This guide is intended to help employees in the hotel and catering industry to cut costs without cutting corners by showing more concern to cost containment measures and increasing personal productivity. The first three sections discuss the importance of the individual employee's behavior to overall cost containment in the workplace, and different types of corner cutting and their ultimate costs. The major portion of the booklet presents examples of ways to cut running costs without resorting to risky corner cutting or generating costs that are painful in human terms. The tips provided address cost cutting in the kitchen, office, storage areas, restaurant and bar, reception and foyer, and guest rooms and public areas. Tips are given for conserving energy; controlling quality, portion size, and food waste in the kitchen; using the correct utensils, equipment, and materials for the job; serving foods and beverages properly and cost-effectively; containing expenses involved in office work; curtailing customer and employee theft and dishonesty; and storing things properly. Concluding the guide are a summary and checklist. (MN)