Doesn't matter... Do you bake? Then you *should* be using dry cups in your measurements for flour and sugar (unless you using *weight* like you really should). If you are using dry cups, they relate to dry pints and dry ounces. Typically, the *dry* cup measuring devices will NOT have a pouring spout on them and you are expected to run a knife or other straight edge across the top to ensure that the level of the measured substance is equal to the top of the measuring device. That is completely different than the fluid measuring devices where you attempt to line up the level of the substance with the graduations in the measuring device. Now, if you really want to get into arbitrary measurements, look at how some recipes call for a *rounded* teaspoon or a *heaping* teaspoon. Measuring by weight is the way to go (no pun intended). Regardless of whether you use the metric, US Customary, or British Imperial system of measurement.