Overview: Review the following infractions that take place in the foodservice industry. Explain how you would address each infraction with discipline, training, or a combination of both discipline and training. Make sure you use 35 sentences to justify your response. Scenario 1: You walk into the kitchen and notice that an employee is using the same cutting board for raw vegetables that they used for raw chicken. What do you do? Scenario 2: You have an employee who continues to be late. You have explained the policies, described how being late impacts the team, and have warned this employee twice for this behavior. However, this employee has come in late today. What do you do? Scenario 3: You open the cooler door and notice that the items have been incorrectly labeled and dated. How do you handle this situation with the employee who is responsible for completing this work