A major shortage/overage is considered anything ___ and above.

A major shortage or overage is defined as any discrepancy that is $25.00 and above. This threshold is significant because it triggers additional scrutiny and investigation into the root cause of the discrepancy. Understanding this limit is crucial for maintaining inventory accuracy, preventing financial losses, and ensuring that operational standards are upheld within the restaurant. By establishing a clear cut-off point, employees are encouraged to adopt diligent practices in tracking inventory and cash handling, which ultimately supports the overall financial health of the business.