Bartender Lists Dirty Counters and Drunk Staff as Deal-Breakers for Bars
KEY POINTS
- •Stephanie Ridgway, once a bartender and now a brand advocate at Charles Jacquin et Cie, shared what she calls red flags in bars.
- •She warned that dirty countertops and unwashed glasses during slow hours hint that staff don't take care of their workplace.
- •Ridgway also advised to avoid bars relying heavily on premade batch cocktails and those with visibly intoxicated bartenders.
Stephanie Ridgway, former bartender turned big-shot brand advocate at Charles Jacquin et Cie, drops knowledge bombs on bar etiquette circa 2026. If you waltz into a dumpy dive with mop-tier counters stickier than your ex’s texts and glasses dirtier than your browser history, Ridgway says don’t stay for happy hour — sprint for the exit instead. She’s exponentially more alarmed if the place isn’t packed; after all, 'time to lean is time to clean,' a mantra roughly meaning if you're not busy, you’re not washing. Also no one wants a bartender visibly three sheets to the wind theatrically sloshing your overpriced cocktail. Ridgway demands transparency: one batch cocktail is fine, but watching bartenders make drinks is half the fun. Spot low-quality booze on shelves? Another red flag. Beware the bar with cheap gin masquerading as craft.
Share the Story
(1 of 3)Nothing screams 'let's lose customers' like sticky bars, rancid glassware, and bartenders drunk enough to forget your order. Newsflash: liver overload isn’t part of the ambiance.
Sticky counters at empty bars are the adult version of 'do not enter' signs, but we all ignore them hoping for a miracle.
Nothing like a proud display of low-quality gin and a tipsy bartender to remind you why you don’t trust strangers with booze.
Source: Businessinsider | Published: 8/28/2026 | Author: Casey Clark
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