Heck, I should start another thread on the subject of "Servers vs. Chefs" and the constant battles between front and back of the house.
I've grown weary of this whole back of house versus front of house issue. If chefs/cooks/etc.. want to make tips, they should become servers or bartenders and take the chance of walking out being paid $2.13 an hour for their shift. If servers/bartenders want to tell the cooks how the menu should be or allow special orders without asking the kitchen, etc... they should get a job in the kitchen. It doesn't have to be a constant battle, and I absolutely detest when a FOH manager or a kitchen manager seem to be the ones advocating the tensions.
There are good and bad points to both sides of it. There certainly doesn't have to be an ongoing riff between the two if both are expected to act respectful of one another at all times. I know several servers that often tip the kitchen out after an evening of excellent food coming out of the kitchen consistently. I also know several chefs who go out of their way to teach servers about food and flavor pairing, etc...
A restaurant runs so much more smoothly and efficiently when the FOH and BOH can work together and appreciate and respect each other. I, for one, am tired of hearing complaining from both sides. This is the nature of the business. If you don't love food AND love ensuring your guests have the best possible experience, then you shouldn't be in this business period-in the FOH or BOH.
(Ps.....this isn't an attack on your statement, Dan. Your statement just brought the subject up!)
“Fear less, hope more; Eat less, chew more; Whine less, breathe more; Talk less, say more; Love more, and all good things will be yours”
Swedish Proverb