Waste is product that left the building without making you a dime: a spill, a broken bottle, a dumped drink, an expired item. Log it and Bar Cop pulls it out of your inventory variance so a real loss does not read as theft.

1. Enter the whole shift at once

Open Shift → Waste and Spills. Set the date, shift, and who is recording up top, then add a line for each waste item off your sheet. Pick the product and how many units were lost, and Bar Cop shows the unit and the cost as you go. Add Line for another, and Save All writes them in one shot.

2. Pick the right unit

For liquor, wine, and mixers you pick ounces for a spilled drink or the bottle for a broken one. Draft is ounces of a partial keg, case beer is by the bottle, and food is its set unit. Cost is the product cost for that unit times how many, the honest dollar weight of the waste.

3. Know what it feeds

Logged waste is subtracted from used product in the Variance Report so it does not read as shrinkage, and it rolls into the Profit Audit shrinkage section. Filter by date range and the totals update, Export PDF saves the filtered list, and Worksheet prints a blank sheet to mark waste by hand during the rush. Log honestly so the variance and shrinkage numbers stay clean.