They are - usually a place will charge 3-4x, sometimes 5-6x depending on the type of liquor and brand, what they paid for the product. You lose a bit to labor if you're making craft cocktails, as there can be a lot of prep behind those. Having a good wine list usually means have a sommelier or wine steward who will get paid a bit more than the rest of the serving staff. But for the most part the labor costs for front-of-house are nothing ($2.13/hr in a lot of states) compared to the cooking staff.