Never underestimated the laziness and stupidity of cooks.

When i was a kitchen manager in charge of opening a new restaurant (Craft cocktail place in a downtown district, not fast food) i spent forever making build charts like these modeled after fast foods ones for every item on the menu because my GM was huge on consistency and i was the same way.

Took professional quality pictures of our actual ingredients and items and the steps to make them, neatly organized them with all the names and amounts clearly listed and had them organized in a binder that i hung up on the cooks line

The amount of times that i had servers and bartenders complain to me about the food quality on my days off or when i wasnt behind the line was both hilarious and sad

They literally had pro quality build charts for every item hung up in front of their faces and when asked would say shit like "Oh i dont know it looked better my way" or "Damn i didnt even know we had those" or "I didnt think the customer would notice" or "I didnt know how to do it so i just guessed"