1. In 25 words or more, discuss the term "ghosting" and tell me how and why this is done. 2. In 25 words or more, discuss the term "floating" and tell me how and why this is done. 3. In 25 words or more, discuss the term "call substituting" and tell me how and why this is done. 4. State the formula to determine pour cost percentage. 5. List and describe 3 things that can change your pour cost percentage. 6. List 3 reasons why the hospitality industry is vulnerable to theft. 7. List 3 policies that you would put in place to deter theft in your bar. 8. What is the generally acceptable range for pour cost percentage in a bar? (Example: 42% to 50%)