Blood alcohol content

The area behind the bar, usually holding call and top-shelf liquors.

A predetermined amount of money given to the bartender or server at the start of their shift.

A predetermined amount of money given to the bartender or server at the start of their shift.

Empty bottles. Usually counted at the end of a shift as a check against consumption.

Name brands of liquor a customer “calls” for, such as an Absolut martini. Call drinks cost more than well drinks.

A sheet where the bartender records drinks that are given away.

Free drinks authorized by management. (Free drinks not authorized by management are called “theft.”)

A fee the customer pays when bringing his/her own wine and having it served in the restaurant.

750 ml, 1/5th of a gallon, 25.4 oz