How We Treat Bartenders 

Previously we told you what qualities we look for in bartenders. Now we tell you how we treat bartenders. 

Try to be observant of the bar environment–Don’t go screaming and high fiving everybody if the Seahawks score in a swanky speakeasy-type cocktail bar and don’t expect high end whiskey in a dive bar. If it’s a beer bar, don’t order a pina colada. If it’s a high end craft cocktail bar on a packed Saturday night, don’t order a bloody marry. Sure, you’re the customer and you should be able to order anything you want, but think of the people lined up in back of you, waiting for their drinks.  And think of the bartender who is trying to get as many people served as possible with drinks that they specialize in, not one-off time consuming drinks. If you’re not in the mood for a fancy craft cocktail, perhaps something simple like a gin and tonic, screwdriver or whiskey neat or on the rocks? 

Be patient and smile–If especially busy and the bartender is scrambling, just make eye contact and wait patiently. I’ve actually never seen anybody do this since my college years, but don’t wave dollar bills or scream out your order over everybody elses.  And if the bartender accidentally takes another person’s order out of turn, just roll with it. We all make mistakes. Also, if I’m new to a bar and it’s full of regulars, it may not be fair that I’ll be served after them even if I’ve been waiting longer, but that’s life and not worth getting bent out of shape and ruining your mood. It’s a privilege of being a regular. One last thing, if a place is super busy, I try to tip a bit more than usual because I know they are working hard and it normally helps me the next round I order.  

Small talk-If things are pretty mellow and the bartender has some free time, my favorite thing to ask bartenders is their favorite bars and restaurants when not working. We all like to feel like we’re experts, right? They’ll normally elaborate on why it’s their favorite and I find that they normally have great insight into getting the most bang for their buck, great food and drinks for reasonable prices. I don’t know if this is common since I’ve never bartended, but many of them seem to bartend at not just one bar, but multiple bars. Also, if it’s a bar with some history, background on the place is always interesting. 

I also love when bartenders talk about the intricacies of the business or little secrets. I’ve had bartenders tell me the following: 

• Beer Tap handles really do make a difference on beer sales, especially if somebody is deciding between two beers they’ve never had. People tend to pick the most distinctive tap handle.  
• Maybe this is no secret, but you must have three choices of IPA and maybe one double and triple IPA in Seattle because we are IPA crazy at the moment.  
• Pinebox(formerly The Chapel) was the site for Bruce Lee’s funeral 
• The Good Bar was once the Japanese Commercial Bank in 1907. You can still see remants of the vault door to the right of the bar.
• Bathtub Gin Co is located in the former boiler room of the apartment building it’s located in. 

If it’s a place with some history, background on the place is a nice.

We don’t get sloshed-It’s been awhile since we’ve gotten stumbling drunk, but leave this for your own home party.  Drink water, have some food, know when to call it quits. Nobody wants to have their outing ruined by a loud, obnoxious, out of control patron.

Related Articles:

• How We Treat Bartenders 
• Seattle Bars For All Occasions
• Best Seattle Bars for Out of Towners
• Best Seattle Bars For Each Stage of Dating