What are the methods to motivate chefs, and in what range is the reward amount generally appropriate?

1. The reward and punishment system of hotels (or small shops) is linked to the general rules and regulations. 2. Pay attention to the positive role of the backbone and give rewards. 3. Hold skill competitions every month, quarter and half a year (innovative vegetable competition, knife competition, etc.). 4. Establish a service complaint award to enhance the reputation of the hotel in the society. 5. Calculate the bonus by scoring the workload. 6. Hold regular staff meetings to solicit opinions on rewards and punishments, and so on. These methods are generally effective in star hotels. I wonder if they have any tips for you!