Drinknation Forums

SwizzleStick · Monkey Joined: 14 Jun 2003 Posts: 17

With the advent of liquor portion control contraptions like pre-measured pouring from the gun, magnetic systems etc. it is obvious that many bartenders are not professionally trained. The number crunchers have realized that they are pouring profits down the drain with inaccurate bartenders and are spending thousands on these high tech gadgets that any monkey can run.

Note: A bartender that overpours only 1/8 oz per pour can cost you up to $20 per bottle emptied!

This said - How do the bartenders here count or measure their pour? Do you use one of these gadgets? Do you Jigger pour? Do you free-pour? If free-pouring, do you prefer the 3 or 4 count method?

Me personally, I prefer the 4 count method. Each count equals 1 oz. To me that is easier than 1 oz equaling a 3 count.

Your thoughts?

DrDubbleB · Guest

I use a 4 count method, but each count equals 1/4 oz., not 1 oz. That said, I think it will take a really long time for the portion control pourers to catch on, if they do at all.

SwizzleStick · Monkey Joined: 14 Jun 2003 Posts: 17

Sorry, I was not clear - each count (as in 1, 2, 3, 4) does equal 1/4oz. However, the entire count equals 1oz.

I know in many states in the US the potion control pourers are very popular and I hate them.

The Archvillain Bartender · Posted: Wed Sep 03, 2003 10:50 am

Around here, it seems as if a lot of the night-clubs, which of course generally try to do a high volume of low-quality highballs, use pre-measured pours. The pubs on the other hand don't. I think if I was a nightclub owner, and I realized that my bartenders were costing me money, I'd probably have to do the same thing. In a pub I'd be hesitant to do it. Atmosphere and customers are more important at a pub, and professionalism would go along with that. If a good customer sees a little extra going into his highballs, then he's a little more inclined to remain a good customer.

I hate 'em too, in any case... it removes a bit of the art of making a cocktail. If you can't judge your own liberalism, then it would feel a bit like working on an assembly line.

Flannagan · Guest

Just a quick note on the pre measured control system. I work in a busy night club, and when the liquer gun and magnetic rings for the back bar bottlel are working properly, its a dream. Sure I loose a little flare, but when my bar has 30 wide and 3 deep all I care about is speed and tips. The pre measured system puts 48 cocktails at my fingertips. However, when it wants to fuck up, it makes my life hell. Becaus it is SOOOOOO controlled, I can't do a thing when it goes down...NOTHING! I have to wait for a manager to come with a specific password and re-boot the damn thing. Anyways, thats my piece...some nights I like they system and some nights I want to smash it into a million pieces. Cheers! Evil

hushtender · Guest

the only true way to achieve speed while maintaining reliability is to free pour with a trained bartender. a real bartender knows how to pour and if they don't, they learn fast. i work at a very high volume bar in houston and we have the pouring system. it is slow and for every drink it makes i could have made three.

Guest · Posted: Sat Mar 27, 2004 8:11 pm

so a shot you would count to 6?

The Archvillain Bartender · Posted: Sun Mar 28, 2004 2:09 pm

A full shot is an ounce and a half, so with Swizzlestick's method you'd count to six, yeah. Shots at a bar or nightclub are often only pony shots though, which are only an ounce.

BobThePornStar · Monkey-in-training Joined: 12 Jul 2004 Posts: 1

Forgive me for stating the obvious or missing the point,
but the 4 count method, does that mean that you pour for 4 seconds before cutting ?

I am from the UK and have just openend a cocktail bar within my bar and I could do with some tips on free pouring to speed up my job without horrifying the manager and stocktaker.