Bar lingo, or bartender terminology, is the language used in the bar industry․ It’s a collection of terms and phrases essential for both bartenders and patrons to communicate effectively․ Understanding it enhances the bar experience․
What is Bar Lingo?
Bar lingo, also known as bartender terminology or bar slang, is the specialized vocabulary used within the bar and restaurant industry․ It encompasses a wide range of terms, from drink preparation methods to specific bar operations․ Learning bar lingo is essential for anyone working in the industry to ensure clear and efficient communication․ It helps bartenders understand orders, manage inventory, and maintain a smooth workflow․ It also allows patrons to navigate the bar scene with confidence, ordering drinks like a pro․ Familiarity with these terms is crucial for both professional bartenders and those who enjoy the occasional drink at their favorite spot․ Whether it’s understanding the difference between “neat” and “straight up,” or knowing what “86” means, grasping bar lingo enhances the overall experience․ Knowing this unique language is key to mastering the art of bartending․
Common Drink Preparation Terms
These terms are vital for understanding how a drink is prepared and served․ They clarify the presence or absence of ice, and the type of glass used, ensuring accuracy․
Straight Up and Up
The terms “straight up” and “up” often cause confusion, even among seasoned bar patrons․ Both refer to drinks that are first chilled, typically by shaking or stirring with ice, and then strained into a stemmed glass without any ice․ The key here is the absence of ice in the final serving glass․ This method is used for cocktails like martinis and Manhattans, where the goal is to serve a chilled, smooth beverage without dilution from melting ice․ It is important to remember that this is not the same as “neat,” which involves no chilling or dilution, just pouring a drink directly from the bottle into a glass․ The distinction is crucial for a proper bar experience․
Neat
Ordering a drink “neat” signifies that you want a single, unmixed liquor served at room temperature directly from the bottle into a glass, with no ice, water, or any other mixers added․ This presentation allows the true taste and character of the spirit to be experienced without any dilution or alteration․ It’s a choice often preferred by connoisseurs who want to appreciate the nuances of a particular brand of whiskey, scotch, or other fine spirits․ The term emphasizes the simplicity and purity of the drink, highlighting the quality of the liquor itself․ A neat pour is a classic way to enjoy a spirit in its most unadulterated form․
On the Rocks
When a customer requests a drink “on the rocks,” it means they desire their chosen liquor poured over ice․ This method serves to chill the drink, providing a refreshing, cooler experience․ It also slightly dilutes the alcohol as the ice melts, which can subtly alter the flavor profile over time․ Typically, this term is used for spirits like whiskey, scotch, or tequila, although it can apply to any drink that a patron prefers chilled․ The term “on the rocks” specifies the presence of ice in the glass, distinguishing it from other serving styles like “neat” or “straight up․” It’s a fundamental bar term that every bartender and patron should know․
Essential Bar Slang
Bar slang is the informal language used by bartenders and staff․ It includes terms like “86” for out of stock and “the 50 rule,” referring to when to offer another drink․
Eighty-Six
“Eighty-Six” is a crucial piece of bar slang that every bartender needs to know․ It’s a term used to indicate that a particular item, whether it’s a specific type of liquor, a certain ingredient, or even a particular dish, is no longer available․ Simply put, it means the bar is out of stock of that product․ When a bartender says something is “86’d”, it signals to the staff that they should no longer offer or attempt to prepare that specific drink or item․ This term is used to avoid confusion and prevent customers from ordering something that cannot be fulfilled․ It’s a quick and efficient way to communicate inventory limitations within a busy bar environment, and understanding this term is vital for smooth bar operations․
The 50 Rule
The “50 Rule” is a simple yet essential guideline in bartending, particularly focused on customer service and drink pacing․ This rule states that once a customer has consumed approximately half of their drink, it is then appropriate to offer them another beverage․ It’s a subtle way to gauge the customer’s consumption and allows the bartender to anticipate their needs without being overly pushy․ This ensures the customer is never left with an empty glass for too long․ The “50 Rule” is crucial for maintaining a steady flow of orders and preventing customers from feeling neglected, ultimately enhancing the overall bar experience․ It’s a fundamental practice that contributes to a bartender’s success and customer satisfaction;
Additional Bar Terms
Beyond the basics, there are many other bar terms․ These include “back,” a small side drink․ Another term is “call drink,” which specifies a liquor brand․
Back
The term “back” in bar terminology refers to a small glass of liquid served alongside a primary drink; This accompanying beverage is often something simple like water, soda, or juice․ It’s intended to be sipped between or after sips of the main alcoholic drink, helping to cleanse the palate or provide hydration․ A “back” can also be referred to as a “chaser,” especially when it’s meant to follow a shot or strong spirit․ Ordering a drink “with a back” is a common request, particularly when consuming stronger liquors “on the rocks” or “neat․” This practice allows patrons to manage the intensity of their drink and enjoy it at their own pace․ Remember, a “back” is always served in a separate glass from the main drink․
Call Drink
A “call drink” in bar terminology refers to a specific cocktail or mixed drink where the customer requests a particular brand of liquor by name․ Unlike a “well drink,” which uses the standard or house brand, a call drink specifies the exact spirit the patron desires․ For instance, ordering a “Grey Goose martini” is a call drink, as it designates the use of Grey Goose vodka, rather than just any vodka․ This shows the customer has a preference for the specific flavor profile and quality of the chosen brand․ When ordering a call drink, you’re essentially “calling” out the precise alcohol you want in your beverage, and it often comes at a premium price because of the specific brand․ Understanding this term allows for a more precise and personalized order at the bar․
Bar Operations Terminology
This section covers terms related to the daily functioning of a bar․ It includes phrases related to inventory, staff roles and typical bar procedures․ These terms are crucial for efficient operations․
Bar Brand
A bar brand refers to the specific brand of spirit that a bar uses as its standard or “house” pour․ This is typically the least expensive option in a particular liquor category, like vodka, gin, or whiskey․ For example, a bar might use a certain brand of vodka as its default when a customer doesn’t specify a preference․ This brand is often used in mixed drinks or when a patron asks for a generic type of liquor․ Understanding the concept of a bar brand is important, as it affects pricing, inventory management, and consistency in drink preparation․ It allows bars to maintain profitability while also providing value to customers․ It’s the foundation of the bar’s offerings․