True or false: A manager can sign for a food order when customers are in the restaurant, allowing for later count?

A manager signing for a food order while customers are present would not be appropriate in the context of food safety and accountability. Proper procedures are essential in the restaurant industry to ensure that inventory is accurately tracked and managed. By requiring that food orders be counted and verified at the time of delivery, the risk of discrepancies or spoilage can be minimized.

Additionally, having customers present during a signing process may lead to confusion or miscommunication about what was received versus what was ordered. This could potentially compromise customer trust and satisfaction if issues arise later regarding the order fulfillment. Therefore, the procedure is designed to maintain high standards of accuracy and customer service, making it essential that orders are counted and verified immediately upon delivery, rather than allowing for a delayed count.