Message 27527 of 39188 in General Discussion

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Hi All... 
We just got a new GM at our hotel who's an F&B guy from way back. Here's how 
he'd like us to start pouring our cocktails: 3/4 of the total amount of 
alcohol over the ice, then the mix, then the last 1/4 of the alcohol.

Everyone's been raving about the guy for different reasons but I have to say 
that based on this technique alone, I question his sanity. If he sends a 
shopper into my bar on a crazy-busy night, would the shopper rather see that 
I'm getting the guests served as quickly as I can or that the "extra step" 
technique is in place?

And how about portion control? It's not hard to measure what you're pouring 
when it's one long count, but two? Or using a jigger - should I ask him when 
he'll supply us with that hard-to-find 1/4 oz sized measure?

I want to give the guy the benefit of a doubt, especially since he's my boss 
but I've been slingin' drinks for 21 years (in the U.S.) and have never heard 
of this. What about anyone else? Is it me who's been sheltered? Or is our new 
manager off his rocker?

Leslie