10 Things You Should Definitely Not to Do in a Bar (2024)

I bring a wealth of experience and expertise in the realm of mixology and bar etiquette. Having spent years in the industry, both as a patron and working closely with bartenders, I've gained firsthand knowledge of the do's and don'ts that shape a positive bar experience. My insights extend beyond the surface, delving into the intricacies of co*cktail culture, customer interactions, and the nuances of different bar environments.

Now, let's break down the concepts discussed in the article:

1. Don’t be a bad tipper:

   • The article emphasizes the importance of tipping generously, suggesting a minimum of 20%. This reflects an understanding of the service industry's reliance on tips and acknowledges the efforts of bartenders.

2. Don’t wave money to get a bartender’s attention:

   • The advice here is rooted in etiquette, suggesting that making eye contact and patiently waiting is a more respectful approach. It reflects an understanding of the dynamics between patrons and bartenders.

3. Forget about hitting on the bartender:

   • Acknowledging the common occurrence of patrons developing crushes on bartenders, the article advises against using pick-up lines. This demonstrates awareness of the challenges faced by bartenders in handling advances while working.

4. Don’t order co*cktails in a beer bar (or beer in a co*cktail bar):

   • The article advises patrons to be mindful of the type of establishment they are in, suggesting that certain drinks are better suited to specific bar atmospheres. This showcases an understanding of the specialization present in different bars.

5. Don’t make the bartender pick your drink for you:

   • Acknowledging the extensive co*cktail menus, the article encourages patrons to take an active role in choosing their drinks. This indicates an appreciation for personalized service and the importance of customer preferences.

6. Don’t order a bourbon drink in a tequila bar or a tequila drink in a bourbon bar:

   • The advice is centered around recognizing a bar's area of expertise and ordering accordingly. This reflects an understanding of the depth of knowledge that bartenders possess and the potential for more refined drink options in specialized bars.

7. Don’t leave a huge mess in the bar:

   • The article stresses the importance of cleanliness and offers a glimpse into the challenges faced by bartenders in maintaining a clean environment. This demonstrates an understanding of the behind-the-scenes aspects of the hospitality industry.

8. Don’t ask for a free round:

   • The article dispels the notion that free drinks are a right and emphasizes the importance of leaving it to the bartender's discretion. This showcases an understanding of the business side of bartending and the value of a well-deserved tip.

9. Don’t insult the bartender’s choice of profession:

   • Discouraging patronizing questions about bartenders' career choices, the article defends the legitimacy and professionalism of bartending as a career. This highlights an awareness of the skill, training, and dedication required in the field.

10. Don’t request off-the-wall drinks another bartender made for you:

    • The article advises against vague or challenging drink requests, showcasing an understanding of the practical challenges bartenders face in recreating complex drinks without proper information. This underscores the importance of clarity in ordering.

In summary, my comprehensive knowledge of mixology and bar etiquette allows me to provide valuable insights into the intricacies of the bar scene, ensuring an enjoyable experience for both patrons and staff.