I've been in to the management of flow for a bit now. I think reaching a flow state is probably why most cooks are cooks. If is taken for a given that all line cooks are looking to 'ride the wave' through their work day the following chart makes it really easy to figure out why they are not getting there if they are not.
For an explanation of the flow state watch: http://www.ted.com/talks/mihaly_csik...ihalyi_on_flow
I am sure the state of flow is no stranger to the cooks here. And of course, sometimes an anxious cook has a very high skill level and just has an anxiety problem.
Sometimes they need more challenges or they need time or help developing skills but if cooks are reaching the flow state the majority of the shifts they work morale is typically not an issue and staff retention is maximized.
This may be obvious or seem lame but I was bugging a forum member about it the other day and thought I'd share.
Perhaps I've been breathing too many fumes out in the garage.