Bartending Facts: 12 Things to Know About the Job, the Drinks and the History

Bartending looks simple from the customer’s side of the bar: a glass, some ice, a pour and a smile. Behind it is a real job with real rules, a craft with a long history and a few numbers worth knowing.

Here are 12 bartending facts, each one sourced or clearly explained, about the job, the drinks and where it all came from. Anything here about drinking is for adults 21 and over; please drink responsibly.

Facts about the job

1. There are hundreds of thousands of bartenders in the U.S.

The U.S. Bureau of Labor Statistics (BLS) reports that bartenders held about 762,600 jobs in 2025.

2. Most work in restaurants, not bars

According to the BLS, full-service restaurants employed 41 percent of bartenders, and drinking places (bars) employed 25 percent. Hotels and other traveler accommodation, amusement and recreation venues, and civic and social organizations account for many of the rest.

3. Checking ID is part of the job description

The BLS lists checking customers’ identification to make sure they are of legal drinking age among a bartender’s typical duties, along with monitoring how intoxicated customers are and deciding when to deny service. Serving drinks is only half the job; serving them responsibly is the other half.

4. It’s physical work

The BLS notes that bartenders spend hours walking or standing and should be able to lift and carry cases of liquor, beer and other supplies that may weigh up to 50 pounds. Kegs, ice bins and glass racks add up over a shift, which is why experienced bartenders invest in comfortable, non-slip shoes and learn to lift with their legs.

5. You don’t need a degree, but you do need training

Bartenders typically don’t need a formal education credential and usually learn on the job, according to the BLS. Most states require workers who serve alcohol to be at least 18, and many states and localities require a responsible-server course. Our guide to becoming a bartender without experience covers the steps.

6. The work happens when everyone else is off

The BLS says bartenders often work late evenings, weekends and holidays, and part-time work is common. That’s also why holiday shifts can be some of the busiest of the year.

7. Bars are hiring

The BLS projects employment of bartenders to grow 5 percent from 2025 to 2035, faster than the average for all occupations, with about 121,200 openings a year on average. Curious about pay? See our guide to how much bartenders make.

Facts about the drinks

8. A “drink” has an official size

According to the National Institute on Alcohol Abuse and Alcoholism (NIAAA), a standard drink in the U.S. contains about 0.6 ounces of pure alcohol. That’s the amount in 1.5 ounces of 80-proof spirit. Many cocktails contain 2 ounces of spirit or more, so a single cocktail can count as more than one standard drink.

9. Measuring is what makes drinks consistent

A cocktail is a balance of strong, sweet and sour, and small differences in the pour change how it tastes. That’s why professional bartenders use jiggers or practiced pour counts instead of guessing. Our guide to pour counts explains how bartenders keep pours accurate at speed.

10. Ice is an ingredient

Shaking or stirring with ice doesn’t just chill a drink, it also adds water as the ice melts, which softens and balances the flavors. Bigger, colder ice melts more slowly. Our guide to ice molds for cocktails goes into the details.

Facts about the history

11. The first American bartender’s guide dates to 1862

Jerry Thomas’s How to Mix Drinks, published in 1862, is widely considered the first American cocktail book, according to Smithsonian Libraries. Many styles of drink in it, like punches, sours and fizzes, are still made today, and modern bartenders still study it.

12. Prohibition ended in 1933

The 18th Amendment banned the manufacture, sale and transport of alcohol in the U.S., and the 21st Amendment repealed it. The National Constitution Center notes that the 21st Amendment was ratified on December 5, 1933. For the full story, read our short history of bartending.

A bonus fact: zero-proof is part of the craft

A good bartender’s skills aren’t limited to alcohol. Many bartenders now treat non-alcoholic drinks with the same care as cocktails, with fresh juices, house syrups and real garnishes. It’s a welcome change for guests who aren’t drinking, are driving or are simply pacing themselves. Our zero-proof and low-ABV holiday drinks has recipes to try.

Our picks

A piece of history on your shelf

The Old Mr. Boston Deluxe Official Bartender’s Guide is a full facsimile reprint of the 1935 first edition, so you can see exactly what bartenders were mixing right after Prohibition ended.

The why behind the drinks

The Joy of Mixology (Revised and Updated) by Gary Regan is the updated edition of his 2003 book, with recipes and background on how drinks are built and where they came from.

Everything that isn’t the spirit

The Bartender’s Pantry by Jim Meehan and Bart Sasso, with Emma Janzen, is a handbook on the non-alcoholic ingredients in drinks, including fruits, herbs, spices and sugars, with more than 100 recipes.

FAQ

How old do you have to be to bartend?

Most states require workers who serve alcohol to be at least 18, according to the BLS, but rules vary, and some places set a higher age. Check your state’s rules.

How many ounces are in a standard drink of liquor?

About 1.5 ounces of 80-proof spirit, per the NIAAA.

Do bartenders really make drinks without alcohol?

Yes. A well-made zero-proof drink uses the same tools, measuring and balance as a cocktail, and many bars now list them on the menu.

What was the first cocktail book?

Jerry Thomas’s How to Mix Drinks (1862) is widely considered the first American bartender’s guide.

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