Every other Tuesday at my bar we have inventory where we alphabetically line up all 200 or so bottles of liquor to be measured. It's a dreaded process for it's tedium and how it exposes the lack of thorough cleaning we do the rest of the week. We are never as scrutinized as closely as on this night and consequently get out the latest with less trust from our managers than we had when we came in.My photo is of an almost empty bottle of Beefeater Gin. If a drop of liquor is wasted it draws a understandable amount of ire from our bosses.
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