Not knowing what you want to order before you reach the bar is a common pub habit that makes you every bartender's least favourite punter, according to industry experts. This simple oversight can slow down service and frustrate staff, especially during busy periods.
Why It Annoys Bartenders
Todd N, North London Account Manager at Beavertown, explains: 'It's a small thing, but when the queue is three people deep, extra seconds or minutes add up.' This unspoken rule is broken time and time again, prompting a refresher on proper boozer etiquette.
Lisa Williams, landlady of The Cricketers Pub in Farncombe, Surrey, says: 'You can always spot the customers who haven't thought about what they order until they get to me. They stare at me then start thinking, it drives me crazy!'
Who Are the Worst Offenders?
Phil McAree, general manager of the Hoop and Grapes in Clerkenwell, notes that 'novice drinkers' and the 'part-time' crowd who only come in at Christmas are typically guilty of this. 'It's a bit frustrating because our team are drilled to cope with big orders, but they need the order so they can figure out what the best way to go about it,' he says.
'So if you've got someone who's like "I'll have this, and then have a little think about it, and then, oh yeah, so and so wanted this", it makes it a lot slower. All bar staff are aiming to do is just deliver that round of drinks as quickly as possible, and move on to the next punter.'
How to Be the Perfect Pub Punter
Phil, who has over 20 years of experience and comes from a family of publicans, suggests that politeness is key. He also highlights that bringing your glass back after finishing is a sure way to win favour. 'There's something magical about it,' he explains. 'We're like, "wow, what an amazing person", falling over ourselves. It's our job to go and get the empty glasses, but it's sort of like a little token of thanks.'
According to Phil, the best customers are polite and empathetic, know what they want when they approach the bar, bring their empty glasses back, are up for a chat when it's quieter, and know how to drink without turning into 'some sort of drooling monster'. They also support and enjoy the place, as 'the more people you can garner like that, the better the pub is going to be for it'.
Order Guinness First
Alongside having your order ready, the order you ask for drinks is also important; specifically, stout such as Guinness should always come first. Dougal Sharp, founder and master brewer at Innis and Gunn, says: 'They're never a quick hand-over like a lager or a spirit and mixer, so ordering the stout first means the bartender can pour it, let it settle, and get on with the rest of the order at the same time. You're back at the table quicker, and it helps bar staff keep things moving when it's busy.'
Becky McCabe, co-founder at drinks brand training app Brandee, notes that it takes 119.5 seconds to pour the perfect pint of Guinness, and that two minutes makes all the difference in a busy pub. By giving them that bit of extra notice, she says 'the team will quietly love you', adding: 'It makes service smoother, eases the pressure behind the bar, and marks you down as a top customer.'
Lisa Williams adds: 'The ones who order Guinness last have obviously never poured a pint of it in their life.' She says, 'I could serve twice as fast if everyone knew what they wanted and ordered the tricky ones first. Luckily I've managed to train my regulars well.'
