Search results
Service bartender
- Service bartender: Bartender who works at the service station and prepares drinks for customers not at the bar, i.e., the dining room (especially at fine dining establishments), the patio, the cocktail area, etc. They still have their alcohol server certification.
home.binwise.com › blog › bartending-termsBartender Lingo, Restaurant Terms & Kitchen Slang Dictionary
People also ask
What does a service bartender do?
What is a service bar?
What slang does a bartender use?
Do you know bartender terms?
Service bartender: Bartender who works at the service station and prepares drinks for customers not at the bar, i.e., the dining room (especially at fine dining establishments), the patio, the cocktail area, etc. They still have their alcohol server certification.
- The Barman
- Bar Spoon – a long mixing spoon which often has a lemon zester or something similar on the other end. Bitters – a herbal alcoholic blend which is meant to be added to other cocktails to enhance flavour (e.g a Manhattan is rye, sweet vermouth and a couple dashes of bitters).
- Call Drink – Refers to when the customer orders a drink by giving both the specific name of the liquor and the name of the mixer. E.g. Tanqueray Ten and Tonic, Bacardi and Coke.
- Dash – A few drops or a very small amount of an ingredient. Dirty – Adding olive juice to a martini which makes it a Dirty Martini. The more olive juice, the dirtier the martini.
- Dry – Very little vermouth added to a martini. The more dry the customer wants their martini, the less vermouth added. Flame – Setting a drink on fire. Sambucca is often lit on fire to heat it up before putting the flame out and drinking it.
Jan 30, 2024 · Service Bartender When a bartender makes drinks for orders placed by servers or cocktail servers and does not take orders from patrons sitting at the bar.. Shake
That bartender running the service station is what allows the other bartenders time to dedicate their attention fully to customers and bring you all the tips. He's working every bit as hard as everyone else, so gets equal share of tips. Usually the service bartender will handle a bit of the bar top when not busy, and the other bartenders will ...
- Clopen Or Cl-Open
- Staff Meeting
- Service Bar
- The Pass
- The Point
- Cutting
- Pooling
- Burning The Ice
- Industry
- Boomerang
The dreaded close-open scenario. If you work at a bar or restaurant that is open during the day, at some point, you will get stuck working the closing shift (depending on the bar that could be working till 5 AM), then you have to drag yourself back first thing in the morning (potentially 7 or 8 AM) to set up for day service. So if your brunch barte...
Typically called just after the staff has handled a big rush, the staff meeting is when the front of house (bartenders, servers, runners, chill managers) assembles at the service bar for a quick shot. On a really busy night, multiple staff meetings might be needed, for the morale of course.
At restaurants or bars with table service, you typically have a bartender (or bartenders, depending on the size of the place) who handles the bar customers, and another bartender who works service bar. The service bartender makes all the drinks for the guests at tables. This position is great for new bartenders perfecting their cocktail skills and ...
The entrance to the bar. Often a wood panel that can be raised (or crawled under) for access behind the bar, though many bars have an open entrance. Usually where you find the service bar and the server station so that servers can quickly grab the drinks to deliver to tables. It is bad etiquette for bar guests to congregate around this station beca...
The point refers to the end of the bar closest to the door. This is usually the highest trafficked area and the main focus for the bartender serving the bar customers.
This term when we send staff home for the night. Often, there is an opening bartender who arrives first and does the setup, and a closing bartender who is there until the bitter end of the shift. On busy nights, there might be swings, who work shorter shifts to help with the rush. As things start to slow down for the night, we cut the opening staff...
When the bartenders (and potentially servers) assemble all the tips from the night and then use a point system, based on hours and position, to divvy up the tips. This system works best at smaller establishments where teamwork is essential.
At the end of the night, bartenders must pour or run hot water over their ice bins in order melt all remaining ice. Then the whole bar can be properly wiped down.
At my first NYC restaurant job, my manager pointed to a table and said, “Send them dessert, they’re industry.” I sent them some tiramisu, but I was very confused. Perhaps other industries use the same expression, but, as bartenders, if we call someone “industry,” it’s because they work at a bar or restaurant as well. If we can, we always try to hoo...
When a bartender sends a drink or shot to a bartender friend at a different bar. Typically packaged up in a jar with some masking tape and transported by a loyal regular. The farther the shot travels, the better the boomerang.
Along the front of the ice bin, place a speed rail. Remember that when you’re placing your speed rail on the ice bin. Account for pour spouts (maybe even wine pour spouts) on the liquor bottles and set the speed rail low enough to keep them out of bartenders’ ways. Then get some tiered bottle racks to flank the ice bin.
Dec 26, 2021 · Service Bartender: Works the service bar. Makes drinks for servers – usually not customers. Shake: Shake drink ingredients with ice using a bar shaker. Short Pour: Pouring less than the normal amount of alcohol. Shooter: A bit different than a “shot.” Bars might have shot glasses that are thinner and taller.
