119■Develop a staffing plan that takes into account possible
staff absences and illness.
■Ensure that staff absences do not have a significant
effect on the ability to serve customers promptly.
■Keep payroll records in accordance with company pro-
cedures or government filing requirements.
■Deposit daily receipts so there is no more than $200
cash on the premises at any one time.
■Secure premises at closing.
See also:Food Preparation—Management