Bartender
A bartender prepares and serves drinks in a bar or similar establishment, often managing orders, payments, and customer interactions.
Cocktail: A mixed drink made by combining spirits or other alcoholic ingredients with mixers, flavorings, or garnishes. Cocktails are a central category of drinks bartenders prepare to order.
Customer service: Assistance and support provided to people before, during, or after a purchase. Attentive service shapes how bartenders handle requests, complaints, and repeat customers.
Tavern: An establishment that serves drinks and often food, historically providing a place for lodging or social gathering. Taverns are among the older venues in which drink servers worked.
Barista: A person trained to prepare and serve coffee, especially espresso-based drinks. Baristas also prepare drinks to order, but specialize in coffee rather than bar service.
Mixology: The craft and study of creating mixed drinks, including their ingredients, techniques, and presentation. Mixology names the creative practice that extends beyond routine drink service.
Food safety: Practices and conditions that prevent food and drink from causing illness or injury. Clean tools, safe ingredients, and sanitary preparation protect customers.
Public house: A British establishment licensed to sell alcoholic drinks for consumption on the premises. Pub service helped shape enduring traditions of serving drinks across a counter.
Sommelier: A wine professional who advises on wine selection and often manages wine service in restaurants. Sommeliers specialize in wine knowledge and pairing rather than a bar's broader drink menu.
Bar spoon: A long-handled spoon used to stir drinks and measure or layer small amounts of ingredients. Its twisted handle and length suit stirring drinks in tall mixing glasses.
Responsible beverage service: Practices for serving alcohol while reducing intoxication-related harm and complying with applicable rules. Bartenders may need to assess intoxication and refuse further service.