You should now write down a 1-2 page policy for cash handling in your restaurant. Ensure that the policy addresses who handles cash, pre- and postshift accounting, deposits, reconciliations, and any corrective procedures needed. The policy must be professional and of quality to place in an employee manual. The ideal response will highlight all of the issues on handling cash in your restaurant operation. The policy should address procedures involving who handles cash and how cash is handled, including deposits and removal of cash from cash drawers. What are the corrective actions needed if any discrepancies occur?