I'd love to see the math that prompted this.

At the very least, someone decided that reducing the over-pouring alone (the only cost control a bartender will provide) will save each lounge >$15/hr in product, to cover the cost of the bartender.

I'd love to know what that savings turns out to be - or, to look at it from the reverse angle, just how much booze MLL customers were hammering down to prompt this policy.