Pouring drinks might seem like the simplest part of working behind a bar — but in a licensed premises, it’s an area packed with legal responsibilities, accuracy requirements, and customer-service expectations. Small mistakes can lead to customer complaints, profit loss, and in serious cases, breaches under the Weights and Measures Act or the Licensing Act 2003.

Here are 5 Common Mistakes When Pouring Drinks in a Licensed Premises, and how to prevent them with good training and consistent practice.

1. Not Using the Correct Measure

Using the wrong measure — or eyeballing a pour — is one of the most common mistakes in licensed premises.

Why it’s a problem:

• It risks breaching the Weights and Measures Act 1985.

• Customers may feel overcharged or short-served.

• It impacts stock control and cost management.

How to avoid it:

• Always use the legally required measures:

  • 25ml or 35ml for spirits

  • 125/175/250ml for wine

  • Pint/half pint for beer and cider

• Ensure single vs double measures are clearly communicated.

• Train staff to pour accurately and consistently.

2. Poor Glass Preparation

Dirty, wet, or incorrectly sized glasses lead to bad pours and unhappy customers.

Common issues:

• Beer poured into a glass still wet with rinse water

• Residue from soap or dishwasher chemicals

• Wrong glass type (affects head retention and presentation)

How to avoid it:

• Use clean, chilled, dry glasses where required.

• Follow a clear glass-washing routine.

• Replace damaged or cloudy glassware.

3. Pouring Too Quickly (Especially with Beer & Cider)

Fast pours cause excess head, wastage, and inconsistent servings.

Why it matters:

• Wastage eats into profit margin.

• Customers expect a full measure, not a glass of foam.

• It increases serving time and queues at the bar.

How to avoid it:

• Tilt the glass at 45° when pouring draught products.

• Slow down near the end to control the head.

• Ensure lines and cellar temperatures are correct — excessive fobbing often means a cellar or gas issue, not a staff issue.

4. Serving Drinks Above the Legal ABV Without Realising

Cocktails, mixed drinks, or unmeasured free-pours may accidentally increase alcohol content.

Risks include:

• Encouraging intoxication

• Failing to promote the Licensing Act objective: Public Safety

• Inconsistent customer experience

• Liability if an incident occurs

How to avoid it:

• Use jiggers, thimbles, or spirit measures for cocktails.

• Follow recipes — don’t improvise.

• Train staff on the importance of accurate alcohol volume.

5. Not Checking for Signs of Intoxication Before Serving

Over-pouring often comes from serving someone who shouldn’t be served at all.

Why it’s serious:

• Serving a drunk person is an offence under the Licensing Act 2003.

• It increases risk of fights, accidents, or medical emergencies.

• It puts your licence — and job — at risk.

How to avoid it:

• Train staff in recognising intoxication signs:

  • Slurred speech

  • Unsteady balance

  • Aggressive or unusual behaviour

  • Delayed reactions

• Empower staff to refuse service confidently and professionally.

• Keep refusals logged (as part of due diligence).

5 Common Mistakes When Pouring Drinks in a Licensed Premises- Final Thoughts

Pouring a drink isn't “just pouring a drink” — it’s part of the legal and operational responsibilities of running a licensed premises. Consistency, accuracy, and awareness are essential for compliance, customer satisfaction, and profitability.

Improving pour technique through training helps prevent:

✔ Wastage

✔ Customer complaints

✔ Legal breaches

✔ Poor stock control

✔ Missed profitability

If your staff need support in mastering responsible alcohol service, drink measures, cellar management, or licensing compliance, our training programmes can help.