Message 27534 of 39188 in General Discussion

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I'm not going to go into the pro's and con's of such a procedure as you can 
really do that for just about anything, but I have to say that I've never seen 
this procedure in place and would personally find it ridiculously annoying if 
forced to make my cocktails (even highballs) this way. It would be interesting 
if you ever have the opportunity to see your F&B guy behind the bar (perhaps 
some night when you're slammed, or short staffed) and see if he practices what 
he preaches. Many managers don't.

-- 
Cheers! - Josh @ BarSim
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