I just read this article about a bar in Atlanta that has two beer taps at each table and the customers serve themselves. The taps have a meter that monitors how many ounces have been served. When it hits 180 ounces, the waitstaff must come and check on the table to make sure they’re not too drunk. If not, they get another 180 ounces! Apparently, this system reduces labor costs and the restaurant is able to charge for every drop of beer — by the ounce, of course.
What really caught my eye is the paragraph towards the end of the story where the inventor of the system said that he’s obtained approval in North Carolina. Cool! The big question is whether it’ll show up in Raleigh or Charlotte first. Who knows, maybe it’ll be Chapel Hill!