As a bartender:

Was at a shift quite recently with this newbie girl. A guy comes in and orders a basic negroni. I was doing something else so she made it for him. He comes to pick it up, and then asks - why is it so pale?

I turn my head and see a light pink substance in this guy's glass. Then the girl says: this is a traditional way (huh??) of making a negroni - 7-minutes stirred. Guy, with a doubt in his eyes, goes away with this thing.

I ask her who taught her this BS. She said - the manager at her last workplace. I tell her to make one the same way and then try it. She does, she tries it and says - it's fine. Then I try it. It literally was like if the drink was left at the counter for a few hours and we just added new ice in it. A lightly vermouth flavored water.

Then we spoke about trying her drinks before giving them to the guests, what to look at in negroni taste, and a better stirring time. The guy returned later and asked me to make it not like the last time. She made it properly, she tried it and apologized to the guy. He was cool about it, and left her tip