Hey! So I've been floating around here (and a few restaurants) and I've just been given a sous position at a cool downtown italian restaurant etc etc. Very exciting. Anyway, I was promoted from the ranks, meaning that over the last two years I've worked with and even been taught by, some of the guys and girls I'm now expected to manage. I have no fears that they will outright disrespect me, as we are all close and have fun and genuinely like each other, but in the first steps of being the new sous, I'm finding difficulty. I'm trying to get the kitchen back up to 'like new' cleanliness, get the cooks to focus on tasting/food standards, and bring the food and experience of the guests back up to where it was when we opened. It hasn't slipped much, but there is definite room for improvement. I'm trying to lead by example (I still close with them, clean, taste my food ten times before it sells etc) but I also want to be able to suggest/dictate without sounding like an asshole. It seems like a delicate situation, and I'd love some advice on how to be an effective manager and sous chef, especially when the cooks still see me as simply one of them but with a different shirt.Thanks guys! Any advice, tips, and ideas will be much appreciated!