You are a shift supervisor at a local restaurant. The restaurant has a policy that servers should arrive at least 15 minutes before their scheduled shift. Reviewing time clock data from the last month, you discover that James, an service person who has been with the restaurant for 2 years, has been 10-15 minutes late 6 times and that his late arrivals have all been on Monday or Wednesday. His shift starts at 4:30 pm. A. Present and explain the steps that you would take to respond to this situation including the possible development of a PIP B. Discuss any possible common mistakes that are often made in the above type of situation and how you would avoid them