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  1. 6. Behind the Stick. If a bartender is behind the stick, he or she is working behind the bar doing the actual bartending rather than managerial tasks. Though this term is believed to have come ...

  2. Chaser – In bar terms, anything that is consumed quickly after a shooter or straight (neat) shot of alcohol. Meant to ease the strength of the original shooter and / or to mask its taste. Chill – To chill a glass add ice and then water to any glass and let sit for a minute or two (while mixing the drink in a shaker).

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    What is bartender Lingo?

    What does it mean to be a bartender behind the stick?

    What does it mean when a bartender 86s you?

    What does a bartender’s life look like?

    • The College Bartender
    • The Part-Time Actor Or Artist
    • The Full-Time and Going Nowhere
    • The Career Craft Bartender
    • The Mixologist

    The College Bartender is a student between the ages of 17-21 working at a college bar looking to pay off a bit of their tuition or to line their pockets with a few hundred dollars each week. The word ‘mixology’ isn’t even part of their vocabulary. This type of bartender will be pushing out a high volume of Long Island Iced Teas and Vodka Red Bulls ...

    This type of bartender is known to have one foot in the service industry and one foot in the creative world. Bartending has always been a profession that gives people very flexible schedules, so this leaves plenty of time to attend auditions or open calls for actors, dancers, musicians, and would-be artists. Because bartending is seen as a part-tim...

    This is the type of bartender who likes to complain about how their work schedule is shitty every week and how the management staff is pissing them off, but they have no plans of changing anything. The Full-Time and Going Nowhere is that one bartender who has worked at your favorite bar the longest. He or she is the resident older brother or sister...

    This is the category I would fall under. I was once a part-time artist (wanting to become a famous writer), when I first entered the service industry many, many moons ago. I started off working as a drink runner in a prime time New York City gastro pub. The basis of my job was running up and down three flights of stairs every shift (lasting anywher...

    The Mixologist is a species all its on. The person who becomes this type of bartender undoubtedly takes the craft of bartending, or in this case “mixology” (the art or skill of preparing mixed drinks), very seriously. For a mixologist, presentation and fresh ingredients are everything, and building cohesive relationships with local grocers is secon...

    • 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, 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...

  4. Sep 13, 2021 · This section truly is "Bartender 101," and the majority of drinks use one of these techniques: Shaken or Stirred : Generally, you will shake cocktails with juices and other heavily flavored ingredients. On the other hand, you will stir drinks primarily made of liquor or those poured directly into a glass.

  5. Jan 17, 2018 · 6. Their bar is spotless. You can tell a lot about your bartender by the condition of their workspace. If the backbar is filthy and disorganized, with bottles strewn about and fruit spilling out of the containers, there’s a good chance your drink will be an unbalanced mess. Clean hands, clean bar tools and a clean countertop are usually signs ...