I am not talking the new guy at work, I am talking people who have been there long enough that they should know this crap.

Get a call last night while getting close to the end of my second bomber of an Imperial Stout and already having put in a 9 hour day from a guy who has been there for 8yrs and is a manager...convo went like this:

Him: Hey John we have a problem with the beer.
After a pause waiting for details
Me: So what is it doing or not doing?
Him: Beer x isn't pouring
Me: *Heavy sigh*
Him:...neither is beer xx or beer xxx
Me: Seriously?
Him: Yeah it just started happening and the other beers are pouring progressivley slower.
Me: Well what is the one thing all these beers have in common that may make them pour differently or not at all?
Him: *thinks for a few seconds* I'm not sure
Me: What does the CO2 tank read
Him: Well the pressure reads 5psi
Me: and what pressure do we serve at on average?
Him: I don't know but one of the gauges for the tanks is set to 12psi
Me: So if the CO2 tank is less than 12psi what does that mean?
Him: I neeed to turn up the main CO2 pressure?
Me: uhhh no, not how it works there buddy, you can't squeeze blood from a turnip, swap out the CO2 tanks because that one is empty.
Him: Oh, can you come down and do that?
Me: I'm drunk, figure it out or wait until tomorrow.

I am guessing they got it figured out because the phone didn't ring again all night and haven't heard anything so far today.