Overportioning alcoholic beverages most often causes a significant increase in beverage portion costs, and it will make it more difficult to ensure that an operation is practicing responsible alcoholic beverage service. As a result, overportioning when preparing and serving alcoholic beverages must be avoided. The underportioning of liquor caused by a bartender’s failure to follow a drink’s standardized recipe can also be a problem for an operation. What would be the likely result for an operation that consistently underportions the amount of liquor used in the drinks that it serves?