Where is bar etiquette

Back A. The Lifestyle. Story time. Be confident, but not cocky No matter what you order, order and drink it with confidence. You can interact with the bartender, talk about the spirits behind the bar, and just have some fun.

I walked away to put glasses in the dishwasher, and I came back and all my jiggers were gone. If you want a martini, order a martini. If I give a guy a coup or a glass with a stem, they can get pissed off. But guys were drinking out of these glasses before women were even allowed to drink. It had a great burger, nightly dinner specials and a seasonal cocktail menu, though my regulars usually preferred the classics: an ice cold gin martini or an Aperol spritz in the garden.

Do these people — some of whom I see more than my friends — bother me? Actually, they make working in the service industry better.

Customers who ask for a surprise are almost never happy with the outcome. They sat down and wrote a cocktail menu for this exact reason. Plus, they get to make their favorite drink. The way you speak to guests will largely depend on how formal the bar you work in is. If you work in an up-market martini bar, you must remain respectful and professional, and limit discussions to drink recommendations.

Studies have shown that using humour and can help us connect with others, builds trust, and increases our likability - great for the tip jar [ 1 ].

Regardless of the setting, servers and bartenders alike should always remain polite and well-mannered to customers. Working with the general public can be frustrating, especially when alcohol is involved. Couple that with a fast-paced, high-pressure environment with loud music and low lighting. The most fundamental element to having good bar etiquette is to remain calm under the stress. Your confidence in making personalised recommendations will grow as you gain a better understanding of flavours and gain experience behind the bar.

It will also help you work faster, more efficiently, and is sure to impress your manager or employer. The more you get into the flow of bartending, the easier it comes. Apply a CAYG clean as you go method while working and encourage your co-workers to do the same.

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Get in touch. Pool and foosball tables, shuffleboards, and arcade games are precious commodities. Play as long as you like, but if you see a group eyeballing the games, be courteous and cede the table sooner than later. Bartenders are busy people. Bargoers are thirsty people. Take your wait time to look at the tap list or cocktail menu. When it's time to order, don't start questioning the bartender about the individual ingredients that go into a cocktail that are clearly spelled out right on the menu.

Paper towels -- and nothing else -- go in the wastebasket. Get in, do your business, and get out. No extracurricular activities. No heavy petting. And for the love of god, no improvising. A "gerbil" is an adorably accurate industry term for a customer that shreds labels, napkins, coasters, menus, and all other tearable refuse available at their table.

While it might just be a quirky offshoot of restlessness, ADHD, and overall social anxiety, it creates an extremely obnoxious clean-up situation for any and all employees. You are taking the worst part of their job and ripping it into a thousand shards of frustration. Someone has to fish those out, you know. Look, you are very good looking, of course.

But they are probably not that into you. And even if they are, assume they aren't. They probably aren't. If they are, they'll hit on you. That probably isn't happening. There are two possible scenarios that result in a drink not showing up on your bill. Do the right thing. Karma will reward you. The bartender will too Breaking a glass is embarrassing.