There’s a lot of fancy terms that people use in the bar, here are a few that I’ve come across as well as their definitions.  There are plenty other categories that can be written about, such as types of alcohol, types of garnishes, styles of drinks, etc. but that’s for another time :)

Serving Methods
Mist – served on crushed ice
Neat – unmixed, without ice
On the rocks – served on ice
Straight up – mixed with ice, but served without
With a twist – garnished with twist of lemon peel
Zest – garnished with scrapings of a lemon or lime peel

Measurements
Pint – officially 473.176473 ml or 16 oz, but this amount varies in Canada ranging from 8 oz to 18 oz
Shot – 44.3602943 ml or 1.5 oz
Fifth – 750ml or 1/5th of a gallon (757.08 ml)
Mickey – Primarily a Canadian term, 375 ml in Western Canada and Ontario or a individually bottled shot in Eastern Canada

Bartender Tools
Bar spoon – long stemmed spoon used for layering and stirring, holds 5 ml or 1 tsp
Boston shaker – a glass cup and a metal cup
Cocktail shaker – a metal shaker, usually a combination of a measuring cap, shaker and strainer
Jigger – double sided measuring tool
Muddler – similar to a pestle, this is used to crush fruits/herbs/spices to release the flavour
Strainer – used to pour just the liquid from the mixing glass

Glassware
Champagne flute – tall stemmed glass used to serve champagne or sparkling drinks
Cocktail glass – cone shaped glass, with or without a long stem
Shot glass – used for shots
Highball glass – normal glasses you would be given when requesting water
Old fashioned glass – usually used to serve neat or drinks on the rocks
Wine glass – larger bowl, stemmed glass. There are many different variations to the shape, to highlight different characteristics of wines