Nice bar: whatever menu cocktail or specialty product looks good.
Okay bar: Amaro/mezcal if they have it, gin/rum if they don’t.
Not very good bar: beer or cider
Bad bar: bottle beer. No cans, mixers, or taps, and well pours only if truly desperate.
I’d say closer to 400. Quarter pounders have only ever been common as smashburgers or at shitty burger restaurants.