Repeated tardiness, or late arrival without notifying management.
Leaving early without approval.
Failure to follow safety protocols.
Ignoring chain of command or communication guidelines.
Disrespectful language to coworkers/customers.
Unauthorized phone use during shift.
Incomplete prep/restocking that disrupts the next shift.
Failure to follow basic food safety rules (e.g., glove changes, labeling, stock rotation).