How does this hotel control the loss and waste of free drinks for guests?

I wonder what kind of catering business your store is in. Usually, our drinks are free, all carbonated drinks (Sprite cola and the like) and beer, and other high-grade liquor and foreign wine are inevitable. The operation method is as follows:

There are no cups on the table. When the guests arrive, they should put the cups on their heads and ensure that each person has only one cup (if the guests need to change cups, they should take away the used cups and bring new ones). Drinks are for guests to help themselves.

2) Introducing Coca-Cola or Pepsi-Cola beverage machines can greatly reduce the cost of beverages. Remember to choose carbonated drinks, because guests can't drink much like this.

3) Beer and drinks should be placed in special areas. Drinks and beer can only be poured into cups to take away. Beer can't be taken away in bottles. If you can, you'd better have the beer poured.

That's about it. In fact, a lot of consumption is not on the guests, but on the employees ... Hehe, it is also a pit of loss and waste. I suggest you not only control customers, but also pay attention to internal management and reduce consumption.