Long story short, several years ago the owner got stupid at at FOH meeting and told the waitstaff they could have anything they want for their meal breaks. After going through a case of 14 oz. NY strips that first night he quickly modified the policy to exclude steaks, shrimps, and prime rib.
As you can imagine this has been a major wedge between FOH and BOH ever since, with the servers routinely making ridiculous demands for their meals. Lately they have even started demanding items not on the menu.
So how do you guys handle your staff meals? Me, I would prefer to just go to a 25% discount or something along those lines. That way they could still have their meals and neither the BOH or the food cost would get hammered the way it is now, but I'm reluctant to approach ownership without more info.
Any consensus out there?