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I’m a bartender – here’s how you’re being ripped off by shady booze tricks & gross way staff reuse cups found in URINALS

BOXING fans were disgusted this week when footage emerged of a bartender appearing to fill £7.50 pints with beer from the slop tray.

The stomach-churning scenes were captured during Tyson Fury’s knockout victory over Dillian Whyte at Wembley on Saturday.

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Footage appeared to show one lady pouring a £7.50 pint from the leftovers caught in a trayCredit: Twitter
Fans were disgusted when they saw the footage

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Fans were disgusted when they saw the footageCredit: Twitter

A spokesperson for Wembley Stadium told Sportsmail that the staff member was “emptying a blocked drip tray and discarding the content” – but fans weren’t impressed.

While they insist there was no foul play, there are a number of underhand practices being employed by boozers up and down the country.

The Sun has spoken to pub and bar workers to uncover the disgusting secrets in the industry and what you should be wary of.

If your freshly poured IPA is cloudy or if the best before date label is scratched off, you should definitely take note.

And we reveal the surprising shortcuts managers force their staff to take that not only rips you off, but could also be putting your health at risk.

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giant beer heads

Some connoisseurs consider the foamy head on their beer as something that helps the aroma or is visually pleasing.

But multiple bartenders we spoke to explained it could be a way for managers to get the most out of their stock.

One lady, who has worked in pubs for 11 years, said that some establishments will insist “bigger heads are normal” for premium German or Belgium beers.

She said: “But that’s only true if you have the proper glasses, which are bigger. If a lager is deliberately poured with a big head it’s to save money.”

She insisted that the best way to avoid being duped is to keep an eye out for the pint line on the beer glass, as the head shouldn’t dip below it.

Former bartender turned PR guru Erica Vonderwall revealed some of the industry's dirty tricks

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Former bartender turned PR guru Erica Vonderwall revealed some of the industry’s dirty tricksCredit: Supplied

‘W***er tax’ & superb trick

One pub worker said some establishments he worked in implemented a “w***er tax” to get back at annoying or rude customers.

He said: “It involves adding money onto a round because the customer won’t notice.”

Another claimed to have seen staff mixing alcohol with water to “sober up especially drunk customers”.

Best before…when?

Another sneaky tactic revealed was staff being told to scratch off the dates on best-before labels or cans, meaning they can serve those drinks for longer without being caught.

“Sometimes they do it for drinks like cranberry juice or others that are hardly ordered by anyone or just one person in the venue,” one said.

However, there are a few easy ways to tell if your can of beer is off – including if there is a funky smell, a lot of sediment or it looks chunky.

Deliberate underpouring

One bartender claims there’s been “a continuous trend of imploring staff to break the rules and deliberately underpour drinks” for years.

I have explained it happened because managers’ bonuses are dependent on them making the most profit from their stock.

He said: “I even had a manager that did the maths to equate how much by which we could underpour without risking a fine… during a meeting.”

Meanspirited swaps

Former bar supervisor Erica Vonderwall, 37, from Catford, London, claimed she was instructed to “top up all the ‘top shelf’ booze with home brands”.

When they were running low, a member of staff was sent to the nearest supermarket to buy cheap spirits.

She claimed customers were still charged full price for the diluted ‘top shelf’ spirits.

Erica, now a freelance PR consultant at Colorful Comms, said: “Aldi definitely does some good knock-off booze.

“But if you’re asking for Gray Goose or Belvedere, you’re probably going to notice the taste difference?!”

Musician Jordan Murray-Phillips, 30, claimed they “poured proper cheap, bad whiskey, vodka and Pepsi” instead of better quality alternatives.

But being cheated may not only sting your wallet, it could also be quite dangerous, insists one pub worker.

She said: “It’s a crime to not serve the correct drinks and someone may have an allergy to a chemical or something else in that drink.”

waste of energy

Life coach Skyler Shah claimed staff were encouraged to cheat people out of mixers – especially when it was an energy drink.

He said: “When you buy a Red Bull vodka you only get half a can of Red Bull but pay full whack for it.

“The bosses then tell you to use the rest on other drinks.”

Suspicious cocktails

Erica also said partygoers should be cautious of venues that have their own custom-made cocktail list.

She said: “Our owner took it upon himself to ‘create’ the cocktail lists and recipes himself and insisted we could not go off the recipe at all.

“He was using the absolute bare minimum amount of alcohol and filling the drinks with cheap juices and sodas to cover it barely tasting of any booze.”

Erica said those cocktails were sold for more than £10 each and contained just “one full shot of alcohol”.

Jelly shocks & discounts

Jelly shots are a hit with students but are often full of sugary liquids and barely any alcohol, according to our expert.

She also warned that if people don’t use their discount cards, staff will use their own and pocket the discount.

Avoid plastic paint glasses

Shockingly, one person who used to work in a nightclub told The Sun about having to retrieve plastic pint glasses from the urinals.

“Despite being weed on by drunk blokes, barely any of them were thrown away. They were washed but it was still very gross,” they said.

Signs your drink has gone off

The Sun’s bartender pros revealed there are a few hallmark signs that your drinks may have gone off.

One said: “If your pint is flat and doesn’t have any head it may have been sat there for a while because it’s a mispour and if it looks really lively while being poured the barrel is too warm.

“The best thing to do is to keep an eye on your bartender while they serve your drinks and to be nice to them”

While IPAs – India Pale Ales – are very popular, you should be cautious if you can’t see through the pint glass or if it appears hazy.

It will have a really pungent chemical smell and you should never drink it. It’s highly corrosive and dangerous.

Anonymous pub worker

“It means it either hasn’t dropped so it’s not ready, they are at the end of the barrel or it’s out of date,” one worker said.

“If there’s a vinegary taste in your beer or it has a tang that you wouldn’t expect in the product then it’s most likely gone off.”

If your beer turns green you could be in trouble, according to one bartender.

“Most bars and pubs use a colored dye when they are cleaning the lines. It turns green if it hasn’t been washed out properly,” she said.

“It will have a really pungent chemical smell and you should never drink it. It’s highly corrosive and dangerous.”

Trust your bartender

One thing many of the bartenders and pub workers advised was to ask them their favorite drink – and for good reason…

“Talk to us and see what’s fresh or what we recommend. Whatever your bartender wants to drink, it will be the best drink in the house,” one person said.

“If they recommend something on tap that may be because it’s new, exciting or because they are taking better care over that specific line.”

Ultimately, they reminded customers that the shady practices are carried out under “the instruction of dodgy business people” rather than because a worker wants to.

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Erica said: “Please don’t take your complaints about the quality of drinks out on the hospitality staff.

“They are just doing their jobs, usually for really bad pay, and they already know how much their place of work sucks.”

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