Why is Red Lobster now measuring alcohol in drinks?!

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As a bartender and bar manager for over 10 years at a 5 diamond Hotel in Dallas, I'll tell you straight up that the first 3 to 4 shots pay for the bottle cost. The rest is pure profit. These new shot machines are the accountants dream , but the bartenders nightmare. Keep in mind that the good bartender always keeps an extra un-tapped bottle for just such an a occasion, as it translates to better tips, and if done correctly it wont affect the pour count by more than a few points.

I try to limit my drinking at chain restaurants and keep it local for happy hour.

I understand I have seen them do this and when I asked them to give me another mixed drink then I never tasted the alcohol in it and I had to argue with the person making it. They made me a virgin frink with no alcohol and still tried to charge me for it. I really like the mexican restaurants they always put the right amount or if not more. I always leave there in a good feeling mood hehehe......

They are cutting it so they can make more money off a bottle. Just typical of those cheap @ss restaurants. You can bet they're also cutting the food portions. Send the home office an email stating your displeasure with the drinks. They think people don't notice things like that.

More profit.
Hint: Tip the bartender better

~The Fat Man