If a bartender runs out of something or wants to get rid of it, she may tell other barstaff to 86 it. Likewise, a bartender can 86 a customer who’s had a bit too much by kicking them...
- 86. Now this is a bartending term not only used in bars but also in restaurants. It means the bartender is running out of something or want to get rid of something.
- Up. An ‘Up’ drink is a drink that has been chilled through by shaking or stirring then strained into an empty glass with no ice. The origin dates back to 1874 and most likely meant that a customer wanted a drink served in a glass with a stem.
- Neat. When you order a ‘Neat’ drink it means that the alcohol will be poured from the bottle into a glass and served at room temperature without any ice.
- Behind the Stick. This term means that the bartender is working behind the bar performing the actual bartending rather than managerial tasks. The term ‘stick’ refers to the tap handles used for pouring glasses of beer, but this is not confirmed.
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.
- Clopen Or Cl-Open
- Staff Meeting
- Service Bar
- The Pass
- The Point
- Burning The Ice
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, w...
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...
Oct 23, 2014 · "A mixologist is a bartender who doesn't get invited to parties," Thompson kids before launching into a detailed explanation of the distinction. There are two ways to look at it, he says. One is that "mixology is a small subset of bartending... It's probably between 2 and 10 percent of what a bartender is doing on a given night."
Jul 12, 2016 · Whenever someone is walking behind an individual behind the physical bar and they are carrying glassware, boxes, liquor, etc., in order to avoid the possibility of running into that person, they will yell “behind” loud enough so that the person in front will hear to avoid them running into each other.