As we learned in the receiving process, weighing and checking products is an important part of proper receiving. For this week's discussion, let's look at the different types of scales used not only in receiving but in the whole control process in a restaurant. Research different scales used for control in restaurants - select one and share a general overview of the scale and a picture/link to the scale. Outline the importance of the scale you selected to operations - in your opinion do scales really matter in a restaurant - explain why or why not.