Another advantage of the taller jigger is that they are more accurate than the wide ones. Odds are your liquid sometimes sits just under the brim of the jigger. Because the surface is much bigger on the wider jiggers, your measure is going to be less accurate than with the tall jigger (for the same height).
@ABarAbove Thanx for taking my criticism objectively. I don't want to discount all of your lessons, but this is something that I cover heavily in my bartender school. This can be a leading cause of businesses failing. I have never understood why a bar owner would even allow a bartender to free pour. Free pouring is a license to steal booze. It is also important for new bartenders to understand over pouring and free pouring from the point of view of actually running the business. When we waste booze, we lose money. So. You get a good shift. You sell $5000 over your bar and half of the drinks are mixed drinks that require pouring. This is a very good situation for a bartender; just the kind of shift you want. You probably take home $500 or more in tips. And these shifts actually exist. Now. On every mixed drink, you pour a miniscus and/or above the red line and/or you are simply a messy bartender. On each of those drinks, you do not charge for, on average, a quarter ounce of booze. That seems like a very small amount, and it is. UNTIL we tally it up at the end of the night. One quarter of an ounce across $2500 worth of drinks. Each drink might be worth $5.25? That is 400 drinks. At a quarter of an ounce per drink, we have wasted 100 ounces. That is a texas mickey. I don't know what booze costs where you are from, but around here, that bottle costs about $100. When we cost out drinks, we will often use a five-times multiplier. In other words, we buy an ounce for just less than a dollar and we add a few cents worth of mix and we charge $5.00. SO!! ... That 100 ounce bottle that we spilled/gave away, selling for a dollar an ounce, costs us $400 - $500 in lost sales. That is quite alot. It could easily be worth $50 to $75 in tips. So, if you think you earned $50 - $75 more in tips from giving it away, you are WRONG. You would have made that money by selling the stuff anyway. Free pouring and over pouring DO NOT PAY THE BILLS. For the bartender OR the owner. New bartenders need to remember: You make way more money from your patrons than your boss, however, if you don't keep your boss' best wishes in mind, you will not have a job and the money from your patrons will stop rolling in. So, bartender, INVENTORY CONTROL IS YOUR JOB.
+Travis Merriman The bar/restaurant I work in now, after 14 years in other places, is a first time owner, who is not there to watch as much as needed. It's the first place I ever voluntarily bought and used jiggers because all the glasses were miss-matched (a bohemian style choice), which most affects the value of anything "on the rocks". He knows I can free-pour accurately, but the customers know what they are getting by watching. Most are fine with the jiggers, but a few prefer the other bartenders who are more liberal with their pours. Nothing I can do about what happens on my nights off.
Thanks for the comment Travis Merriman, For some reason UA-cam is not allowing me to respond to your comment, so this is the next best thing. I completely agree with everything that you are saying about protecting the business and not giving away alcohol. If you have to give alcohol away in order to create a regular, then you are only going to be costing the restaurant/bar more money down the road with that regular. If you can't create regulars based off of your service, personality and skill set, than these are definitely the areas that you should be actively trying to become better at. In regards to the measures that you mentioned, the lines that are on the jiggers are put their during the manufacturing process and they are not always correct. If you want to see a great example of this line up three different styles of jiggers and transfer 1.5 ounces from one jigger to the next and compare where they land in the jigger. You will be surprised. During my research I found that the 1.5 oz mark on one of the more popular jiggers in craft bartending was over by 10%, but oddly most of the other measures were correct. This will definitely create issues if every bartender uses a different jigger, the balance could be different. There are certain jiggers that are very "house" friendly and others that are more customer friendly. Thank you for the comment again Travis and know that just because you are pouring to the "line" doesn't mean that you are not over pouring and costing the business money, or under pouring and shorting your guests. Cheers, Chris
What about jigger splash? That's when you pour from the jigger on top of the ice and it splashes outside the glass onto the bar rail. And why does Bar Rescue so often build the drink with ice in the mixing cup, but then strain it into new ice in the glass? Why?
you strain it and put it in new ice because the other ice you used is now called "dirty". it just looks better to have fresh ice in the glass and the "dirty" ice has been shattered and looks bad/harsh
+Lughnerson I know some say that the drink "looks" better with fresh ice unbroken by the shaking. That's a bit anal to me (someone with 14 years experience in several bars, night clubs, restaurants, catering). I have seen some places using a single large cube of ice in a glass, so that might make a difference.
I don’t build a drink in a cheater tin with ice.If you are working and run out of a certain ingredient you will be fucked if the drink is sitting in ice becoming diluted and you are in the back or waiting for a manager to get an extra bottle
@@blankrak His articulation is just fine. It is one thing to speak English, it's another to understand it. Your English needs improvement. I speak German fairly fluently but I have encountered videos where I can't understand every word or phrase. I think it's because neither of us are native speakers.
Another advantage of the taller jigger is that they are more accurate than the wide ones. Odds are your liquid sometimes sits just under the brim of the jigger. Because the surface is much bigger on the wider jiggers, your measure is going to be less accurate than with the tall jigger (for the same height).
@ABarAbove
Thanx for taking my criticism objectively. I don't want to discount all of your lessons, but this is something that I cover heavily in my bartender school. This can be a leading cause of businesses failing. I have never understood why a bar owner would even allow a bartender to free pour. Free pouring is a license to steal booze. It is also important for new bartenders to understand over pouring and free pouring from the point of view of actually running the business. When we waste booze, we lose money.
So. You get a good shift. You sell $5000 over your bar and half of the drinks are mixed drinks that require pouring. This is a very good situation for a bartender; just the kind of shift you want. You probably take home $500 or more in tips. And these shifts actually exist. Now. On every mixed drink, you pour a miniscus and/or above the red line and/or you are simply a messy bartender. On each of those drinks, you do not charge for, on average, a quarter ounce of booze. That seems like a very small amount, and it is. UNTIL we tally it up at the end of the night. One quarter of an ounce across $2500 worth of drinks. Each drink might be worth $5.25? That is 400 drinks. At a quarter of an ounce per drink, we have wasted 100 ounces. That is a texas mickey. I don't know what booze costs where you are from, but around here, that bottle costs about $100. When we cost out drinks, we will often use a five-times multiplier. In other words, we buy an ounce for just less than a dollar and we add a few cents worth of mix and we charge $5.00. SO!! ... That 100 ounce bottle that we spilled/gave away, selling for a dollar an ounce, costs us $400 - $500 in lost sales. That is quite alot. It could easily be worth $50 to $75 in tips. So, if you think you earned $50 - $75 more in tips from giving it away, you are WRONG. You would have made that money by selling the stuff anyway. Free pouring and over pouring DO NOT PAY THE BILLS. For the bartender OR the owner.
New bartenders need to remember: You make way more money from your patrons than your boss, however, if you don't keep your boss' best wishes in mind, you will not have a job and the money from your patrons will stop rolling in. So, bartender, INVENTORY CONTROL IS YOUR JOB.
+Travis Merriman The bar/restaurant I work in now, after 14 years in other places, is a first time owner, who is not there to watch as much as needed. It's the first place I ever voluntarily bought and used jiggers because all the glasses were miss-matched (a bohemian style choice), which most affects the value of anything "on the rocks". He knows I can free-pour accurately, but the customers know what they are getting by watching. Most are fine with the jiggers, but a few prefer the other bartenders who are more liberal with their pours. Nothing I can do about what happens on my nights off.
Thanks for the comment Travis Merriman,
For some reason UA-cam is not allowing me to respond to your comment, so this is the next best thing. I completely agree with everything that you are saying about protecting the business and not giving away alcohol. If you have to give alcohol away in order to create a regular, then you are only going to be costing the restaurant/bar more money down the road with that regular. If you can't create regulars based off of your service, personality and skill set, than these are definitely the areas that you should be actively trying to become better at.
In regards to the measures that you mentioned, the lines that are on the jiggers are put their during the manufacturing process and they are not always correct. If you want to see a great example of this line up three different styles of jiggers and transfer 1.5 ounces from one jigger to the next and compare where they land in the jigger. You will be surprised.
During my research I found that the 1.5 oz mark on one of the more popular jiggers in craft bartending was over by 10%, but oddly most of the other measures were correct. This will definitely create issues if every bartender uses a different jigger, the balance could be different. There are certain jiggers that are very "house" friendly and others that are more customer friendly.
Thank you for the comment again Travis and know that just because you are pouring to the "line" doesn't mean that you are not over pouring and costing the business money, or under pouring and shorting your guests.
Cheers,
Chris
Jiggers are measure to the bream. The meniscus are actually over pouring of liquid
that bartender you saw who used the jiggers like jewelry - where they the short jiggers or tall type?
What about jigger splash? That's when you pour from the jigger on top of the ice and it splashes outside the glass onto the bar rail. And why does Bar Rescue so often build the drink with ice in the mixing cup, but then strain it into new ice in the glass? Why?
you strain it and put it in new ice because the other ice you used is now called "dirty". it just looks better to have fresh ice in the glass and the "dirty" ice has been shattered and looks bad/harsh
+Lughnerson I know some say that the drink "looks" better with fresh ice unbroken by the shaking. That's a bit anal to me (someone with 14 years experience in several bars, night clubs, restaurants, catering). I have seen some places using a single large cube of ice in a glass, so that might make a difference.
Yessi T not only dirty but the ice is now diluted and will melt a lot faster
I don’t build a drink in a cheater tin with ice.If you are working and run out of a certain ingredient you will be fucked if the drink is sitting in ice becoming diluted and you are in the back or waiting for a manager to get an extra bottle
I no time does he mentioned the volume either cc. or ml.
Hey anyone translate to Spanish for me please. He talks too fast I can't understand perfectly.
The problem is his speed. his articulation is very poor and he swollow some of his words. I speak English but I miss many of his words. Blanche
@@blankrak His articulation is just fine. It is one thing to speak English, it's another to understand it. Your English needs improvement. I speak German fairly fluently but I have encountered videos where I can't understand every word or phrase. I think it's because neither of us are native speakers.
Get to it...
I hate jiggers, Know your count.