At home I make beverages with stevia and erythritol sweeteners. When I go out, about everything non-caloric is sweetened with aspartame, sucralose, and acesulf

At home I make beverages with stevia and erythritol sweeteners. When I go out, about everything non-caloric is sweetened with aspartame, sucralose, and acesulfame-potassium. Also, I don't like kola-flavored or caffeinated beverages, and very often the only "diet" option is a cola. Because of that, I either drink water or the HFCS-sweetened beverages when I'm out. Some restaurants get snotty when you order water. That's probably because fountain drinks are a huge profit center, and corporate accounting leans on managers, who in turn lean on line employees, whenever the break-even or loss-leading entrees outnumber fountain-drink cups by too wide a margin.