2. A beer keg contains 151 gal of beer. From that keg, the bar is able to serve 108pt of beer. What is the yield percentage for this beer? 3. What is the cost of a pint of beer from question 2 , if the keg costs $140 ? 4. Using the information in questions 2 and 3 , what should a bar charge for a pint of this beer if it runs a beer cost percentage of 26% ? 5. How does calculating the cost of beverages sold differ from calculating the cost of food sold? 6. List the three methods used for comparing actual versus standard costs and/or sales of bar products. 7. List three devices that can be used to help control portions when mixing and serving alcoholic drinks. 8. What two categories of guests must never be served alcohol? 9. Define upselling. Upselling is encouraging guests to purchase higher quality alcohol for a drink 10. List and describe three ways that a bartender could steal from a bar without getting caught (if there are no control procedures in place)