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Ken was recently promoted from a line cook to a manager at a busy dinner restaurant. It is Friday night and the restaurant is busier than usual. A server tells him "we can't get the tables bused" so Ken starts busing tables, but another server tells him that the line is backed up and food is taking too long so Ken goes to the line and starts cooking. While he's cooking another server tells him that the dishwasher is slammed and they don't have enough clean dishes. Ken leaves the line and goes to the dishwasher to help out. Another server comes to him and says that the tables are not being bused and people can't get seated...and so it goes. The owner comes into the restaurant and sees what his happening and asks Ken "What are you doing?!" Ken answers that he is busing tables, cooking food, and washing dishes. The owner is not happy, the staff is not happy, the customers are not happy.
Problem 1: What is Ken doing wrong? How should he have handled the situation?
Hubert Johnson is a department head. He has been with the company for 30 years and knows his way around quite well.
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