

2nd all the people that said to either asked another superior or go to the
owner, head manager, etc. Just because some bars/bartenders pour well when
the customer is paying for premium liquor doesn't mean that it's ethical to do
so - give them what they pay for. And if your boss insists, is that really
someone you want to work for? If they are willing to screw over the customers
(who should be the most important asset to any establishment), who knows what
else they are willing to do.
Current thread (18 messages):
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How do I pour? What is 'cl', 'oz' and 'pt'? How should I handle glassware?.
Find the answers in The Bartender's Handbook.
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