Sorry if this has been brought up before, I did not check back pages. Feeding the help, esp. the front of the house, has always been a problem in just about every establishment I have worked in. The sense of entitlement at my latest job is incredible, I work in a private club, and the employees order meals as if they were members, sometimes even worse. They are never happy, and backstab, then expect someone to be glad they get to cook the meals in the first place. No one likes doing it, cause it's a thankless job, unless your serving them prime rib, shrimp, or eggs benedict. How do you chefs handle meals, and what kind of backing do you get from management? Thanks.