1 - WHS review and report You are the Manager at a busy caf restaurant, The Best Bite. Both you and the owner take workplace safety seriously but the venue has a chequered past regarding workplace safety and you have discovered there is no program of structured workplace hazard/safety inspections or any documentation to support a formalised approach to genuine workplace safety. You need to advise the owner that the staff have approached you and asked that they form a Designated Work Group (DWG) for the kitchen staff and another DWG for the floor/wait staff. It appears they too are concerned about the safe work practices which are (not) in place at the restaurant. You have conducted your own workplace safety inspection which you must also report on. Your findings were as follows: Unsafe footwear worn by cooks working in the kitchen - they currently wear sneakers. Need for fire prevention protocols for the dining room - there is currently only an extinguisher in the kitchen area