The Bar slang and Terminology

Hãy trang bị cho mình chiếc chìa khóa văn hóa bar – từ lóng và thuật ngữ đặc sắc, Để mỗi khi tiếng nói vang lên, dù là nhân viên hay khách thân quen, Bạn không bỡ ngỡ, mà như người trong cuộc, hiểu rõ từng lời đề cập, Và thấu hiểu ngôn ngữ ẩn sau mỗi ly cocktail, mỗi cử chỉ, mỗi ánh mắt.

  • 86/86’ed: No more. An item has run out, a cocktail can no longer be made or a customer is either being refused service and or kicked out
  • ABV: Alcohol by volume. How much alcohol content is in a beverage. When you double the ABV number, you get the proof.
  • B.A.: A barrel-aged beer
  • Baby: A small shot of beer taken quickly
  • Back of House: The staff who usually work behind the scenes instead of face-to-face with the customers. Eg. chefs, barbacks, dishroom
  • Backs/Behind: One of the most important words you will use. Whenever you’re in the bar and walking behind another bartender, you MUST say either ‘Backs’ or ‘’Behind’ to tell them you’re walking past them, so they should be careful.
  • Bartender’s Breakfast: A shot of campari and a shot of fresh hot coffee in a rocks glass
  • Bartender’s Handshake: A small shot of Fernet-Branca given to a fellow bartender visiting your bar. If you don’t know what Fernet-Branca is, try it next time you go to a bar. It’s a way of saying í’m also a bartender. Usually when you go up and ask for a shot of it, the bartender replies with ‘what bar do you work at?’
  • Behind the stick: Working at the bar
  • Burning: Pouring boiling water in the ice-well to melt all the ice. This is done when closing, or when glass or a bug spillage has fallen into it.
  • Buy Back: When a bartender gives someone a complimentary drink for appreciation, or to return the favour when the customer buys the bartender a drink. Don’t ask for this ever, it makes the bartender feel awkward.
  • Call Drink: When a customer asks for a drink to be made with a specific brand instead of the house spirit. For example instead of a rum and coke, someone may ask for a diplomatico and coke.
  • Campers: People who decide to stay at their table much longer after finishing their food and drinks.
  • Chaser/Back/Sidecar: A weaker drink used to wash down a shot. Little bitch.
  • Cheaters: Unlabeled bottles kept in the speed well with a mixture of ingredients that will be used together frequently during a busy night of service. An example of a cheater would be espresso martini mix. Instead of having two separate bottles of kahlua and coffee, you could have half and half of each ingredient in the bottle
  • Comp/Comp It: Giving a complimentary item
  • Corkage: The fee a customer pays to drink a bottle of wine they brought in.
  • Corked: A bottle of wine that has been ruined due to a faulty cork
  • Covers: People. How many people are in the venue or at a table.
  • Cut-off: When a bartender stops serving drinks
  • Drain pour: A really disgusting beer that should only be poured down the drain
  • Dusties: Products that customers never order and over time they collect dust
  • Hazmat: A liquor with over 140-proof (or 70% ABV). Anything above 140-proof is illegal to bring onto an airplane
  • Finger: A mostly innaccurate way to measure and serve alcohol poured into a glass. 1 finger = 1 ounce, meaning the the liquid in the glass is equal to the width of the bartenders finger.
  • Floater: An unfinished and abandoned drink. ‘Who left you here? Where’s your mum and your dad?’
  • Fifth-Gear: Work as fast as you can, because it’s busy. ‘Alright guys, get into fifth gear, the bar is filling up’.
  • House/Well Pour: The most commonly used and cheapest spirits in your bar kept in your well. If you mainly use smirnoff to make vodka soda’s because it’s in your well, that’s your house vodka or well vodka.
  • Ice-well down: An ice-well that is temporarily unavailable to use due to glass or liquid falling into it.
  • Marry-Up: When you put two of the same item into one container. Eg, two barbeque sauce tubs or two bottles of vodka into one. This is illegal so don’t do this you naughty boy.
  • Mixologist: A bartender with a big ego. Nothing more, nothing less.
  • Neat: A spirit served on it’s own in a rocks glass.
  • On The Fly: Something needed immediately. ‘I need a margarita on the fly’.
  • On The Rocks: A spirit served over ice
  • The Point: The bar station that is nearest to the door. This is where the best bartender should work as it’s the busiest
  • Premium: Your most expensive/top-shelf items.
  • Service bartender: The bartender making predominantly making table service drinks instead of serving people sitting at the bar. This is done when there is a new bartender needs to practice new drinks in peace, when a bartender isn’t feeling great, or when a bartender isn’t in the mood to be all bright and bubbly.
  • Service bar: Where wait staff get the drinks they ordered for their tables, made by the service bartender. Ordering or standing in front of the service bar is usually discouraged
  • Scrap: To stop making an order. ‘Scrap that order, they changed their mind.’
  • Shake & Bake: Shake and strain
  • Shot: 1-1 ½ ounces of a spirit served in a shot glass
  • Spec: A short way of asking another bartender the recipe of a cocktail. For example: ‘What’s the spec on your manhattans?
  • Sours: Beers that taste quite sour
  • Sour Ratio: The ratio of lemon juice and sugar syrup used in a cocktail. If you’re making a whiskey sour and ask another bartender what the sour ratio used in the bar is (some bars do use different ratios), the will say something like ‘2-to-1’, ‘Half sugar’ or ‘30ml to 15ml’. Whatever words they say, the first number is the lemon juice, and the second is sugar syrup. So in their whiskey sour, a 2-to-1 ratio means you put in a shot of lemon juice, and half a shot of sugar syrup.
  • Staff meeting: Used in more in some bars than others. It means all the staff quickly get together and do a shot together stealthily
  • Speed Rack/Rail/Well: Where your house spirits are kept, usually near the bartender’s thigh. This is where you would put cheaters and other bottles used in popular cocktails
  • Three-Deep: Three-deep, two-deep, five-deep. The number gives an indication of how many rows of people are at the bar. ‘Mike can you help me out? I’m like four-deep over here.’
  • Till: the cash register
  • Tinder Date/Tinder Tuesday: An awkward couple that have just met which you can tell have met on a dating app like tinder, mostly meeting on tuesdays for some reason.
  • Trolls: A person who is a beer geek and a hipster. They try to impress everyone with their outfit and knowledge of beer. Yes, no one’s impressed by them.
  • Turn Over: To clean up a table that has just had patrons on it, and prepare for new ones.
  • Up: A spirit stirred and strained into a chilled stemware cocktail glass

Khóa học bartender du học sinh với bài thực hành biểu diễn lửa

 

XEM THÊM: Quy trình mở và đóng cửa Quán Bar

Tin cùng chủ đề
Học gì để tìm công việc làm thêm tại Úc

Tìm việc làm thêm trong thời gian du học tại Úc chính là điều được...

Đọc tiếp
Học pha chế tại Hà Nội – Địa chỉ tốt nhất dành cho bạn

Học pha chế tại Hà Nội để nâng cao tay nghề như thế nào? Hay...

Đọc tiếp
Trung tâm đào tạo pha chế cấp chứng chỉ uy tín

Bạn đang băn khoăn học pha chế ở đâu? Một khóa học pha chế có...

Đọc tiếp
Kỹ năng Du học sinh Bartender làm việc tại nước ngoài cần biết năm 2024

Việc du học và học nghề bartender để làm thêm/làm việc tại nước ngoài (đặc...

Đọc tiếp
Top 3 Khóa học biểu diễn flair bartender

Cùng Haffee tìm hiểu Top 3 Khóa học biểu diễn flair bartender năm 2024 và...

Đọc tiếp
Đăng ký khóa học rượu vang du học sinh

Đăng ký khóa học rượu vang du học sinh 2024 thế nào? Du học sinh...

Đọc tiếp

Trả lời