Bartenders Spill the Beans: 14 Surprising Ways You’re Accidentally Wasting Money on Drinks

Going Out for Drinks: How to Prevent Wasting Money

Going out for drinks is one of the pleasures of life, be it catching up with friends, a milestone celebration, or just relaxing after a long day. The mood in bars, pubs, and clubs is almost fairy-tale-like, and the laughter, music, and clinking glasses in the air create an aura of magic. 

It’s not just about the booze; it’s about the memories that you make while living those moments.

But the fun of a night out frequently comes to an abrupt end when the bill comes. That happy hum can soon disappear when you realize exactly how much those cocktails and pints cost. With pubs commonly adding 400% to 500% to the cost of liquor, even a couple of rounds can do heavy damage to your purse. It is not uncommon to pay $15 or more for one drink alone, which accumulates very quickly once tips and extras are factored in.

The good news? You don’t have to forgo fun in order to save money. By having knowledge of typical tendencies and unsuspecting rituals, you can be wiser about what you choose that still allows you to have a good time. Below, we’re going to analyze 14 major ways drinkers tend to overpay and how you can steer clear of the pitfalls directly from bartenders and industry professionals.

1. Choosing Premium Spirits in Sweet Cocktails

Purchasing top-of-the-line liquor in a sugary drink tastes like a luxury option, but it’s actually one of the fastest ways to blow money. Sugary mixers such as soda or cranberry juice totally dominate the subtle flavors of fine spirits. You may be drinking an expensive bottle, but you’ll only get to taste sugar and bubbles.

As bartender Paul Kushner puts it, sweetness and carbonation in drinks such as rum and coke or vodka cranberry “will overpower any subtleties you are paying a premium for.” That is, you’re paying for quality you won’t get.

• Save premium spirits for cocktails where their character will be highlighted.
• Use them for martinis or drinks that don’t overpower with mixers.
• Try them neat or over ice to enjoy the craftsmanship.
• Choose house or mid-range liquors in sweet cocktails.
• Understand that better doesn’t necessarily mean premium taste in mixed drinks.

2. Selecting Bottle Service

Bottle service has a flashy image. You have your own booth, mixers, and a bottle brought with flair it’s the ultimate status play. But beneath the glitz is one of the most exaggerated prices at nightlife.

According to Kushner, bottle service is “generally a waste of money.” You’re essentially paying for the atmosphere, not the alcohol. A bottle that costs under $100 in a store can run into the hundreds or even thousands when served at a club.

• If your goal is simply to enjoy drinks with friends, consider alternatives.
• Stick to ordering cocktails individually.
• Ask bartenders for custom recommendations instead.
• Split pitchers or carafes for better value.
• Remember: the experience is more about the show than the liquid within.

3. Keeping to Classic Cocktails

Having a Margarita or an Old Fashioned is safe and familiar. After all, they are classics. But bartenders usually remark that such an order does not necessarily yield the best value in specialty bars.

Chetan Gangan adds that “standard cocktails could be a waste of money” because you can have them at nearly any bar cheaper. Specialty bars live off creativity, making signature cocktails that highlight unusual ingredients or house-made syrups. By being basic, you’re paying top dollar for something run-of-the-mill.

• Check out signature cocktails on the menu.
• Ask the bartender what their favorite creation is.
• Search for house infusions or seasonal offerings.
• Reserve ordinary cocktails for upbeat bars or happy hour specials.

4. Purchasing Wine by the Glass (If You’re Only Having One)

Wine consumers tend to fall back on glass orders, thinking it’s the more economical option. That’s fine for one serving, but the math quickly changes if you’re ordering more.

Luke Slater highlights that buying wine by the bottle is far more economical if you’re drinking more than one or two glasses. Bars often recover the cost of an entire bottle within just a few pours, meaning extra glasses are pure profit for them.

• Choose a bottle if you’re sharing with friends.
• Remember that four glasses usually cost more than a bottle.
• Split costs among your group for further savings.
• Opt for a glass only if you’re having just one.

5. Ordering Premium Tequila or Mezcal as Shots

Shots are meant for quick celebration, not nuanced tasting. Downing premium tequila or mezcal in one gulp wastes the craftsmanship behind these spirits.

Gangan emphasizes that these spirits are “best enjoyed slowly.” They’re designed with complexity of smoky, earthy, or peppery character to be enjoyed over time. Drinking them as shots deprives you of the whole experience, leaving behind only a lighter pocket.

• Reserve premium tequila and mezcal for sipping.
• Reserve mid-range for shots if you do.
• Savor complex flavors by ordering neat pours.
• Keep shots reserved for situations where timing, not flavour, is everything.

6. Refusing to Use Premium Vodka in Flavor-Heavy Cocktails such as Bloody Marys

Bloody Marys are flavor bombs. Tomato juice, spices, and sauces overwhelm the drink, covering up nearly any vodka you put in it.

Previous bartender Zanny Steffgen refers to adding high-end vodka to Bloody Marys as “the simplest way to squander cash.” Spending $20+ on something that tastes no different from a $10 cocktail just isn’t worth it.

• Use well vodka in highly flavored cocktails.
• Reserve premium vodka for martinis or vodkas.
• Understand that mixers, and not liquor, determine a Bloody Mary.
• Keep in mind: powerful flavours override premium subtlety.

7. Disregarding Menu Psychology: Ordering off the Top/Middle of the Cocktail List

Menues are psychological. The top- or middle-placed drinks tend to be the most profitable, positioned to get your attention.

Steffgen points out that the greatest value typically lies at the bottom of the cocktail menu. The drinks aren’t inferior in quality, but they’re less focused on by intention. Scanning only the top can cost you more without you even knowing it.

• Peruse the whole cocktail menu before settling.
• Compare ingredients and prices meticulously.
• Seek out gems in the vicinity of the bottom.
• Don’t let placement influence you.

8. Watch Out for Ice Overload

Ice is a sneaky thing in filling up drinks without adding more alcohol. A filled glass with ice tends to mean you’re receiving less spirit than you anticipated.

Although it’s somewhat about keeping the drink cool, too much ice also increases profit margins. That first good hit is more from smaller amounts of mixer than additional liquor.

• Order less ice if you prefer more liquid.
• Request ice on the side to control dilution.
• Pay attention to how quickly your drink disappears.
• Don’t assume “strong” equals generous pours.

9. Specify Your Spirit: The Premium Pour Trap

Failing to name your preferred brand leaves room for upselling. Bartenders may default to a premium spirit, assuming (or hoping) you’ll accept the higher charge without question.

Because profit margins are greater on top-shelf bottles, many establishments practice this trick to increase sales. It’s a simple way to tack on dollars to your bill without you realizing it.

• Always specify the brand or order well liquor.
• Clearly state if you want the lower-priced version.
• Don’t think that “rum and coke” is necessarily the cheapest rum.
• Be careful of subtle word changes that alter your bill.

10. The Invisible Trick: Watering Down Drinks

Watering down the spirits, illegal though it is, continues to be a trick with some pubs. By pouring in additional water or ice, bartenders get more out of bottles and charge for the full amount.

It is most difficult to detect in mixed or low- budget drinks where delicate flavours are obscured anyway. It is only after you have experience with the brand that it becomes apparent.

• Asking for neat if you want quality spirit.
• Rellying on your taste if it is weak, it could be.
• Opting for well-established bars as opposed to uncertain locations.
• Being knowledgeable about drinks that appear uncharacteristic.

11. The Trick of Hidden Alcohol Brands

Replacing low-end alcohol into higher-end labeled bottles is one of the most ancient cons in the business. It fools you into paying for a brand you’re not actually consuming.

It takes an experienced palate to detect this, one that most social drinkers lack. That makes it one of the most budget-busting traps out there.

• Staying with tried-and-true, reputable places.
• Being on the lookout for abnormally low “premium” offers.
• Asking about unexpected flavour variations.
• Being wary of disreputable places.

12. Discovered Double-Tip Trick

Certain bills already have gratuity included, but waiters don’t say anything. If you then leave a further tip, you’ve tipped twice.

This commonly occurs with big groups or high-traffic nights when details are missed. The outcome? A tip rate significantly higher than what you had in mind.

• Gladly reviewing the check thoroughly.
• Paying attention to the words “gratuity” or “service charge.”
• Asking straightforwardly if a tip has already been charged.
• Tip only extra if you’re positive it is not charged.

13. Empower Your Spending: Set a Budget and Pay with Cash

Financial responsibility at the bar begins when you get there. Having a set spending limit makes fun within reach and stress-free.

Cash is particularly potent. When your wallet gets low, the night winds down naturally without unintended overspending. Credit card swiping usually conceals the real cost until afterward.

• Set your spending limit before you go out.
• Take only that in cash.
• Take credit cards home to avoid temptation.
• Pay per drink to realize how fast the expenses pile up.

14. Strategic Savings: Take Advantage of Happy Hour and Drink Specials

Happy hour is not a marketing ploy it’s a golden chance for genuine savings. Because drinks are discounted, you can stretch your dollars without sacrificing enjoyment.

Draft beers, pitchers, and well cocktails are particularly budget-friendly during happy hour. Basic drinks tend to provide flavour without exorbitant pricing.

• Verify specials before going out.
• Split pitchers with friends to get more bang for your buck.
• Get recommendations from bartenders for good, affordable deals.
• Order simple, old-school drinks during promotions.

Final Thoughts

Bar-hopping doesn’t equate to depriving yourself of fun but being savvy about how you spend. With these typical pitfalls in mind, you can have your good times without remorseful expenses. The secret lies in knowing where the value is, when high-end is worth it, and when you’re just shelling out for image.

With knowledge, you won’t just be saving money, you’ll also find new drinks, improved experiences, and a feeling of empowerment. So the next time you go out, drink wisely, tip reasonably, and have fun without the horror of tab shock.