Retail Tricks of the Trade

[indexxx]

Hey indexxx,i was meaning the bartender's and not the owner's(i agree it would be sucide to dilute full liquor bottles)along with short pour is the ice factor(easily covered)as you know restaurants love tilting the ice ratio to extremes.I'm not saying it happens often(more so in teeny bopper night clubs or gentleman clubs)not 4/5 star establishments.I've watched bartenders snap the pour back premature on the controlled spouts(leaving that last 20%,while there doing there tom cruise cocktail moves)I know of a guy(complete here say)who owns a few night clubs and there is def tricks the pull.

Don't forget the change(the smart bartenders)know how to give change back to favour even more of a tip-there are those tricks to from the physc aspect.--it all adds up.

Yup, I'm aware of all the tricks that are used to rip off the public in bars. I've bartended and managed busy rooms for over 25 years, so I can safely say I've pretty much seen it all. However, it is far less common than you might think. I for one have never stooped to that type of behaviour and if I see it on one of my bars that person is history.

[MrMatt]

I would buy the cheaper beer and I always look for the best value on the menu.

The mid point purchase is something I do quite often.
For many goods I've found the most expensive is overpriced for my needs, and the cheapest is very low quality.

Somewhere in the middle is a good trade off of features, quality, yet still at a decent price.