Name * First Name Last Name What is our outside corkage fee and policy? * How do you mark the bar top when a guest sits? When a guest orders food at the bar? Dessert? * What is the proper procedure for broken glass behind the bar? * How many ounces is our neat pour? * Show the MOD and your trainer how to start a tab on the POS. * What should you ask when closing out a guest? * Thank you!
