In order to manage the behaviors that constrain employees and avoid employees' behaviors that are not economical or intentionally wasteful.

Meal damage is the monthly damage rate of tableware and the cost of its value limit. In restaurants, there is generally a loss rate, such as how long the tableware has been used, and every time besides the guests' meals, it is necessary to go through cleaning and disinfection procedures. If it is not handled properly, it may cause the tableware to be damaged. This situation is generally the responsibility of the clerk, which is objective. Therefore, restaurants must have a loss rate. Once it is exceeded, they need to go.