Lee, you have a lot of heart and soul, and well do well in this business. I read your posts, and know you always don't like the hard ass approach I talk about. Its the only way I know, I worked under people that you either got better, or you were gone. I have worked hard to form my own ideas, and perception on how I'm going to run my business. I will never let the employees run my restaurant/Foodservice, but, a good Chef keeps the door open to suggestions, and also makes sure everyone knows, and follows his vision. I tell my employees to come up with ideas, cost them out, and cook them for the crew for evaluation. If we all decide this will work, then its a go. I don't have many who show very much ambition in this area, but the carrot is always out there.
Its important for a Chef to be a leader in his kitchen, it is a lot easier to follow your vision when you are at the front of the line, and not have to many KM's running around with their thumbs up their Butts.
...................Chef Bill