25.* Poor morale. Stacy graduated near the top of his business school class and takes a job at a
growing CPA firm. Despite his ability and training, Stacy finds himself unable to deal with
several assignments. He gradually learns that there has been heavy turnover at the senior level,
and as a result he is assigned tasks that require a more experienced accountant. He begins to
receive reprimands for his blunders, one delivered loudly in front of coworkers. The firm
eventually hires a psychologist to interview staff and determine the reason for growing turnover
at all levels. The staff complain of poor working conditions and low morale. When the partners
read the psychologist’s negative report, they take it personally, and there are rumors they will put
the firm up for sale. Nonetheless, the firm continues to interview for its vacant staff positions.
The partners ask all those who are interviewing candidates to present the firm in a positive and
favorable manner. Stacy is unsure how candid he should be with his interviewees.
Actually this issue arises whenever employees interview job candidates, because there is a
First, let’s look at the obligation to be truthful. Candidates doubtless expect interviewers to put
the firm in a positive light. They are not misled when no one mentions the irritations that go
Stacy’s superiors might argue that he has a duty to promote company interests, because this is
implicit in his employment contract. True, but because the contract doesn’t spell out exactly
what this means, we must rely on expectations that employees and employers generally share for
26. A pizza puzzle. Sharon is Restaurant and Food Services Manager for Marigold Inn. She is
concerned about a decline in room service orders, the highest margin portion of her operation.
After some marketing research, she concludes that guests are ordering pizzas from outside the
hotel because they cannot believe a hotel restaurant can make an authentic pizza. She therefore
proposes the following to George, General Manager of the inn. She will put Napoli Pizza
brochures in the rooms, with a phone number having a different prefix than the hotel number.
Calls to this number will reach a special phone in room service, which will be answered,
“Napoli Pizza, authentic Italian pizza from old, family recipes.” Hotel personnel will don a
“Napoli Pizza” hat and coat when delivering the pizza in boxes marked “Napoli Pizza.” The
hotel chef, Luigi, will in fact make the pizzas according to an old family recipe. How should