00:00:00,000 on average most bars pour about 15% more alcohol
00:00:03,233 than what they actually sell
00:00:04,600 so one idea to control that is
00:00:06,166 make sure that we're nailing our pours
00:00:08,166 we think rather than messing around with test tubes
00:00:09,966 the best thing to do pouring practice onto is a scale
00:00:12,400 let's show how that works
00:00:14,100 grab a scale you can order one
00:00:15,700 um within the bar
00:00:16,266 I app put a clean empty glass on and tear it to zero
00:00:20,466 and then I like to do a three count
00:00:22,200 for an ounce and a half pour
00:00:23,500 so that it's one count per half ounce
00:00:26,100 so we can do ounce pours ounce and a half
00:00:27,966 2 ounce 3 ounce pours
00:00:29,866 let's give it a go so one and two and three
00:00:34,966 now the first time I practice a little bit
00:00:37,000 see if I can do it twice
00:00:40,966 1 and 2 and three
00:00:44,500 swipe me over
00:00:45,366 the idea of using a scale is you get immediate feedback
00:00:48,066 and not just if you're over or under the exact amount
00:00:50,400 do repeated trials if you get your bar staff together
00:00:53,800 take turns doing in front of each other
00:00:55,366 get a little bit of social pressure
00:00:56,900 healthy competition do that on a weekly basis
00:00:59,400 and you'll nail those pores on a regular basis
00:01:02,833 count fast see results down to the serving
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