Abstract: A liquor inventorying method for determining the amount of liquor dispensed during a shift in a restaurant or bar and therefore discouraging theft or overpouring of the liquor is disclosed. The method is implemented with the aid of a weigh scale and a computer program and includes the steps of separating all of the liquor bottles in the bar or restaurant into a plurality of categories based on similar characteristics between the liquor bottles such as liquor costs; determining an approximate average cost of liquor per unit weight in each category; weighing all of the bottles in a category in groups after a shift to determine how much liquor was dispensed from the category; determining the approximate cost of liquor dispensed from all of the liquor bottles within the category, and comparing the approximate total cost of liquor dispensed from the category to the amount of revenue received.