I worked in a few pubs in the early 70’s. There is not a single story, most pubs were run by managers and the bar staff who to some extent did their own thing.
I saw the beer from the drip trays on the long pulls retuned to the mild. Bear in mind that the long pulls were slightly wasteful. There was a big tundish with a long pipe on it that would go into the vent hole in the top of the barrel.
I did occasionally see some bar staff who would put an undrunk pint into the bucket, but only in a few pubs. Most customers had quite a refined pallet, and knew their beers, so it was hard to pull the wool over their eyes.
I think far worse things happen in the food industry.
I saw the beer from the drip trays on the long pulls retuned to the mild. Bear in mind that the long pulls were slightly wasteful. There was a big tundish with a long pipe on it that would go into the vent hole in the top of the barrel.
I did occasionally see some bar staff who would put an undrunk pint into the bucket, but only in a few pubs. Most customers had quite a refined pallet, and knew their beers, so it was hard to pull the wool over their eyes.
I think far worse things happen in the food industry.