Overpouring

Overpouring is a term used in beverage service to describe dispensing more liquid than the standard measure for a drink. It commonly occurs in bars, restaurants, and other venues where alcohol is sold, and it can affect spirits, wine, cocktails, and other beverages. Overpouring can be unintentional, due to measurement errors, faulty equipment, or inconsistent glassware, or it can be intentional, sometimes tied to speed of service or perceived customer expectations.

Causes of overpouring include free-p pouring without a calibrated measure, miscalibrated pour spouts, insufficient staff training, high-volume service, and unclear standard recipes. Equipment issues such as defective pour devices or worn-out jiggers, as well as practices that prioritize speed over precision, also contribute. In some cases, overpouring may result from a mismatch between glass size and the expected pour.

The effects of overpouring are primarily financial and operational. For venues, repeated overpouring increases cost of goods sold and can distort inventory and profitability. From a customer or regulatory perspective, it can raise concerns about inconsistent strength and potential overserving of alcohol, which may carry legal or safety implications in certain jurisdictions. It can also damage reputation if customers notice unusually large pours.

Prevention centers on standardization and measurement. Common strategies include using calibrated jiggers or measured pours, standardized recipes, regular staff training, and equipment maintenance. Many establishments employ pour spouts or controlled-pour systems and conduct regular inventory and sales audits to detect and correct overpouring patterns.