Bartenders List 10 Red Flags At A Bar That Should Send You Rushing Out

It might be a lot of fun to spend the evening at a dive pub in the neighborhood or a chic cocktail lounge. However, not all bars are created equal; Regrettably, some of the most well-liked spots with the longest wait times may also be incredibly overhyped.

Thus, how are you meant to determine which places are likely to serve excellent cocktails and which pubs you should avoid? After instance, delicious drinks might not necessarily result from stylish decor or extensive internet exposure.

We chose to seek the opinions of a few seasoned bartenders working in Los Angeles in order to assist you in understanding it. In addition, we consulted a wealth of firsthand accounts from bars across the East and West Coasts of the United States, as well as what cocktail enthusiasts had to say online in various forums. Here are ten indicators in a bar that should make you rush out the door rather than take a seat, compiled from all of these sources.

Bartenders List 10 Red Flags At A Bar That Should Send You Rushing Out

The Bartender Touches The Glass Rim With Their Hands

It’s common knowledge among those who have worked in customer service that bartenders and waiters should not touch the upper portion of a glass cup; the upper two-thirds belong to the customer. This implies that you should avoid touching it with your hands for reasons of cleanliness. Take notice of the warning sign and leave the bar if you witness a bartender serving drinks with their fingers close to the rim or carelessly grabbing glasses with their hands at the top before pouring a drink.

Given that fingers are among the dirtiest parts of the body, this is a serious problem. The area of ​​the glass you are going to put your mouth on will now absorb whatever the bartender touched before. As operating behind a bar without putting your fingers close to the edge is Bartending 101, it’s also proof that the bar crew lacks expertise or training.

Unclean restrooms

A dirty restroom is one of the warning signs that health inspectors look for. It’s a generic cautionary tale for almost any business that provides services. The truth is that an establishment’s overall cleanliness is reflected in how effectively it maintains and cleans its restrooms. It’s likely that the area behind the bar and any connected kitchen is not up to your standards of cleanliness if the restroom is unclean.

Even while some could contend that a busy pub doesn’t have time to maintain the restrooms correctly, that still speaks volumes about the caliber of service (and hygiene) you can expect. A bar’s management is either indifferent to cleanliness or has understaffed the establishment if it cannot maintain a semi-clean restroom. It’s conceivable that staff members may economize on other aspects of the job, like creating the best craft cocktail or maintaining proper hygiene, if they are unable to meet the needs of the evening.

Cold Or Tasteless Beers

Beer enthusiasts are undoubtedly rolling their eyes at this one already, as they understand all too well the disappointment of receiving a room-temperature beer that has been hanging around for an indeterminate amount of time instead of a lovely, cold beer with a slight head of froth. Regardless of the type of restaurant they work for, the greatest bartenders should be able to pour a decent pint of beer. This is particularly valid if you’re at any kind of craft brewery, tavern, or bar.

If a bartender serves you a flat or somewhat warm pint, it probably indicates that either the staff is inexperienced or, worse, the refrigeration standards aren’t being met. Most bars that sell draft beer of any kind will maintain their cellar at a temperature of between fifty and fifty-five degrees Fahrenheit, which is chilly but not frigid. If you’re receiving consistently bad beer, this may be the cause. Bartenders also know other subtle tricks for pouring the best pint of beer possible, such holding the glass at a 45-degree angle to the tap and avoiding moving the glass about when pouring.

Bartenders Not Using Tongs of An Ice Scoop

Most people undoubtedly understand that it’s improper for bartenders to use their hands to scoop up ice for a drink. But did you also know that it’s not the best idea to scoop up ice with a glass? One of our bartending gurus says it’s a big red flag when a bartender uses a glass to scoop up ice. This is due to two different factors.

First, there’s the hygiene issue: even though the bartender is just touching the bottom third of the glass, if they run it through an ice bucket, they’re spreading their germs to the ice, which then gets into your drink and maybe a few more.

There might be a more serious issue that you haven’t considered. There are moments when the ice is packed and frighteningly hard. A bartender runs the risk of chipping or breaking the glass rim if they attempt to swiftly sweep it up with a glass.

The consumer runs the risk of severely hurting their lip or tongue on a chipped or broken glass rim if this is overlooked before a drink is provided. Therefore, while adding ice to your drink, make sure the bartender uses tongs or a real scooper.

Bartenders Disposing of Bar Tools Outside

One of the bartenders we spoke with said that seeing bar tools on the counter rather than fully cleaned and replaced in their proper locations is cause for concern.

This suggests that there will likely be a lack of cleanliness and attention to detail on the part of the staff. A jigger, a measuring instrument for small amounts of liquid, a bartending spoon—a spoon with a long, narrow stem used to stir cocktails—and a Hawthorne strainer—which fits inside the rim of a glass and is typically used for shaken drinks— are some examples of these bartending tools.

If these things are just left on the bar counter, it indicates that they haven’t been properly cleaned in addition to the possibility that they are contaminating that counter. It is improbable that a bartender would wash a tool and then simply place it back on the surface they are using.

The Vermouth Rule

Skilled bartenders are aware that if they enter a different location and observe that the staff is storing vermouth on a shelf rather than in a refrigerator, then that establishment lacks expertise. The only time this isn’t the case is at a crowded, large bar where they’re consuming enough vermouth to make it reasonable. A commenter on Reddit commented, “Bars that treat their vermouth without respect will generally have no idea how to mix drinks.”

This is due to the fact that vermouth is basically a fortified wine that has been aromatized, and much like wine, vermouth oxidizes once it is opened, destroying the flavor over time. The oxidation process is slowed down and the vermouth lasts longer when the bottle is kept chilled.Vermouth stored in the refrigerator can actually survive up to three months, although it’s unlikely that any functioning bar will have to retain vermouth for that long. If so, there might be a problem with one of the patrons in the bar.

Poor-quality alcohol used in mixed beverages

It makes sense that bars wouldn’t use premium liquor for their mixed drinks—after all, the best is typically saved for neat cocktails. Why spend more than $100 a bottle for a booze you’re just going to dilute with different-flavored mixers? Nevertheless, the liquors used—whether it is vodka, gin, tequila, or any other—should still be of a respectable caliber; they shouldn’t be the worst and most inexpensive brands that have an aftereffect akin to moonshine. You shouldn’t use booze in a mixed drink if you can’t even stomach it on its own.

Make sure, in other words, that even the “well liquor” in the bar is reasonably good. If you’re unsure how to judge this, you can definitely try a mixed drink at the new bar to find out. In general, you can tell if an alcohol isn’t the best if it tastes too strong or has been overly sweetened or fruity.

Mixologists Using Pre made Concoctions

A note about utilizing other pre-made drinks: utilizing a pre-made sour mix or any other type of mix is ​​a certain method to sabotage a cocktail that could have been excellent or at least passably good.

It usually indicates that you’re in a bar that doesn’t give a damn about the quality of its cocktails, or that it’s a college bar.

After all, the whole purpose of going out for a drink is supposed to acquire a better cocktail than you could concoct on your own at home. Bartenders in establishments that use ready-made mixes typically lack the skills or training necessary to create quality cocktails on their own, thus they must resort to store-bought ready-made mixes. Professional bartenders can produce something amazing and tasty with simple “raw” components since they typically have a vast repertoire of cocktail recipes in their heads and enough knowledge of different liquors and flavors to construct a superb drink on the spot based on your preferences.

Smell Of Old Fruit From The Bar Grates

We were given a tip we had never heard of before from a bartender who has worked in a number of prestigious bars in Los Angeles, including Tenants of the Trees and Sunset Marquis. It seems that if you smell slightly sour fruit near the bar grates, it means that the area isn’t cleaned thoroughly, if it is cleaned at all each night.

We were unaware of this particular cleaning and hygiene indication. These metal grates on the bar are used for making the majority of drinks, therefore it is critical that they be well cleaned and ready for use the following day at the conclusion of each shift.

Alcohol and flavorings seeped in and deteriorated, giving off a sweet, slightly rotting fragrance that is responsible for the fruity smell. This implies that there is probably a liquid-filled pool behind the grate, which would be extremely unhygienic and serve as a haven for further bacteria.

Slimy or spoiled garnishes

Many cocktails come with an additional dash or slice of something to add taste. A well-chosen cocktail garnish, be it a wedge of lemon or lime, an orange peel, or any other fruity garnish, can accentuate the more nuanced aspects of an excellent libation. But our bartending experts warn that the condition of these garnishes might potentially raise a red flag.

Observe carefully the lemon or lime wedge that is provided with your beverage. Should it appear somewhat mushy, it most likely indicates that the garnishes were either improperly stored or left out overnight. Once more, this suggests the level of care that the bar staff probably takes to ensure that the products are clean and of high quality, and that any expired goods are replaced. Even though the garnish doesn’t seem unpleasant at all, you may still detect a small sliminess when you touch the peel with your finger. Consider that a warning sign and have your next cocktail somewhere else.

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10 Red Flags At A Bar That Bartenders Say Should Have You Running Out The Door (msn.com)

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