There's a distinct difference between food retail and food service. This kind of regulation will harm the later, it does not belong. Are we going to weigh every pizza, every omelette, every side of fries too? We don't need to sterilize every single part of our food culture.

Anyone who has spent even a short amount of time in the food service business will be familiar with shrink. The average bar is probably seeing more than 15% shrinkage. The short pours are probably not offsetting that loss. Margins are thin.

Solutions for the neurotic drinker this website appeals to: - order a can or bottle - buy retail and stay home - go to a self pour joint and pay by volume. Bonus: you don't have to talk to anyone.

Otherwise put away the scale and talk to the bartender. Chances are you come away with plenty of free beer. Most small taprooms will help you find a beer you like by giving you free beer. If you're obsessing over getting what you paid for in food service, you're missing out on the true value of that industry.

Let's not harass our bartenders, a hell of a tough job, with scales. I spent years behind the case of a cut to order cheese shop. There's a time and place for scales. This is not it.

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Johnny555 2 hours ago | parent [-]

Bars are dying and are on thin margins so they have to do short pours, but if I just talk to a bartender, he'll give me plenty of free beer?

	▲	goosejuice an hour ago \| parent [-]
		Yes, generally food service operates on thin margins. A neighborhood brewery probably won't be profitable for the first few years, then if successful might stabilize around 15% net* profit margin. If you go to a beer bar or a tap room, a large part of the role of a bartender is helping you find beer that you like. Successful bars and bartenders thrive from repeat customers. Community is important. This is very obvious if you actually sit down at bars and talk to the people behind them.