Slideshow: Ask A Bartender: Who Was Your Pickiest Customer Ever?

Written Down And Everything
Written Down And Everything
"I'll call him a discerning customer. The gentleman walked in with a recipe card and stood directly in front of me, staring, as I made his cocktail." — Sam Babalola (Pican)
Dishwasher-Phobia
Dishwasher-Phobia
"I served one customer who was fearful about residual dishwasher chemicals in his beer glass. Every time he came in, he would inspect all the pint glasses next to the taps before finally picking one out. Then he would ask me to fill it with beer, dump it out, then fill it again. Only then would he actually take a drink. He always paid for the discarded beer, too." — Chad Musick (Sip)
Yep, I Got It
Yep, I Got It
"Anyone who comes in a tells me how to make a drink that I make 25 times a night.  I know how to make an Old Fashioned." — Nate Howell (Cusp Dining & Drinks)
'Tasting'/Drinking
'Tasting'/Drinking
"This was a long time ago, at a previous restaurant, but I had an older lady who sat at the bar and went through every bottle of wine we had by the glass, tasting and pondering and woefully shaking her head and sighing and asking for the next one and then going back to the first one. She had ordered dinner and finished it while still perusing the wines. In retrospect it may have been a scam..." —Mike Ryan (Sable)
There's No Lemon In That
There's No Lemon In That
"A woman in Seattle would order a beet-infused vodka drink that the previous bar manager made up for her. She would always say there was too much lemon even the one time when, just to see what would happen, I didn’t put lemon in the drink." — Brandon Toborg (Saltbox)
Just Go With It
Just Go With It
"There's a big difference between picky and specific. I love specific people. The picky people are the ones who want to "just try" every beer in the house. Look: you're going to have 8-10 drinks this week (if you're a New Yorker), and there's 52 weeks in a year, and you're going to be drinking for another 40 years at least. That's a lot a chances to just order something and see if you like it. Be adventurous!"— Dan Bronson (The Strand Smokehouse & Crescent & Vine)
Old Folks
Old Folks
"Septuagenarians who seem like they've never been in a bar before, who show up at 5:30pm when I've just unlocked the doors. "— John McCarthy (Mulberry Project, Vinatta Project )
Ah, Honesty
Ah, Honesty
"My wife." — Carlos Yturria (E&O Asian Kitchen)
Young 'Uns
Young 'Uns
"My pickiest customers are always the 21-year-olds who order drinks straight from the drink books: grasshoppers, mind erasers, buttery nipples, etc. It’s a clear giveaway that your drinking experience is as young as your age. Find what you like, since cocktails have come a long way, and trust your bartender. Avoid the kamikaze shots, and pick your poison carefully. Milk is usually a bad choice." — Courtney Tietze (Salinas)