Bartending terms. A little help, please?

What is drag pouring and double dipping? The first one sounds to me like a little extra pour? I have no idea on the second. Can somebody help me, please?

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Drag pour sounds like trailing. It's basically when a measuring tool such as a jigger is used, but the bartender 'trails' a little extra liquor into the glass as he pours the jigger into the glass.

Never heard of double dipping, unless they're talking about when the bartender free pours a liquor into a glass by tilting it over, tilts the bottle upright, then tilts it over to continue the pour.

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Drag Pouring: Bartenders resort to the bad habit of drag pouring, where they fill the shot above the glass in such a way that it appears to overflow into the glass. Such a method is almost impossible to control accurately and may in fact result in weaker drinks rather than the stronger ones certain patrons would prefer.

Double Dropping or Dipping: The double drop is a scam.

Bartender prints out two receipts for the same ticket, and gives them to two different tables. Bartender legitimately charges one check and pockets the other table's money.

Hope these help. smiling smiley
I never knew that was what it was called. During my days (actually two years) as a bartender I would use the shot glass for effect while counting. By turning it over before it was actually full, it would give the appearance of a heavy pour. I'm going to disagree about the lack of accuracy. I had a regular who would order martinis. Using that method his martini always came exactly to the rim of the glass. That alone impressed him enough to result in some great tips. Eventually my boss also accused me of over pouring and costing him profit. We set up a little test which had me pouring into an empty shaker using my method then pouring it back into the shot glass. It was exactly a shot every timewinking smiley

@SunnyDays2 wrote:

Drag Pouring: Bartenders resort to the bad habit of drag pouring, where they fill the shot above the glass in such a way that it appears to overflow into the glass. Such a method is almost impossible to control accurately and may in fact result in weaker drinks rather than the stronger ones certain patrons would prefer.

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