How would you handle the short-staffing issue? Sally is the general manager of one ofthe best restaurants in town/known as The Pub. As usual, at 6:00 p.m. on a Friday night,there is a forty-five-minute wait.The kitchen is overloaded,and they are running behind in check times,the time that elapses between the kitchen getting the order and the guest receiving his or her meal.This is critical, especially if a complaint is received because a guest has waited too long for a meal to be served. Sally is waiting for her two head line cooksto come in forthe closing shift. It is now 6:15 p.m. and she receives phone calls from both ofthem. Unfortunately,they are both sick with the flu and are not able to come to work. As she gets offthe phone,the hostess tells Sally that a party offifty is scheduled to arrive at 7:30 p.m. Sally is concerned, knowing that they are currently running a six-person line with only four cooks.The produc¬ tivity is very high, but they are running extremely long check times. How can Sally handle the situation?