

> Anyone here ever work in a workplace that, rather than allow you to
> simply free-pour, they instead strictly required you to use a jigger?
> Sometimes it can be rationalized as a means of controlling the
> inventory; sometimes, it seems that it's a matter of micromanaging
> and making it more complicated for you than it has to be. What does
> everyone else think?
I have worked in places that require every drink to be jiggered, nad honestly,
adfter a little time and pratic, your speed inproves and there is little
difference.
Nowadays I see it as not ahinderance, or as micromanagement (especially since
I am the manager), I look at it as the right way to balance the flavors n a
drink.
--
Chris
www.santafebarman.com
http://blogs.forbes.com/chrismilligan/
http://www.facebook.com/profile.php?id=1298351116
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