| 1. Cooks working unpaid overtime to help tomorrow's employees (pg. 38). |
2. Managers sending cooks home early (pg. 58). |
3. Servers putting their tickets on the wheel early (pp. 61-2). |
| 4. Managers hiring just enough staff to handle the rush (pg. 64). |
5. Cooks never using timers (pg. 73). |
6. Assigning stoves to particular workers (pg. 82). |
| 7. Only pantry workers share knives (pg. 83). |
8. Cooks make demands of potmen and dishwashers, but not vice versa (pg. 96). |
9. The taboo of servers criticizing food the food to customers (pg. 101). |
| 10. The taboo of servers negotiating with cooks to share their tips (pg. 103). |
11. Haute cuisine restaurants require reservations (pg. 142). |
12. The tension for cooks between satisfying and educating customers (pg. 148). |
| 13. Trimming and sending out moldy truffles (pg. 165). |
14. Cooks making jokes about sending out food they know is bad (pg. 184). |
15. Cooks routinely send out undercooked beef (pg. 185). |