When do feel that management becomes micro management in a kitchen? I think management in a kitchen is extremely important but micromanagement is generally regarded as a bad thing. There are a few times that I have thought this might be the case. I was once told by a chef to use a different peeler. Even though it got exactly the same result just slower because I was better with the other peeler. I was once told by a chef to use a pallet knife to butter bread instead of a normal cutlery knife. Again same result just slower. I was once told by a chef not to have a prep list. If he was telling me to have one I wouldn't call that micromanagement just common sense but to tell someone not to use one seems a bit lke micromanagement. Thoughts?