The article categorizes British pubs into various types, including wet pubs (serving only drinks), historic taverns, gin palaces, craft beer pubs, brewpubs, gastropubs, sports pubs, flat-roofed pubs, brewery/chain pubs, free houses, micropubs, and Wetherspoons pubs, each with its distinct characteristics.
It details pub etiquette, such as the art of getting served at a busy bar (a balancing act between meekness and boldness), the tradition of buying drinks in rounds, payment methods (cash and cards are widely accepted), and the importance of not queuing. The article also notes that the "warm beer" stereotype is often a misnomer, and real ales should be served at cellar temperature. Sharing tables and conversations with strangers is common.
The article covers a wide range of drinks commonly found in British pubs, including various beers (pints being the standard measure), gin and tonic, rum and coke, house wines, cider, and non-alcoholic options like lime or blackcurrant soda. Tipping isn't common, except for a possible additional drink to show gratitude. The discussion on food includes common pub snacks (crisps, pork scratchings, pork pies, Scotch eggs) and pub grub (steak & ale pie, scampi, etc.). The Sunday roast is highlighted as a classic pub meal.
Beyond drinks and food, the article mentions popular pub activities, such as reading newspapers (now often on phones), pub quizzes (with often humorous team names), darts, pool, board games, and jukeboxes. Pub gardens are also discussed, along with the British weather's potential impact on their enjoyment. The article also mentions the historic closing times and the custom of a final rush for a drink before closing.
Finally, the article acknowledges the existence of the "pub bore," a regular patron known for lengthy and often unsolicited monologues, offering advice on how to avoid getting entangled in their conversations.