Owners are beginning to pay more attention to food and liquor costs as the economy worsens. On a number of recent visits to a handful of
In a local “gourmet
At another restaurant, I watch as the bartender bends down at eye level to the glasses and makes sure the wine lines up with the sample glass filled with sugar to designate the amount of wine to be poured.
And in a third restaurant a glass sits on the back bar with a felt tip line around in to use as a guide.
Now each of these procedures is valid at the right time and place. Any bartender worth his or her nightly tip cup needs to learn where the pour begins and where it ends. And they should be able to accomplish this from a view across the room. To stand above a carafe, or stoop to eye level, or squintingly view a felt tip line around a glass makes little sense in the true world of hospitality. Here’s why- the time it takes to maneuver your bottom into any of the above mentioned positions wastes time. It sets a bad precedent for the customer who quickly realizes your attention to costs may be a little extreme, and it shouts that the bartender is inexperienced which also shouts don’t order a martini or other mixed concoction.
Nobody professes the importance of food and liquor cost controls more than I do. However, it needs to be done in a professional manner, by professional people, with a procedure that isn’t obvious to the customer.
There are a number of ways make sure the appropriate pour is served for the appropriate cost. The line on the glass or the vessel filled with sugar is a great way to begin the education process for a new bartender, but after a short period of time the bartender should be able to eye the invisible line, accurately.
If you happen to have a restaurant that only serves wine and your bartenders are also waiters, teach each of them the procedure of the invisible line accurate pour. It will be worth your while, and the server’s since it will save time once the staff learns how to eye the perfect pour.