Lost my cool on a line cook during Saturday rush, still feel bad about it

Saturday night in Portland, 40 covers deep on the pass, and my new sauté guy kept sending up raw chicken piccata twice. I slammed a plate on the counter and yelled at him in front of the whole kitchen, which killed the vibe for the rest of the shift. How do you guys bounce back with a cook after you lose your temper like that without coming off weak or fake?

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