BONE DRY = NO VM / WAVE IT OVER (12:0)XT DRY = RINSE VM / IN N OUT / BAR SPOON (11:1)DRY = LESS VM (10:2 / 5:1)NORMAL = HOUSE STANDARD / CLASSIC (9:3 / 3:1)WET = MORE VM (8:4 / 2:1)XT WET = SLOPPY (6:6 / 1:1)PERFECT = 1/2 DRY VM 1/2 SWT VM (8:2:2 / 4:1:1)DIRTY = NO VM SUB OLIVE BRINEBRUISED = SHAKE IT TIL IT SLUSHESTraditional varies from 5:1 to 2:1 w/ or w/o orange bitters depending on the source. I make 50 - 150 of these biotches any given night at a steak and seafood spot and they're very, very rarely sent back or the next round modified, like one in a thousand rare. The key is training staff to communicate like you would a steak.Our house pour would be 2 oz anyways and we upcharge for the martini spec and extra booze to 3 oz. Our scale works for us and the ratios would change if your house didn't start at 3:1. We also shake every vodka unless asked not to, and stir gin unless asked to shake as our house standard.