Elements of a martini order:
* Amount of vermouth (wine that's had liquor added). If you don't specify, they should make it with at least one part vermouth for 3 parts gin/vodka. They probably won't--most bartenders these days seem to err on the dry side, thanks to the popularity of the dry martini. "Dry" means you want less vermouth. "Extra dry" or "very dry" means they should basically swish some vermouth around the glass and then dump it out. Some folks will order a martini "wet" to indicate that they don't want the bartender to skimp on the vermouth, but I've found that this can confuse servers. It's ultimately easier to just tell them not to be shy with the vermouth.
* Whether you want it "dirty," i.e., with olive brine. No real point in specifying a vermouth preference if you do this, as the brine taste will overpower the vermouth, anyway.
* Alcohol: gin or vodka. (Purists insist a "martini" means gin, and "vodka martini" must be specifically ordered. Better to just specify which these days.) Specify brand if you desire (you should).
* How you want it served: on the rocks (no), up/straight up (yes). Up and straight up are the same thing, means you don't want ice in the glass.
* Garnish: if you want. Olives, pearl onion (just order a "Gibson" if you want this), or "with a twist" (slice of lemon peel).
So, for example:
"I'll have a dirty Stoli martini, up with two olives."
"I'll have a Most Wanted martini, dry and up."
or my typical order:
"A Plymouth martini, up with a twist, please."
Different folks will arrange the elements in their order differently. Do whatever works for you.
Don't bother with specifying "shaken" or "stirred." You'll sound like you just finished watching Goldfinger. If the bartender knows what he or she is doing, they'll stir it. If you ordered a dirty martini, then it doesn't matter anyway...the brine's just going to overpower everything.
