The Frozen Sangria Margarita comes with bulk marg mix and ____ oz of bulk sangria mix

A ______ should be behind the bar at all times.

When greeting a guest you should introduce _______________

A green bucket is used for soap, a yellow one for peroxide and a ___ one for sanitizer.

When closing, bartenders should verify all products have a _____ with a Managers Signature, today's date and shelf life.

A double pour for a single liquor drink is 2oz while a single pour is ___oz

Maximum ticket time for a service well drink is ____ minutes.

You should always greet the guest and ask for _______

The 3 compartment sink should have Soap/hot water, Rinse/hot water and Sanitizer/______

Every day a quality check we call _____ __ ______ should be completed by a manager.

The shelf life for opened red wines is 4 days. The shelf life for opened white wines is ____ days

You should use your Guest's name ________ the visit

A bartender must _______ premium alcohol and kickers

The correct cutting board for cutting fruit is the color ____

Kent's to 10 priority for bartenders includes Speed, Awareness and _________

When making a Legend Margarita, __% of ice goes into the shaker tin.

When you print a check, you should _____ __ ____ __ _______ and then update and replace as needed.

a Draught beer should have __ to __ of foam

When washing your hands, sing ___________ twice!

The bloody Mary should be garnished with ___ and ___

The correct set of ingredients for our original margarita bulk mixes is 150oz of tequila, 150oz of marg sour, and _____oz of water

The maximum greet for a bar guest is _____

Guest must witness the bartender using measuring tools such as _____ when making alcoholic drinks.

When garnishing drinks you must use ___ ___ to get the fruit.

The number we use to determine loss or growth in our alcohol products is called our liquor ___________