1. A cash bank is assigned to each waiter.

2. Guest checks are reviewed by the internal auditor.

3. Standard recipes are followed by preparing all entrees.

4. Payroll checks are distributed to employees by the owner.

5. Checks written to pay bills in excess of $100 require two signatures.

6. Written purchase orders are required for all equipment purchases.

7. Meat is stored in coolers at the proper temperature.

8. Cash is deposited nightly at the local bank using the bank's nightly depository service.

Required:

1. Indicate whether each control procedure is preventive (P)or detective (D), and whether it is an accounting (AC) or administrative (AD) control.