How do you deal with them? I like mine personally, but as the Chef, I am supposed to be nominally in charge. IMO this means not having my prices questioned, being forbidden to do business with certain purveyors, having my menu choices or portion sizes interfered with, nor having my instructions to subordinates countermanded. I try to give the best advice I can, sound and proactive, and it's in one ear and out the other. I rely heavily on the advice of chefs with more experience. I try not to make guesses, instead relying on my 2 confidants with 55+ years of combind experience in the business. I deliver on the food, I havn't had a complaint in months and have not comped a single meal since last summer. In fact, Iv'e done everthing I have said I was going to do, that I was allowed to do. I feel like my views should be respected and acted upon. I'm thinking more and more that there is no room in this world for an easygoing and non-assertive chef, and am considering becoming a total [email protected] in order to regain control of my kitchen. I am considering an all hands meeting to spell it all out to the staff. I can do this, and there WILL be some very ruffled feathers. But at this point my relaxed style has failed to establish me as a leader I think. As far as the owners and GM, I don't do ultimatums. Ultimateums are cheap and sleazy, and smack of ego. If I decide to take this course, I'm just going to do it and take the fallout, even if it means my job. Thoughts?