5/21/2013 11:18:00 AM

9 Bar-Service Pet Peeves

Going to your local watering hole and having a few too many can be a very enjoyable pastime, except when it isn't. As part of our latest mixology survey, we asked you to sound off about the things that annoy you most in cocktail land. The slide show below contains nine pet peeves from the service department, because even if the drinks taste good, a broken glass, haughty bartender or high credit card minimum can still ruin the experience.

Click through the slide show to see what we found most annoying, and let us know about more of your pet peeves in the comments.
 

9 comments :

  1. Agreed on most complaints. Can I add one for just cold beer? I'm stunned at how many bars serve temperate beer. (Pilsners, etc).

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  2. ok, i know i'm really, really old, but i drink bourbon and ginger ale. we live in tx and believe it or not most bars don't carry ginger ale but tell me they can "make it". they use coke and sprite. then they get offended when i tell them it's not a color, it's a spice, a flavor, it's GINGER lunkhead!

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  3. As a bartender, I can tell you that Coke, Sprite, and a dash of Angostura bitters tastes pretty darn close to ginger ale, so don't be too quick to pooh-pooh that. However, if the bar gets more than a couple of requests a week for it, how hard is it to add a case of ginger ale to your soft drink order?

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  4. I drink wine and when a bartender has a wine glass sitting there with water in it to a certain level and he has to lean down when pouring your wine to make sure he pours it exactly to the level of the water in the wine glass, I just want to get up and leave.

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    1. Another point is that it ensures the same pour across the board. If you looked over and saw the lady next to you got a bigger pour, you'd be upset.

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  5. @Bonnie--I agree that it's annoying to see your wine poured out to the exact fraction of a drop, but anyone who has ever worked in the industry knows that this is essential for inventory. I work at a high-end steakhouse, and with an oversized Reidel, it is amazingly easy to grossly over pour a glass of red. As a consequence, inventory is town, the corporate jesters see it as net profit lost, my poor AGM is yelled at, and we get chastised. Your best bet is going to a privately owned bar rather than a chain, since the staff has a little more freedom with their pours.

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  6. The article comes across as obnoxious. Seems like you're heading at straws to disparage people will work in the industry that make your 'job' possible. James, have you ever bartended or managed a restaurant?

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    1. Sounds to me like you may have gotten your toes stepped on. And, btw, learn how to write English.

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  7. I agree with everything except credit card minimum. In the interest of impartiality you should point out though that the credit card companies take about 1 to 5% of the total bill from the restaurant so this is the reason for minimums.

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