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  1. 7 Bartending Terms and What They Actually Mean | Mental Floss › article › 63889
    • 86 (also 86’d, 86ing) Within the bar and restaurant world, patrons and ingredients alike can get 86’d. If a bartender runs out of something or wants to get rid of it, she may tell other barstaff to 86 it.
    • Chaser. This term for a small amount of a liquid—beer, water, soda, pickle brine, etc.— that accompanies a strong drink or shot is most likely derived from the French term chasse, which translates to “[it] chases.”
    • On The Rocks. As one of the most commonly used bartending terms, it’s useful to know that this order will get you a bar’s standard pour (often 1.25, 1.5, or 2 oz) of straight spirit poured over ice in a rocks glass.
    • Up. Up and neat are two of the most confused terms in the bartending world. A drink served up has been chilled through by shaking or stirring, then strained into an empty glass and served without ice.
  2. Bartender Lingo, Restaurant Terms & Kitchen Slang Dictionary › blog › bartending-terms

    ‍Behind: Called out when making one's location known when not in the line of sight, to avoid running into any other barbacks, bussers, or bartenders behind the bar ‍ Behind the stick : Working behind the main bar, as opposed to working out in the cocktail area or service station; thought to refer to the keg tap levers

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  4. Bar Terms and Bartender Terminology Every Bartender Knows › bar-terms-and-bartender
    • 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.
  5. Bartender Basics: A Drinker's Guide to Bar Terms | Wine ... › bar-terms-guide-bartender-basics

    Jul 17, 2020 · 86: Industry-wide slang that either means a product has run out or you’re being ejected and/or banned for bad behavior (“86’d”). When the time comes, you’ll know which applies. When the ...

  6. The 11 expressions that only true bartenders understand › read › 11-expressions
    • 86
    • Clopen Or Cl-Open
    • Staff Meeting
    • Service Bar
    • The Pass
    • The Point
    • Cutting
    • Pooling
    • Burning The Ice
    • Industry

    Okay, so we technically share this term with the servers and back of house, but 86 can mean two different things. In terms of food or beverage, 86 is the term we use when we run out of something. Chartreuse is on backorder? 86 The Last Word. The fryer is broken? 86 onion rings for the night. You can also 86 a customer, typically for bad behavior, which means that customer is no longer welcome in your establishment. We caught you doing drugs in the bathroom again? 86 Frank.

    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 bartender seems particularly cranky one morning, she might have just “clopened”. Typically, this is a last-resort resort scenario if coverage is needed, but if you are a newbie on staff, this could be your scheduled shift until you earn your stripes.

    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 for grumpy bartenders not known for their people skills.

    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 because it makes it very difficult for the servers to maneuver.

    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 and swings because you don’t want extra staff in the tip pool unless you need them.

    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 hook them up in some way. One, because we know what it’s like to serve others every day and we want them to feel taken care of. And two, industry types are the best tippers.

  7. Bartender Slang 101 | Thought Catalog › 2016 › 07

    Jul 12, 2016 · A device used by bars to serve various types of carbonated and non-carbonated drinks. Different buttons on the gun are used to pour out different drinks. Q (Tonic water), L (7-Up, Sprite, Sierra Mist or Mountain Dew), G (Ginger ale), C (Cola), D (Diet Cola), S (Club soda), W (Water), O (Orange soda), P (Pineapple juice), C (Cranberry juice), SS ...

  8. meaning - Barkeeper, or bartender? How to address them ... › questions › 194265

    Sep 01, 2014 · Barman/barmaid: A person employed by the landlord/manager to work behind the bar. In the UK you would not say "Hey, barman" or "Hey, barmaid" to attract attention. Nor would you say "Good evening, barman/barmaid", except in a rather ironic way to a member of staff that you knew well.

  9. 4 Ways a Bartender Can Rip You Off, and What You Should Order ... › Lifestyle › ways-bartender-rip-off

    Nov 19, 2013 · Bartenders Pour Out Their Sneaky Tricks and Tips. Act 3 Jon Taffer from "Bar Rescue" reveals the ways a bartender can rip you off at the bar. ABC News. Nov. 21, 2013— -- intro: People head to ...

  10. How to Tell if Your Bartender Is Actually Hitting on You ... › drink › nation

    Feb 05, 2016 · There are six things you need to look out for All the bartenders I talked to agreed on these six flirting facts. I call it the P.A.N.D.A.S™ Point System, and you need a combined score of at ...

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