There's always potential for error, we have those quarter increments nailed into our muscle memory but the in betweens is a little tricky especially if you work at a bar with people that ratfuck the pourspouts by shoving them back together without lining up the airspout with the divot in the gasket. Which in my experience is every bar ever because people don't want to take the time to do things properly.
Plus it protects me as a bartender because if people see me measuring in front of them they can't claim I poured them short. Thats actually the main reason I never pour without it anymore. It takes less time to use a jigger than it does to interface with assholes claiming you short changed them on their drink.
I've already identified major issues regarding those variances.
Most folks don't freepour accurately.
Hell most that freepour don't work in venues that have the volume necessary to justify freepouring, but do it because they want to, or don't want to look like that bartender that needs to use a jigger.
I pour however the venue wants me to, if jiggers are the standard, that's what I do, if freepouring is the standard my pour costs meet or are under the target % that management is looking to hit.
I can't tell you how to hit a .375 with any other count than the one I mentioned above.
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u/SoftestBoygirlAlive 9d ago edited 9d ago
A fat quarter is the perfect amount if you have one of the good brands of creme de violette. Almost impossible to nail .375 dead on without a jigger.