Too many cooks in the kitchen spoil the broth

And when this happens, chefs do sometimes froth

At the mouth from the aggravation this causes

But before throwing pots, a good chef pauses 



And assesses whether dishes he has made in past

Have been over-seasoned or made too hot to last

And although some have had a very decided bent

None have been served on trays without vents



But clientele who have recently made home here

Have become disgruntled with the food and spear

It with long sharp forks as though shish-ka-bob

And now one wonders how much of this will rob



This establishment of their very fine fare

If this continues - there'll be little air 

And the chef will have to find another hotel

Where can be stirred up new delicacies - 

                                under shell!



- Tristram