Standing at a crowded counter and unsure how to order a drink at a bar? Catch the bartender’s eye, wait your turn, then order clearly with payment ready. That’s the whole trick.
If you’re getting to know brooklyn bar culture, ordering well is the easiest habit to build first.
| Item | Value |
|---|---|
| Example tip on a first round, from a February 2024 etiquette piece | $10 |
| ID rule of thumb many bars use | “Under 30” |
| What counts as ID, per a May 2025 guide | Government-issued, with photo, physical description, age and name |
| Details to give for a martini | Vodka or gin, shaken or stirred, up or on the rocks, dry or wet, twist or olives |
These figures come from Tasting Table and The Takeout. Bar practice and local rules can change, so check the sources before you rely on them.
Get the bartender’s attention the calm way
Start with eye contact. A February 2024 Tasting Table piece says to lean forward against the bar and try to make eye contact, and to avoid shouting, waving or snapping your fingers. You can read the full advice at Tasting Table.
The same piece makes one rule especially clear: don’t wave money to get a bartender’s attention. It does say that visibly holding some cash can show you’re trying to order. The line is between holding it and hoisting it like a flag.
Bartenders interviewed by The Takeout in May 2025 add a few more things to leave out:
- Shouting across the bar.
- Talking over other customers.
- Snapping your fingers.
- Reaching over the bar.
- Waving money, which may get attention but won’t win goodwill.
If no clear line is forming, don’t panic. Tasting Table notes that a professional bartender is always mentally keeping track of who is next, so trust them to do the job. A bartender quoted by The Takeout also says a guest with a wallet in hand who is clearly waiting, and not chatting with friends, signals that they’re ready to order.
What to say when you order a drink
Bartenders can’t read minds, so a specific order saves time for everyone. The Takeout quotes a veteran bartender who says that for a martini you should state vodka or gin, shaken or stirred, up or on the rocks, dry or wet, and twist or olives. The same logic works for any drink: the more precise you are, the less guessing happens.
Before you reach the front, run through a quick routine:
- Decide what you want while you wait, not when the bartender turns to you.
- Say the basics: beer or wine, a mixed drink or a straight pour, something sweet or dry.
- Add the preparation and any garnish you prefer.
- Mention any aversions or allergies.
- Place your entire order at once.
That list follows advice from The Takeout’s bartending experts, who say to give your bartender direction on what you’re looking for. Time Out’s bartender panel makes the last step a rule of its own: place your entire order up front, because a late “one more” slows a busy bar.
You may also be asked whether you want well liquor or a particular brand. The Takeout explains that when call drinks appear on a menu, you can choose your preferred brand of alcohol. If you’re new to spirits, it’s fine to lean on the bartender while you learn what you like.
Not sure what to pick? Chowhound’s experts suggest naming a drink you already like and asking for something similar. In that March 2025 piece, one expert also suggests asking about house specialties or favorites.
Phrases and requests to skip
Most ordering mistakes come from being vague or asking for something extra. Bartenders quoted by Chowhound in March 2025 flag several common ones:
- “Surprise me” with no guidance. One expert points out there’s a huge difference between a bellini and a negroni, so give a few clues.
- “Make it stronger.” One etiquette expert’s answer is to order a double and pay accordingly.
- Asking for a free pour. The advice is blunt: don’t ask for a free pour or “a little extra.”
- “What’s good here?” One bartender says the issue is that the question is far too broad.
A better version of the last one is specific. Say you’re in the mood for something refreshing, spicy, strong or sweet, and ask what on the menu fits. Chowhound’s experts recommend having that idea ready before you ask.
Ice requests get a lukewarm reception too. A bartender quoted by Chowhound in April 2026 says asking for less ice just gets you a tepid, sad drink that doesn’t taste quite right. The Takeout adds that ice in white wine dilutes the acidity and fruit notes and makes it taste flat.
Sending a drink back is a separate question. The Chowhound bartender says it’s acceptable if the drink is clearly incorrect, has something in it that shouldn’t be there, or tastes off in a way that suggests a mistake, like a soapy taste. “It’s not for me” doesn’t count, so ask about ingredients before you order.
Read the room before you order
The same drink can be a fine order on a quiet afternoon and a poor one on a packed Saturday night. Chowhound’s bartender says bartender’s choice “has a time and a place.” If it’s just the two of you in a quiet room, you’re golden; if the bar is slammed, pick something simple.
Complexity matters, but less than you might think. The same bartender says most cocktails take roughly the same amount of time, especially off the menu. Tasting Table is blunter about one case: if your usual is a Sloe Gin Fizz, prepare to wait.
On a busy night, keep it simple. Tasting Table suggests sticking to one memorable drink order all night so the bartender links your face to your drink. A beer and a well pour will come faster than a drink that needs extra attention to assemble.
Pour sizes are worth knowing too. A bartender quoted by Chowhound in April 2026 says that because of safety standards and state laws, doubles are often not served, and you get a standard 1-ounce or 2-ounce pour. Policies differ by bar, so ask politely rather than assume.
If you’re heading to a hidden venue tonight, our explainer on what is a speakeasy is a useful next read.
Paying, ID and tipping
Have your payment ready. A bartender in The Takeout’s May 2025 piece advises being prepared with cash or a card rather than waiting to hear the total and then digging through a bag for a wallet. It speeds service for the whole bar, as noted in that guide.
Carry photo ID as well. The Takeout reports that many establishments use an “under 30” rule of thumb for checking age, and that any government-issued ID with a photo, physical description, age and name will suffice. As that bartender puts it, “It’s my job to ask for your ID. It’s the law.” Treat this as a May 2025 account, and expect each bar to apply its own policy.
Tipping is part of the order, not an afterthought. Tasting Table’s February 2024 example is tipping the full $10 on the first round rather than waving a bill, which it suggests can get your second drink faster, per its etiquette piece. For how much is typical, read our guide on how much to tip a bartender.
Finally, be kind. A bartender quoted by The Takeout says she will have a more positive opinion of you if you are respectful to her, the staff, the bar and the other customers. Good manners are the easiest upgrade to any order.
Frequently asked questions
Is it rude to wave money at a bartender?
Show answer
Yes, it tends to backfire. Tasting Table advises against waving money and suggests eye contact instead. Holding cash visibly so they can see you’re ready is fine.
Can I ask the bartender to surprise me?
Show answer
You can, but give direction and pick your moment. Experts quoted by The Takeout say to share whether you want beer, wine or a mixed drink, and whether you like sweet or dry. A quiet room is better than a rush.
Can I send a drink back if I don’t like it?
Show answer
Only for a real problem. A bartender quoted by Chowhound in April 2026 says a wrong order, something that shouldn’t be in the drink, or an off taste like soap are acceptable reasons. Simple personal preference is not.
Do I need ID if I look older than the usual cutoff?
Show answer
Carry it anyway. The Takeout says that even if you’re well over that age, it doesn’t hurt to carry identification, and the guide is dated May 2025.
How do I make a drink stronger?
Show answer
Order a double and pay for it, rather than asking for a stronger version. That’s the advice in Chowhound’s March 2025 piece, though another bartender notes some bars won’t serve doubles.
