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Mini-Case Three-Manager Problems and Decisions You are the manager of a restaurant. What would you do in the following situations? a. You are alone in your office counting cash from the day's receipts. An employee who has been employed at the property for five years enters the office and begins to complete a time-off request form. Shortly thereafter, you must leave for a few moments to address a situation in the kitchen; when you come back to your office a few minutes later, the employee is still working on the form. What should you do? How, if at all, would your response to this situation change if the employee in your office had been with you for only two weeks? b. Joe, a bartender, is typically "over" in his cash drawer by two or three dollars each shift. In the past, you have always thought that it is "better to be over than to be short" and have not worried about it. However, after reviewing this chapter, you recognize that there might be a problem. What should you do? c. You walk through the bar and notice that the bartender on duty is not using a shot glass or jigger to portion liquor as procedures require. What problems can arise when portion control tools are not us

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What should you do about the problem?