My line cook quit mid-rush over a damn sandwich spread

Last Saturday we had 40 covers on the books and my second guy walked out at 6pm because I asked him to redo the aioli. He said I was 'micromanaging the color' and just dropped his apron on the pass. I get it, the place is loud and hot, but we had a full expo window and I needed that sauce to hold its emulsion. We survived with me on saute and the dishwasher helping plate, but I lost a solid hand over something that took 4 minutes to fix. Anyone else have a cook snap over a tiny fix and just bail, or am I the only one running a circus?

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