Setting things down at a bar

There are generally three things that will be set down at a bar. Drinks, trash, and money. Bartenders rely on non-verbal hints to deal with these things.

1. Money on the bar
This is a big one. Depending on how the money is set on the bar it means one of two, and only two things: "I need another drink", or "this is your tip".

The only time it means "I need another drink" is if the money on the bar is under a drink glass or bottle, or under a customer's hand. That's it. Also, it's really advisable to be looking in the same direction as the money.

If you set a twenty under your Bud Light bottle, then go to the bathroom, but have not ordered, don't expect to have another beer when you get back. Or a twenty.
If you have set a $50 bill midway across the bar with the intent of ordering a round, turned and conversed with your friend, that means that's a $50 tip for your bartender. Money unattended goes into one of two places: a tip bucket or an unsavory person's pocket.Your bartender is loathe to let the latter happen.

To sum up, don't set your money on the bar. Hand it to your bartender. You can wave it, fold it, whatever, but it should remain in your hand until you buy your drinks.

Granted, you may have an unspoken agreement with your bartender, which may negate some of these things, but never assume that carries from bar to bar.

2. Drinks left on the bar/ table. 

This applies anywhere drinks are served. Your server/ bartender likes to keep as few glasses out as possible. This means empties or what appears to be abandoned drinks will be taken care of as soon as possible.

Reasons employees will pick up drinks:

• It fills up the table/ bar
• It looks messy
• It takes up glassware that needs to be cleaned to serve other drinks
• To prevent someone from slipping things (e.g. roofies) into a drink
• To minimize spills and breakage
• To save time later

In other words, don't leave your drink sitting around and assume it will be there once you return. 

3. Areas of the Bar Top

This breaks down into two zones. Customer and bartender. 

This is normally about a 50/50 split of the bar top. However, some zones are ALWAYS bartender zones. 

In front of a register, on the bar mats, or a tip jar will always belong to a bartender. Messing about in 2/3 of these areas is a good way to be removed from a bar. 

Push a near empty drink into the 'Bartender' zone? It will get picked up and disposed of.

Set money in the bartender zone? It's a tip. 

Place what appears to be trash in the bartender zone? It will go away.