Two months ago, Fred Sneed becaome the owner of a small bar in Springfield. When he assumed ownership, beverage cost percent was 24.5 percent. Fred assumed owenership, beverage cost percent has increased to 29.5 percent, although there have been no increases in purchase prices and the sales mix has not changed. The bartender has been employed in the establishment for the last eight years. Fred has concluded that the increase in beverage cost percent is somehow related to the bartender and has decided to observe his performance closely. Given the List of poor work practices idetified in this chaper, rank in order of importance the five that he should watch for as he observes the bartender at work.
Working with the cash drawer open
Under ringing sales either as no sales or as an amount less
Overcharging customers
Overpouring
Underpouring
Diluting bottle contents
Bringing one's own bottle into the bar
Charging for drinks not served
Drinking on the job