1. Why do you think they made the change in the performance appraisal form?
2. Do you think a problem exists? Are crew members simply worse on execution and service? Without any data, speculate on why rating differences exist, assuming some type of error is occurring. What three questions would you ask crew members and/or the restaurant’s general manager to identify the source of the problem? If corporate headquarters were to see the same pattern across stores, what might be their reaction?