Answer to Question 1
Even experienced bartenders must follow standardized recipes for beverages. Spirits should be measured with a portion control tool (jigger) or with a metered pour spout.
High-revenue-volume operations may automate production of highballs and cocktails using dispensing systems that automatically determine the customer charge, assess the quantity of liquor used, and ensure that the correct portion of alcohol is served.
Answer to Question 2
Professional development involves the experience, training, and education provided to employees to help them do their jobs and prepare them for other positions. The same basic activities can be used for employees and managers.
Knowledge or skills gaps are apparent when staff need improved skills to be more productive, are assigned a new task, or want to qualify for different jobs. The operation should provide professional development. The immediate manager should help employees plan their program. The employee is most responsible for achieving goals.
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