We keep champagne and white wine in our downstairs walk-in fridge (when we have big dinners). Last summer I caught a member of staff walking into the changing/locker room (in the basement and down the hall from the walk-in) with a bottle of champagne. The staff claimed they found the bottle on the shelf with fruit and veg and was looking for the Butler who they wanted to return it to. The rest of the chefs and front-of-house team were busy with lunch service upstairs. What's the worse thing you've caught your staff doing?