In one sentence, describe what the following article is about: Many instances of absenteeism can be prevented if your workplace institutes a clear, written policy regarding leave and work time. If your workplace does not have one, work with your human resources department or other managers to develop one. This policy should outline things such as how to properly request leave, what level of absenteeism is considered a problem, and how excessive absenteeism will be dealt with. Once the policy is developed, be sure to implement it and enforce it consistently. Make sure that your policy accounts for any applicable laws regarding acceptable absences for reasons such as maternity leave, medical leave, bereavement, etc. You should also consider whether you want to treat excessive tardiness as an issue of absenteeism. While it is important that an absenteeism policy is clear, it is also often prudent to reserve some flexibility. This will allow managers to use their discretion when necessary. You can help employees follow workplace policies, and know where they stand in terms of work time and absences, by tracking their attendance. If your employees are compensated hourly, their time and attendance is already tracked; you can help them, however, by making sure that this information is available to them at all times. Other types of employees can chart their attendance by formally recording days worked and leave time, by using an electronic entry system, a paper form, or some other means. Some employers institute a point system. For example, employees can earn points for regular and/or consecutive attendance; these points can then be redeemed as necessary for leave or absences. If you implement such a system, make sure that it does not put employees on approved leave (such as maternity leave or bereavement) at a disadvantage. You might also institute incentive plans to reward good employee attendance. These can range from fun and silly (employees with good attendance records can display a work mascot at their desk, for instance) to competitive (for instance, perks such as gift cards to a restaurant can be earned by working a certain number of days consecutively). Scheduled performance reviews with each employee, perhaps once or twice a year, can improve the workplace environment. If you have regular meetings with your employees, you may have the opportunity to discuss any absenteeism before it becomes excessive, as well as a chance to discuss overall work performance.
Summary: Develop a clear absenteeism policy. Track employee attendance. Institute performance reviews.

First, make sure that the leaf is intact without any tears or other punctures. Then use cold water to wash away any dirt, dust, or other materials that may have collected on the leaf. If the leaf appears to be perfectly clean before rinsing, sprinkle water over it anyway. Pay respect toward guests by observing this custom of purification. First, think of the leaf as a clock. Consider the top of the leaf (the narrowest end of its spine) as twelve o'clock. There, pour enough salt over the spine to serve all guests. Work counterclockwise. Use the left side of your leaf (from twelve to six o'clock) to arrange your sides. Starting from twelve o'clock, place your sides in ascending order of sustenance toward six o'clock. For example, the following items are placed in this order from top to bottom: lemon, chutney, raita, fritters/bhajii/nastha, and then sweets. Work your way back up from six o'clock. Arrange your mains along the remaining space on the leaf's right side. Start with your bread at the bottom, followed by rice, stir fries (if serving), and then your gravy or curry toward the top at one o'clock.
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One-sentence summary -- Inspect and rinse the leaf. Start with salt. Add side dishes. Add main dishes.

Problem: Article: Drain the juice from fresh clams, setting it aside. Strain the juice to remove any pieces of shell. Add enough water to the juice to make 1 1/2 cups (375 ml) of liquid. Rough-chop the clams into small pieces and set aside. Canned clams can be used instead of fresh clams. You should still drain the liquid from these clams and reserve it for use in the chowder. Add enough water to the liquid to make 1 1/2 cups (375 ml) of liquid. Alternatively, add bottled clam juice to the reserved clam juice instead of water. Doing so will create a stronger clam flavor. Cook the bacon over medium heat for several minutes until it turns crisp and brown on both sides. If the saucepan is too small to place full strips of bacon in, cut the slices in halves or thirds before placing them in the pan. Note that bacon has enough fat in it to cook without the addition of extra oil. When the bacon has finished cooking, drain it on paper towels and crumble it into small pieces. Set aside until the end. Alternatively, you could use pre-cooked bacon or bacon bits instead of cooking your own bacon. Pour most of the bacon grease out of the saucepan, saving only 1 Tbsp (15 ml). If, for whatever reason, you do not have enough grease to leave 1 Tbsp (15 ml) in the pan, add enough olive oil or cooking oil to make up the difference. If using pre-cooked bacon or bacon bits, heat 1 Tbsp (15 ml) of olive oil or cooking oil in a large saucepan over medium heat. Pour the reserved, diluted clam juice into the saucepan. Add the potatoes, onion, instant bouillon granules, Worcestershire sauce, black pepper, and dried thyme immediately afterward. You will need 3 medium potatoes, peeled and chopped into small, bite-size pieces. This should make about 2 1/2 cups (625 ml) of potatoes. Chop 1 large onion, creating roughly 1 cup (250 ml) of chopped onion. Use chicken or vegetable bouillon granules. Do not use beef-flavored granules. Crush the thyme with your fingers before adding it. If using fresh thyme instead of dried, use 1 Tbsp (15 ml) and chop the thyme well before adding it. Heat the mixture to a boil over medium-high heat, then reduce the heat to medium-low and let simmer for 15 minutes. Cover the pan as the chowder base simmers. The potatoes should be tender once finished. Press each potato against the side of the pan using the back of a fork. The potatoes should not be completely mashed, but they should be crushed or crumbled once finished. Note that this step can be skipped if you diced the potatoes into small enough chunks. In a separate dish, combine the milk, half-and-half, and flour until smooth. Stir this mixture into the saucepan until evenly blended. Once the flour mixture has been added to the chowder base, the contents of the saucepan should bubble and thicken. You can use whole milk or 2-percent milk. Similarly, you could use half-and-half or light cream. Stir the chopped or minced clams into the chowder. Let boil, then reduce the heat and cook for 2 additional minutes. Boiling and simmering the chowder after you add the clams will ensure that the clams are cooked without being overcooked. It also ensures that the entire dish will be heated through. Pour the clam chowder into individual serving bowls and sprinkle with some of the bacon that you set aside earlier.
Summary:
Strain the clam juice. Cook the bacon in a large saucepan. Drain most of the grease. Combine the chowder base ingredients. Simmer the contents of the saucepan. Crush or lightly mash the potatoes. Stir in the milk, half-and-half, and flour. Add the clams. Garnish with bacon and serve.