Priorities

Your Customer

• Learn name
• Learn drink
• Learn food habits
• Learn about them personally (but not too personally)
• Ask questions
• Build a relationship
• Develop loyalty

Making a Good Drink

Basic Rules

1. Always use a scoop when putting ice in a glass (never for pint glasses - too thin)
2. Always fill the glass with ice (makes the drink taste stronger, use less mix)
3. When holding a bottle, thumb and three fingers around the neck, index finger next to pouring spout
4. Swing over and hold at a 45-degree angle while pouring
5. Turn to stop (turn your palm/fingers towards you)
6. Anything light-colored should be garnished with a lemon
7. Only handle glasses by the bottom - not the rim
8. When free-pouring: 0.25 ounces per count (one ounce = 4 counts)

Key Vocabulary

Jigger

An hourglass-shaped measuring tool. Standard: 1.5 ounces on one side, 1 ounce on the other.

• Pony shot: 1 ounce side
• Jigger shot: 1.5 ounce side

Measured Pouring Spout

A bottle spout with a ball bearing that automatically detects when an ounce has been poured.

Shot

Ranges from 1 to 1.5 ounces. Germany serves as low as 0.67 oz, Japan up to 2 oz.

Bottle Sizes

• Miniature (Nip): 50 mL
• Half Pint: 200 mL
• Pint: 375 mL
• Fifth: 750 mL (most common)
• Liter: 1,000 mL
• Magnum: 1.5 liters
• Handle: 1.75 liters