When you’re at the tables in Las Vegas, next month’s mortgage payment riding on your hunch that the dealer will draw a 7 and bust, scantily clad cocktail waitresses will offer you a complimentary drink to enjoy while you double down. Forgetting for a moment why those drinks are “free,” did you ever wonder how they can pour drinks for hundreds of gamblers spread out over multiple-city-bock long casinos, without having fully stocked bars all over the place or making those waitresses walk hundreds of yards in those insanely high heels?
The answer at the Bellagio and Aria casinos is: Pump Rooms. And when I had the chance to go behind the scenes at both of these hotels recently and stand in their pump rooms, they quickly became my favorite feature. Imagine a room lined with hundreds of liquor bottles of every variety, all primed and ready to flow. Complete with boxes of mixers. It’s like a party room designed by a frat boy.
This sophisticated, computerized system of pumps and tubes delivers precise amounts of alcohol and mixers, just by pushing buttons coded for each bottle, to beverage guns located in service bars peppered throughout the properties. This lets the bartenders pour drink after drink with minimal waste and no over pour. So not only are the drinks faster to mix and exact each time, but casino management can control costs. And we know how casino management is about costs.
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