However, I worked in catering - this goes on all the time: you are trained to maintain the highest levels of hygiene (but then, off the record, you are encouraged to cut a few corners here and there).

As an employee, when you are faced with doing unpaid overtime to clean a counter - or go home instead, which do you choose?

And as a manager, if replacing a malfunctioning deep freeze thermometer plunges your weekly budget into the red and you risk losing your job, where do you stand?