Message 14290 of 22774 in Behind the Bar

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> 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. 

I would say, for a mom & pop place (ie, non-corporate) a 1 1/2 oz standard 
pour is both good for the guest and not too bad on the bottom line.

> - 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?

Yes. a 5 oz glass, filled with ice will leave room for just shy of 2 1/2 oz of 
liquid.

> 
> 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? 

Do you have an option to charge for a Martini? Typically Martinis are 2 oz 
pours, and the difference between using lime juice and vermouth would be 
neglible and would not affect your inventory to a huge extent - Not that it 
appears like your bar even controls inventory very well.

> 
> 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?

I've seen this handled a couple of different ways. Some bars to just do a 
straight 2x charge for doubles. Others I've seen give a slight discount, say 
$6 for a double. 

> 
> 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)?

I seriously doubt she's paying the till back, and doubt even more she even 
knows how much her over pouring actually costs. In any event this is NOT good 
practice. This would be similar to bringing in your own bottle and keeping the 
profit. The bar is not in business to break even, so even if you cover the 
cost of your over pours, at the end of the day, the bar loses money after the 
other thousand cost factors are figured it.

Now, I'm not going to say that I haven't ever poured a regular a little extra. 
I think it would be extremely difficult to build a regular clientelle without 
giving them a few perks. However, those perks should be within reason, and 
ideally you'll get management approval to do so.

Really, from what it sounds like, you need to have a group meeting with the 
management, ownership and other bartenders, come to a conclusion on a few of 
these issues (standard pour, comp policy (giving free/stronger drinks to 
regulars), ringing in doubles, etc. 

> 
> Alright, enough racking your brains for information.
> 
> Cheers,
> Ryan


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