The Real Reason Bartenders Hate Making Mojitos

Anyone who's worked in the food industry has a menu item that irked them when customers ordered it. Foods with multiple toppings, never mind substitutions, can slow down the entire kitchen. And while drinks may seem simpler, it's the same story behind the bar. For example, baristas hate to make frappuccinos because they're time-consuming to make and dirty up a lot of equipment.

This logic doesn't just apply to coffee drinks. Regardless of how good a bartender is at their job, they don't want to be slowed down by a single order when the bar is full. (And they certainly won't be pleased with you snacking on their lemon slices, which, according to Insider, you definitely shouldn't be putting in your mouth anyway.)

But how is it that a bar drink can possibly be so time-consuming to make? Don't bartenders just mix some stuff and call it a fancy name? Well, that's not quite how it works. 

Mojitos are more complicated than you think

Sure, you'll enjoy your Friday-night mojito, but your bartender will probably hate you. This drink made Twisted's list of bartenders' most hated orders, purely because of how much time it takes.

Whether or not you realize it, your bartender doesn't just toss those mint leaves in there and call it a day. No, to release the oil from the leaves, they have to muddle the leaves. Muddling, or gently mashing the mint to release its flavor, requires the use of a cocktail muddler and a cocktail shaker (via A Couple Cooks). This is the step that takes up the most time in building your mojito.

Don't get us wrong, it's perfectly reasonable that you as the consumer don't know how much time goes into making your drink. However, no matter what you order, you should still be polite and patient. You should also be sure to tip accordingly –- especially if your drink takes more time to make. Your bartender will thank you.