 types of conflict:
Task conflict arises when the chief aims to introduce an innovative dish to impress critics and customers, while the manager focuses on preserving the existing menu items This clash of objectives highlights the tension between creativity and tradition in culinary management.
In the ongoing relationship conflict between the chef and the restaurant owner, the chef insists on autonomy in his role, believing that his commitment grants him the freedom to operate without interference Conversely, the owner asserts his authority over the establishment, maintaining that as the proprietor, he has the right to oversee all operations.
● Process conflict: The chef wants to create new dishes to impress the critics while the owner wants to use the dishes already on the menu to do it.
Personality Traits Relevant to Organizations
Self-esteem refers to the degree of appreciation and liking one has for themselves, regardless of circumstances It encompasses various aspects, including self-worth, self-regard, and self-respect, which collectively influence an individual's overall perception of themselves People with high self-esteem possess a clear understanding of their skills, maintain realistic expectations of their abilities, and are aware of their needs, enabling them to effectively express themselves.
In the video, Chef Carl demonstrates a high level of self-esteem and a passion for culinary creativity, always eager to experiment with new dishes When a significant customer is expected at the restaurant, he confidently tells manager Jack, "I have something really good planned for tonight." However, Jack, who is more inclined to stick with the traditional menu that has been served repeatedly, seems resistant to Carl's innovative ideas, despite being aware of the restaurant's promotion on Twitter This tension highlights the conflict between Carl's desire for creativity and Jack's preference for the familiar.
The restaurant manager, characterized by his high self-esteem and conservative nature, confidently shares his ideas with Carl, asserting that some have proven effective Throughout the clip, he emphasizes the importance of Carl's role, firmly believing in the efficiency of his directives.
The need for power is a deep-seated desire in individuals to exert control and influence over others, as exemplified by Jack, the restaurant manager Initially, Jack approaches Carl gently, attempting to persuade him to revert to the traditional menu that has proven successful over the years However, when Carl introduces new items to the menu, Jack's demeanor shifts dramatically He asserts his authority by stating, “By definition, it’s my food because it’s my restaurant,” emphasizing his financial investment and control over the establishment and its staff, even suggesting that Tony should take over as chef instead of Carl.
The need for achievement, as highlighted in the article, refers to the intrinsic desire to accomplish goals and attain success This drive is exemplified by Carl's character, who consistently seeks Jack's recognition of his creative culinary efforts, particularly through the introduction of innovative menu items.
The need for affiliation highlights an individual's desire for interpersonal and social connections with others In the case of Chef Carl, his dedication to his staff and their responsibilities is evident; he actively listens to the restaurant manager, Jack, during their discussions and demonstrates a commitment to providing customers with both delicious and innovative meals This behavior showcases the importance of interpersonal relationships in a workplace setting, particularly in the culinary industry.
The Big Five Personality Profile
High It is easy for him to become enthusiastic about things he is doing which is cooking.
He feels good about his cooking ability and takes pride in his teammates.
He has a wide social circle in his community.
Neutral In the video, we can see that he prefers solitude and trying to solve the situation on his own.
However, this information is insufficient to determine if he is extraverted or not.
High He experiences a lot of stress.
He is easily hurt, so instead of coming up with a solution and negotiating with the manager, he opted to resign his work.
High He experiences a lot of stress
He worries about many different things (his restaurant, his customers, his profit, ).
High He cares about his staff.
He enjoys helping and contributing to the happiness of his kitchen.
He pays attention to the advice of the manager.
He desires to make a delicious dish for the
The manager exhibits a lack of interest in his staff and disregards their feelings, as demonstrated in a video where he publicly berates his chef in front of other cooks This behavior highlights the negative impact of poor leadership on workplace dynamics and employee morale Such conflicts in the kitchen environment can lead to decreased productivity and a toxic atmosphere, underscoring the importance of effective communication and support in organizational behavior.
He even manipulates his chef to get what he wants.
He doesn't want to wait even for 5 minutes when the chef asks for it.
High He finishes important tasks right away (he knows he has a lot of things on the line).
He pays attention to detail.
He enjoys having a set schedule.
He always prepares his kitchen and his rule.
High He likes rules and structure (the same menu).
He has operated the restaurant for 10 years.
Openne ss to Experie nce
High He is open to trying new dishes.
He focuses on tackling new challenges (in this case: he is finding a way to fulfill the critics).
He is happy to think about the ending.
He does not enjoy new things.
He resists new ideas of the chef.
The chef firmly adheres to a menu that has been meticulously developed over the past decade at the restaurant, showcasing the importance of consistency and experience in culinary practices This dedication highlights the role of organizational behavior in the workplace, particularly in managing conflicts that may arise among staff members By analyzing these dynamics, we can better understand how effective communication and collaboration contribute to a harmonious kitchen environment.
Values in the Workplace for the Chef
Interesting work: He enjoys his work and is dedicated to it As you can see, he is continually looking for fresh recipes for new dishes.
Making important contributions: He is the leader of a large team, and he is eager to increase the production of his group.
Learning new things: Carl doesn’t hesitate to learn and do new things.
He holds significant responsibility for the quality of the dishes he serves and is acutely aware of his past mistakes, such as with sweetbreads Despite this, he enjoys a strong demand from his customers, reflecting their trust in his culinary skills.
Carl expresses his desire to enhance creativity in his restaurant by introducing a new menu for customers He emphasizes that his focus is not on profits but on the innovative and artistic aspects of the food being served.
Job benefits: His kitchen is his profession, and he takes pride in it.
As a renowned social media icon, the chef has garnered significant fame in the culinary world, largely due to his exceptional work in the restaurant industry His widespread recognition in the community stems from his ability to showcase his expertise through various online platforms, ultimately solidifying his position as a prominent figure in his field.
Components of perception
That restaurant is very popular thanks to the menu that has remained unchanged for 5 years, which proves that people love it and the menu is still good now.
The phrase "Remember what happened when you put guts on the menu?" recalls Carl's experience with introducing sweetbreads, a dish that failed to attract any orders.
Even after being criticized by famous critic, he still think that it is not the sign to change because the restaurant only serve the normal person, not the critic
Recency effect: Due to the failure of the “sweetbread”, the owner thinks the new menu will not work.
The restaurant is currently a leader in its area, and tonight it will be reviewed by the city's top critic This significant event has left the manager feeling stressed, as he aims to maintain the restaurant's high ranking or achieve an even better status, thanks to their renowned menu and exceptional offerings.
The chef's motivation stems from a passion for innovation and a desire to delight customers with unique dishes, rather than repeating the same old recipes However, after facing harsh criticism, his frustration boils over, leading him to a breaking point where he chooses to resign rather than continue preparing the outdated menu.
A successful restaurant relies on a well-defined menu that satisfies customers and drives revenue Restaurant owners often perceive a good menu as one that meets customer expectations and generates profit From a chef's perspective, an effective menu should be innovative and creative, ensuring a delightful dining experience that leaves customers thoroughly satisfied.
Operant Conditioning
In a bid to impress the city's most influential food critic, talented chef Carl aims to craft a creative menu He initially enjoys full control of his kitchen, thanks to an agreement with the restaurant manager However, the manager ultimately revokes this agreement, compelling Carl to comply due to a previous mistake that displeased customers After repeating the same error and resisting change, Carl faces termination from his position, illustrating the principles of operant conditioning.
In the video, Carl emphasizes his investment in a high-end French cooking suite, highlighting his long-standing success and popularity at the restaurant His dedication has attracted numerous visitors, leading the manager to recognize his efforts by granting him full control of the kitchen, a well-deserved reward for his hard work and commitment.
When he made the first mistake of sweet bread, the manager forgave him because it was a test to help the restaurant grow.
In a recent video, Carl displayed a notably defiant attitude from the start, refusing to cooperate with management His statement, “the fact is, you work for me, in my restaurant, right? I’ve had chefs before you in this kitchen, I’ll have chefs after you OK?” emphasized the consequences of his behavior, indicating that noncompliance could lead to termination Ultimately, despite the warnings, Carl continued to act independently, culminating in his dismissal by the manager at a critical moment in the video.
Creativity of Carl
Carl exemplifies high openness to experience, consistently generating innovative ideas and cooking methods, particularly while preparing a new menu for a critic Despite the lack of orders for his dish "sweetbread," he remains confident in his culinary skills and is willing to face potential criticism from the owner for a second chance His strong internal locus of control reflects his belief in personal responsibility for enhancing the quality and flavor of his dishes Additionally, Carl's intelligence and talent have been acknowledged by his boss, who rewarded him with a French cooking suit, recognizing his deserving nature.
Carl has been the head chef at the restaurant for over five years, demonstrating his exceptional culinary skills His expertise is recognized by his colleague Jack, who has agreed to focus solely on managing the outdoor kitchen as per their original arrangement.
Intrinsic motivation: He enjoys his work and is dedicated to it Carl's biggest motivation is to cook his favorite dishes every day and please everyone with his enthusiasm.
As the head chef, Carl enjoys a high level of autonomy, allowing him to cook freely and exercise control over daily kitchen operations This independence is evident in his decision-making authority, as highlighted by a special arrangement he has with his boss, giving him the freedom to run the kitchen his way.
Jack, Carl's boss, is opposed to the idea of introducing a new menu, leading to frequent arguments whenever the topic arises This ongoing criticism stifles Jack's creativity, resulting in fewer innovative ideas The situation escalated when Jack threatened Carl with replacement if he didn’t adhere to his directives, prompting Carl to ultimately decide to leave his position.
The arrival of a renowned critic tonight is pivotal for the restaurant's reputation, prompting Chef Card to enthusiastically prepare an exquisite meal He is determined to impress the important guest with a new dish, aiming to elevate the restaurant's status and attract more patrons.
Work Motivation and Managing Stress
In the model of Alderfer’s ERG Theory, Carl is in growth, his biggest motivation is to cook his favorite dishes every day and please everyone with his enthusiasm.
Carl, the head chef of the restaurant, oversees all aspects of cooking, menu development, and chef management He continually seeks innovative ways to enhance the menu, such as introducing unique items like "guts," with the aim of improving the restaurant's quality and enriching the customer experience.
Carl sought to revamp the iconic menu that had catapulted the restaurant to fame over the past five years, proposing a bold new creation to impress the city's most influential critic and potentially boost ratings However, his manager vehemently opposed the idea, insisting that the existing menu was a staple of their success and a customer favorite The manager went as far as to threaten Carl with termination if he didn't adhere to the original menu, highlighting a clash between innovation and tradition.
Carl remains committed to enhancing the menu to ensure customer satisfaction, actively encouraging patrons to visit the restaurant and try his new dish through a post on Twitter.
In the video, chef Carl expresses his stress and dissatisfaction with his job during a conversation with Molly, questioning, "Am I allowed to be happy at work?" This reflects the pressure he feels from the restaurant manager to stick to the same menu for years, stifling his creativity High stress levels often lead to decreased job satisfaction and organizational commitment, which Carl openly confesses to Molly The tension escalates when restaurant manager Jack confronts Carl, stating, “So either you cook my menu or Tony can,” implying that Carl's position is at risk Feeling undervalued and fearing termination, Carl ultimately decides to leave the restaurant.
Group and characteristic
A group consists of two or more individuals who interact to achieve shared goals or fulfill needs, although their individual objectives may differ A group goal is one that most members can agree upon For instance, in the video, restaurant manager Jack and chef Carl unite with their team to impress a significant customer, a top city critic with a high-profile online blog sold to AOL for $10 million Together, they strive to create an exceptional menu for the evening.
Groups can be classified as formal or informal, with formal work groups created by managers to meet organizational goals These groups are structured around the specific needs of the organization In the video, a team exemplifies a formal group where members interact closely and collaborate intensively to achieve a shared objective: providing food to restaurant customers.
Groups evolve over time due to factors such as member turnover, hiring, promotions, and the shared experiences of group interactions Recognizing the dynamics of group change is crucial, as members encounter various challenges at different developmental stages In the video, restaurant manager Jack and chef Carl illustrate this concept through their decade-long collaboration, emphasizing their deep connection with long-time patrons: “It's filled with people that’ve been eating your food for the last 10 years.”
After a prolonged period of operation, the restaurant staff has reached the performing stage of organizational behavior, where individuals are fully prepared to collaborate on group tasks and work collectively towards achieving shared objectives, ultimately enhancing overall team performance and efficiency.
The small group size of around 10 people at the restaurant, including manager Carl and staff members Tony and Molly, fosters strong interpersonal connections and effective communication This close-knit environment allows team members to easily share information and align with the restaurant's goals, especially when facing important events, such as the visit of a renowned critic In a recent conflict, Carl expressed his desire to present a creative new menu, stating, “I have something really good planned for tonight,” while the restaurant manager preferred to stick with the traditional menu that Carl has meticulously developed over the years.
“Carl Carl We're staying with the same menu, right?”
Homogeneous groups, composed of team members from the same race, foster better understanding and facilitate easier information sharing This composition leads to lower levels of conflict and minimizes coordination problems, ultimately enhancing team performance and collaboration.
The interdependence of team members' roles is crucial in a restaurant setting, where decisions made by the manager directly influence the chef's actions and, in turn, affect the entire staff's workflow For instance, when the restaurant manager determines the menu for the evening, any absence of key personnel, such as Carl, can lead to conflicts and disrupt operations Understanding these dynamics is essential for effective organizational behavior and conflict resolution in the workplace.
Leadership style
Traits The chef The restaurant manager
Intelligent He is especially discerning in his cooking He has the ability to cook delicious dishes, even create new ones.
Besides, in the cramped kitchen, he can still direct everyone and complete his tasks excellently.
He alone built this restaurant Despite his age, he is still very wise The restaurant's apparatus has worked wonderfully for 10 years in a row.
The chef will obviously have better technical skills and knowledge He knows how to make a delicious dish.
The restaurant manager, maybe he is very good at operating and maintaining the restaurant, but he does not have as much culinary expertise as the chef.
Dominance This chef has a great influence on his assistants.
Even if the restaurant owner asks everyone to go out, those employees still need the chef's consent before doing so.
Despite being a restaurant owner, his authority in the kitchen often pales in comparison to that of the chef, and at times, he may find himself in a vulnerable position, resorting to threats of dismissal if the chef fails to meet expectations.
The chef has a pretty big self-consciousness He believes that he can create new and better dishes on the menu with his ability.
The manager's confidence in his judgment leads him to insist that the chef follow his directives, stemming from over a decade of successful menu management in the restaurant However, this lack of trust in the chef, particularly due to past failures with sweetbreads, creates tension in the workplace The dynamics of their relationship highlight the challenges of effective organizational behavior and conflict resolution in a culinary environment.
He always looks very confident and active.
The restaurant owner's energy level also seems to be maintained at a high level.
He shows this ability very well when he has to ensure the daily work and can meet the requirements of the boss as well as the customers.
His ability to withstand pressure is also quite high when he can run a large restaurant by himself.
He is very forthright in speaking his mind and is ready to leave if his rightful demands are not met.
He is a man who does not keep his promises Even though he promised not to interfere in the kitchen work, he then interfered.
He seems to get angry easily, and hasn't thought through his decision to leave.
Despite his calm demeanor as an older man, he struggles to maintain control in critical situations His disregard for the chef's feelings is evident when he dismisses the staff in front of him, refusing to listen to any explanations and insisting that the chef choose between continuing to work or resigning.
Despite both individuals possessing strong leadership qualities, their disagreements ultimately hindered their ability to achieve a shared goal This highlights the importance of effective communication and conflict resolution in organizational behavior, particularly in high-pressure environments like the workplace Understanding the dynamics of conflict can lead to better collaboration and improved outcomes.
The chef The restaurant manager
He seems to have employee-centered behavior
In his kitchen, he showcased his exceptional cooking skills by creating delectable dishes, fostering strong relationships with his staff, and earning their unwavering loyalty, exemplified by their reluctance to let him leave.
He seems to have job oriented behavior
He cares a lot about getting things done.
He wants to make sure everything is done as planned and doesn't care much for his employees.
He has a leader's reward behavior
Throughout the movie, he always encourages his staff and shows them a good future.
He has a leader punishing behavior
He threatened to fire him if the employee did not follow the instructions.
Contingency theories, particularly Situational Leadership Theory, emphasize that there is no universally ideal leadership style; rather, the effectiveness of a leadership approach depends on the specific task at hand This theory is illustrated in the video clip through the interactions of the two main characters, showcasing how their leadership strategies adapt to the situational demands.
Carl and Jack exhibit distinct characteristics that affect their dynamic; Carl is a willing follower who aspires to showcase his creativity in the kitchen, always aiming to serve delicious meals In contrast, Jack is a leader with a telling style, providing clear expectations and specific guidance to his subordinates, emphasizing adherence to rules and procedures This fundamental difference in their approaches is the reason for the conflict between the two characters.
At the start of a project, a "telling" style of leadership may be essential when team members lack the necessary knowledge or accountability to operate independently However, as the project progresses, it is crucial for leaders to transition to a more collaborative approach, empowering team members to take ownership and contribute effectively This shift not only enhances team dynamics but also fosters a sense of responsibility and engagement among followers.