Re: Opening a Bar
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very off-topic but for people who worked/owned bars what is the deal with watering down drinks? Common practice or mostly just urban legends?
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Thremp,
I ran a successful bar/restaurant for many years but this thread is already too long to read each post. PM me if you want need some clarification or detail. My knowledge however is limited to New York State regulations..as many other states seem to have some very strange laws.
ahnuld,
Common practice. You would be amazed how much it's actually done.But for the most part, they try to limit it to top shelf that's usually used for mixed drinks. A liqueur that is more often used for shots generally will be left alone. Comes down to profit...when push comes to shove, principle tends to diminish with each shot.
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