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.
One generally receives a free drink from the bartender either during happy hour, or when the establishment deems you've been a good enough customer to earn a buy back. The buy back usually occurs if you tip really well on the first few rounds of drinks.
Hold the jigger between your index and middle finger or between your middle and ring finger to have a better pour just from flipping your hand. Holding the jigger any other way will put your hand in an awkward position.
5. LEARN HOW TO BACKHAND (REVERSE GRIP) POUR: This is how most professional bartenders pour. It is faster, more accurate, and mechanically better for your wrist. On your own time, fill a liquor bottle with water and practice this until it feels comfortable.
Among the many faux pas, don't ever yell, click your fingers — or even wave them. Bartenders hate that.
For example, if you asked for two fingers of whiskey, you would get straight, room-temperature spirit poured in an old fashioned glass (or tumbler) to the height of two fingers.
“The purpose of the shake is to chill the drink and add dilution, ideally with as much control and consistency as possible,” says Brendan Bartley, the head bartender and beverage director at New York City's Bathtub Gin.
They're busy.
Nine times out of 10, if a bartender is ignoring you, it's because they're doing something else. Even if the bar doesn't seem that busy, bartenders are responsible for a long list of prep work and side work.
According to Marshall Trimble, an Arizona historian, the bartenders would hang these towels out in front of the bar to give patrons a place to wipe the beer foam off of their face before leaving the establishment.
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.
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.
If the bar is not busy, requesting that the bartender surprise you with a cocktail can often add a bit of creativity to an otherwise slow shift. But if the bar is jammed, people are clamoring for drinks, and the menu does not ask you to call out a “dealer's choice,” do not do this.
A bad bartender does not know how to mix drinks and often has to step away to look up drink recipes. A bad bartender plays favorites and often neglects guests. A bad bartender takes their time to refill drinks. A bad bartender lets their bar accumulate clutter, including empty glasses, napkins, and other trash.
“I usually spend that time with my team to brainstorm cocktail ideas. Also, revisit old classics and test my team on their knowledge. A lot of times I go over my admin work or set up a research/study station. And there is no better way to pass time at a slow bar than to get everyone to clean!!
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.
Cocktails that should be shaken are ones that contain dairy, cream liqueurs, fruit juices, eggs, or sour mix. These drinks get a better balance of flavor and alcohol when there is more diluting involved.
The term 'dirty' means that olive brine, usually from a jar of cocktail olives, has been added to the drink. An olive garnish is typically assumed, too. Most bars add equal parts vermouth and brine, though you can specify 'extra dirty' or 'filthy' if you prefer more brine.
Flair bartending is the practice of bartenders entertaining guests, clientele or audiences with the manipulation of bar tools (e.g. cocktail shakers) and liquor bottles in tricky, dazzling ways. Used occasionally in cocktail bars, the action requires skills commonly associated with jugglers.
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.