Like the Top 10 tennis player with the weird serve, we hold onto our ways of working in the kitchen without questioning them.
The first reason for this is because we never stop long enough to reflect on HOW and WHY we do things, or treat each other the way we do. Every moment is survival on the battlefield that we imagine the kitchen to be. No time for reflection.
The second reason is that perhaps we DO Not want to. A bit like that tennis player. Why fix what brings in the good reviews and the accolades? This explains why toxicity persists in some workplaces for years before the outside world gets to hear of it.
So the pressure of our work is only the starting point in the enquiry into stress in Hospitality.