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1. Using jiggers for measuring alcohol is an excellent practice for bars and restaurants, as it eliminates the possibility of over-pouring and ensures that customers get the exact amount of alcohol they pay for. Moreover, it is also a way to ensure that the bartenders follow the recipe correctly and make drinks that taste the same every time. Some examples can even be a correct pour shot or glass of wine. Even with beer, for example, there are certain mugs used, some are 10oz, some are 12 oz and some are 16, depending on the type of beer served. Why is this so?

2. Even though staff has probably been trained on food handling and sanitation, it is always good to have refreshers especially if it comes to a health department inspector. A health inspector can provide cleanliness checklists and food handling checklists that would be beneficial to staff (Walker, 2017). This is also good for smaller restaurants that might not always be up to date on their training. The only way a restaurant manager can use a food inspection report as an advertising message or competitive edge is if the report is amazing. Customers are very concerned with the cleanliness of the staff, kitchen, and restrooms that they will likely go to one that is known for passing their inspections with flying colors. It is especially beneficial, not that I would want a bad review for our competition if other restaurants around the area do not do well on their inspections, but your restaurant does. When advertising, the restaurant can boast that they have had a 95% or above for the last four years from the health inspector which can go on websites and social media pages. I know for me, I would likely go to a restaurant that has been looked over with a fine-toothed comb and has gotten great results. This information is online, so there is no room to embellish it.

3. I think that a health inspector can also be beneficial to a restaurant that might not have the right checklist they need to pass an inspection. It would be a good idea for an owner or manager to talk to the Department of Health before they open to make sure they are doing everything than can to pass an audit. Nothing is worse than having to shut down a restaurant because of a health violation, imagine the revenue lost and pay lost by its employees.

4. A standardized recipe for alcoholic beverages helps restaurant management reduce that risk by providing standard content in their recipe to their customers which brings no adverse impact to most of the customers who will be okay with this standardized recipe. Accordance to this report, "the standardization of beer utilization and the consumers needs and importance towards preferred quality products about the beverage culture,"(Liguori, De Francesco, et al., 2020). Therefore the customers can be a source of proof that there is no problem with customer health due to standardizing alcoholic beverage recipes.

The standardized recipe will help control the alcoholic content in the beverage at the restaurant. Thus, it will prevent their customer to take over a dose of alcohol. The dose of alcohol will result in various disadvantages and issues safety, etc. Accordingly, all these liabilities will be controlled and adequately managed with the help of standardized recipes for alcoholic beverages. A standardized recipe will not allow you to make any accidents after drinking and eating at the restaurant. Hence, it will prevent their customer to take over the dose of alcohol. Thus, all these liabilities will help standardize the recipe for an alcoholic beverage. A standardized recipe will not allow making any accidents after drinking and eating at the restaurant. This can be taken care standardized recipe. A standardized recipe at the restaurant will ensure that the environment at the restaurant will be adequate and suitable for better cooperation among the customers and service providers. This will avoid any conflict and will create a positive working environment at the restaurant. Consequently, it reduces the operational issues with customers and reduces the liabilities at the restaurant. Customers generally get wild after over-alcoholic consumption and may create unethical behavior and acts at the restaurant which creates liabilities for the restaurant owner. Thus standardized recipes will control this behavior of customers by controlling the alcoholic content by standardizing recipes and reducing penalties for the restaurant owner.