Free-pouring vs. Measured pours
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This note is from "The Service that Sells" Newsletter, April 2001.
Measure for Measure
Advocates of free-pouring say that using a jigger in front of guests sends a negative message about your operation's frugality. Yeah, sure, a lot of bartenders that end up getting fired have used that excuse.
The days of the four-finger highball are gone - and the public knows that. Train your bartenders to measure out pours with flair, wiping down the bottle first, presenting the label to guests if there's time, making conversation and, overall, pumping up the glamour of the experience.
Guests usually won't think twice about the cost controls unfolding before them.
Besides, there are other perks a bartender can provide rather than a free or stiffer drink - value for the money. Entertainment and fun, to name a few.
