Why is it a bad thing for employees to take home leftovers to feed their pets? How does adding fries or a side to an order help profits? When is the best time to buy fish for Lent? How can you tell if a cashier is stealing from the store? What are some ways to get more customers in the door? How can I solve my employee turnover problems? Author Steve Faulkner brings 25 years of management expertise to the table in this collection of answers, tips, and ideas. Steve started his foodservice career in 1984 as a midnight shift cook and progressed to Regional Vice President of a national chain. Written in an informal, conversational style this book is a quick read with a ton of ideas to help your restaurant succeed.