Message 4419 of 22774 in Behind the Bar

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> Russ, 
> 
> 
> It sound a bit unusual for a bar manager to have a bartender to 
> double pour a shot (pouring the shots into a jigger and then into the 
> shot glass).
> 
> 
> Can you please tell me the principle behind this?

To be honest, i dont see the principle, when the jigger is full then thats a 
shot, when the liquid in the shot glass is 2mm from the rim of the glass that 
also equates a shot, when you are pouring a couple of hundred shots a shift 
you certainly get to grips how to free pour a shot!

a few times tonight i abandoned the jigger all together and switched to 
freepour when the top mangager wasnt about! purley for speed when we were 6 
deep at the bar!

Cheers

Russ
-- 
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