Answer to Question 1
Many bartenders do prefer to free pour when preparing drinks because of the freedom and creativity the bartenders feel it allows them. Similarly, customers may feel the amount of alcohol they receive in drinks is greater, or drink quality is enhanced, when bartenders are allowed free pour. While both of these conditions may often be true, it is important that managers realize the distinct disadvantages associated with allowing bartenders to free pour. These disadvantages typically include reductions in drink consistency, increase product costs and an increased potential for employee theft.
Answer to Question 2
Ultimately the goal is to restock everything used and to clean the restaurant. Food and beverage products should be placed in their appropriate storage locations. Close attention should be paid to food storage safety. Primary attention should be given to securing the facility regarding safety issues: fire, water sources, security, and especially safe food
storage. Again, these tasks would be assigned as described previously.
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