[zizhouwang]

Wow that's a lot of food waste! Was upper management really disconnected with the kitchen staff and delivery drivers? They must have known burning through that much cash and wasting food is incredibly wasteful and unsustainable right? I'm really having a hard time getting my head around why management simply didn't just tighten the belt buckle...

Also assume you were paid by the hour? How many deliveries would you typically do since traffic is so terrible around the times they deliver?