Matthew Charbonneau 1) The first thing I would do to handle a short staffing issue is to call all the cooks, that are not working that shift, to see if they are available to come in. The next thing I would do is to put the best cook in the appropriate position so they could make food as fast as possible. Then I would also jump into the line to try to help make the check times be faster. 2) The measures I would take in order to get the appropriate cooks into work is to call all the cooks that were not schedule for that day and ask them if they were available to come into work. I would make sure to leave a voicemail saying that it is urgent and we are under staff and I would say I will be extremely grateful if he or she would come in. 3) The first thing I would do to make sure that the party of fifty is having a smooth and successful transition is to prepare the front of the house about the party of fifty. I would make sure the waiter or waitress is setting up the tables correctly and efficiently. I would also prepare the back of the house as well. Making sure the cooks are prepare for the party. 4) The best thing I can do to manipulate the floor plan to make sure that the party of fifty is happy is to setup a private room for the guest and ensure that the appropriate tables are there with the correct amount of seats. 5) What I can do to speed up the check time is to motivate the cooks to the best of my abilities and to congratulate the cooks for everything they did well. I would also jump into the line and do everything I can to efficiently make the check times faster. 6) The best thing I can do to ensure that all the guest are happy is to go table to table asking the guest if they are happy and satisfied about the service. If the guest are unhappy I would ask what they were unsatisfied about and I would correct the