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[1] The dining room manager sees that the needs of the business, and of customers, are met. For example, business needs are met by attention to profits. So the manager tries to avoid waste, check compliance with health and legal standards, control the cash drawer, encourage drink and food orders, keep costs down, and monitor employee behavior and service. [3] Customer needs are met by attention to the courtesy and efficiency of the service; and the quality of the drinks and food, and of the environment.

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