1. Why is the manager writing this email?
    a) To request workers to stop wasting food.b) To relay information about food dishes.c) To inform staff of a food issue.d) To provide an update about the food menu.

2. Paragraph 2 is mainly directed at
     a) kitchen staff who cook food.b) staff who prepare food.c) food servers who take orders.d) all of the restaurant staff.

3. What are food servers recommended to do?
     a) Reduce customer orders.b) Limit how much food they order.c) Ask customers for preferences.d) Take less food to customers.

4. What are kitchen staff encouraged to do?
     a) Reuse leftovers.b) Recycle food scraps.c) Increase portion levels.d) Throw out older produce.

5. According to the email, food waste
     a) is mostly caused by staff.b) has been increasing.c) is the responsibility of customers.d) causes losses.

6. It which paragraph are economic factors of food waste mentioned?
      a) Paragraph 1b) Paragraph 2c) Paragraph 3d) Paragraph 4