What competencies differentiate your high performers from your average performers? What knowledge do they possess, skills do they have, attitude do they display. Share your thoughts about your trainees with your fellow TRDV Apprentice Practitioners. The manager in charge of closing the restaurant every night must count the number of

pieces of chicken discarded every night. For inventory purposes and loss of revenue.

The pieces discarded must remain below $50$ pieces a night. Lately the number of pieces

is $100$ or more a night. The manager figured out why the number of losses of chicken

was so high. It was due to customer returning food due to it being too old or the order

just wasn$$t right. The manager called for an immediate meeting to retrain employ