A strong management team kept the staff focused, and result oriented. The engine of the operation was the production staff, led by the Executive Chef, Sous Chef,Food Supervisor, Lead Cook, and other cooks; in the kitchen, and in the dining room.......Training was adequate, and menus and "how-to do's" backed by daily production reviews made it easier for cooks to work to specifications, but readily adapt as required. Utilities and wait staff also had daily briefs and updates. System operations allowed for precise storage methods, which eliminated uncertainty and confusion. Management capabilities ensured smooth transmission, so the heavy-handed approach was unnecessary. Cross training made it easier to cover a shift when call-outs occured. Management strived to promote a peaceful and safe work environment.