Understand how to minimise waste to maximise profitability of beverages produced. This may involve: Asking customers questions to ensure understanding of order Not presuming regular customers want 'the usual' Taking care when opening and serving beverages Carrying a safe amount of drinks.	Type of observation/evidence:
What did the learner do?
When did s/he do it? Over what period of time?
How did s/he do it?
What was the outcome?
Other relevant comments/evidence: