Why does a “good” bartender pour way too much into your cocktail?

[Anonymous]

Anonymous wrote:A lot of "you should have tipped well." Isn't this stealing? The bartender should be charging for two shots instead of one, in exchange for money in HER pocket? She is stealing from her employer.

The bartender could have been the owner. You don’t know.

[Anonymous]

Sometimes when you order a cocktail you aren't ordering just one shot.

[Anonymous]

They may not be good.

[Anonymous]

Country clubs are famous for sniff drinks. Probably because the food is crummy, so you need something to draw in members to dine in.

[Anonymous]

Anonymous wrote:

Anonymous wrote:A lot of "you should have tipped well." Isn't this stealing? The bartender should be charging for two shots instead of one, in exchange for money in HER pocket? She is stealing from her employer.

The bartender could have been the owner. You don’t know.

Probably not. But any manager or owner can tease out over-pouring very, very easily when they compare inventory to sales at the end of the week. So if it's going on long-term the managers and owners know and don't care or they're encouraging it.

[Anonymous]

Anonymous wrote:Bar owners don’t want this and sometimes monitor to prevent it — it’s basically bartenders stealing their money to get big tips.

Ayup. Why there are cameras above them and many are made to use shot jiggers. Also why many bar owners might water down their bottles after hours.

[Anonymous]

Anonymous wrote:Sometimes when you order a cocktail you aren't ordering just one shot.

This too. Depends on the drink, some are supposed to be made with more than 1.5oz of 40%ABV.
Zombies, Long Islands, etc.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Bar owners don’t want this and sometimes monitor to prevent it — it’s basically bartenders stealing their money to get big tips.

This is the truth.

Bartenders also have some leeway to comp drinks and overpour, usually for regulars and special occasions but could be for whatever reason. Good bar managers want good bartenders and solid regular customers. Most decent bartenders wouldnt work somewhere where they had no flexibility, limited ability to pour more than an ounce from a bottle, and someone watching their every move from a camera. The margins on drinks are also usually pretty great (not like food). The only place I've even really seen those capped bottle things are shitty clubs in my 20s. So, it's a whole ecosystem that isnt really as straightforward as one heavy pour being "stealing."

[Anonymous]

Who still drinks? I thought you all were healthy now.

The bartender wants higher tips. Lame.

[Anonymous]

I can’t believe you are complaining about getting MORE for your money. Is there nothing someone won’t complain about??

[Anonymous]

Anonymous wrote:Who still drinks? I thought you all were healthy now.

The bartender wants higher tips. Lame.

It's healthier to drink a little rather than none at all. Science.