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Question 1
A floor manager notices that a sommelier consistently free-pours slightly generous glasses of a popular BTG selection. Why should this concern the beverage director specifically in terms of BTG economics?
A
Because BTG programs carry greater execution risk, and every extra ounce poured erodes the margin the program relies on
B
Because generous pours automatically convert to theft classifications on the P&L
C
Because bottle programs would be equally affected by this same behavior
D
Because BTG wines cannot be re-ordered once opened
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