The world behind the bar is a fast-paced, high-pressure environment where communication needs to be quick, efficient, and, sometimes, discreet. Bartenders have developed their own unique language, a cocktail of industry jargon, shorthand, and unspoken cues that allows them to navigate the chaos and deliver exceptional service. Understanding this language is key to appreciating the skill and precision that goes into crafting your favorite drink.
The Foundation: Standard Drink Orders and Terminology
At the core of bartender communication lies a vocabulary of standard drink orders and basic terminology. These are the building blocks upon which more complex requests and instructions are built. Knowing these terms is essential for any bartender, new or experienced.
Understanding Basic Cocktail Orders
A “gin and tonic,” “vodka soda,” or “whiskey sour” are all examples of simple orders. Bartenders need to understand these requests instantly. But it goes beyond just knowing the ingredients. They need to know the standard build, the preferred garnish, and any common variations. For example, a “Moscow Mule” has a specific recipe: vodka, ginger beer, and lime, traditionally served in a copper mug.
Furthermore, bartenders often use abbreviations to communicate orders quickly. For example, “G&T” for gin and tonic or “V&S” for vodka soda. This efficiency is crucial during busy periods.
Key Bartending Terminology
Several key terms are fundamental to bartending. “Neat” means served straight from the bottle, without ice or mixers. “On the rocks” means served over ice. “Up” means shaken or stirred with ice and then strained into a stemmed glass without ice. “Dry” refers to using less sweet vermouth in a martini. “Wet” refers to using more sweet vermouth in a martini. “Perfect” means using equal parts sweet and dry vermouth.
Other important terms include “build” (to make a drink directly in the glass), “muddle” (to gently crush ingredients to release their flavors), and “layer” (to carefully pour ingredients on top of each other to create a layered effect). Mastering these terms is crucial for accurate drink preparation.
The Art of Using Codes and Signals
Beyond standard terminology, bartenders often employ a subtle system of codes and signals to communicate with each other. This can be for anything from alerting colleagues to a difficult customer to indicating that a particular ingredient is running low.
Silent Communication: Eye Contact and Gestures
In a loud and crowded bar, verbal communication can be challenging. Bartenders often rely on eye contact and subtle gestures to convey information. A raised eyebrow might signal a request for assistance. A quick point to a specific bottle might indicate that it needs to be restocked. A nod might acknowledge a colleague’s order request.
These non-verbal cues are honed over time and become second nature to experienced bartenders. They allow for seamless teamwork and efficient service even in the most chaotic environments.
Behind the Bar Lingo: Secret Codes and Shorthand
Many bars develop their own unique shorthand and codes. These might involve using specific nicknames for regular customers, referring to certain drinks with abbreviated names, or using numbers to indicate specific table orders. This allows bartenders to communicate discreetly and efficiently, without confusing or alarming customers.
For instance, a bartender might say “86 the olives,” meaning they’ve run out of olives. Or they might say “He’s a ‘two-drink wonder,'” referring to a customer who tends to get overly intoxicated after only two drinks. These codes vary from bar to bar, but they all serve the same purpose: to facilitate smooth operation and maintain order.
Navigating the Customer Relationship: Empathy and Service
Bartending is not just about mixing drinks; it’s also about building relationships with customers. This requires a high level of emotional intelligence and communication skills.
Understanding Customer Needs and Preferences
A good bartender pays close attention to their customers’ needs and preferences. They listen carefully to their orders, ask clarifying questions when necessary, and offer recommendations based on their individual tastes. They can often anticipate a customer’s needs before they even voice them.
For example, a bartender might notice that a customer is nursing their drink slowly and offer to refresh it with a smaller portion. Or they might remember a customer’s favorite drink from a previous visit and offer to make it for them without being asked. This level of attentiveness creates a positive customer experience and fosters loyalty.
Handling Difficult Situations and Customers
Not all customers are easy to please. Bartenders often encounter difficult or intoxicated individuals who require skillful handling. The key is to remain calm, professional, and empathetic.
When dealing with an intoxicated customer, a bartender might try to subtly slow down their service, offer them water or food, or suggest that they take a break. If a customer becomes aggressive or disruptive, the bartender might need to involve security or management. The goal is to de-escalate the situation and ensure the safety of everyone in the bar.
The Importance of Continuous Learning and Adaptation
The bartending profession is constantly evolving. New cocktails, ingredients, and techniques emerge regularly. Bartenders need to be committed to continuous learning and adaptation to stay ahead of the curve.
Staying Updated on New Trends and Techniques
Bartenders should stay informed about the latest trends in the cocktail world. This might involve reading industry publications, attending workshops and seminars, or experimenting with new recipes and ingredients. Keeping up with these changes is essential for remaining competitive and offering customers a diverse and exciting menu.
Mixology is an evolving art form and staying ahead of the curve can require constant learning and adaptation.
Adapting to Different Bar Environments and Clientele
Different bars have different atmospheres and cater to different clientele. A bartender who excels in a high-end cocktail bar might struggle in a busy sports bar, and vice versa. It’s important for bartenders to be adaptable and able to adjust their communication style and service approach to suit the specific environment.
For example, in a sports bar, a bartender might need to be quick and efficient, focusing on serving a high volume of drinks in a short amount of time. In a cocktail bar, they might need to be more knowledgeable and engaging, taking the time to explain the ingredients and techniques used in each drink.
Tools and Equipment Communication
Beyond the spoken word, bartenders communicate through their understanding and use of tools and equipment. The way they handle a shaker, pour from a bottle, or use a jigger conveys expertise and efficiency.
Mastering the Tools of the Trade
Each tool, from shakers and strainers to jiggers and muddlers, has a specific purpose and contributes to the final product. Bartenders communicate through the precise use of these tools, demonstrating their understanding of proper techniques and quality control. A confident pour, a smooth shake, and a precise measurement all speak volumes about a bartender’s skill.
Maintaining a Clean and Organized Workspace
The organization of a bar is a form of communication. A clean and well-organized workspace allows bartenders to work efficiently and effectively. This includes having all necessary ingredients and tools readily accessible and maintaining a sanitary environment. A disorganized bar can lead to mistakes, delays, and a negative customer experience.
Beyond the Bar: Building a Community
Bartending extends beyond the four walls of the bar. It’s about building a community of both customers and fellow bartenders. This requires a certain level of social intelligence and a willingness to connect with others.
Building Rapport with Regulars and Newcomers
A successful bartender builds rapport with both regular customers and newcomers. This involves remembering their names, their favorite drinks, and any relevant details about their lives. It also involves being friendly, approachable, and engaging in conversation. This creates a welcoming atmosphere and encourages customers to return.
Networking and Collaborating with Other Bartenders
The bartending community is a tight-knit group. Bartenders often network and collaborate with each other, sharing tips, recipes, and experiences. This helps them to improve their skills, stay up-to-date on industry trends, and build valuable relationships. This might involve attending industry events, participating in online forums, or simply grabbing a drink with fellow bartenders after work.
The Future of Bartending Communication
As technology continues to evolve, so too will the ways in which bartenders communicate. From digital ordering systems to sophisticated cocktail creation tools, the future of bartending promises to be innovative and efficient.
Leveraging Technology for Efficient Communication
Digital ordering systems can streamline the order process, reducing the need for verbal communication and minimizing errors. Touchscreen menus can provide customers with detailed information about each drink, empowering them to make informed choices. Automated cocktail creation tools can assist bartenders in preparing complex drinks quickly and accurately.
However, it’s important to remember that technology should complement, not replace, the human element of bartending. The ability to connect with customers, understand their needs, and provide personalized service will always be essential.
Maintaining the Human Touch in a Digital Age
In an increasingly digital world, the human touch becomes even more important. Bartenders should strive to maintain a personal connection with their customers, even as they leverage technology to improve efficiency. This might involve taking the time to chat with customers about their day, offering personalized recommendations, or simply remembering their names and faces.
The key is to strike a balance between efficiency and personalization, using technology to enhance, rather than diminish, the customer experience.
Decoding Common Bar Abbreviations
Quick communication is key during peak hours. Here’s a breakdown of common abbreviations used:
- G&T: Gin and Tonic
- V&S: Vodka Soda
- Rum & Coke: Rum and Coke
- Whiskey Ginger: Whiskey and Ginger Ale
- 7&7: Seagram’s 7 and 7-Up
- Long Island: Long Island Iced Tea
- Margarita: Usually refers to a classic Margarita
- Martini: Can mean a classic Dry Martini (Gin & Dry Vermouth)
Final Thoughts
The language of bartending is a complex and nuanced system of communication that encompasses everything from standard drink orders to subtle non-verbal cues. Mastering this language is essential for any bartender who wants to succeed in this challenging and rewarding profession. It requires a combination of technical skill, emotional intelligence, and a commitment to continuous learning. By understanding the intricacies of bartender communication, we can gain a deeper appreciation for the skill and dedication that goes into crafting our favorite cocktails and providing exceptional service.
What is “86’d” in bartender lingo, and why is it used?
The term “86’d” in bartender lingo means that a particular item is no longer available. This could refer to anything from a specific liquor or ingredient to a particular menu item or even, in extreme cases, a customer who has been asked to leave the premises. The origin of the term is debated, with theories ranging from Delmonico’s Restaurant in New York City (where an item number “86” supposedly indicated removal from the menu) to a Prohibition-era speakeasy code.
The primary purpose of “86’ing” something is to efficiently communicate with the entire staff that a product is unavailable, preventing confusion and potential customer disappointment. It’s a concise and universally understood term within the industry, saving time and streamlining communication, especially during busy periods. It also allows bartenders to quickly inform each other and servers without alarming or confusing customers who may overhear the conversation.
What are some common bar abbreviations and their meanings?
Bartenders frequently use abbreviations to write orders quickly and efficiently, especially during rushes. Some common examples include “Gin & T” for Gin and Tonic, “Vodka Soda” abbreviated to “V Soda,” and “Rocks” indicating that a drink should be served over ice. Abbreviations are also used for specific liquors like “Rum & Coke” often written as “R & C” or “Whiskey Sour” becoming “WS.”
Furthermore, modifications to drinks are often abbreviated too. “Dry” might mean a martini with very little vermouth, “Neat” indicates the spirit is served without ice or mixers, and “Up” means a drink is shaken or stirred with ice and then strained into a stemmed glass. Understanding these abbreviations is crucial for bartenders to accurately prepare drinks quickly and to comprehend order tickets efficiently.
How do bartenders use hand signals to communicate?
Bartenders often rely on subtle hand signals to communicate across the bar, especially in noisy environments. A common signal is holding up a certain number of fingers to indicate the quantity of a specific drink needed. For example, holding up two fingers can signal to another bartender that two of a particular cocktail are required.
Beyond quantity, hand gestures can also indicate specific ingredients or actions. Pointing to a bottle on the back bar can discreetly request that item, while circling a finger can signify that a drink needs to be stirred. These non-verbal cues allow for rapid and discreet communication, minimizing disruptions and maintaining a smooth flow of service, especially during peak hours.
What is “behind” in bar lingo, and why do bartenders say it?
“Behind” is a crucial term used in bar lingo to alert colleagues that someone is walking behind them. This call-out is essential for safety and prevents collisions in the often crowded and fast-paced environment of a bar. It’s a simple but effective way to avoid spills, dropped glassware, and potential injuries.
Using “behind” becomes second nature for bartenders, contributing to a safer and more organized workspace. It’s a courtesy call that ensures everyone is aware of their surroundings, reducing the likelihood of accidents and promoting a more efficient and collaborative atmosphere, especially when navigating tight spaces with trays of drinks or equipment.
What does “on the fly” mean in a bar setting?
“On the fly” in a bar setting means that something needs to be done immediately and urgently. This phrase typically refers to a request or task that requires immediate attention, often due to a mistake or unexpected situation. For instance, if a drink is made incorrectly, the bartender might say, “I need a Margarita on the fly” to signal a replacement is needed urgently.
The urgency implied by “on the fly” is vital for ensuring customer satisfaction and maintaining efficient service. It indicates that dropping other tasks and prioritizing the immediate issue is necessary to resolve the problem quickly. This term helps the team react promptly to errors or unexpected needs, minimizing delays and potential customer dissatisfaction.
How do bartenders manage communication during peak hours or busy shifts?
During peak hours, bartenders rely on a combination of efficient communication methods. Clear and concise language is paramount, with an emphasis on using established bar lingo and abbreviations. They also prioritize pre-batching common ingredients and cocktails to streamline the drink-making process and reduce the need for extensive communication regarding individual components.
Moreover, effective teamwork and non-verbal cues become even more crucial during busy shifts. Anticipating each other’s needs, utilizing hand signals, and maintaining awareness of the overall bar environment allow bartenders to work seamlessly together. This collaborative approach ensures that orders are fulfilled accurately and quickly, even under pressure.
Why is understanding bar lingo important for aspiring bartenders?
Understanding bar lingo is crucial for aspiring bartenders because it facilitates effective communication within the bar environment. It allows them to quickly grasp instructions, understand orders, and interact smoothly with colleagues. Being fluent in bar jargon demonstrates professionalism and a commitment to learning the craft, making them more valuable to potential employers.
Furthermore, familiarity with bar lingo enhances a bartender’s ability to work efficiently and contribute positively to the team. It reduces misunderstandings, minimizes errors, and improves overall bar service. Mastering these terms builds confidence and allows aspiring bartenders to navigate the fast-paced and often chaotic bar environment with ease and competence.