Comment by dnnddidiej
13 hours ago
Genuine q then. Why don't the destinations serve watered down shots instead? If it is just to save money.
13 hours ago
Genuine q then. Why don't the destinations serve watered down shots instead? If it is just to save money.
Good question, I think it's to get people drunk and buying more drinks.
As opposed to the crowd sobering up and leaving.
But also I believe the bar (staff) often genuinely don't know what their serving is harmful.
I should have added the limit to safety at low levels of methanol is actually that your body processes ethanol much faster than methanol. So it's more that the crowd goes home and then hours later (once ethanol has been cleared) the methanol finally is picked up by the enzymes that makes it toxic. If they stay drunk (on ethanol) for days the methanol might have been excreted before being toxified.
If places are really sketchy, they might be mixing in partially treated industrial or "denatured" alcohol, which has poisonous quantities of methanol and bitterants but are also like 90% ethanol
Probably because a- people can tell, and b- you sell more to already drunk people, so getting them drunk sooner is better.
So maybe the answer is water down the shots of your obviously drunk customers.
Ah I didn't realise methanol had the same psychological effect. I thought it was just tasteless poison.
I've never tasted it but from what I remember from high school chemistry class, it certainly smelled close enough to other alcohols, so I assume it would taste close enough as well.
TBH, I also had to do my own bit of googling because I barely drink alcohol to begin with, but it does look like "at the start", it's not very distinguishable from ethanol in taste and in effect.
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