My bar manager told me to stop topping off the glass and I argued for a week straight

I always filled pint glasses to the very brim at my dive bar because I thought customers wanted a full glass, but my manager said I was wasting 10-15% of every beer and causing more spills. She showed me how leaving a proper head actually keeps the carbonation better and reduces complaints by about half. Does anyone else have a work habit they swore by until someone proved them wrong with actual numbers?

2 comments

2 Comments

ninah1011d ago

I just read that beer distributors actually train bars to leave a head because it releases the proper aromas. I used to think more beer = better, but I was totally wrong about that.

harperp3111d ago

You raise a fair point, but I see it differently. That head definitely adds to the aroma, no argument there. But the foam takes up a good quarter of the glass, and you're paying for liquid, not air. Most bars already pour short, so you're losing beer twice. The science makes sense for a fancy tasting room, but for a regular night out, give me a full pour every time. A thin ring of foam is plenty; anything more feels like a ripoff.