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But it means you need more frequent attention from the server or bartender, which the pub owner won't like because it means hiring more servers. That's why the ridiculously enormous beer glasses (20+ ounces) are so common.

Good for the profitability of the bar, but you end up drinking half of it warm.

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More frequent attention is a solved problem: a server walks around with a tray of filled glasses and always replaces empty glasses, except if they are covered. That way, the communication overhead is reduced, and a roundtrip per table back to the bar is no longer required. With that, the number of servers can also be kept to an efficient minimum.

Obviously, this works only if a very small selection of beverages are served.

Any experienced Stein drinker will attest that the solution is to drink it at the same pace as you would a smaller beverage receptacle.

Down in one?

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