Right to stop a decision from being taken in a meeting 2.Temporary solution to a cleaning problem 3.Type of stock to be discarded because of its quality 4.Pre-arranged gathering of one or more people to discuss a planned list of items 5.A glass used too serve a Sparkling wine 6.Guidelines to a barman should follow when making sure they work 7.How should a barman handle garnishes when preparing Cocktails 8.Why should alcohol be measured consistently 10.How to deal with customers in a polite or friendly manner 11.Types of information a silver service waiter need to know 12.How to improve customer service during wine service

Here are the answers to your questions:

1. The right to stop a decision from being taken in a meeting is often referred to as a veto or the right to object.
2. A temporary solution to a cleaning problem is a quick fix or a stop-gap measure.
3. Stock to be discarded because of its quality is typically referred to as spoiled, damaged, or substandard stock.
4. A pre-arranged gathering of one or more people to discuss a planned list of items is a meeting.
5. A glass used to serve sparkling wine is typically a flute or a coupe.
6. Guidelines a barman should follow include standard operating procedures (SOPs), hygiene standards, and responsible service policies.
7. A barman should handle garnishes hygienically, using tongs or gloves, and ensure they are freshly prepared and stored properly.
8. Alcohol should be measured consistently for cost control, to ensure consistent drink quality and taste, and for responsible service to prevent over-serving.
9. To deal with customers in a polite or friendly manner, a barman should use a positive attitude, active listening, empathy, and clear communication skills.
10. A silver service waiter needs to know the menu details, ingredients, allergens, table numbers, guest preferences, and proper silver service techniques.
11. Customer service during wine service can be improved by having extensive wine knowledge, offering appropriate recommendations, demonstrating proper serving etiquette, and being attentive to the guest's needs.