Teaching teams a lesson in cost control, selling

The shouted responses from the eighty-plus servers, greeters, bartenders, cooks and dishwashers who were sitting in the crowded dining room at 9 am that rainy Saturday morning were both frenzied and unnerving.

“Fifty cents.”

“Eighty cents.”

“Thirty-five cents.”

“Seventy-five cents.”

This was no auction. It was an embarrassment. But I’m getting ahead of myself.

Seven days earlier, around six o&rsquo

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