It's been over 30 years but... They used to have bars even in bottling/distribution centers. I worked at a blood bank and there was usually a big knock down fight to see who got to go on the blood drive at the Coors plant.
The plants have em as well. However, I worked strictly in corporate.
Can you tell me the supposed benefits of ordering a draft beer? Around here, I've found that it's not necessarily cheaper -- it's often the same price as a similar bottle and sometimes more expensive. Is the theory that you get a full pint vs. 12 oz bottle (this is unusual in my experience)? Is it supposed to taste "fresher"? Or is it really irrelevant... just get the beer you like regardless of tap/bottle.
Just asking because I've always tended to "prefer" to order something on draft, but in retrospect I don't have a logical reason.
I think Google/BeerAdvocate/Hipster drinker has better answer than mine. Draft beer is "fresher", I'm not a 1000% sure, but it always chilled, never exposure to daylight, quicker to the consumer's hands, ordered more often, etc. However, it needs to be properly handled. Beer lines cleaned, glassware clean, poured correctly, correct C02 amount, temperature, etc. Lots of a variables. Hence, why I don't trust bartenders to understand this.
The worst is seeing bartenders dip the beer faucet into the beer. That is exactly how you create bacteria in beer lines. Beer up to the glass rim with no foam is another pet peeve.
If we are talking strictly Premium lights (Miller/Coors/Bud), I would assume it is all based on price per oz at the restaurant. Pricing is all controlled by the on-premise owner. Not to mention, Kegs are the cheapest form of beer a restaurant owner can buy.
With all of that being said, I have my own kegerator and love it.
