ED Publications

March 2014

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66 March 2014 Club Bulletin www.EDpublications.com Free-pour bartenders have a tendency to "play the game": first drink strong (heavy pour), second drink a little less liquor, third drink a little less liquor, and so on. True, free pour is about a second-and-a-half faster per drink, and it looks a little showier than using a shot glass, but the advantages of the shot glass, in my opinion, far outweigh the benefits of free pour. Here are some of those advantages: • A shot glass/metal jigger yields a more consistent drink. • A shot glass/metal jigger gives the bartender more confidence in multi-liquor recipes that require the correct ratio of one liquor to another. By measuring, you know your ratios are correct. • It's important for the bartender to know exactly how much liquor each customer consumes. This helps the bartender approximate the BAC (Blood Alcohol Concentration) of the customer, which helps keep the customer out of the DUI range. Any responsible vendor training program (TAM, TIPS, CARE, etc.) teaches and enforces this fact. • Bartenders who are required to use the shot glass like working in a system that has a means of evaluating performance. It's not "guessing"— it's "knowing." • From an owner/manager perspective, shot glass/metal jigger pour enables "spotters" or management to check a bartender's pour on every drink. They have a "tool" by which to measure and evaluate the pour. • If you measure, you can manage—otherwise, you can't! Philip Moore, author of Total Bar and Beverage Management, writes, "The argument that customers prefer bartenders to free pour is usually much exaggerated. If the portions are going to be the same, why should the customer care?" Harris Thayre, author of Professional Bar Service Management, adds, "Controlling the portions of liquor used in highballs and cocktails is a difficult and serious problem to management. The difficulty does not lay so much in getting the bartender to pour a one-ounce, or whatever, drink and no more. The difficulty lies in the absence of controls for spot- checking the bartenders on different shifts to see how they are doing on portion control." I want you to stay in business a long time and I want you to make as much money as you possibly can. Remember, it's not what you are making, it's what you should, or could, be making that will determine the amount of profit you generate from your business. And I can assure you, beyond any reasonable doubt, you will make more money with a controlled pour as compared to a free pour, and you'll have a more well-run, more manageable bar with accountability. Bob Johnson, Bar Management expert, is a 47-year veteran of the bar business. His latest book release, "The Disgusting Prac- tice of Bartender Theft" puts to rest the mysteries to a part of the industry everyone suffers from. Contact Bob at (800) 447-4384 or check out his website at BobTheBarGuy.com. continued from page 64

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