Message 10508 of 22774 in Behind the Bar

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This is difficult to explain in written words. Bear with me........

> in the books ive been reading, and the things ive been reading online 
> i havent seen this stuff mentioned anywhere  " Use bubble aka bounce 
> cuts, snap aka aggressive cuts, or faucet (motion is like you are 
> turning off a faucet) aka classic cuts. "

Bounce cuts = Bouncing the bottle downwards when you have poured the desired 
amount (the motion would be like banging your fist on a table), this stops the 
flow of liquid for a short second and allows you to move on to the next 
glass/tin with a lot more speed.

Aggressive cuts = All in the name. Snap the bottle as fast as possible to stop 
the liquid pouring.

Classic cut = The way that most tenders cut. Pull the bottle down as described 
above, thus slowing the speed of the liquid until none escapes.

> you know where i can find some more information on the different 
> types of cuts and the technique for them?

Hope thats some of the info you needed. As for where to get information? I 
dunno, but I will do some research and see if I can find anything that will be 
of use to you.

Anyone else wanna add to this?

Cheers,

Adam

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Bar Consultancy, Training and Events
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