David McMillan writes a great blog about hospitality management with a focus on hotels. I've just been catching up on his back catalogue and came across this post HOW SAD THAT WE DENOUNCE PEELING AND FLIPPING where he talks about how "... I discovered that only when conflict exists between kitchen and restaurant staff does quality exist."
Thinking back on my own time working in hotels and restaurants I have to agree with him. When everyone in front and back of the restaurant are cozy with each other the output tends to be ordinary, mediocre and bland. When there is creative tension quality rises.
I guess that's a warning for husband and wife restaurant teams which almost always find the two halves of the partnership working on opposite sides of the business. One cooking, one hosting.