Can you still not ask for the bartender to make your drink stronger? You could but the proper way to ask for your drink to be “stronger” is by ordering a double. Matt breaks it down for us, saying that if you're craving a little more booze,“Order a double. Or an extra shot on the side.
Saying, "hook me up! make it strong, make it good, more Jack than Coke, don't be shy, etc." - If you want more alcohol, order a double. If the bartender is pouring liquor in drink, don't say, "more, more, more! fill it up all the way" - Don't come up with any phrase asking the bartender to pour more alcohol.
Or you can specify a single, rather than a double, and ask for it in a bigger glass: “I'd like a single well vodka-tonic in a tall glass, thanks.” Option three: You can ask for a glass of Coke or tonic or whatever your mixer is on the side, and dilute the drink yourself even further.
“People will say things like 'light ice' or ask for a tall without knowing what that means — a tall means more mixer in a taller glass, generally with no upcharge,” he says. Though bartenders surely won't condone me saying this, I recommend bringing some good ole fashioned nips in your pocket.
Grab his attention by asking fun, short questions that can be answered quickly. Questions about the music, about pop culture and about common places (a neighborhood or city) are safe bets. "Do not say, 'I come here all the time and I've never seen you,'" Maier warns. "I promise I do work here often.
To keep it short, bartenders pour drinks from high up for show and for fun. There is no technical reason why pouring a drink from a height is better than pouring it nearer the glass. However, many bartenders opt to “put on a show” to increase their tips.
You have to not only be courteous to customers; you also have to offer them some courtesy from time to time. Especially to those who are regulars at the bar. This is an important part of the golden rule. When we talk about courtesy, we refer to a drink or liquor.
Everything from why you shake, when you muddle, to the practicalities of the job, and what we call the five 'P's of world class service: pride, passion, preparation, professionalism and presentation.
The most common hard skill for a bartender is wine. 23.4% bartenders have this skill on their resume. The second most common hard skill for a bartender is bartending appearing on 10.5% of resumes. The third most common is exceptional guest on 6.6% of resumes.
The best advice: simply do not over serve. If someone comes in drunk, have your staff watch them, and cut them off to maintain a safe environment for the other patrons. More than anything, you don't want any legal liability if there are any issues. You can always ask them to leave and get them off your property safely…
The higher the ABV, the stronger the drink. You can find the ABV on the labels of alcoholic drinks where it's sometimes written as "vol" or "alcohol volume" with the number of units in a bottle often illustrated on the back. Bar staff can explain alcohol content too.
Bar etiquette refers to how you should behave in a bar. While spending time at a bar is a great way to let loose and have fun, it is also important to respect the space, workers, and people around you.
1. Thou shalt never get so drunk that you can't count the money. Bartenders are often encouraged to drink a little during their shift, whether because a regular wants to buy them a shot or the staff needs a morale booster.
The code "900" meant there was a couple on a date where the man was likely to tip well because "he's showing off." The numbers "601" and "602" were used to describe needing to go to the bathroom, while "608" meant it was time for a meal break.
One person clarified that the use of '700' meant they thought you were the "hottest" person in the building, while '699' meant you were a "hottie". While another said that when they fancied a female punter they would sneakily refer to them using the word 'shoes'.
Using the four-count method, a 1.5-ounce pour is 3 counts using a pour spout. That means you'll start pouring and say “one one-thousand, two one-thousand, three one-thousand” and stop.
Tilt the glass 45 degrees.
This will allow the beer to slide down the edge of the glass and prevent too much foam, also called head, from forming.
Another downside is bartenders occasionally must deal with a drunk or obnoxious customer. This is especially challenging at closing time when only a few people remain in the bar. Bartenders may have to deal with threats or even physical altercations with unruly patrons late at night with few people around.