In recent years behavior management has proven to be a cost effective technique for dealing wich problems such as attendance (2, 4, 5 ) and (1 , 3 ) in business and industry. The present study reports the systematic use of positive reinforcement to increase the sales of specific food items, e.g., appetizers, desserts, vegetables, by food servers in a restaurant. The mean number of food servers employed by the restaurant each week during the 24-wk. study was 19. A 5-wk. baseline indicated subjects sold a daily mean of 1.16 food items to each customer they served. Based on continual re-evaluation wirh management over the 19-wk. intervention, progressively higher performance criteria were set. Any subject who exceeded criteria earned points which could be exchanged for free dinners and drinks. Subjects had the opporrunity ro earn points each day they worked. Dinners and drinks could be either consumed by the servers who earned them or given away to anyone the server wished to treat. When subjects did nor meet performance criteria on any day they worked, no positive or punitive consequences resulted. The restaurant incurred no added expenses with this system as the cost of the dinners and drinks were deducted from 50% of the profits generated by the increased sale of food items. Indigenous persons were trained to run the system at no additional expense to the restaurant. Results of the 19-wk. intervention indicated a 12% increase in sales of extra food items. During intervention subjects sold a mean of 1.3 food items to each customer compared to 1.16 food items per customer during baseline. Positive feedback on selling performance in the form of tangible reinforcement seems to improve performance effectively. High labor turnover is certainly a limitation of the present srudy (only 58% of the servers employed at the beginning of the study were still present 24 wk. later), and one may wonder if results would have been better with a more stable work crew. Providing positive performance feedback on sales of other high profit food items, e.g., high profit dinners and special drinks, or a high check average may be valuable systems for restaurant managers to implement.