

> I am surpised to see this questioned asked by a graduate of a bartending
> school.
>
> Dennis
I am to, but the school book gave us the definision according to the kind of
liquor, not according to the kind of liquor an establishment might have. In
other words an establishment sets what their well, call, and premium is
according to what they have.
The school book reffered to this as:
No Call Generic
Call (Proprietary) Smirnoff (Red Label) 80, Absolut 80, Finlandia 80
Super Call (Proprietary) Stolichnaya 100, Stolichnaya Crystal
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How do I pour? What is 'cl', 'oz' and 'pt'? How should I handle glassware?.
Find the answers in The Bartender's Handbook.
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