A London bar is using facial recognition cameras in a bid to reducing waiting times.
Bar staff at Harrild & Sons bar in Farringdon, central London, are using cameras to detect whether customers look old enough to be served alcohol.
The facial recognition system flashes when someone looks too young, prompting them to produce their ID and making the queue go quicker.
Staff can also use them to memorize people's orders so the same face is given the same drink as their last round.
The technology also has a feature called 'FaceTab' that groups orders according to the relevant face and prevents other people from ordering on that tab.
Bar staff at Harrild & Sons bar in Farringdon, central London, are using cameras to detect whether customers look old enough to be served alcohol
The facial recognition system flashes when someone looks too young, prompting them to produce their ID and making the queue go quicker
Developers DataSparQ claim the cameras could reduce waiting times by the equivalent of 1,600 pints a year in every pub in Britain.
That would mean 78 million extra pints could be poured across the UK every year.
Facial recognition software works by matching real time images to a previous photograph of a person.
Each face has approximately 80 unique nodal points across the eyes, nose, cheeks and mouth which distinguish one person from another.
A digital video camera measures the distance between various points on the human face, such as the width of the nose, depth of the eye sockets, distance between the eyes and shape of the jawline.
This produces a unique numerical code that can then be linked with a matching code gleaned from a previous photograph.
A facial recognition system used by officials in China connects to millions of CCTV cameras and uses artificial intelligence to pick out targets.
Experts believe that facial recognition technology will soon overtake fingerprint technology as the most effective way to identify people.
Harrild bartender Luka Kovijani said: 'Regulars were sceptical at first but as soon as they saw it in action, they were sold.
'It means we can maximise our pouring potential and it cuts out the need for sharp elbows when we are busy.
Customers inevitably moan about the price of a pint but they can no longer moan about who's next in line to order one.'