Description
Subtract nonnegative lossVolume from bottleVolume and divide by positive pourVolume.
Hospitality plans use room counts, covers, service durations, portions, and stock balances. A local component applies supplied operational rules without confirming actual availability, service quality, or adequate capacity.
Subtract nonnegative lossVolume from bottleVolume and divide by positive pourVolume.
When to use this tool
Use Restaurant Wine Pour Bottle Remainder when you need one explicit hospitality planning or reconciliation component.
How to use the tool and how it works
- Enter bottleVolume, pourVolume, lossVolume. Use the units and conventions below.
- Run the tool. Correct any format, range, or cross-field input error before interpreting the output.
- Read pours, remainder. Use the output convention below.
Subtract nonnegative lossVolume from bottleVolume and divide by positive pourVolume. Return the floor as complete pours and the numeric remainder.1
| Input field | Meaning and units | Accepted input |
|---|---|---|
| bottleVolume | Bottle Volume | Required. Finite number. |
| pourVolume | Pour Volume | Required. Finite number; strictly above 0. |
| lossVolume | Loss Volume | Required. Finite number; minimum 0. |
| Output field | Interpretation | Returned shape |
|---|---|---|
| pours | Pours | Required. Safe integer. |
| remainder | Remainder | Required. Finite number. |
{
"input": {
"bottleVolume": 750,
"pourVolume": 125,
"lossVolume": 25
},
"output": {
"pours": 5,
"remainder": 100
}
}Limitations and assumptions
- Volumes share units and loss cannot exceed the bottle; this is a supplied yield calculation without alcohol-service advice, measured losses, or fill variation.
- Inputs must satisfy both the field types and the cross-field conditions above. Invalid input causes an error; a successful false flag or documented placeholder is a different result.
- Numeric calculations use binary floating point unless exact decimal-integer arithmetic is explicitly stated. No hidden measurement tolerance or decimal rounding is added; nonfinite or out-of-contract results are rejected. Numeric signed-zero results are exported as zero.
Alternative or Complementary methods
Check the complete booking, layout, staffing, and service plan before relying on an operational estimate.
References
Similar or alternative tools
- Beverage Service Volume Factor
Multiply nonnegative servings and volumePerServing for deliveredVolume, then divide by one minus lossFraction in [0, 1) for preparedVolume.
- Bar Spirit Yield Measured Loss
Return their depletion and subtract nonnegative servedPours times pourVolume for measuredLoss.