conflict resolution?

Question

i have a hospitaliy assignment where i have to do a short role play on conflict resolution. does anyone have a life experience or good idea i could use as an example in the kitchen please im really stuck for ideas.
p.s it has to turn out to be a win/win outcome

Answer 1

Whether you are talking about running a professional kitchen or a home kitchen, eventually you will have an uninvited guest that wants to help. For a short role play, make the uninvited guest a child who inadvertently wandered into your area. Instead of yelling at the child to leave, find a way to move him out of the way. If they are very young, give them an unimportant project like separating peas from carrots or putting seven ice cubes in each glass. When they are occupied with this project, then find out where they belong. Eventually, this will happen so it would be good to plan for it now. Have several different projects planned for different age levels. Something that can be set up easily and out of the way, This could be a win/win/win situation. You are the hero for keeping a child out of harm's way/ the parents are grateful for the safety of their child/ the kid gets a positive experience in your kitchen.

Answer 2

I worked in a kitchen and I can tell you a few:

1. There were 4 cafeterias in the complex and every cook had to provide their own recipies for salads and baked goods. When I was there a new woman started and she barely had anything that was cheap and tasty. She asked for help and everyone told her to piss off. Eventually it worked out that everyone gave her 10 recipies to start up under the promise that she would never reveal them to anyone.

2. There was a strict budget each chef had to adhere to and the other cooks would always beg him to buy something or another for what they wanted to make. He almost never did. One day the head salad bar chef threatened to quit unless he left her an area of the budget for her own food (rather than having to use the left over potatoes, pasta, etc). So they made a new policy so that the salad bar chef had a certain percent of the budget and the head chef had to approve it. In the end the head chef had control over the final say and was happy and the salad chef was happy because she was able to switch up her salad bar on a more regular basis.

3. On weekends I would go into the cafeterias and do the dishes that the employees had left behind. Most of the time if I went in on Sunday and not Saturday, nothing was done. Not a single thing because the other workers would simply come in and say there was "no dishes". After complaining enough we worked out a compromise so that I would come in every saturday and sunday for 3 hours to do dishes/clean, and go home. This meant I didn't have to do the cooking or stalking of the 4 kitchens. It also meant that the other people who were lazy were able to stay in one kitchen and sit on their asses all day.

Hope some of these helped!

Answer 3

Since you're doing a hospitality class, why not tie it into what you may encounter in the field. A hotel guest who doesn't like the room, a concierge trying to get impossible tickets, or a restaurant manager w/ a difficult customer or complaint.