Chefs get sloppy. They don't always log in shipments, especially proteins. You've got to count those everyday. The cooks know when you don't and take advantage of it. Golden Corral management insists on extensive analysis of meat cutting and rigid portion control.
Cooks are responsible for yields and portions, which are counter-checked daily.
The bar is ripe for sloppy procedures that cost money. Though digital scales have been used in kitchens for years, they've being showing up recently in the bar. Weekly weighing of the liquor bottles takes guesswork out of matching yield to drink tickets, says Stephen Barth. He advises frequent random checks. People who take out trash often take something extra and toss it behind the Dumpster.