Although in the UK we're at least served draught measures of beer, cider etc in 
pint glasses (as opposed to highly fractional amounts).  So, for example, if 
customers were served beer with a colossal head (say, 500 ml + head) then that 
particular pub would definitely lose customers via a similar backlash to the 
beer company mentioned in Australia below.  And that's before the 'authorities' 
catch them out at short serving.

 

I guess this sort of thing goes on in any aspect of measuring - even 'time'.  
Recently I was charged 22.5 hours labour for work on my mini.  This particular 
area is the hardest to complain about - ie I can't go to the counter and point 
at the 'labour' and claim that it's less than 22.5 hours - infact there's very 
little I can do to claim that less than 22.5 hours was spent as it's not 
tangible enough.

 

Lesson learned on that one - get a cost up front (and not even an estimate).

 

Having said that - I'm trusting and believe that most are not out to get a 
subtle extra out of everyone, although the sceptic in me always keeps me in 
check (apart from in my example above!)

 


 


From: [email protected]
To: [email protected]
Subject: [USMA:44789] Downsizing
Date: Tue, 21 Apr 2009 13:38:10 +1000


Dear All,

The bad folk who use downsizing to cheat their customers often have a 
delightful time as they point out that the process of upgrading to the metric 
system is an opportunity for such cheats.


The truth is, however, that these cheats (and their anti-honesty supporters) 
don't really mind about honest measuring methods. They will cheat at a time of 
measurement stability using such things as pints, pounds, inches, and ounces; 
they will cheat at a time of transition from old pre-metric measures to metric 
units; and they will continue to cheat once as the upgrade to the metric system 
nears completion.


The purpose of this email is to give you an example of the third of these. It 
is from the Melbourne newspaper, The Age, from about a week ago (2009-04-15). 
Here is the reference: 
http://www.theage.com.au/news/home/business/money/planning/that-shrinking-feeling/2009/04/13/1239474815481.html
 


One of the examples given here is:


Two months ago, brewery firm Foster's backtracked after attempting to charge 
the same price for less beer in a new, specially shaped bottle. Sales of the 
lager, Cascade, dropped by 33 per cent after a backlash from customers and 
online campaigns on social networking sites such as Facebook.






But this article does not refer to the fact that brewers have been routinely 
using false measurements to cheat customers for hundreds, and perhaps 
thousands, of years. However, in the old pre-metric days cheating was less 
transparent. It is easy to see that 333 mL of beer is less than 375 mL of the 
same beer — and by how much — hence the backlash reported above. (It is not so 
easy to see the amount that the beer has been downsized when it goes from 13 
3/16 Fl. Oz. to 11 5/8 Fl. Oz. in the UK or from 12 11/16 Fl. Oz. to 11 1/4 Fl. 
Oz. in the USA).


One of the reasons that Bishop John Wilkins invented the universal measure that 
became the metric system was to provide honest measures for all people and to 
thwart the ever present cheats. See 
http://www.metricationmatters.com/docs/CommentaryOnWilkinsOfMeasure.pdf 


Cheers,
 
Pat Naughtin

PO Box 305 Belmont 3216,
Geelong, Australia
Phone: 61 3 5241 2008

Metric system consultant, writer, and speaker, Pat Naughtin, has helped 
thousands of people and hundreds of companies upgrade to the modern metric 
system smoothly, quickly, and so economically that they now save thousands each 
year when buying, processing, or selling for their businesses. Pat provides 
services and resources for many different trades, crafts, and professions for 
commercial, industrial and government metrication leaders in Asia, Europe, and 
in the USA. Pat's clients include the Australian Government, Google, NASA, 
NIST, and the metric associations of Canada, the UK, and the USA. See 
http://www.metricationmatters.com for more metrication information, contact Pat 
at [email protected] or to get the free 'Metrication matters' 
newsletter go to: http://www.metricationmatters.com/newsletter to subscribe.

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