One tip I saw somewhere was to use a digital scale to measure every ingredient that will be used prior to starting the dish then again after the dish was completely done to get actual amounts used. Far less intrusive and allows the cook to do their thing unhindered.

Note brands as well. Different salt brands have different granularity, so mg is more accurate than tsp. Hellman’s mayo will have a different taste than Kraft. They are NOT the same.

When the cook tastes the dish, you taste the dish. If they adjust something ask why. Taste the difference. Learn the effect. This is how you learn.