Take another look at your list. Did you come up with any behaviors that would be described as “counterproductive behaviors”? If you didn’t include any, does that mean that counterproductive behavior isn’t an important concern in a restaurant setting?

If your group includes someone who has worked as a server, ask him or her to describe the potential costs of counterproductive behavior. Come up with two costly counterproductive behaviors and add (the avoidance of) them to your list.