Re: the "TDD-or-acceptance" question
Posted: Oct 17, 2007 4:29 AM
Isaac Guoy wrote:
> Michael Feathers wrote:
> > little more effort ends up saving time. I put cost based
> > objections to quality in the same category as the advice
> > to avoid cleaning in a kitchen to go faster. From what
> > I've seen, in good restaurant kitchens, they clean
> > constantly, and it keeps everyone out of the weeds.
> [...] Do "good restaurant kitchens" spend 35% 50% of their time
> cleaning or do they redesign the kitchen to reduce spillage?
I haven't worked in a good restaurant kitchen myself. Have you?
With that said, I suspect that good restaurant kitchens don't spend half of their time cleaning because 1) they don't spill and, 2) when they spill, they clean up immediately. Other than being a safety hazard, those stains take longer to clean up when they've stuck.
And then there's the whole broken window syndrome and other fluffy cognitive psychology stuff that, to summarize, suggests that it's easier to keep delivering good food to customers when the kitchen is kept clean at all times.
Isaac Guoy wrote:
> Do "good restaurant kitchens" do meal design up front, or
> do they believe the chefs should take a different approach
> with each plate while the customers wait?
The problem with analogies is that they break down if you take them too far.
Yes, kitchens do design their menus up front. However, it's important to note that the menu design is closer to software development than turning out a plate from that menu--which is a more or less repeatable process. The menu design has been, in a good restaurant, an iterative process of several inspect and adapt cycles.
Again, this is still just an analogy and shouldn't be taken too far.