If you have some experience with making the shift from cashiers to server banking, please share the good, bad and ugly directly with Kristi. If you copy me on your note, I will collect the wisdom of the group and post it later. Frankly, I thought that if you focused on the Chef and Sous Chef, it would be easier, since they're only two people. Again, if you have any insights to share, please reply directly to Rob with a copy to me. I know this is a kick-butt weekend for most restaurant folks, but in the crush don't forget to make some quality time for the Moms in your life.
Money comes and goes . . .
Happy Mother's Day.