How to always adjust correctly with quantities.
According to their alcohol content, all drinks have serving quantities that must be respected. However, there are -small- variations depending on the country and local customs and traditions. We can say that, in general, the lower the amount of alcohol in the product - the higher the dose to be served. Short comparison table.
Fruit juices, carbonated and non-carbonated drinks - 0 alcohol - minimum serving dose 100 ml. up to 150-200 ml.
Beers - on average 5% alcohol - 25 cl bottles. or 33 cl.
Wines - on average 12% alcohol - the dose in the glass should be 100 ml.
Liqueur wines and vermouth - alcoholic strength from 17 to 22% - serving dose around 55 ml.
Liqueurs and bitters around 30 degrees - serving dose from 4.5 to 5.5cl.
Distillates and liqueurs of 40 alcohol degrees - 4cl dose.
To obtain the ability to always serve the right dose for commercial income needs or for tight business management needs, you have to train a lot at home with the measuring cup that can be found quite easily in specialized stores. You should not think about working with all the same bottles and with the dosing spout that regulates the liquid leakage. like those who practice flair or free-style. The bottles are very different from each other, with drop regulators or without and different quantities of liquid inside. It is very professional to work with the bottles in their original packaging. Moreover, it is not nice to break the measuring cap, especially when it is heat-sealed to the neck of the bottle. In moments of hard work generates free nervousness. We learn to work naturally, always balancing the weight of the bottle in order to regulate the flow of the liquid and to be able to count how much we pour.
YES, I said count. Let's see why. Take the jigger, prepare different types of bottles with a dispenser and fill them with water. The most capacious part of the measuring cup is 4 cl. , fill it while you count to 6, then pour it into a glass and you will see the dose level of a hypothetical whiskey. When you have done tests on tests try the inverse form. Pour the dose into a glasscounting up to 6and check what is your margin of error. Until now you have used dispenser bottles, now try without the dispenser and you will see that it is not as simple as it seems. Now you will have to learn to balance the bottle so that the flow of the outgoing liquid is similar to when it comes out with the dispenser. This will allow you to count up to six and give you the right amount desired. Also applies with the 2 cl measuring spoon. or to pour larger doses into a glass. Just subtract or add numbers to get an optimal result. Learn to do it mentally and you will do it even after thirty-five years of work as this rule of 6 enters the DNA and you don't take it off even if you become a fantastic professional. I hope, as always, to have been clear enough.