I recently became the KM at a restaurant that I have been working at for 8 years. I started out as a dishwasher and quickly rose to lead(only) line cook. Our business was recently sold and the new owners are really hands off and leave the running of the business to the GM's. I am all about communication and believe that it is very important for the FOH and BOH to let each other know what is going on so that things can run smoothly. The GM's seem to believe that it is not important to do this and that we in the kitchen are basically on our own to figure things out. We have a very small kitchen and when it gets busy the prep cook will stand in to assist in cook which means that prep is not getting done. I ask that tickets be paced out so that we do not get instantly slammed, which happens all the time. I know that we get busy but in a restaurant that seats 100 and handing in orders for 30 then five minutes later another 30 then again another 30 ontop of to go orders seems little much. Am I wrong. I need advice on how to handle this before I really go crazy.