David Flaherty is operations manager and beer and spirits director for Hearth and the Terroir wine bars in New York. He is cider and spirits editor for the New York Cork Report and writes about wine, beer and spirits on his blog, Grapes and Grains.
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A lot of liquid leaves the bar in the course of a night. A typical service can last anywhere from five to seven hours — or in the case of a late-night bar, up to 12 hours — so managing the outflow is essential for maintaining costs, ensuring consistency, and giving some semblance of control to what can often feel like a shootout at the O.K. Corral, where ammunition is wildly flying, and no one has time to take stock until the dust settles. And as we’re yet to live in a world where our bars and restaurants are staffed by hospitality robots whose pours are perfectly measured, monitoring and educating your staff on proper pouring levels is paramount.
Most operations have a team of bartenders and a team of servers all individually pouring sim...
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