Your question should be "How to control the reported loss of tableware in restaurants"?

the control method I adopt is: special person is in charge, and the proportion of reported loss is verified according to the catering income (the reported loss of glass utensils is controlled within three thousandths of the operating income; Porcelain and other food and beverage consumables are controlled within two thousandths of operating income; Cotton products should be controlled within five thousandths within two years, and increase by two and a half thousandths every quarter for more than two years.