In most cases, the natural tendency to organize large teams into smaller groups wins out, and flat teams end up establishing makeshift hierarchies in the absence of formal ones.
—
Claire Zillman,
Fortune,
14 Mar. 2026
In the modern era, professional kitchens are thought to be some of the toughest places to work thanks to a recipe of long hours, close quarters, strict hierarchies, grueling physical conditions and relentless pressure.
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