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Booze News: Heavy-handed Bartenders Catching Guff

Published on January 30th, 2008 in Booze News by Hunter

For eons, snooping bar managers and bar owners have tried to cut corners and save money wherever possible in providing liquor to bar patrons. It’s not enough that they get discounted case and bulk prices for bottles of liquor they stock and charge exorbitant prices per drink; they also routinely pay bartenders very small wages. Most people accept this because the bartenders tend to make a good deal of money from tips. I am a very generous tipper at the bar, but it bothers me that the bartenders have to depend on people like me and our generosity to pay their bills. On top of that, the government taxes the hell out of tip money when it comes time to pay taxes (assuming that the tip money is reported).

BarVision Pour Spout I came across this article today that personifies a new trend I have noticed blossoming to cut corners in pubs across the country. In the article, they feature a company called Nuvo out of Arizona that has introduced a new product called BarVision. The BarVision system requires that all bottles in the bar be fitted with special pour spouts that calculate the amount of liquor poured and wirelessly report to a computer application. At the end of the night, the amounts of liquor poured are calculated and compared to the amount of money made. This ensures that the bar is getting a good income for every pour of alcohol. I have personally seen a similar system in place at a local bar that requires special spouts that attach to a special cap tied to a computer that measures out an exact shot amount into each drink poured.

I view systems such as these as a pure evil in the alcohol world. Systems that force the bartender to pour set amounts of liquor into each drink are going to encourage weak tipping. Think about it; if a bartender is going to be forced to pour a set amount of alcohol into each drink, why would patrons tip well? I’m sure some people would still tip well to build a friendly rapport with the bartender, but many will not even bother. This move will bite the very hands that feed the bar managers and bar owners. I guarantee the bartenders’ salaries will not increase to reflect any gains in bar revenue.

Now let’s talk a little about the potential increase in bar revenue. A Toronto-based company called Bevinco conducted research that suggests that bars may be losing 30 to 50 percent of their profit per drink from over-pouring. I personally take pride in the fact that bartenders that have known me over the years are more likely to give me strong drinks or the occasional freebie. This is called building customer loyalty, both to the bartender and the bar. If I get stronger drinks or more alcohol for my money, I will be much more likely to go to the bar in question. I’ll also be much more likely to bring friends and large groups to said bar. This increase in customers will line the pockets of the bartenders and the bar owner alike. I promise you that no self-respecting alcoholic (I know that may seem oxymoronic) will frequent a bar that measures shots or counts ounces. This whole idea is challenging the concept of the bartender/bar patron relationship that stands as the foundation upon which alcohol revenue is earned. I, for one, will fight this trend by not frequenting bars that implement such greedy tactics, and I encourage you all to do the same!

What do you think about this trend?