Hi everyone, I'm doing a quick study on how waitstaffs waiting in front of the kitchen window / pass for the dish to come out could add to the chefs' stress level. Any experiences as such? What are some of your reactions/responses to them? I know there are stories to both side of the story: waitstaffs need the dish to serve for the needy customer, and chefs don't like being pushed! But how do you deal with it in your establishment? What were some helpful changes or useless attempts? How does the pressure of waitstaffs effect your productivity, and what change do you imagine would come IF those pressures were off your shoulders?