Bartending

Bartending is the practice of preparing, presenting, and serving drinks in licensed establishments such as bars, taverns, pubs, and clubs. A bartender greets customers, takes orders, mixes beverages, and handles payment, while also maintaining the bar area, restocking supplies, and ensuring guest safety. Bartenders may specialize in cocktails, beer, wine, or nonalcoholic beverages and often customize drinks to individual preferences within standard recipes and safety guidelines.

Historically, bartending emerged from tavern and saloon cultures in the 18th and 19th centuries, evolving into a profession with standardized techniques and recipes. The Prohibition era in the United States briefly disrupted the trade, but by the mid-20th century bartending became a mainstream profession. The late 20th and early 21st centuries saw a craft cocktail revival that emphasized balance, technique, and presentation.

Key tools include shakers, jiggers, strainers, bar spoons, muddlers, corkscrews, and ice tools. Common techniques are shaking and stirring to mix drinks, muddling fruit or herbs, double-straining to remove solids, layering colors, and garnishing for aroma and appearance. Knowledge of glassware, ice types, and beverage temperatures influences presentation and taste.

Training ranges from on-the-job apprenticeship to formal courses and certifications. Many regions require or encourage responsible alcohol service, including checking identification and refusing service to intoxicated patrons. Bar inventory, hygiene, and compliance with local laws are ongoing responsibilities.

Work in bartending combines hospitality, mathematics, and memory, with an emphasis on multitasking and customer interaction. Trends in modern bartending include craft cocktails, seasonal menus, sustainable practices, and the use of house-made ingredients. The profession spans venues from casual taverns to high-end lounges and events.