I am a biology major and perusing a career in food safety. I work at a sushi place and today I got to do some supervisor work but one task consisted of me filling out a chart which was to determine the correct weight percentage of different sashim. There were 10 slots to fill in the weight of 10 different sashimi pieces of each fish, then in the next column were the correct weights of those specific sashimi pieces. Then in the next column we had to write how many of those weights out of the 10 were correct according to the correct weight. All simple until it came to calculating the correct weight percentage, the manager who explained how the calculation works did a very poor job explaining how he got those numbers in that last column and there seems to be no fixed calculation because some “number of correct weights” were similar but had a different correct weight percentage. Can someone help me figure out how he got those numbers on the bottom graph? I placed a link of the photo I took of the paper work and the chart I’m talking about is the one on the bottom. If you understand can you please explain to me? Because I’ve tried figure out he got those those correct weight percentages all night! Please and tank you for your time and help.