Unavailable, removed or stopped; always communicate the exact item and timing.
Shared shift language
Bartender glossary
Working terms for beverage, service, cost, draft systems and bar communication.
Alcohol by volume, expressed as a percentage of the beverage.
The total quantity of an item currently required across active tickets.
A beverage typically served before a meal, often lower in alcohol and bitter, dry or aromatized.
A small accompanying beverage served with another drink or shot.
The product display and storage area behind the primary work well.
A support role supplying ice, product, glassware, cleaning and resets so bartenders can serve.
A measured multi-serving mixture prepared under a written formula and control system.
A safety call announcing movement behind another worker.
Concentrated bitter aromatic seasoning used in small measured amounts.
Documented loss from damaged bottles, glassware or packages.
Assemble a drink directly in its serving glass or vessel.
A brand requested by name or positioned above the house/well selection.
A beverage consumed after another, commonly after a shot.
An authorized item provided without charge and recorded in the POS.
Selling price minus variable product cost; used with demand, labor and capacity to evaluate menu value.
The fitting that connects a keg valve to gas and product lines.
A staffing decision releasing an employee or reducing a service point as demand changes.
A small dispenser-dependent measure; standardize the bottle and number of dashes.
A beverage commonly served after a meal, often spirituous, bitter, herbal or sweet.
A venue-defined larger spirit portion that must follow policy, measurement and responsible-service controls.
The relationship among temperature, pressure, line resistance and flow in a draft system.
Shaking without ice, often to build foam before a second shake with ice.
First in, first out: rotate older usable product ahead of newer product.
A foam-on-beer device used in some draft systems to reduce line loss when a keg empties.
Pouring without a jigger; where permitted, it still requires venue training, calibration and measurement verification.
A prepared finish used for aroma, identification, flavor or presentation.
The number of guests served or present, defined by the venue’s reporting method.
A drink family combining a spirit with a larger amount of carbonated or noncarbonated mixer.
The venue’s default spirit or measured serving.
Removing contaminated ice and fully cleaning and sanitizing the well before refilling.
A measured bar tool used to standardize pours.
The venue-controlled final service period before alcohol sales end or the room closes.
A pre-service review of product, prep, equipment, sanitation and readiness.
A working bar term whose exact use should be defined in the venue’s written standards and pre-shift language.
Everything in its place: the prepared tools, ingredients and information needed for service.
An ingredient or POS instruction that changes the base item.
Spirit served without ice or added mixer, generally at bottle temperature.
Served over ice.
A bottle whose seal has been broken and whose quality window has begun.
The target amount required to support forecast demand until the next replenishment.
A small serving or glass; exact volume varies and must be defined by the venue.
Beverage product cost divided by beverage sales for a defined period; not a complete measure of profitability.
In the United States, a proof number commonly equals twice the alcohol-by-volume percentage.
The speed rail holding frequently used bottles.
A repeat guest; familiarity never replaces responsible-service or queue standards.
A group of beverages ordered together for multiple people.
A work point primarily producing drinks for servers rather than direct guest ordering.
The venue’s written rule for employee alcohol possession or consumption before, during and after work.
A serving below specification, intentional or accidental.
A stemmed or stemless glass with a bowl designed to concentrate aroma, often used for spirits.
A rack holding the most frequently used bottles within primary reach.
Product lost through mistake, breakage or accident and recorded separately from a guest comp.
A working bar term whose exact use should be defined in the venue’s written standards and pre-shift language.
Commonly used like “up,” though guest intent should be confirmed when ambiguity matters.
A working bar term whose exact use should be defined in the venue’s written standards and pre-shift language.
An open guest account associated with a payment method or venue-approved identifier.
Elapsed time from order entry to completion or service.
A premium positioning term; shelf location alone does not prove quality.
Documented movement of inventory between locations or departments.
A local workflow rule intended to reduce unnecessary handling; define it specifically before training.
Chilled and strained into a glass without ice.
The difference between expected and actual inventory, sales, labor or another measured result.
A fortified aromatized wine; most opened styles require cold storage and date control.
A transaction or item removed according to approved POS authority and documentation.
A warning that something or someone is entering the work area.
The primary bartender work position or the lower-cost house spirit category, depending on context.
Shaking with ice.