Gary Brown

We have a situation where we divide a class into two subgroups. We put one half in the kitchen and the other half into the dining room,and then rotate the two subgroups after a period of time. We then have the students perform as if they were in a restaurant situation, using students as guests. The issue we find difficult to deal with is the food critiquing. The students eventually turn it into "over"- critiquing and the situation turns into "mine was better than yours." It seems like the learning experience disappears at this point. Any thoughts?