> Can anyone tell me the correct way to do a manual liqour inventory. I
> have invested in a bar with some buddies and want to keep a handle on
> liquor cost. Explain: ie: Points .3, .5 .8 and so on. Any help would
> be great.
This is a VERY broad question.
The first step is how to count your physical inventory down. This is done on
a 10 point scale - .2 is 1/5 of a bottle, .5 is 1/2, and so on. This, of
course, determines how much you have.
To keep a handle on liquor cost, though, you need to figure out how much
you're pouring, and how many shots you get out of a bottle. Do you want a 1.5
oz. pour to be your standard? 1.25 oz.? Then you have to figure in bottle
size, 750ml or 1L. Once you make those decisions, tracking your liquor pours
becomes possible.