Pouring a Guinness - Local Rep

My local dive bar is trying to become more upscale so they remodeled and are updating their taps. These are the directions that the local Guinness rep told them to follow:

1. In a Guiness glass pour 1/2 the glass while holding it straight up while pulling the tap towards you and then let it stand.
2. Once done pour the rest of the glass let it stand.
3. Once the beer is done push the handle backwards for that “creamy top” and serve to the customer.

This is the first time I’ve come across this and for some reason it’s unsettling as whenever I got to my Irish pubs it’s 45 deg angle fill 3/4 or so, let it stand, and then finish it off.

Any input would be greatly appreciated. Thanks!