Do You Have Poor Pouring Skills?
Jun 29, 2017
Perfecting your pour can improve accuracy, increase speed and enhance the overall customer experience. When your pouring technique is sub-par customers are at risk of intoxication, you run the risk of your drink tasting terrible and the wastage affects your bars profits.
Crucial Tools For Pouring
Pour Spouts: Used to control the pouring of drinks. Should be cleaned regularly and put on your most commonly used bottles at the beginning of service.
Jiggers: Used to pour accurate amounts of spirit and helps ensure the legal amount of each pour complies with legal standards. Needs to be rinsed between serves to ensure liquids are not mixed.
Point For Pouring
♦ Ensure all pour spouts face the same direction
♦ When pouring in front of a customer, make sure the bottle label is always facing them
♦ Taste the drink before serving (using a straw) to ensure the consistency and quality of the beverage you are serving
♦ Avoid over-pouring spirits as this can ruin the taste and will cost your venue money
The Forehand Cut Technique
You will need a pour spout and a jigger, checking the seal the ensure pourer is a good fit.
♦ Grasp the bottle firmly around the neck
♦ Keep your index finger or thumb on the pourer cap
♦ Hold the bottle high to pour a steady stream,
♦ To stop the stream, rotate your wrist around and down
♦ Make sure the bottle moves and the jigger stays still
♦ Grip the jigger below eye-level and above the tin
♦ Pour the lip of the measure then pour into the glass or mixing glass
