Message 4401 of 22774 in Behind the Bar

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Russ,
I've worked a lot of places (in the states) that require the use of a jigger. 
One of them is at the place I am now. Others have been hotel bars and places 
that try to closely control their inventory. It works for them and it also 
works for the customer/guest because they see that you have to use the jigger 
to make their drink so you don't getta lotta "Can ya make it strong" requests 
if ya know what I mean.
I even had to use a jigger at Disney. Of course when the boss was around we 
picked it up all the time....instead of most of the time. When I worked at 
Pleasure Island, however, we were allowed to free pour, but had to take a pour 
test every friggin' week and pass it. 
The best way to use it is to rest it at a slight angle firmly against the top 
of the glass....fill, dump (you develop a rhythm after awhile). This gives you 
a steady and secure target that happens to be just where you want it to be. 
You can always tell the amatuers because they pour in the jigger and then in 
an unbalanced way try to get the filled jigger over to the glass and dump. 
If you have your glasses lined up then I have to reach around to the 12 
o'clock position of the rim and rest the jigger there.
Hope this helps.
Cheryl
P.S. Those measured bottle pourers suck.
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