There are two kinds of bar managers in this world: those who encourage the free pour and those who are wholeheartedly against it. While each side of the argument certainly has some valid points, a lot of it might just come down to proper training. The free pour is a skill that needs to be practiced and perfected so that the drinks still taste great, customers are happy, and the bar is still turning a healthy profit.
Free Pouring Basics:
1. If you can count, you can be taught to free pour with great accuracy. The general rule of thumb is that every one count is equivalent to one-quarter of an ounce. Most drinks take 1.25 to 2 ounces. That means that to make a vodka soda with 1.25 ounces of liquor, the bartender should count to 5 before cutting off the alcohol.
2. Always pour from the neck of the bottle. Gripping the bottle from the base does not allow for the same level of accuracy. You need to make sure that all of your staff get into the habit of grabbing and holding the bottle from the neck so that they can easily flip it back and forth for accurate pours.
3. Test bartenders regularly. This doesn't have to be anything too formal or intimidating. Just think of it as a chance to calibrate everyone's skills. You can even add a little competitive spirit and see who can pour with the most accuracy.
- The quickest and cheapest way to test skills is to simply ask for a 1.25 ounce pour into a glass. You can then pour the liquid into a jigger to see just how accurate the bartender can be. This method does give them the benefit of being able to eye their work, which seems fair considering it mimics real world bartending.
- Another great way to train and test is to set up a row of shot glasses and simply have the bartender go down the line and try to get the same pour each time. This method allows them to develop a bit of a rhythm as they go so that they aren't stopping for a few minutes each time they stop to measure their results.
- You can also invest in a variety of pour testing products that require the bartender to blindly pour into a glass tube. This method also provides an excellent way to train so that the bartender if forced to go by feel. The tubes are marked with a variety of different measurements so that you test different pour amounts.
- Thesekits tend to run about $100. If you are interested in truly training your staff and helping them to learn a new skill, then the kits can be well-worth the money.
The more your bartenders are able to practice and test their proficiency, the faster they will go from counting in their head to developing a pouring muscle memory that will allow them to serve up drinks all night long with incredible accuracy. Ultimately, this provides the bar with a variety of benefits, including:
1. Faster service. Free pouring can speed up the process during busy hours because bartenders don't have to deal with a jigger.
2. More profits. Well-trained bartenders mean fewer over-pours.
3. Great flair. A talented bartender also serves as a source of entertainment. They can provide the customer with great visuals and a delicious drink.
The truth is that with the right training, your bartenders can pour just as accurately without a jigger and you can enjoy all the benefits of free pouring.
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FAQs
The most accurate way to free pour is to hold the bottle up-right at 180 degrees over the glass or co*cktail shaker and count. Every bartender may have his or her own counting system, but the 'bubble method' below is a good one with which to start. The moment the liquid starts to pour, start counting.
How do you practice free pour? ›
To get comfortable counting liquor, practice free pouring into a jigger and counting while you do it. This will give you confidence in how quickly you should be counting. The classic “one one-thousand" is a good way to count liquor, but you must practice your pacing to perfect your free pour.
How do bartenders know how much to pour? ›
The generally accepted free pouring technique and bartending counting method is to use a 4 count and have each number equal half an ounce poured. But counting to four doesn't make it the right amount. Counting to four at the right speed is what you're after. And the key to doing that is practice.
How many counts is a 2 oz pour? ›
As you pour, count to four (yes, with “Mississippi”), and stop. Each “count” should equal about ½ ounce of alcohol. With a bit of practice, what ends up in your glass should fill the 2-ounce side of a jigger. A perfect standard pour.
How many counts is 1.25 oz? ›
The general rule of thumb is that every one count is equivalent to one-quarter of an ounce. Most drinks take 1.25 to 2 ounces. That means that to make a vodka soda with 1.25 ounces of liquor, the bartender should count to 5 before cutting off the alcohol.
What is the 50 rule in bartending? ›
What's the 50% rule in bartending? The proper time to serve customers the next co*cktail is once they've consumed 50% of their drink.
What are 3 rules of being a bartender? ›
There are three rules to Bartending. Don't talk about politics, don't talk about sports, and don't talk about religion. Back in my previous life as a bartender, before I traveled around the world and then landed in real estate, these three rules were golden.
What is a bartender pour test? ›
Instruct your bartender to pour 12 one and one quarter ounce pours. Pull out the tube between each pour and see if the pour is accurate. 3. If the measurements are over or under by more than five percent, make the bartender pour again. (A pro will be able to pour the shot within about three percent accuracy!)
Why do bartenders put two straws? ›
Using two straws is better than one. First of all, it could ensure that the barman finishes your co*cktail before the ice cubes melt and affect the quality of your drink. But using two straws also means you can drink twice as fast.
What's a good pour cost? ›
You might be asking yourself: What is a good liquor cost percentage? Generally, most bars and restaurants should strive for a pour cost between 18% and 24%. The average bar has a pour cost of 20%, indicating that every dollar of beverage sales generated costs the business 20 cents.
Typically, many venues recommended having 1 bartender for 75-100 guests. However, if you are looking for even better service, we suggest 2 as many guests report that 1 bartender was not enough for 100 people. How many bartenders for 150 guests? We advise having a minimum of 2-3 bartenders for guests over 100.
How many seconds to pour a shot? ›
The answer comes down to a simple number 3. The magic of 3, or the 3 seconds taken to pour 1 shot (nip or serve) of alcohol via a traditional speed pourer. The science is a combination of gravity, airflow and liquid to create a form of mathematical absolutism... or so we're led to believe!
How long of a pour is a shot? ›
Most bartenders use a standard “four count” to free-pour — a count of . . . 1 – 2 – 3 – 4. The “four count” is preferred because it breaks down so easily — “1” equals a quarter shot, “2” equals a half shot, on up to a full “4” count — which is the house pour, or one full shot.
What are the advantages of free pouring? ›
The advantages of free pouring are that it is the fastest method and allows the bartender to use both hands when making drinks. Most co*cktail bars use tapered pour-spouts. These allow the bartender to accurately gauge the amount of liquid that they are pouring.
How to free pour one shot? ›
Most bartenders use a standard “four count” to free-pour — a count of . . . 1 – 2 – 3 – 4. The “four count” is preferred because it breaks down so easily — “1” equals a quarter shot, “2” equals a half shot, on up to a full “4” count — which is the house pour, or one full shot.
How to do a pour test? ›
The test is to pour 12 1 1/4oz. pours with the left hand, 12 with the right hand, and then repeat the same procedure with 2oz. pours. The liquid (1L of room-temperature water mixed with about 1/2oz.
How many counts is 3/4 oz? ›
1 count = 1/4 oz 2 count = 1/2 oz 3 count = 3/4 oz 4 count = 1 oz 5 count = 1 1/4 oz 6 count = 1.5 oz The biggest problem is that we all count at different speeds. You will need to pour and measure to figure at what speed you need to count. If your measure is too high then speed up your count.
