Clueless (young) bartender...

[toddinjax]

I met an old friend at the local Carrabba's for drinks. I ordered a "Knob Creek in a snifter". The bartender, who looked to be maybe mid to late 20's, but he was working as bartender, looked at me and said "excuse me"...I repeated exactly my order. He then said.."I don't know what you're saying...what is a snifter"? I think he was expecting that I was playing a joke of some sort on him. He later admitted that is was his first night behind the bar, but still, I'm pretty sure that even before I was old enough to drink out of a snifter.... I knew what a snifter was. Do I expect too much from society?

[MauiSon]

Yes, you should have told him a snifter is a large brandy glass. Some one has to educate the next generation, it may as well be you. [As a member of aforementioned society, you bear equal responsibility]

Edited October 18, 2013 by MauiSon

[petrel800]

I met an old friend at the local Carrabba's for drinks. I ordered a "Knob Creek in a snifter". The bartender, who looked to be maybe mid to late 20's, but he was working as bartender, looked at me and said "excuse me"...I repeated exactly my order. He then said.."I don't know what you're saying...what is a snifter"? I think he was expecting that I was playing a joke of some sort on him. He later admitted that is was his first night behind the bar, but still, I'm pretty sure that even before I was old enough to drink out of a snifter.... I knew what a snifter was. Do I expect too much from society?

Edited October 18, 2013 by petrel800

[luther.r]

I've had plenty of bartenders who had no idea what "neat" meant.

[Kyjd75]

I've had plenty of bartenders who had no idea what "neat" meant.

[callmeox]

There are beertenders and bartenders...you met up with the former.

[toddinjax]

I've had plenty of bartenders who had no idea what "neat" meant.

Yep. I got ice last week when I asked for "neat" last week; granted, it was at the New Orleans convention center during a trade show, not a "bar". I'm not a snob or a jerk, I took my free drink with ice and drank it.

[ethangsmith]

I met an old friend at the local Carrabba's for drinks. I ordered a "Knob Creek in a snifter". The bartender, who looked to be maybe mid to late 20's, but he was working as bartender, looked at me and said "excuse me"...I repeated exactly my order. He then said.."I don't know what you're saying...what is a snifter"? I think he was expecting that I was playing a joke of some sort on him. He later admitted that is was his first night behind the bar, but still, I'm pretty sure that even before I was old enough to drink out of a snifter.... I knew what a snifter was. Do I expect too much from society?

Ok, I'm going to take issue with the responses to this thread in a pretty straight tone because they honestly upset me an awful lot.

Let's break this down here:

You asked for something that was not as commonly known to people outside the whiskey world.

It was the kid's first night.

Did any of you ever have a first day at work? Remember how you felt when someone was a smart ass to you because of your inexperience? Give this kid some credit- HE'S NEW. He's not an expert. He's a human that is trying to make a living and get his life started. Be nice to these people and maybe they will learn something from you. Maybe he'll go home and research a snifter and what it's used for. Maybe it'll spark his interest in "mixology" and lead him to a better job and more training. Don't write the guy off- after all, it sounds like he was at least decent about his lack of experience and had the guts to admit his newbie status. Plus, you went to Carrabba's, not a high-end bar. I'd be damned if I even asked for whiskey at a place like that. There are 2 ways to approach this situation and it seems the folks that have responded to this thread thus far have largely chosen the "Be a whiskey snob" approach. Instead of being so high and mighty, maybe instead be kind and guide a young, struggling person that's just starting out to something they can create a career out of by giving them some free advice. Many of my "20-something" friends are just starting out with whiskey and talk to me about their awesome purchase of Jack Daniel's or Jim Beam and how awesome it is- I don't make fun of them or act like they're foolish, I encourage them to continue to seek out fine American whiskies and give them pointers and advice as to what to move on it next. But, maybe I expect too much from society?

PS- Yep, I've been drinking (Quite "moderately" actually), so write it off as an angry alcohol-fuel rant or something to at least roll around in your head and think about.....

PS (again)- I know some of the responses were in jest, and that's totally cool, but some were a bit frustrating to read. Just remember folks- everyone has to start out somewhere. You didn't start out as a Pappy or Sazerac fan from day one.....

[Yeti]

Ok, I'm going to....

A very important perspective. And it's always nice to see a bit of bourbon fueled passion boil over.

The worst error, or just occupational ignorance, that I've encountered was at a sports bar at the beach last year. Ordered a WT101 (either neat or on rocks) and got a tall glass full of a small amount of WT101, ice, and salty tap water. Tasty.

[mbroo5880i]

I rarely purchase spirits at a restaurant type bar. Mainly because they are not a good value. However, if I am out on someone else's dime (work-related), I will enjoy a drink or two. I find that if I am clear to my server, I usually get what I want. I don't get too wound up if I don't get the pour exactly like I want it since I am not paying. However, if I go for a second, I explain to the server what I am wanting and explain how it differs from what I got. I sometimes go to the bar and check out what they have and then chat up the bartender so that when he or she gets the order, they know what I want.

[ethangsmith]

Yeti- Gross! I made the mistake of adding some tap water to a overproof pour and the chlorine/softening kinda killed it.

mrbroo- Free drinks and free advice are awesome and usually lead to good conversation!

[cowdery]

Patience is a virtue, but there's nothing wrong with expecting someone doing a job to know how to do it.

[MauiSon]

It's always better to be pleasantly surprised when someone comprehends your message and helpful when they do not. Communication is a messy business.

[Trey Manthey]

Sometimes it goes in your favor. I ordered a Maker's on the rocks at a newish venue about 10 years ago. The guy filled a huge plastic cup (at least 16 oz) halfway with ice and then poured the bourbon so the cup was brimming over. He charged me $6 and I had a good night.

[393foureyedfox]

back in my very early 20s i was working as a waiter. i knew vrap about any kind of alcohol. a couple came in and ordered a bottle of wine. so, i got the bottle, and brought it to them, and walked off. my friend who was training me, was laughing when i came back to the servers station. he asked me how they were going to get the cork out of the bottle, and what they were going to pour it into.

everyone has to start learning from some new point.

you were at a chain restaurant, give him a break. he is new, its a chain, and you ordered something unusual for such a place. kindly offer some small advice, and leave it at that.

at 35, i couldnt have told you what 'neat' was. i knew nothing of bourbon until about 36

[Guest]

Kinda off topic but still related-ish. Was at a bar lastnight and the bartender was pouring my whiskey into a measure before my glass. Which is normal yeh? Except everytime she poured into the measure she would stop just before it was full stopping it from spilling over, so yeh its onky 3-5ml or whatever but i like that little bit extra, it makes you feel like you are getting a better dealel. After the second whiskey I went to the other bartender, this Bryan Brown looking mofo, and he was free pouring two at a time, much happier!

[jonhalter]

Last night I was at a restaurant and ordered a Bulleit with 2 cubes. The bartender looked at me with a blank face so I repeated the order. She then told me she didnt know what Bulleit was. I had to explain it was the flat looking bottle with the orange label. I think I was nice about it, but it is frustrating when they dont know what they have behind the bar. I will also chalk it up to it being a wing restaurant and a young pretty staff.

On the positive, they were selling a decent pour for $3 during happy hour.

Edited October 19, 2013 by jonhalter

[WhiskyRI]

Having worked in a chain restaurant like the one mentioned - the "bartender" is usually very inexperienced because it's often a waiter, or waitress, drafted into duty with no training. And to be fair most of what they serve are beers and simple glasses of wine. They probably don't serve many things in a snifter - I doubt too many people order VSOP or a nice Armagnac. I recently attended a wedding at a Portuguese Society venue and the bartender couldn't have been nicer or more clueless. But they had some quite tasty bourbon behind the counter and her pours were almost criminally large (I think the first drink was almost four fingers for $3). I simply guided her to the correct bottle since she had zero familiarity with the brands I was asking for. I gave her generous tips and had my wife drive us home. And while she was clueless about bourbon she made amazingly good espresso. Really good. For $1.25 a serving. She could have taught the barrista's at most coffee shops a thing or two. Just remember at the end of the day - you are having a bourbon and that's not so bad.

[p_elliott]

On the opposite side of the prospective a few of us had a get together there in Iowa City / Coralville IA. We went out to dinner had to wait on a table went to the bar ordered a Blanton's neat. Young barmaid brought me a nicely poured Blanton's in a glencairn no ice. She got a nice tip. Every once in a while my fellow Iowans makes me proud.

Edited October 21, 2013 by p_elliott

[Richnimrod]

Here's a 'BEAUT' for anyone who ever orders drinx from a restaurant or bar....

I was in San Diego a couple of years ago and we stopped for lunch at a "50's" Burger Bar on Coronado Island. I looked over the poor selection of Bourbons and settled for this; "A Maker's Mark neat, with water by". After a brief exchange wherein I explained what 'neat' was, and what 'water by' meant; I received my drink done correctly; then, when the bill, came I was astounded to see the minimum drink price charged for my 'water by' ($4.00). (The MM was $6.50) Talk about disgusted! I could've had all the water I wanted if I ordered it from the waitress for FREE (poured by the bartender, in the same glass!); but if I ordered it as part of my drink it cost $4.... JEEEEEEEZ! You can bet I'll never eat/drink there again, nor will I recommend it to anyone.

[DBM]

Patience is a virtue, but there's nothing wrong with expecting someone doing a job to know how to do it.

+1. And while it's easy to fault the bartender for being ignorant of their own profession, it's the responsibility of the establishment to train inexperienced employees for the role they are assigned to. My wife completed a "bartending school" training program just for fun. It was inexpensive and focused on the basics - glassware, tools, preparation, mixing techniques, pouring, speed, efficiency and cocktail recipes.

Anyone who stands behind the bar and asks "what can I get you?" should be able to comprehend the response, even if they aren't prepared to execute it.

[smokinjoe]

Eh, just a sign of things to come. The day is coming, that when you ask for a bourbon or a whiskey, you'll be met with a quivering stare and this response..."You mean Juice, don't you?..."

[nd2005]

It was Carrabbas...come on...

[theglobalguy]

Eh, just a sign of things to come. The day is coming, that when you ask for a bourbon or a whiskey, you'll be met with a quivering stare and this response..."You mean Juice, don't you?..."

Ha! almost spit out my drink. Good one.

My theory is only order bourbon and coke on a plane...no confusion there, at a restaurant just go with local draft beer.

[suntour]

This is a pretty interesting thread to read.

I have managed a few bars in my day, and work at a really nice place now...and often wonder how restaurants are even able to operate at all. Having enough bodies to fill the front of the house is often difficult, as restaurant workers are generally unreliable, high, young, dumb, or some combination of the four, and the people who are good are often in between jobs, school, or just want to be able to work relatively few hours and live, however basic. You get good people, sure, but often they disappear after you've spent hours and hours training them as soon as something better comes along. Our society essentially tells people that its OK to work in restaurants while you're young or a student, but god forbid you want to do it full-time as a living. So many external and internal pressure. And generally even "better off" restaurant employees are barely making rent or paying bills.

I have noticed that as the foodie scene has grown, people are more interested as food-service as a career, but its still few and far between. This is why people get attached to good bartenders, they are not easy to find.