Part of the Production Science school. Class 2 of 6.
The capability: you can batch anything on the menu and get the water in exactly once.
Prerequisites: Module 43.
The practice
Measure the dilution fraction — make the drink by hand, measure the finished volume against the ingredient sum. That difference goes in the batch recipe.
Batch at that fraction and taste from the container at service temperature. It should taste correct there.
Then run the double-dilution demonstration once — one poured over ice, one shaken with ice — and nobody shakes a batch again.
Then label every container: contents, date, dilution status.
And taste a citrus batch at production, at four hours, and at the end of service to set the window.
The reference
The hand-built version, and the container taste before every service.
What you are building
The arithmetic and the labeling habit together.
Because double dilution is not carelessness — shaking a margarita is muscle memory and a container does not announce that the water is already in it, per Module 43. A strip of tape solves it permanently.
Verification and boundary
The container taste, daily.
Boundary: batch labeling, dating, shelf life, and cold holding are governed by the local health authority.