what are some reasons there could be a difference between the amount of money a restaurant or foodservice operation should have collected, and what it actually collected from guest sales?

CASE STUDY This is the second time this week," said Kathy. "I know," replied Jodi, but I really don't know what's going on." Kathy was the supervisor at the Banks restaurant. Jodi was a server who, along with Kathy, ran the cash register and processed guest payments. For the second time in a week, the amount of money in the cash drawer at the end of Jodi's shift was off. It was less than the sales records kept in the machine indicated. It was only you and I that had access to the cash, said Kathy, and the cash register says we are $20 short." Maybe the machine made a mistake?" asked Jodi. 1. What are some reasons there could be a difference between the amount of money a restaurant or foodservice operation should have collected, and what it actually collected from guest sales