Do you agree with the way management handled these situations? Explain why. If not, what would you have done differently? A few weeks later, during high season, the restaurant was extremely busy with an hour's wait and a big crowd waiting. The kitchen was backed up, the bar was taking 6-8 minutes for the wait staff to serve their table's drinks, and the bussers were taking too long to reset tables. In walks the company CEO and sees the state of the restaurant. He immediately decides to reduce the server's tables to three and informs the managers. The manager shares this with the servers at the pre-shift huddle the next day. Naturally, the servers are extremely upset because they felt that they were not responsible for the kitchen, bar, or bussers being backed up. They quickly figured that they would be losing about 25% of their income