You can only do so much if your ingredients and oven is bad. I don't think you can judge the cook in those cases, only the restaurant as a whole.
22 karma · joined April 3, 2023
It's amazing to work with a good team lead like that since you can focus 90% of your working time on getting top priority things done.
What I've seen from the opposite approach is that ICs have a lot of pressure to estimate, plan, document, communicate etc because the managers are too detached from the day to day work. Almost no actual work is getting done because of all the interruptions and endless technical bikeshedding because nobody has either the authority or understanding to call the shots. The ICs compensate for this by working overtime for free.
Rotating the secret is 100% the correct thing to do in this case.