A distinguishing characteristic of table service is:
A) use of menus.
B) ability to request take-out.
C) payment at a cash register.
D) service by a waitperson.
Question 2
A labor variance is a difference between
a. staffing needs and budgeted labor cost.
b. historical information and current forecasts.
c. scheduled hours and actual hours worked.
d. positions needed and staff members available.