When preparing shots, how is the count for each ingredient determined?

In the context of bartending, when preparing shots, the count for each ingredient is typically calculated as one count less than the total number of shots being prepared. This method allows for accurate measurement of the ingredients while ensuring that bartenders do not overpour.

The standard practice is to use a counting system where each "count" usually represents a certain measurement of liquid poured, often aligning with a specific duration of time. When making multiple shots, preparing one less count than the total number of shots accounts for the final shot, which may be adjusted based on final taste or for practical pouring techniques.

This approach helps in ensuring that each shot maintains its intended flavor consistency and strength, preventing any variances that might arise from overpouring. It also provides a streamlined method for bartenders to efficiently serve multiple customers at once without sacrificing quality.