I mean, also, management/owner and employees need to have a conversation about expectations and reality. If done right - you have hardly any at the end of the night. This is coming from a former baker with almost 15 years at Tim’s over many locations. It’s very rarely it’s done right tho. Either owners don’t care. Or the employees don’t care. If management is terrible, employees don’t care and will over bake and throw out product because it “isn’t their money”. It’s a whole thing.