Bartenders add so much ice to ensure that the drink remains colder longer and to also reduce, not increase, dilution.
And contrary to the myth of the bartender skimping on alcohol, more ice added to the glass keeps the temperature lower, which also prevents the ice from melting too quickly, which also results in a more balanced drink which stays refreshing until your last sip.
A glass that is packed with ice melts slower than a glass that has only a few ice cubes.
And so a large volume of ice helps keep the temperature near freezing and reduces the rate at which the ice melts into the drink.
The goal that the bartender is looking to achieve by adding so much ice is to reach an optimal, icy temperature immediately without excessive water dilution.
And proper chilling of the glass and drink enhances the texture and flavor profile of the drink and mellows strong alcohol and combine ingredients effectively.
And using plenty of solid, dry ice also ensures that the drink does not become watery too quickly, which happens if you use less ice or ice that is already melting.
And so more ice equals a better, colder and properly diluted drink.
Bartenders also use a 50% rule in bartending.
The 50% rule in bartending is a guideline suggesting you offer a customer their next drink when they've finished about half of their current one, ensuring timely service without rushing them or seeming pushy.
It balances efficient service with good hospitality, keeping drinks flowing at a comfortable pace for a relaxed guest experience
The bartender keeps an eye on the customer's glass and notices when it's roughly halfway down and then the bartender approaches the customer and asks if they'd like another drink.
The 50% rule prevents rushing and they're not interrupting them mid-sip but also not waiting until their glass they're thirsty.
And it keeps the service smooth and the drinks coming, which results in a better overall visit to the bar and it shows attentiveness and good customer service as well.