Server Explains Why Mocktails Should Cost More Than Alcoholic Drinks
A viral TikTok video has sparked a heated discussion about the pricing of mocktails, with server and fiber artist Brian (@wooltogold) arguing that these non-alcoholic beverages should cost as much, if not more, than their alcoholic counterparts. Posted on September 7, 2025, the video has amassed over 202.6 million views, igniting a debate about the costs associated with producing these trendy drinks.
Brian pointed out that the ingredients required for mocktails, particularly high-quality non-alcoholic spirits, can be more expensive than traditional alcoholic options like Grey Goose. He emphasized that consumers often pay for the quality of ingredients, a practice that has been standard in the beverage industry since its inception. “If you order your martini Extra Dry specifically, what am I supposed to substitute chilled vodka with if not a fake spirit?” he explained.
Labor Costs and Consumer Perception
Beyond the cost of ingredients, Brian highlighted the significant amount of labor involved in crafting mocktails. This has stirred a passionate discourse among viewers, with over 300 comments reflecting varying opinions on drink pricing. Some users noted that the bar experience itself contributes to the cost, as @usulbard3 remarked, “You’re paying for the bar experience, not the drink.”
Others countered this sentiment, suggesting that the time and effort involved in preparing mocktails justify their prices. User @emmiepederson commented, “Even when a bar/restaurant is making their NA drinks in-house, it took time to develop and make it taste not ‘just like juice.’” Brian agreed, stating that fresh-pressed juices can require considerable preparation time.
However, the labor argument has also faced scrutiny. Some commenters pointed out that bartenders often rely on tips rather than a stable wage. @maxroflol noted, “It kind of falls apart when you realize the laborer isn’t really getting paid.” This has reignited discussions surrounding tipping practices in the service industry, raising questions about how labor costs are covered.
The Broader Implications of Drink Pricing
The conversation has revealed a societal trend of devaluing labor, particularly in the food and beverage sectors. As one commenter put it, “Our society is taught to disrespect labor.” This sentiment underscores a larger issue within the restaurant industry, where many establishments struggle to offer living wages amid rising operational costs.
While consumers see the price of mocktails as potentially inflated, they often overlook the broader economic factors at play. Bars face increases in property and goods prices, which can trickle down to the consumer in the form of higher drink prices.
Ultimately, Brian’s message is clear: the next time patrons order a mocktail, they should consider the true costs involved, both in terms of ingredients and labor. As the debate continues to unfold, it is evident that pricing in the beverage industry reflects a complex interplay of ingredients, preparation, and the value assigned to labor.
In the ever-evolving landscape of drink culture, understanding these dynamics may lead to more informed choices and a greater appreciation for the craftsmanship behind both alcoholic and non-alcoholic beverages.
