There are key rules when navigating a busy bar that will reduce the amount of time you will wait to be served. It is important to find yourself somewhere that you are likely to catch the tender's attention. Most successful bars will split their bar into working sections from which tenders will usually follow a strong navigational path behind the bar between ice station, spirits and fridges. Pay attention to where they are and exploit this. Heavily avoid areas with beer taps as they prevent eye contact with the tender.
It is good to remember, a tender is at work. They are neither your friend nor servant, but attempt to chat with them, if you can catch their name, its a bonus. You may have the money, but they are much more powerful than you are as the consumer. The three key elements of success are: be patient, it is a virtue and will be rewarded. Secondly, have manners. This means no heckling and avoid being inappropriate to other customers, especially females. Instead, make eye contact and have your money at the ready. Thirdly, always tip first time around! By doing this, you are reducing your wait for every other visit throughout the evening.
The bar is a stage, or thats what Wilde would have said were he writing this post. Ordering drinks that offer your host the opportunity to show their skill is encouraged. Sazeracs, Old Fashioned or Manhattans (served dry) are always a good choice. Be assertive, suggest you know the ins and outs of your chosen drink, but never be cocky. This will encourage the tender to make the best possible drink he can.
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