Sherry is a 36-year-old chef and mother of two adolescents. she’s worked in the food/restaurant industry for many years and learned not only about preparing nutritious and delicious food, but also about sanitation and food safety. she’s excited to start cooking at a new restaurant that’s about to open, but not all the kitchen staff has her knowledge or shares her ideas on the best procedures and policies. she’s used to taking certain precautions and doing certain things at home when she prepares meals for her husband and children, but she’s concerned that her new kitchen staff might cut corners and cause problems for customers. can sherry instill good food safety practices at her new restaurant without making her staff resentful or agitated?