As the co-owner and manager of Village Greens, an organic farm-to-table restaurant, you're thrilled that foodies from near and far have taken note of your establishment and are turning out in droves for meals. But you're not so happy with all the customer complaints you've been getting about the long wait times for meals, especially when they show up on social media. You're not sure how to solve the problem, but yesterday the sous chef came to you with a plan for rearranging the kitchen to make it more efficient. She estimates the redesign will shave off lots of prep time, allowing the staff to get meals out faster. What should you do next? Group of answer choices Set the proposal aside temporarily until you can determine whether the kitchen layout is the true source of the problem Pay three or four members of the kitchen staff to come in during off hours and rearrange the kitchen per the sous chef's proposed layout Share the proposal with the chef and other senior staff members and decide whether to move forward with the redesign Ask other members of the kitchen staff to create similar proposals and combine the best of their