Just took over at a little 300 seat pub. Been working out years of neglect and staffing challenges.new menu items, fixing old.. working on building systems and getting it in black and white. Customary to run a few specials every night which I am all for but tend to get caught up in the specials when I do and not spending as much time with the staff as Id like to. Thinking about what kind of a schedule of specials might be appropriate at least for the current time while my hands are full. Is it tacky as I suppose to try and have regular specials m-t and save the flare for weekends? what kind of variations have you run with specials? Please share your thoughts.