Making your own drink at a restaurant is not really an option. Human bartenders are hit and miss in terms of quality and consistency, but there's another pressu

Making your own drink at a restaurant is not really an option. Human bartenders are hit and miss in terms of quality and consistency, but there's another pressure in human bartending that I wonder if would not be present with metered robots that account for usage and wastage at the level of individual drinks rather than at the level of a work shift. It seems pretty commonplace that liquor bottles are weighed before and after a shift, to measure theft and wastage, so they can figure out who may be giving out free drinks, or taking liquor, etc. This means if a bartender makes a mistake earlier in a shift, they may try to shortchange people later in the same shift so their weights come back okay at the end of the shift, but this is accomplished by overcharging the later customers. I would hope with a robot bartender that I would get exactly what I paid for each time.