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Diapositiva: 1
Chef Marco calls Sarah aside, away from the main line, and talks quietly to avoid public embarrassment.
Sarah, can I see you at the pass for a second?
Yes chef, is something wrong?
I'm sorry, I got swamped with the appetizer orders.
Table 40 sent back their salmon. It came out overcooked and dry. I need you to focus on your timing here.
The complaint is specific, behavior-based, and actionable rather than a personal attack, allowing Sarah to understand the precise error.
Diapositiva: 2
30 minutes later, after the next salmon order is served.Marco checks the next salmon order for Table 52, sees it is perfect, and praises Sarah publicly, but specifically.
I understand, but the standard is medium-rare. When it’s busy, you need to trust your thermometer and not let it sit, or we lose quality.
For the next order, I want you to pull it at 120°F and let it rest. Can you do that?
Yes, Chef. Pull at 120, let it rest.
The compliment reinforces the correct behavior, boosting Sarah's confidence and encouraging her to maintain that standard.
Diapositiva: 3
Everyone, look at this salmon from Sarah. Sarah, that is exactly what I’m talking about. Perfect temperature, nice sear, great timing despite the rush. Thank you for making that adjustment.
Thanks, Chef. The 120°F trick helped.

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