Anybody do 1.25oz standard pours?
I know 1.5oz tends to be the standard in the US but we did 1.25oz for a couple of years to protect margins. Also with the assumption that a ton of bartenders over pour anyways so even with pushing 1.25oz on the staff, you'd still see some inventory variance.
But the slightly lower standard pour has become a major issue of contention between staff against management/owners and most just ignore it. Our GM wants to eventually open his own spot so I explain to him that pour/price strategy should never be decided by a bartender because they don't consider the full picture and frankly, it's not their call. But should I just give up on it? I even had a staff member gaslight me and say that I was the one that trained them on 1.5oz standard pour.
I'm already anticipating some of your replies "stop being cheap" or "it's your bar, do what you want" haha. Any insight is welcome if you've gone through something similar.