This is one of our favorite topics for newsletters and blog posts.
The next time you're in a bar or restaurant, pay close attention to how the service teams communicate with each other. You'll probably notice that they have a language and a set of behaviors all their own. Some of their unique lingo streamlines their communication (in the hospitality industry most people look for the fastest and most efficient way to do everything, as time is critical to service), but some of the lingo is just for fun. A set of terms and phrases that are only known to the service staff adds an "insider" feeling for members of the team and boosts morale and camaraderie.
Here are a bunch more terms you might hear your bartender or waitperson using the next time you're out on the town:
"Behind the Stick:" The act of getting behind the bar and bartending.
Clopener: Someone who has to close one night and then open the next morning.
"Can I get that dressed?" Request (originated in Texas) for a tequila shot with a salted rim and lime.
Pony shot: 1 ounce of alcohol as opposed to the standard 1.5 oz. shot or the 2-ounce shot, which is the nip.
Broken Bottle: In addition to the obvious description of a bottle that's been dropped or cracked, this also refers to one that's been emptied or "killed."
Free Pour: When a spirit is poured out of the bottle without measuring in a jigger; only the most experienced bartenders do this.
50% Rule: According to many establishments, the proper time to ask a customer if they want another drink is when they've consumed 50% of their cocktail.
Dirty Dump: After shaking a cocktail on ice, all the contents are dumped into the glass without straining.
Long Drink: Contains more volume than the usual; Often more mixer is added. This is also referred to as a "tall drink."
Marrying: Combining two bottles of the same liquid into one single bottle. It's illegal to do with spirits, but you might see bartenders doing it with juices or syrups.
Code Brown: This means the bar toilet is clogged.
Turds: This sounds like a "code brown," but it really refers to the olives in martinis. It can also refer to bottles that don't move.
Adam and Eve: This doesn't refer to a biblical cocktail, but rather two beers served in one glass, typically a lager and a darker beer like a stout.
Baby: A small, often quick shot of beer, professed to be perfect for satisfying a small thirst or downing a round quickly with friends.
Boomerang: A customer who comes back for another drink after just leaving. (Also a drink sent from one bartender to another).
Drain Pour: A drink that isn't quite right and has to be discarded.
Dust bunnies: Those forlorn bottles collecting dust on the highest shelf, often containing obscure liquors or forgotten brands.(Also called "turds.")
Hazmat: Nickname for particularly messy or complex cocktails that require a lot of cleaning up after.
Loons: Annoying or disruptive customers who can put a damper on the atmosphere.
Spec: A drink created by the bartender themself, often a creative experiment or a seasonal special.
There is also a wide range of number-based terms, or codes, that are commonly used in the industry:
68: Means an item should be put back on the menu (the opposite of 86, which is to delete or cancel something).
13: Means the boss is around
81: Customer wants a glass of water
95: Customer left without paying
200: A waiting customer
700: An attractive customer
So, next time you visit your favorite bar, look for the person who's behind the stick and, if you're in the mood, ask for a spec drink or a dressed tequila shot. That'll make you a 700 in the eyes of your bartender and you'll feel like a true hospitality industry insider.
We'll stay on the lookout for more bartender lingo that we can share. And, if you hear something fun from behind the bar, let us know or share it by tagging us at @drinkbatch22!