How To Free Pour Alcohol Without a Jigger - Bartending101

[@BartendingPro]

If you want to learn more, check out… BARTENDING 101: kzbin.info/aero/PLC6lnUHH0orsbC5rgHtMag0GRqL5cXSe2 HOW TO GET A BARTENDING JOB: kzbin.info/aero/PLC6lnUHH0oruHMYUdftsQMH8G5Fcpt_d4 COCKTAIL DRINK RECIPES: kzbin.info/aero/PLC6lnUHH0orsLD9Z0TuneA23DBzPumDHF AFTER YOU GET THE JOB - WORKING BARTENDER TIPS: kzbin.info/aero/PLC6lnUHH0orux-zkw87YVLhKvnM1FUYE7 ALCOHOL 101: kzbin.info/aero/PLC6lnUHH0ort6dSDtOi6fl_Nkwa-4Qpwx SHOT DRINK RECIPES: kzbin.info/aero/PLC6lnUHH0orsWSk0MnWFlZ1uzBUYCh1Vv BARTENDER INTERVIEWS - ADVICE FROM WORKING PROS: kzbin.info/aero/PLC6lnUHH0orvTP6qPwuaFCqMJ_VDc58vV

[@mohnjayer]

I worked at a high end cocktail bar in college and we weren’t allowed to free pour. Accuracy was more important than speed. It was annoying but it made me appreciate the difference that exact measurements make in the flavors and constructions of drinks. Free pouring is fun but if I get a Zombie with a million different ingredients, I want it to taste right, not just like a heavy pour of rum.

[@Aoki84]

ur a lifesaver trying to learn how to be a bartender to make some dough before the student loan bills come in and b4 career job actually takes off, so thank u sir!

[@the_perfect_utensil1541]

you said that two years ago so how did it go the loans and being a bartender i mean

[@_jen10alienforce_]

it’s been 3 years how’s it goin

[@letsfindsomepeace9207]

Bro come back and tell us your experience

[@thomabow8949]

@@the_perfect_utensil1541 bro i know you asked for an update but how's life with you bro

[@xxx-sz6ms]

the people want to know

[@tallicagirl]

At my first bartending job I took home a couple empty bottles and pour spouts like this to practice. It was helpful, but keep in mind water flows at a different rate that most alcohol. The viscosity of liqueurs and cold items especially

[@Gamelover882]

Maybe you couldve made it like a syrup by boiling a little sugar in water so that its not just homogeneous water

[@Diary.ofadaughter]

This helped heaps because i don’t drink alcohol but just got a bartending job

[@barisveesitlik9310]

I have a training today 😨 I have a very short time experience at the local bar and this is a fine dining steak house. I am nervous tho. But the owner was nice, he said you are a pretty and smart lady. As long as you smile everything will be all right and we will help you out. I have a serving experience. That helped me to get this job. And I hope it will go well. I am just little nervous because of other 2 bartenders. They are the pro, I hope they aren't gonna feel 'wtf she is here, ugh I don't have time to show everything ' Other than that actually I am confident. Pray for me. 💪

[@sumaya-thesillyshaman4084]

How'd it go ? ❤️

[@coreyblack250]

Coreyblack you too have just woke me down I just got a little bit tired 😴

[@mattoscarbonee]

the best tip i learnt, is using the world "bubble" as number one on the counts and continue with number so you can start counting as soon as you turn the bottle " Bubble, 2, 3, 4"

[@Guineken420]

mento 726 saw this method on bar rescue

[@mrknarf4438]

I don't like it: the amount of air a bottle has varies, so does the time before liquid starts flowing. I just look at the tip of the pourer: as soon as the flow starts I start counting.

[@shannonyeager2683]

That’s how I learned to pour. Bubble 2,3,4 I had to do the “shots” straight into a shot glass and then had to check my pour with a jigger. I would do this for hours on end🙃🙃🙃

[@hadsbros]

Remember! This always only accounts for pourers on top of the bottles. ANY straight (non-pourered) bottles will need either jiggers or a familiarity of how much liquid to glass ratio is required depending on shape of glass and type of liquid always.

[@HHLucifer666]

You mean like a 750 ml fireball bottle vs the same size Patron bottle right? Not meaning to sound stupid I just have a friend who buys a fuckton of tequila and she likes when I make her drinks

[@Koolb-wn4er]

So ounces are pretty much whole notes XD

[@sangria-margarita]

I love that comparison

[@kermyfrog9548]

When you say it like that I get it

[@thenoblemute7669]

@@cropi8651 the tempo doesn't matter siiiiilllly

[@nourmarrach8995]

Makes sense 😂😂

[@AD-hh6dd]

Brilliant. As a musician starting as a bartender that resonates

[@malcolmnicoll1165]

This is really awesome stuff. As a journey man bartender, I am most grateful for all your help. Thanks, Jason, most grateful.

[@matt.r25]

4:06 lol for the true alcoholics out there

[@sommvibes]

Thank you for educating us all ⚜️

[@alexwebster6263]

Im only a new bartender and have taken in a lot from your videos, thanks. btw that hole that you couldnt remember the name for is a Air Way and something i learnt from my teacher was you can slow down how fast the liquid comes out by putting your thumb over the airway, its good for someone like me that hasnt got the "count" downpat yet

[@ValarieAngelucci-le7sq]

Thank you so much 🙏🏼 you have no idea how much you have helped me and just sending all the love and blessings your way as well as to all who you love and all who they love 🥰🙏🏼💖😇

[@pies32]

I'm a young bartender in the making at age 16 and I free poured your marargita recipe today for my parents and they absolutely loved it

[@migmindy]

woah, nice nice

[@rperkins143]

I'm 16 and I want to try different things and I decided to try bartending. How did you learn everything?

[@TheKaileylusby]

Lmao wow starting young

[@Acbmartinnn]

RotMG Pies you a bartender now?

[@leiden-schaft22]

Im 16 and creat a Amazing home bar and make all kind of cocktails For me and my friends because I’m not allowed to work in a bar

[@chrismarsden6633]

Just gotta keep in mind that different liquids pour at different rates. Water will pour faster than any liquor. Cold, sugary liquors like Skrewball/Fireball/Jaeger are going to poor slower than room temp tequila. Familiarity is key.

[@joemartra4825]

Great video and Information Jason! Happy to see you back on, looking forward to all of the new cool stuff man!

[@Divineeauraa]

Thank you so much!!!!!!

[@jenniferbrat]

18 and I’m interested in bartending as I go through college. I’ve read mixed reviews about bartending school being useless and the last article I read referred their audience to your KZbin channel. What is your stance on bartending schools? I’m sure your channel will help be helpful on my journey; you’ve explained it in a way that’s easy to understand and now it’s just a matter of applying what you’ve said into practice. Keep doing you :)

[@stevefutterer573]

do not waste your money on "bartending school." Get a job as a server at a busy restaurant. Do a good job, this means: run food, help bus, get along with your coworkers, be comfortable selling at least $1,000 and maintaining a 20% average and in your spare time learning commonly ordered drinks in the privacy of your own home. Most importantly don't constantly bug the bartender to "train" you how to become a bartender, it's annoying as fuck. Bartending is a customer service job, serving the customer is truly the best way to learn customer service.

[@mrknarf4438]

If you can afford it go to a bartending course, there are intensive ones that only last a week. That will make the difference between you and an amateur, and anyone who knows anything about bartending can tell the difference. You'll be missing experience, but knowledgeable enough to do your job properly. I've had a friend who bartended casually for around five years, I went to a 30hrs course and half the stuff they taught me he had no clue about. It looks like an easy job, "you just mix liquids, don't you?" but doing it with proper technique makes you advance faster, find a job more easily and helps prevent wrist and finger injuries. Also a proper bartending school will probably help you find your first job, and will give you all the sanitary permissions you may need to work, depending on your country's legislation.

[@HHLucifer666]

Wow. One comment for and against bartending school in the same thread? Sounds like it's time I did my own homework on the subject

[@staciehaneline9533]

This is so helpful!! Thank you, Jason.

[@mikaylavery]

My first training shift is tomorrow! Thanks :)

[@neecieowens705]

Mine is Saturday whew I'm kinda nervous

[@galaxyguardian2825]

Is practicing with water the same or would timing be off?

[@BACK-FROM-THE-BRINK]

Viscosity in liquids differ greatly. A liquor (irish cream) will pour slower than water. I would guesstimate the difference between tequila and irish whiskey would be minimal but present. Make a simple syrup and work with it against water.

[@harleyretherford6329]

I don't know if I'll ever do bartending, but I do want to learn the ways to pour and mix, I've started making my own needs and wines and I want to be able to and to show off and do cool tricks for my friends cause I think it'd be fun. But who knows, it may become useful later in life.

[@matteocomelato8697]

Respect for you and for Frangelico behind you!

[@laurachilson3476]

those are controllable pour spouts small whole on top prevent from spilling ..

[@danankahjones9532]

Thank you!!! Awesome, and smooth teaching!! So cool!!

[@Diary.ofadaughter]

About to start my first shift, thankyou 😊

[@sethgz420]

I’m not sure if I’m seeing that or if I’m tripping!😂😂

[@charlenebrown4495]

Jason your awesome

[@mlwelter]

Should i practice with 750ml or liter bottles. Im in class testing next wk. This just occured to me....

[@BartendingPro]

Any bottles will do, even 12-16 oz beer bottles. It's the speed of the flow you're working to understand, not necessarily the bottles themselves.

[@EEEEEEEEEEEEEEEE853]

Im a new bartender. Taking notes

[@BartendingPro]

Welcome to the team!

[@futureshock7425]

Do a video on the caipirinha!

[@ChenLily]

awesome video! :)

[@invisiblegank]

Thanks for updating this will be a lot better to practice and watch with higher quality =-)

[@amandabaker2252]

Thank you that helps a lot, love your vibe

[@ianturner6891]

I've been trying to make proper drinks in lockdown, this is really helpful

[@morefunnythenU]

10/10 instruction 🙌

[@alitaryasa2211]

Thank you jason,great tutorial

[@kearstinfoster1023]

this landed me the job

[@cringe_embracer4843]

Great videos, man; they're really helpful. Keep doing you.

[@deepakarya7929]

Thanks

[@TheMoistDonuts]

How about learning how to free pour WITHOUT the damn spout! Lmao He says we need a glass, a measuring cup/jigger, and the bottle. 🤣 I'd like to free pour the right ounces without the damn spout lol

[@lils8005]

Whats that metal thing on top of the bottle. And how do you get it??

[@jordancrocker1925]

Pour spout, amazon

[@lils8005]

@@jordancrocker1925 Thanks

[@wynterssorrow5220]

So helpful. Thank you!

[@ontheedgestudio]

Great Videos! Can you do a video about cleaning and what a bartender has to do after making a drink in order to make the next order?

[@TheKaileylusby]

ontheedgestudio I usually just clean out the mixer with soda water between drinks.

[@firexbomber]

Adventure Time I do the same. I only dip it in the sinks when it's slow.

[@nikibabayy]

Yeah just take your soda gun and pour some club soda in your shaker and mix it around, pour it through the lid if your shaker has one, back in the shaker and put the lid on and SLOWLY & GENTLY turn it upside down while rotating around then dump it, turn it upside down and set it on your bar mat or towel. Do NOT shake hard with club soda in a shaker with a lid on, as the carbonation will cause the lid to explode off flying out of your hand! If you used a mixing spoon, dip it in the club soda when it's in the shaker and dry it off with a towel.

[@nikibabayy]

I also like to have one specified shaker to be used for just plain vodka or gin martinis with no other mixers.. those you can just turn upside down when done using as there's no need to clean a shaker between uses when only used to make straight vodka martinis. It will save you time and energy. Then just clean it at the end of the night. You can throw your shakers in the dishwasher at the end of the night. For pourers, fill a pitcher about 1/4 full with the boiling hot water that comes out of your restaurant/bars coffee machine, or if you don't have that just the hottest water you have, then fill the pitcher up to a little over 1/2 full with club soda and dump all your dirty pourers in there and let them soak while cleaning your bar. Take them out after 5 minutes and set them on a bar towel to dry.

[@PonziZombieKiller]

Maybe next show the folks how to pour multiple shots of same liquor with a burp cut. keep on rocking :)

[@melaragon1124]

great video , thank you

[@sydney13ism]

Are the pour spouts all universally geared to pour at the same speed? Some are made of plastic, and it seems others are made of metal. I'm new to this stuff, so pardon the ignorance. And does all booze pour at the same consistency? Aren't some liqueurs more sugary, and therefore more thicker, and therefore it takes maybe a bit longer than a four count to pour an ounce?

[@mrknarf4438]

Good quality pours are made of metal and pour at the same speed. Always buy high quality, they don't cost much but change your whole service. All booze pours at the same rate which is the one of water, or so close to that nobody would be able to tell the difference. For thick liquors, which are viscous, you don't use a pour because the count would be unreliable, you just use the jigger.

[@stijnoosting]

What kind of pour spouts can be shipped to the netherlands? Because the pour spouts that you put in your bio can not be shipped.

[@thejoshthat]

I know you got merch but the fake pocket shirt is freaking amazing! Got a link?

[@BartendingPro]

Haha, sorry brother... the Mrs got it for me. Don't recall the brand 😬

[@amberfords7716]

Perfect thanks tutorial wanting to battens an don’t. Want to take course jut got a book an Watchung videos hopefully should suffice

[@TheBubblyBartender]

Great tips!

[@yosoystusutcliffe]

I count the ounce on 4 "la", like i am singing, it goes 1 ounce = la la la la. That entertains costumers i think.

[@firexbomber]

Great video but ur new intro (sound) made me jump LOL. I had just woken up.

[@robertbush6274]

I'm trying to stay awake during this class

[@invisiblegank]

Show links to the supplies specifically in the description would be a great help

[@invisiblegank]

i really don't know the exact pourer to get and whether this matters

[@invisiblegank]

Do i need the plastic ones that count my shots

[@BartendingPro]

Put a long list of links to everything I show in the video that you can buy on Amazon... some with a few options, sorry I didn't have that before!

[@invisiblegank]

thanks for reading my comment and improving it for me thank you=-)

[@Alex-hn3cy]

We have counters as required by law in Quebec.

[@humberthumbert7657]

HEY! I had a pretty serious question. I've been bartending for several years out in the midwest and I've had no problems finding work and I really enjoyed/excelled at my craft. Recently, I've moved to a town (in a completely different region of the United States) with a few surrounding towns and they only hire female bartenders. I understand the benefits of them hiring men, but it seems that this general sexism in regards to who they hire is rather rampant in this area. How would you suggest changing their minds and what is your opinion of an entirely male or entirely female bartending crew?

[@sydney13ism]

Go to a freakin' gay club then. Unless you're ugly. Be an accountant in that case.

[@pauldailey468]

Does anyone free pour anymore? My experience is just about everwhere uses the measuring glasses.

[@bumpydevoshire1067]

When you're busy and slammed you got no time for that

[@robinjohnson1485]

Counts, counts, counts! Lordy!

[@xiomanaxoxoxo3212]

Isnt' counting to four a 2 ounce shot?

[@mrknarf4438]

xiomana xoxoxo the standard method counts to four for each ounce. Counting at half the speed makes counting more difficult and preparing 1/4th or 3/4ths of an ounce, required in many recipes, almost impossible.

[@Liannajoe11]

Needed this!!! 🙌🏼

[@brucemorris6331]

Been watching some bar rescue lately, bugs in bottles, how do you deal with this? How do you cover your bottles?

[@BartendingPro]

Usually happens off peak working hours on bottles left un-covered. There are pour spout covers that should be sanitized and used every night during closing/cleaning duties.

[@blurchita]

how to become your own party bartending business?? any sugestions??

[@BartendingPro]

Check this video about doing private parties. Same concept but just scale up with a few hired 'tenders under you ;) Cheers!

[@emilyhowland9991]

So most bars use use the metal or plastic pour spouts? Also, do they typically use a few pour spouts scattered between bottles or is there a designated pour spout for each bottle in a bar?

[@jillianchandler3908]

My bar has a bunch of pour spouts(like double the amount of bottles we have in the well) kept in a Tupperware type box, that we wash and rotate through. So basically, one bottle has it's own pourer until that bottle is empty, then the pourer goes to the sink washed and put in the box.

[@SilentGoat666]

subscribed :) Im a new aspiring bartender.

[@limpan0510]

I love your videos man, its just so confusing for me since im from europe and i get lost when i hear oz 😂😂

[@thewiezman]

LimpaN shots are generally iniversal In my experience there a little lArger But 30 ml aka a oz Is standard

[@glyndwrsatan7285]

How much do the porous cost on average???

[@mrknarf4438]

Bran Tinnuche around 2$ each for good quality metal ones

[@MzIrresistable38]

What size pourer would I need for the Crystal Skull vodka bottle?

[@BartendingPro]

Those are awkward sized custom bottles for sure. Best option is to contact the manufacturer or your sales rep, or you have to use measuring jiggers or straight eye-ball it if you know your glassware wash lines.

[@JosephWolf]

Bought these pour spouts abs they seem to not fit. Struggling. Sad.

[@BartendingPro]

Some variance in certain bottles. Make sure to avoid cheap plastic pour spouts if possible, stainless steel like the ones linked in the video description are the best option.

[@Mark-qg8hm]

You place the glass on the counter then tip the bottle until the liquid comes out. Make sure it flows into the glass. Then you tip the bottle back upright when you want it to stop coming out. That's basically how you pour alcohol.

[@M3EEKS]

Unfortunately, it's been firmly established that free pouring is usually off by 1/4 to 1/2 oz. Humans suck at judging volume. We are able to get fairly accurate with the same viscosity liquid pouring into the same shape glass or pouring blind in controlled environments But consistent accurate fee pouring isn't a thing in a working environment. It might hurt the ego, but it's true. Interesting side note...It's this inability of humans to accurately judge volume that significantly influences package design for products.

[@kevinsims5791]

I hate it when the pour comes out slow and messed up the whole count lok

[@invisiblegank]

Hey I got the pour spouts but it does not fit the jack daniels bottle I have for practice, I thought it was a universal alcohol fit. are there different sizes? will there be no bottles on the job this size? should I care or just get a different bottle and move on? of course, i will to practice but I would like to hear what you have to say about this

[@BartendingPro]

It's annoying that there isn't a "universal" or industry standard to all bottles. Most are very close, but at the same time, there are many which are not. I've never had much difficulty with Jack's regular whiskey bottles other than being a little smaller so the pour spout is tight. And if you get the cheap plastic orange pour spouts they tend to run large so heads up on that. Jack, and many other manufacturers higher end or "specialty" bottles (i.e., Jack single barrel) can be slightly larger, and regular pour spouts won't work at all. I would say find other generic bottles to practice with and keep the jack for practicing with a jigger or shot glass, which is still important to be able to do. Unfortunately, there is no one size fits all or magic bullet answer to the variance of bottle sizes, just part of the gig.

[@invisiblegank]

so do we still use those bottles on the job or not and if we do how do we do it?

[@BartendingPro]

What bottles specifically are you talking about, regular jack? And what is the issue you're having too small or too big? Either way, yes you'll almost always have Jack in a bar, usually the 1 liter or 750ml size. I'd be surprised if they don't have spouts for those. Otherwise you have to use a measuring jigger, shot glass or similar. This is where you'll get to know what a standard pour looks like over ice, in the glassware of your establishment

[@invisiblegank]

cdn2.bigcommerce.com/server900/b0811/products/1501/images/6971/jack_daniels__79730.1451544603.480.480.JPG?c=2 they look like this not sure the ml size it does not say as far as I can tell and I got the spouts that you posted in the description. I am assuming this is just an odd bottle or Mabey there is a bigger spout I'm not sure. the bottle hole is too big or the spout is too small you can look at it either way.

[@nelsonlobo9998]

@@BartendingPro hey, I've got a sports bar in Portugal, and here, Jack Daniel's, and other, most of the drinks, have a plastic sealed top... So no can do the poorers, or measure optical... EU 🇪🇺 health and higiene regulations...

[@rivernet62]

Doesn’t it depend on the viscosity of the product?

[@BartendingPro]

Somewhat, for sure. Biggest factor is the pour spouts. In theory supposed to be all the same, in practice of the real world, not always the case. This is just a basic beginners guide for people at home snd like I say, practice in an actual bar environment is where you’ll get a true feel for your pour.

[@michaelmcgowan4969]

I not aloud to pre pour where I live

[@BartendingPro]

All good... just as common to NOT free pour, as it is to be allowed. Made this for those who are curious 🍻

[@skitzo117]

What do you do if you don't know how to make a drink someone requests?

[@BartendingPro]

I have a video about that here: kzbin.info/www/bejne/qKTQf2huq5pgm9E

[@skitzo117]

+Bartending Pro thanks. I'll check it out.

[@agathechllt]

Ask another bartender that is more experienced than you, or make the customer pay for the drink and say "This'll take a couple minutes to make, I'll bring it over for you" and ask for help! Never improvise, you could mess up the cocktail real bad and make the bar lose money from having to make it again! Hope this helps

[@coolcutsgal2]

keeping your skills up? you Miss being behind the bar, don't you?

[@GuidodeGooijer]

That's three seconds.

[@sydney13ism]

But you have to count at the exact same speed every time. Isn't that sort of difficult to do? And don't rag on me for the question. I've never done this before. Maybe depending on the mood you are in that day, you count slower or faster? I would think after a while you don't have to really count, that you just sort of know.

[@mrknarf4438]

Randolph Jay Always practice your counting, ideally before each job, or just associate it with a song's rhythm you know well. After a while you get used to it and hardly ever mess it up.

[@dylanroper6446]

Your not going to be accurate 100% of the time. As long as your not pouring double or half the correct volume, you are good to go.

[@mrbojangles155]

More alcohol doesn’t make a better bar drink = free pouring sucks..

[@joelabello9356]

I would like to be a bartender

[@agathechllt]

As a bartender in Scotland, this makes me cringe. No way we would free pour! Unless it's a glass of prosecco. You could lose your license over it. Only 25ml and 50ml measures for spirits, and 125ml, 175ml, and 250ml for wines. Also means that you can keep track of how much alcohol you are really selling, since you can estimae how many drams there are in a bottle.. Makes it easier for stock takes!

[@skate40oz]

Chollet Agathe That sucks haha

[@mrknarf4438]

So weird, it must be super hard to serve large amounts of people like that.

[@dylanroper6446]

@@mrknarf4438 its a bit slower as you have to wait for the little device to fill back up after you pour it. The device is connected to the bottle and you push the glass up into it and it releases the set amount of liquid into your glass.

[@mrknarf4438]

@@dylanroper6446 it still seems worse than learning how to free pour

[@dylanroper6446]

@@mrknarf4438 yeah free pouring is easier. But bar owners are cheap and don't want to be wasting money on bar tenders pouring extra drink lol

[@cocktailgruppen8319]

A bar craft with the very best ingredients. That's how a cocktail should be made and that's the message we want to spread around the world. Would like to join and spread the message worldwide on my cocktail channel from my home in Åhus in Sweden, which is also home to Absolut Vodka. Cheers to everyone and thank you for a good channel that inspires our everyday lives.

[@ikingbeasti]

Hes drunk af lmao

[@KaiserSenpai420]

Sooo.....5 seconds for a 3 oz?

[@OfficialYowcy]

12 count, 4 is an ounce

[@Lyra_moon]

💓

[@brentplumb1001]

"You're gonna spill a little around, and that's okay." ...No?

[@sorryforbatenglish]

déjà vu :)

[@andyj9680]

vented* pourers

[@GabrielHernandez-es3kz]

Bartending at a gay bar for a good looking straight male. What are your thoughts on that?

[@fin3f3ttl3norm3]

Gabriel Hernandez you will make bank👌🏼👌🏼

[@nathanrish7099]

As long as you say no homo after swallowing its not gay

[@jamesrobenson2806]

its a vent

[@ehelferty]

Terrible accuracy

[@joshcagetuttle]

i dont like the way he says jigger

[@Jordan-jc6qe]

We don’t free pour in our bar. I don’t understand why you’d want to free pour. It just increases the chance you’ll fuck shit up

[@BartendingPro]

Because as a customer I prefer it. As an owner you could spend less on advertising and let your pour be just a touch loose, gain a reputation around town as pouring good drinks, and have repeat business which will cover over 10 times the minor increase in liquor cost. That's what I would do as an owner and as a bar manager was what I've saw work better then any other "deal" or gimmick to get more customers through the door.

[@Jordan-jc6qe]

Bartending Pro I mean I’m in the uk and we don’t really have professional bar tender from what I know. My bars a part of a big cocktail chain which hires mostly university students. We don’t have a reputation to uphold as our chain it literally the go to place for cocktails. I’d be fired for free pouring as it’s a waste of stock. Yea I guess it looks “flashy” to free pour but that’s not the experience most cocktail bars offer here. Their doesn’t seem to be a huge demand for us to be flashy. We just make our drinks to spec to make a consistent experience. Every time I’ve personally been to a bar where free poring is allowed the drinks are not consistently great quality.

[@thedirtbikeranch5401]

Pours are sloppy...info is helpful but I wouldn't follow this pour method...spills are a no no...

[@mackenziemcnolty5492]

thanks for ruining my speakers from that intro..

[@kundun5]

Anyone free pouring isn’t a bartender!

[@BartendingPro]

Pretty sure I free poured most of my 18 yr stint behind the stick, and my tax returns always said "bartender". Ultra precision in booze wiz-bang alchemy? Not as much. Happy damn customers and I had a good f'n time along the way? Bet your ass. Just depends on the type of "bartending" you're doing because let's be real, we're not solving the worlds problems and this ain't rocket science, so relax and loosen up a bit my friend. If you want to be strict and precise, cool. But loose and fun is still bartending, like it or not.

[@deepakarya7929]

Thanks