Message 14280 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


Ok, there's a lotta stuff here, and quite frankly, I'm kinda fried right now, 
but I'll just speak to the "double" question.  Most places have what's called 
an "up" charge.  If you're using a Micros or POS system... well, lets take the 
gimlet for example.

Say someone orders a sapphire gimlet.  fill a rocks glass with ice, pour about 
3/4 of the rocks glass with sapphire,  add your lime, and you're set.  Now, if 
you're using Micros or POS, you punch in Sapphire, find the button that says 
Bar Preps, and press Gimlet.  If the place is set up right, this should add a 
price to the existing charge of the sapphire, and you're set.

If you're using bangers (or pounders, or whatever you want to call them), ask 
your management about what the upcharge is for a rocks drink or anything 
served "up". Both (usually) come with a bit of an upcharge.  At my restaurant, 
it's $3 for sometihng served "up", and $2.50 for something on the rocks.