managers share financial results with restaurant employees? What might be two advantages and two disadvantages to doing so? 3. Restaurant managers are busy. Their ongoing work involving scheduling and supervising staff, maintaining quality standards and monitoring the budget to identify the need for corrective ac- tions, among many duties, is a full-time job. How much priority should a manager give to longer-term planning and improvement concerns? Should the manager delegate some/all of this responsi- bility to others? If so, to whom?