I, too, would love to see this kitchen-algorithm study done. Not just in how the instructions filter down, but also in how resources are allocated and locked.

I, too, would love to see this kitchen-algorithm study done. Not just in how the instructions filter down, but also in how resources are allocated and locked. What happens when two chefs are ready to fulfill an order at the same time? What happens if a resource, such as a stovetop, is under contention? Does the higher-up chef in the social hierarchy win whenever a resource is under contention (giving a whole new meaning to master-slave), or is there weight given to the priority of the task? Do kitchens evolve a verbal "code" to communicate hierarchy? Are there any large kitchens that don't use the strategy of tacking all orders on the same wall... and how was that strategy developed in the first place? And are any of these things taught in cooking schools? Heck, this could be a whole book exploring a whole bunch of industries... construction, door-to-door marketing, and more. I have no idea who the ideally-situated person would be to do something like this (maybe it's you, or the OP), but if the right person started a Kickstarter campaign, I'd definitely contribute.