> I'm working at restaurant that I think is doing a definite no-no.
> According to our website (and our cocktail menu) we are supposed to
> be using Malibu rum, but I was told to use DeKuyper San Tropique
> instead. I went to De Kuyper's website to find out the percent
> alcohol and description (to see how it compared to Malibu), but that
> info wasn't available. Does anyone know how these two compare (I
> believe Malibu is 24% alcohol)? And, does anyone know how much
> trouble a restaurant that is part of a larger restaurant chain
> (nationwide) can get into for false advertising (advertising one
> alcohol, then using a cheaper substitue). Thanks
I think the term you're looking for is "subsitute pouring". That is an ABC
problem which will result in a fine or suspension or both depending on your
previous history. The odds that they will act on this are really low, but none
the less you're not giving the consumer what they asked and paid for.
Fillup.