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Managing bar pour sizes: Every drop counts

David Flaherty is operations manager and beer and spirits director for Hearth and the Terroir wine bars in New York. He is cider and spirits editor for the New York Cork Report and writes about wine, beer and spirits on his blog, Grapes and Grains.

A lot of liquid leaves the bar in the course of a night. A typical service can last anywhere from five to seven hours — or in the case of a late-night bar, up to 12 hours  so managing the outflow is essential for maintaining costs, ensuring consistency, and giving some semblance of control to what can often feel like a shootout at the O.K. Corral, where ammunition is wildly flying, and no one has time to

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