Drink Prep & Pour Standards: the full procedure

Standardizes how every drink is built and measured so quality and cost are consistent across bartenders.

• Applies to: All bartenders
• Frequency: Every drink, every shift
• Scope: Defines pour sizes, build order, and recipe adherence for the bar's menu. This is a recipe and consistency procedure; it does not govern who may legally be served — ID, age, and over-service rules defer to your liquor authority and responsible-service certification.

What you need

• Jigger or measured pourer
• Recipe / spec cards
• Shaker, strainer, bar spoon
• Garnish station
• Glassware by drink type
• Branded vs. well bottle map

The procedure, step by step

1. Read the ticket and call back — Confirm the drink, modifiers, and glass before building. Call back the order so the guest or server can correct it.
2. Select the correct glass — Match glassware to the spec card — rocks, highball, pint, wine, or coupe. Use chilled glassware where the recipe calls for it.
3. Measure every pour — Use a jigger or measured pourer for all spirits to the spec size. Never free-pour to a count unless your spec card and pour-cost SOP authorize it.
4. Build in spec order — Add ingredients in the recipe sequence — typically ice, spirits, modifiers, then top. Shake or stir to the spec card's method and count.
5. Honor well vs. call — Pour the well brand for unspecified orders and the named brand when a guest calls it. Charge the correct price tier in POS.
6. Garnish to spec — Add the exact garnish on the card — no more, no less — and present the drink with the logo or rim facing the guest.
7. Wipe and serve — Wipe the glass exterior, set a fresh napkin or coaster, and place the drink within the guest's reach.
8. Reset the station — Return tools to position, cap bottles, and wipe the rail before the next build.

Quality check before you finish

• Every spirit pour measured to spec size
• Correct glass used for each drink type
• Build order and shake/stir method match the spec card
• Correct well vs. call brand poured and priced
• Garnish exactly as specified
• No over- or under-pour visible in the glass
• Station wiped and reset between drinks

This is a free, source-anchored standard operating procedure (SOP) you can print and hand to staff. It documents the work sequence for a Bar & Pub business — not safety or regulatory rulings, which defer to the cited authorities, the applicable code, and your own health-and-safety plan. Open the tool above to print it, toggle ink-saver, or (with a free ToolFluency Business account) edit it to match your own workflow.

Sources

• National Restaurant Association (https://restaurant.org)
• ServSafe Alcohol (https://servsafe.com)
• TIPS (https://gettips.com)