Time clock abuse is the most widespread form of theft in restaurants. Clock-in times and break length can be tough to track, and infractions hard to prove—particularly when staff cover for each other. Continue Reading...
A few weeks back a customer of mine (let’s call him Joe) wanted me to program X functionality into his menu. I worked on his menu for some time, consulted some colleagues for a second opinion and finally came to this conclusion: the only way this was going to happen was if I built an altar to Jobu, offered a cup of rum, and sacrificed a chicken. Continue Reading...
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