A restaurant purchases maple syrup from a local supplier with a delivery time of $1$ month, the cost per bottle of maple is $$4.$ The cost for each order is $$7\mathrm{.}5,$ the inventory holding cost is based on an annual rate of $20\%.$ The table presents the available demand data over a year.

$1.-($Value $30\%)$ Calculate the safety inventory to guarantee a service level of $95\%$

$2.-($Value $30\%)$ Calculate the reorder point

$3.-($value $40\%)$ How many bottles of maple should the restaurant order when it needs to place an order with the supplier?