Well the problem seems to be that most pastry chefs are very well liked, have a great sense of humor, generous, unusually good looking etc. Of course there comes a time when the have to wake up!
I must say there is probably not that incredible pressure of the hot chef for there usually alot of mise en place with most desserts. I must say before I left the rat race 12 yrs ago I was asked to bail out the kitchen staff and cant remember a time when I had to rely on the kitchen except for stewarding transportation.
My relations with the hot chefs were either really strong ot very weak and competitive.
BTW it has nothing to do with counting, it's just that pastry and bakers count in dozens and use ingredients that aren't conducive to scaling up or down.
