Bartenders share 7 ways you’re wasting money on drinks at bars and restaurants

Going out for a casual round of drinks can easily lead to an unexpectedly high bill at the end of the night.

Business Insider spoke with bartenders to find out the top ways people waste money at bars. 

Avoid asking for premium spirits in sugary cocktails

Paul Kushner, bartender, pub owner, and CEO of MyBartender, told BI that upgrading to premium liquor in a sugary drink isn’t worth the extra cost.

“Any highball with a sweet soda is also a waste of premium liquor since the carbonation and sugar will overpower any subtleties you are paying a premium for,” he said.

The expert suggested saving top-shelf spirits for a dry martini or on its own on the rocks.

Skip out on bottle service

Not all bars and establishments offer bottle service, but Kushner told BI it’s generally a waste of money.

“You are paying bloated prices for premium bottles of booze,” he said. “It’s more about the experience of being a VIP and having beautiful women deliver the bottles, but it seems like a lot of money for little payoff.”

Instead, the bartender recommended ordering highballs or tipping your bartender well for similar custom-drink recommendations and VIP-level service.

Standard cocktails can be a waste 

Bartender Chetan Gangan told BI that standard cocktails could be a waste of money. Instead, he encourages customers to opt for signature cocktails on the menu.

“You can get standard cocktails at any old dive bar, and signature cocktails are typically special creations that are specific to a restaurant or bar,” he said. “These have been carefully crafted and are often recommended by the bar staff to get a good sense of the overall bar program.” 

Glasses of wine can be more costly in the long run

Luke Slater, bartender and founder of The Cask Connoisseur, told BI buying a bottle of wine can be more cost-effective unless you’re only drinking one glass.

“Buying a bottle of wine is generally better than buying a glass because it is cheaper per unit,” he said. “The cost of a bottle of wine is typically less than the cost of four glasses, meaning that if you buy a bottle, you can get more for your money.”

Don’t order premium tequila or mezcal as a shot

Gangan told BI that ordering premium tequila or mezcal as a shot defeats their purpose as these options are best suited for sipping slowly.

“If you’re going to take shots, go for well spirits or brands like Patron or Don Julio,” the bartender said. “Premium tequila and mezcals are meant to be sipped, as a lot of effort and process goes into making these spirits.”

He added that sipping the liquor allows you to “savor the subtle nuances.”

Asking for premium vodka in a bloody mary can also be a waste of money

Zanny Steffgen, a former bartender of four years, told BI that “getting premium vodka in your bloody mary is probably the easiest way to waste money.”

After all, the strong tomato flavor of the drink will probably just mask the flavor of the spirit.

“At the bistro I managed, choosing a vodka one level up from the well for a bloody mary turned it from a $14 drink to a $22 drink, and the vodka flavor is totally masked,” she said.

Ordering a cocktail at the top of the menu might not give you the best bang for your buck

Bars have a rhyme and reason behind how they construct their menus, Steffgen said. If you want to get the most for your money, there’s a particular spot on the bar list to order from. 

“Cocktails at the end of the bar list typically give the best value for your money,” she told BI. “Restaurants tend to put the cocktails with the biggest profit margins at the top or in the middle of the list.”‘

This story was originally published on April 8, 2023, and most recently updated on April 26, 2025.

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