Ever felt the searing gaze of a server while you wave a twenty-dollar bill trying to snag their attention? Maybe you’ve asked a bartender to whip up your own personal concoction that belongs more in a chemistry lab than a cocktail menu. If so, it might be time for a heart-to-heart about restaurant etiquette. Welcome to the world of the shocking habits that drive servers and bartenders up the wall—no reservations required!
Making a Grand Entrance… For All the Wrong Reasons
Let’s dive straight into the number one crime against restaurant sanity: trying to get a server’s attention by raising your voice or flamboyantly waving your money. According to an American bartender with about a decade of experience (and a lot of patience), this is the fastest way to get noticed for all the wrong reasons. Waitstaff aren’t ignoring you—they have a pretty good sense of who needs what and when. The solution? Simply make eye contact or nod, and trust that you’ll be helped as soon as possible. No semaphore needed.
Thinking the Bartender Is a DJ or Psychic
Bartenders are many things—agile, attentive, sometimes wise beyond their years—but they are not, in fact, on the club’s payroll as DJs. Asking them to change the music, crank up the volume, or play your favorite tune is a classic faux pas. Keep in mind: if you want to control the playlist, hosting your own living room party is usually your best bet.
Similarly, making elaborate requests for off-menu, fancy cocktails is an occupational hazard that bartenders dread. If you want a drink that isn’t on the menu, the advice is clear—experiment in your own kitchen. Apparently, nine times out of ten, these improvised wonders are barely drinkable (and you might just owe your taste buds an apology). As an extra tip: don’t expect your bartender to remember that ultra-rare cocktail you ordered at the start of the night when it’s time to pay. With dozens of orders flying their way, retracing every single one just isn’t humanly possible.
The Dreaded « What Have You Got? » and the Missing Tip
Picture this: it’s a busy night, and someone asks the bartender, « What do you have? » What follows is usually a tedious list of the entire drinks selection, which, let’s face it, could have been avoided. Instead, try to pinpoint what you’re after—ask for the list of draught beers, or which cocktails feature your favorite spirit. It keeps the line moving and spirits (pun intended) high.
Another irritation: the customer who raves about a particular cocktail, sings the bartender’s praises, and then skips out on the tip. Compliments are lovely, but, as one manager pointed out, they haven’t yet managed to pay the bills with flattery alone. If you’ve enjoyed your drink or meal, leaving a little extra is always a sure way to keep everyone smiling.
Table Manners That Test Patience
- Stacking plates at the end of the meal: It may feel helpful, but stacking plates actually makes clearing the table more time-consuming for servers.
- Ordering just before closing time: Squeezing in that last-minute order a few minutes before the restaurant shuts its doors is higher up on the annoyance scale than you might think.
- Inventing food allergies for foods you simply dislike: Saving you from tomatoes by claiming an allergy may seem harmless, but for staff, it’s a frustrating—and unnecessary—complication.
All these may seem minor on their own, but stacked up (much like those pesky plates), they turn a smooth shift into an obstacle course for restaurant professionals.
So, the next time you head out for a meal or a drink, remember: a little consideration goes a long way. Skip the bill-waving, save the musical requests for karaoke night, get specific with your order, and don’t forget the tip. Because for those working tirelessly behind the bar or serving your meal, good manners are always the best ingredient.
Iveta is an aspiring journalist with a passion for storytelling and a deep love for coffee. Always curious and creative, she dreams of sharing stories that inspire, inform, and connect people around the world
