# Fictional Worked Examples

Everything in this file is newly authored for training. “Studio Reception” is fictional. No real event, client, contact, recipe, rate, or operational result is represented.

## Example beverage BEO
Event: Studio Reception. Status: training only, not approved.
Planning attendance: 120. Service: 18:00–20:00, example local event clock.
Menu: fictional citrus highball, zero-proof option, water.
Station: A. Owner: floor lead. Queue and accessible handoff: requires venue review.
Recipe version: example v1. Planned highball allocation: 198 serves.
Open: actual venue/access plan, legal/insurance requirements, responsible-service plan, cold storage, approved recipes, staffing validation, and break coverage.

## Example batch calculation
This is inventory planning, not advice about alcohol consumption.
- Guests: 120
- Planned beverage servings per guest: 2.5
- Allocation to this recipe: 60%
- Inventory contingency: 10%
- Allocated serves: ceil(120 * 2.5 * 0.60 * 1.10) = 198
- Spirit: 45 ml/serve, batch = 8,910 ml
- Citrus: 20 ml/serve, finish = 3,960 ml
- Syrup: 15 ml/serve, batch = 2,970 ml
- Soda: 60 ml/serve, finish = 11,880 ml
- Undiluted batch: 11,880 ml
- Added water: 20% of undiluted batch = 2,376 ml
- Packed batch: 14,256 ml = 14.256 L
- Finishing liquid: 15,840 ml = 15.840 L
- Total recipe liquid including added water: 30.096 L
- Container usable capacity: 5 L * 90% = 4.5 L
- Containers: ceil(14.256 / 4.5) = 4
- Spirit usable stock: 1,500 ml; bottle size 750 ml
- Spirit bottles to buy: ceil(max(0, 8910 - 1500) / 750) = 10
- Citrus packages to buy: ceil(3960 / 1000) = 4, no stock
- Syrup packages to buy: ceil(2970 / 1000) = 3, no stock
- Soda packages to buy: ceil(11880 / 1000) = 12, no stock

No shelf life, ice quantity, glassware quantity, safe-consumption level, or prep-time estimate is inferred. Predilution excludes finishing ingredients and does not model service ice melt.

## Example staffing arithmetic
Fictional peak demand: 12 serves/min.
Fictional tested sustainable throughput: 2 serves/min/bartender.
Required active bartenders: ceil(12 / 2) = 6.
Illustrative role rows: 1 beverage lead, 6 bartenders, 2 barbacks, 1 runner.
Planned row total: 10. Confirmed count: 0. Backup count: 0.
The support counts are illustrative, NOT recommended ratios.
This does not constitute a complete schedule: relief, breaks, station fit, labor requirements, accessibility, and actual training/throughput remain pending.

## Example run of show
15:30 access / logistics lead / dependency: receiving route released.
16:00 build / bar lead / dependency: receipt and equipment checks.
17:15 test serve / beverage lead / dependency: recipe and method approved.
17:45 readiness / floor lead / dependency: team brief and access review.
18:00 doors / show caller / dependency: explicit service-release cue.
18:40 speech / show caller / dependency: agreed quiet-service plan.
19:45 last-call decision / floor lead / dependency: event lead confirmation.
20:00 service stop / floor lead / dependency: guest transition agreed.
20:15 stock and rentals / logistics lead / dependency: breakdown access clear.

## How to use the blank CSV files
Import each CSV into a spreadsheet as plain data. The blank sheets contain no hidden formulas or linked workbooks.
Enter confirmed inputs and clearly label assumptions. Calculate and independently check outputs, or export a working plan from the open calculator.
Keep a controlled version with real contacts separate from public/shared templates.
Review local alcohol, insurance, labor, venue, food-safety, accessibility, and responsible-service requirements with accountable professionals.