Message 14276 of 22774 in Behind the Bar

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First and Foremost, I'd like to say howdy and introduce myself. I'm a 24/m 
bartender from Knoxville,TN (fresh out of bartending school). Well, I've 
actually bartended previously for a good year or so in Scotland but once I was 
back in the US job market I realized that while I had quite an experience 
abroad, it wasn't quite the experience I needed to get behind the bar here. So 
I dropped $700 on a bartending course, learned some cocktail basics, gained a 
degree of confidence, and maybe increased my credentials. Overall, I'm happy 
with the choice as I believe it did assist me in securing a job.

I'm working at a biker/nascar themed restaurant bar and I've been pretty much 
thrown to the wolves. This I don't mind as long as they put up with some 
mistakes on my end (mostly with food orders as I have to handle all ToGo :(

There have been some basic situations I'm uncomfortable with and hopefully you 
all can provide some wisdom.

1. Standard pours - I've gotten different feedback from several managers and 
the GM pretty much stays away from bar input. I want to find the happy medium 
between pleasing managers and customers, as it has become evident that I'm not 
going to get any rules or recipes set in stone for me. 

- Bartending school taught 1oz pours of liquor for highballs and sours, but 
I'm getting the idea that 1 1/2oz is more appropriate. Feelings here?

- If I'm pouring a Bourbon & Coke with only a splash of coke requested, this 
is no longer a highball correct? So I should for the most part be pouring 1 
1/2 oz measures into 5oz. rocks glasses?

2. Gimlet - When someone orders one with house liquor, how many ounces do you 
pour and how much do you charge the customer? 

I was taught to make this a 2oz. cocktail with only a splash of lime. If I 
pour two oz. of liquor what should I charge the customer for? A double? Or 
should I knock it down to 1 1/2 oz? 

Also, aside from happy hour, my bar is charging $3.50 for house gin/vodka. If 
I'm pouring doubles (because these guys are consistently wanting a full rocks 
glass of ice/booze) can I justify charging $7?

3. Of the three bartenders/managers I've worked with: One advocates exact 
measurements, one greatly over pours (costing the bar a fair bit I imagine), 
and another greatly over pours for a select few but pays for the extra drinks 
out of her own pocket at night's end. 

The latter has told me this leads to better tips (more so than the cost at the 
end of the night) and recommends doing the same. Is this feasible? Is she 
really paying back the till at the end of the night or just telling me she 
does so (she is a manager)?

Alright, enough racking your brains for information.

Cheers,
Ryan