I totally agree. I had a line cook who left $80 worth (our cost, so really over $200 in lost sales) of scallops out. He was so remorseful and mortified no punishment was necessary! He was a good employee who happened to make an infrequent, albeit costly, mistake. But I didn’t want to alienate someone who was an asset to the kitchen. If your guys are valuable to you, just keep on truckin’. If it happens with some regularity, that’s another story.