-Don’t stand behind the hard corner of the bar. Bartenders tend to hate that.
-on the subject, try to make the bar tender like you.
> tip. $1-3 dollars is good rule of thumb per drink or small round (more on large rounds.) fancier bars and larger or more complex orders- tip more.
> tip. If you talk to the bar tender and it’s busy at all- give at least $1. Straw? Napkin? $1. Each time.
> have money out when you approach the bar. Enough for drink and tip. In your hand. Where they can see. Generally cash is best. (Have cash. It’s a bar. Tips should be cash.) bartenders- especially busy ones want fast transactions. If you look ready- they’re more likely to serve you.
> look ready. Stand tall. Be seen. Don’t be lookin around or talking or playin on your phone. Walk up to where the bar tender can see you, take up space. Face them, “friendly” eye contact.
> don’t call them like a dog. If they saw you and you’re ready- they’ll get to you. If they didn’t see you- be seen. In some bars and situations you might have to get their attention. Do so respectfully but not timidly. “Yo” “hey” “whistle” etc are generally not advised.
> Bring (or appoint) a good looking person or look your best and display confidence. Tall is good too. Being noticed and looking approachable help a lot.
> don’t order something stupid. If you do- tip VERY well. Packed bar? The “RBK reactor” of drinks is a bad choice here. Your complex finicky drink will take 3-5 beers or straight liquors worth of customers to serve. That’s unhappy clients, lost tips. You’ll likely be disliked, and your next trip to the bar will probably show it.
Likewise- Vodka and Cran? That works right? Well... not if you MUST have this specific Vodka hardly anyone ever orders or only 5 people have ever heard of. Not if you need a specific juice brand, or some other finicky such and such. Get what you want but if it’s busy- make sure what you want is simple, and the more micro managing of your drink you do (“shaken 3 times not 4, not bruised, ice after liquor, rounds not cubes, only this brand, this ratio, low carb, blah blah...”) it ain’t Starbucks. The more complex or detailed the order- the bigger the tip. If it’s busy have a backup that isn’t a work of art in your head.
> try to avoid questions. Depending on the bar and how busy- one or two “do you have this beer/brand of liquor etc..” is understandable. Don’t ask how many calories it is. They probably don’t know and if you’re on about calories you shouldn’t be at a bar or you should know. Same with Carbs. And yeah- even if you’re diabetic. Know your booze if you’re going to risk your life for it. You should know and have a plan. Bartender isn’t a nurse. Same with allergies. Sorry not sorry. Know your booze, watch the bar- don’t ask. If you think something possibly might be bad for you assume it is so and act accordingly.
> same vein- watch the chat. Most bartenders want tips. Are they enjoying the conversation or smiling through their annoyance for a tip? Who knows. If it’s not busy you’re usually pretty safe for chat. But general rule is let them lead small talk. If they start and engage, probably ok. Just don’t overdo it. Chat a bit, excuse yourself and drink, come back, see if they chat again or were just making quick small talk and don’t care for a conversation.
So the big ones one last time:
- be ready. Know your order. Money out and visible. Bring cash.
- look ready, eye contact, no grab assing or diddling your phone.
- look big. Be noticed. Don’t slouch and shrink.
The one exception is that you can lean in to the bar a bit as long as you aren’t in their space and you have your money out and up.
- respect the bar tender and their time.
- be a good tipper. Tip whenever they give you time for anything except if they come talk to you.
Don’t order crazy cocktails or specific/obscure brands when it’s super busy. Don’t play 20 questions.
- don’t buzz around, crowd their work area, stand in their blind spot, wave of dog call, follow them up and down the bar. Just Stake a good spot in line of sight and at the bar and be ready.
Best of luck. These are some general tips to get noticed and get good service for your stay at that bar or regular visits. As always- polite goes a long way. Not mousy- just polite.
Jesus you like to write a lot. Here's are my tips for getting served in a bar. Wait your turn. When you get served order what the hell you want, you're a paying customer after all. If you think the bar tender is bypassing you it's because you're a dick, or they are. Either way do yourself and them a favour and find somewhere else to drink because you won't get any joy in that place. Tad talk over.
I remember trying to get beers for my brother and his wife and it was a pretty busy bar because we were at a ski lodge, and the bartender kept getting everyone else except me. I know for a fact he saw me because he looked at me several times and I was trying to tell him what I wanted and he just went to the person next to me. Finally one person who saw me struggling helped me, asked me what I wanted and ordered for me so I finally got the beers.
-on the subject, try to make the bar tender like you.
> tip. $1-3 dollars is good rule of thumb per drink or small round (more on large rounds.) fancier bars and larger or more complex orders- tip more.
> tip. If you talk to the bar tender and it’s busy at all- give at least $1. Straw? Napkin? $1. Each time.
> have money out when you approach the bar. Enough for drink and tip. In your hand. Where they can see. Generally cash is best. (Have cash. It’s a bar. Tips should be cash.) bartenders- especially busy ones want fast transactions. If you look ready- they’re more likely to serve you.
> don’t call them like a dog. If they saw you and you’re ready- they’ll get to you. If they didn’t see you- be seen. In some bars and situations you might have to get their attention. Do so respectfully but not timidly. “Yo” “hey” “whistle” etc are generally not advised.
> Bring (or appoint) a good looking person or look your best and display confidence. Tall is good too. Being noticed and looking approachable help a lot.
- be ready. Know your order. Money out and visible. Bring cash.
- look ready, eye contact, no grab assing or diddling your phone.
- look big. Be noticed. Don’t slouch and shrink.
The one exception is that you can lean in to the bar a bit as long as you aren’t in their space and you have your money out and up.
- respect the bar tender and their time.
- be a good tipper. Tip whenever they give you time for anything except if they come talk to you.
Don’t order crazy cocktails or specific/obscure brands when it’s super busy. Don’t play 20 questions.
- don’t buzz around, crowd their work area, stand in their blind spot, wave of dog call, follow them up and down the bar. Just Stake a good spot in line of sight and at the bar and be ready.