Understanding the importance and activity of the ingredient room, and after studying the Job Description of an Ingredient Room Clerk, briefly discuss three main points (providing rationale) that you would make in training a new ingredient room clerk for your foodservice operation. (The clerk would receive the job description, but what three things on the description do you want to call to their attention on their first day of training? Again, provide rationale as to why these are the first three points you would stress with your new employee.)