From poor tipping to vague drink orders, the behaviors bartenders dislike most all share one thing in common: they make a demanding job even harder.
Ever notice a bartender’s smile flicker when someone places their order? According to the American Psychological Association’s Work in America Survey, 95% of hospitality workers said it’s very or somewhat important to feel respected at work — so how you treat your bartender really does matter.S
ome habits drive them up the wall. Whether you’re a regular or a “just-one-drink” kind of person, here are the top twelve things that make bartenders secretly roll their eyes — and how not to be that customer.
Snapping or Whistling for Attention
Let’s get this one out of the way. You’re ordering a drink, not summoning a taxi. Nothing irritates bartenders faster than someone clicking fingers or waving money in the air. A friendly nod or eye contact does the job — and earns instant respect.
Asking for Something “Strong but Sweet”
Every bartender knows this phrase leads to a guessing game. What’s “strong but sweet”? A Long Island? A Mai Tai? Or just regret in a glass? Be specific — they’re not mind readers (well, not before tip-out).
Tipping Like It’s Optional
According to the U.S. Bureau of Labor Statistics, the median hourly wage for bartenders in 2022 was $16.58, which includes both base pay and tips. In many states, the base wage is significantly lower, meaning tips make up a substantial portion of a bartender’s income.
Trying to Order During a Rush
Picture this: the bar’s packed, orders are flying, and someone shouts, “Excuse me! Can I ask a question?” You just became the question. Bartenders aren’t ignoring you — they’re prioritizing survival.
Asking for “Something Special” Without Context
“Surprise me!” sounds fun — until it isn’t. Without a hint of your taste, bartenders feel like they’re rolling dice with a cocktail shaker. Give them clues: fruity, smoky, bitter, whatever. You’ll both be happier.
Expecting Freebies or Heavy Pours
“Hook me up, bro!” Sure… if this were your buddy’s barbecue. Bartenders have rules to follow — and managers who love cameras. Asking for extra shots or “a little more rum” just puts them in an awkward spot.
Hovering While They Mix
It’s flattering, but no, you don’t need to stand two inches from the bar, narrating every pour like a sports commentator. Give them space. The drink will still find you.
Save this article
Enter your email address and we'll send it straight to your inbox.
Changing Your Order Mid-Pour
Once the shaker’s in motion, it’s too late to yell, “Actually, make that a mojito!” It’s like stopping a train mid-track — messy and expensive.
Treating the Bar Like Therapy
We’ve all vented to a bartender at some point, but remember: they’re not licensed therapists (though they deserve honorary degrees). Keep it light. They’ll appreciate your self-awareness — and probably your tip.
More articles:
- 11 reasons Americans are starting to dislike dining out
- 10 Menu Items That Rarely Deliver Value When Dining Out
- 12 warning signs you’re dining at a bad restaurant
Why your favorite menu items are disappearing from restaurants
Restaurant menus are shedding familiar items at record speed as chains quietly overhaul offerings to survive rising costs and operational pressure.
Your favorite menu item may already be gone, and you just have not tried to order it yet. That is how restaurant cuts happen now: quietly, fast, and with almost no warning. In an industry expected to hit $1.5 trillion in sales and employ 15.9 million people in 2025, chains are under pressure. They need to trim waste, speed up kitchens, and make every item prove its value. Learn more.
Hidden tricks restaurants use to rip off customers
Eating out feels simple. You scan a menu, place an order, and trust that the price reflects what you are getting. But behind that experience, many restaurants rely on subtle psychological tactics designed to nudge you into spending more without realizing it.
Menu layouts and portion sizing are rarely accidental, and these choices often work better than most customers would expect. Learn more.
