Escuela San Gabriel de Colegio de San Gabriel

Arcangel Foundation, Inc. Arcangel of Caloocan, Inc.

Phase 10 Package 6 Blk 1 Lots 2-4, Bagong Silang, Caloocan City

GRADE 11– COOKERY AND F&B

BAR MANAGEMENT OPERATIONS
MODULE 1: BAR OPERATIONS
PRELIM PERIOD

Introduction and definition

Bar is defined as a counter where goods and services of a specified kind are sold and
dispensed. Specifically in hospitality industry, it is defined as a counter where food
and/or beverages are sold and provided. Thus, there are food bars as well as beverage
bars. Food bars include Oyster bars, Snack bars, Sandwich bars etc. However, in food
and beverage business, the term 'bar' invariably mean the beverage bars - particularly
the ones that serve alcohol.
The, term 'bar' connoted as a counter for dispensing goods and services
Classification of bar:
Bars can be classified in various ways. It may be classified on the basis of its function;
architectural concepts, themes, interiors and ambience: patronizing clientele: key
beverage (product) served; location; payment of drinks; in-situ (on-premises)
entertainment offered, etc. However, noteworthy point is that a certain type of bar may
fit more than one classification.
1) ON THE BASIS OF FUNCTION
On the basis of function bars may be classified into:
i. Front Bars: These are also called as public bars. They are situated in front of the
house and are characterized by barman-guest contact, facilitating maximum
interaction. Here, bartenders serve the public face to face. Some guests are
seated and served at the bar counter itself while others purchase drinks at the
bar counter and consume standing or carry them to the tables provided. Basic
front bars offer adequate bar skills, beverage lists, comfort, decor and ambience.
It gets upmarket, stylish, and more lavish, focused (specialized) and more
expensive as it evolves into lounge bars and cocktail bars. Front bars may or may
not provide entertainment.
ii. Service Bars: These are also called as dispense bars. Here, bartenders do not
serve the public directly but pour drinks that are picked up by servers and
delivered to customers at different locations like the guestroom, a table in the
restaurant or a poolside deck chair. In short, it fills drink orders brought by waiters
and waitresses only. Generally in such bars, a single pouring station is enough to
handle the volume. Also, guests have no access to service bars and hence are
characterized by absence of barman-guest interaction. However, service bars
need the same forethought in its planning, has the same functions. Uses the
same equipments and performs the same tasks of recording and controlling the
pouring & selling of drinks as any other bar. It is of two basic types:
 a) Back-of-the-house service bars: As the name suggests these are located
behind the scenes and hence hidden from guest view. They are smaller and
simpler in design. Backbar of such bars have a room for bulk supplies of beer,
mixes, liquor stock, etc and has no display. These bars do not require hiding
of ugly and noisy equipments and mechanical dispensing systems are often
used to increase speed and reduce liquor loss. These bars act as centralized
bar dispensing drinks in various guest service areas like various kinds of
outlets, guest- rooms, poolside etc. and thus centrally located in a hotel. It
does away with the problem of having separate bars thus maximizing the
service area of various outlets.
b) Front-of-the-house service bars: As the name suggests these bars are in full
view of the guests but used only for dispensing beverages to the servers
against guest's orders. These bars are less usual, are generally found in
conjunction with food service and are a part of the dining room. These bars
must harmonize well with the overall ambience and due thought should be
given to its layout, design and decor for efficiency and economy of service.
The emphasis is more on functional ambience and is not lavishly equipped as
a full- scale public or cocktail bar.
iii. Special Function Bars: As the name suggests these bars are used for beverage
sales and service at functions like banquets, meetings, receptions, conferences
or conventions. It can also be used In recreational areas like golf course and
tennis courts, open gardens & pools side or anywhere else in the hotel. It is of
two basic types:
a) Portable bars: It takes the form of mobile trolleys (on castors/wheels) built to
specifications. These mobile trolleys are parked in a suitable area when not in
use.
b) Crash bars: These are a make-shift arrangement of trestle tables (horizontal
tables held by two pairs of collapsible legs that save space when stored)
nested together and dressed up to create a low and open bar counter. Crash
bars are more versatile as they can be arranged into any shape or size
required and can also be made to harmonize with the decor and ambience of
the function. After the function is over, these tables are dismantled and
stacked away.
iv. Minibars: They are also called as in-house bars or honour bars. It is a relatively
new concept and consists of a refrigerated cabinet placed in a guest room along
with the menu cum rate-list, for consumption by room-guest. Thus, these bars
are means of visual merchandising to boost beverage sales. By this option, the
guest
2) can enjoy the drink in the privacy of the room. Generally, miniature single serve
bottles of liquor, pints of beer and cans of soft drinks are stocked in such bars due to
space constraints. However, the exact contents are a matter of hotel policy. Assorted
snacks like nuts, crisps etc are also kept to make the experience more complete.
The guest's' account is charged based on consumption - manually or electronically.
Billing and Refilling is usually done once a day for a stay-over guest and on check-
out for a departing guest. Minibar (refilling, charging and inventory) responsibility lies
with a separate F & B team or is appended to the Room Service Department and
work 24 hours.
3) ON THE BASIS OF ARCHITECTURAL CONCERTS, THEMES, INTERIORS AND
AMBIENCE
On the basis of architectural concepts, themes, interiors and ambience, bars can be
classified into:
i. Cocktail Lounges: Cocktail lounges are more comfortably furnished, more
luxurious in ambience and more expensive than public bars. Thus, it is an
enhanced version of public bars. Seating includes chairs with armrests or
sofas/couches and coffee tables are spaciously laid out. The ambience is
particularly relaxing with enhanced elegance and style. Entertainment may be in
form of live music (like Guitarist, Pianist, etc) and some cocktail lounges may be
themed. Such bars have a comprehensive beverage list and also serve
complimentary light snacks with the drinks. Guests use these lounges for a
'sundowner' in the evening or for an aperitif before proceeding to an in-house
restaurant for dinner. Overcrowding, standup consumption and very high
turnovers are not encouraged in bars. Sometimes, there may be a cocktail
lounge on privileged floors for the exclusive use of guests staying on these floors.
ii. Sunken Bars: As the name suggests, these bars are sunk (immersed) and
surrounded by water on all sides i.e. it is built in the middle of a swimming pool.
These bars are usually found in resort hotels where guests spend a lot of time in
and around the pool. Here, guests swim to the bar to collect the drinks and
consume it seating at Immersed bar stools or on air floats.
iii. Tiki Bars: As the name suggests, these bars are themed on the tiki culture i.e. a
South Seas-inspired pop culture in United States. This culture was at its height in
the 1950s and 60s, and is enjoying a revival now-a-days. Tiki bars are generally
made of bamboos, canes, straw mats etc and are decorated with tropical flowers
including orchids, fruits, etc. They dispense rum based cocktails and mixed
drinks such as zombie, planters punch etc.
iv. Pubs: Also referred to as dive or neighborhood bar in America, it is a contracted
form of 'Public House' - a licensed house for the sale and consumption of
alcoholic drinks on or of the premises. These are small outlets - pretty much like
local places at the comers; very basic, nothing fantastic or special and generally
run of the mill bars. They dispense common beers, standard spirits and wines.
3. ON THE BASIS OF PATRONIZING CLIENTELE
On the basis of patronizing clientele, bars can be classified into:
i. Meet Bars: Also called as "singles bars", they are patronized by individuals
looking for a new friend of the opposite sex for a date to a complete relationship.
These individuals stay long enough to meet someone they did like to spend the
evening with, and then move on to a suitable place for food, entertainment and
leisurely evening together.
ii. Ladies (Only) Bars: As the name suggests, these bars are patronized by
members of female sex only (permanently as opposed to bars having an
occasional ladies' night) and tend to be psychologically safer. Men are strictly not
allowed in such bars. They generally dispense ladies' drinks like cocktails, gin,
vodka, wines, etc. They are popular as the females feel secured as opposed to a
regular male dominated bar However, too many ladies bars are not likely to
succeed in a single area.
iii. Gay/Lesbian Bars: As the name suggests, these bars are patronized by gay
individuals looking out for a partner. On the other hand, ladies only bar doubles
up as Lesbian bars also.
4. ON THE BASIS OF KEY PRODUCT (BEVERAGE) SERVED
On the basis of principal beverage sold, bars can be classified into:
i. Wine Bars: As the name suggests, such bars serve a wide range of wines by
glass/carafe/bottle and wine based mixed drinks. Food served include cheese
trays, fruit platters and hors d'oeuvre specialties. Wine list consists of a wide
variety of wines ranging from inexpensive house wines to quality wines at dizzy
prices for accommodating different tastes and budgets. Wine bars are declining
as serving only wine limits the clientele to wine-lovers only. Also, purchasing
appropriate wines requires expertise and large investment. Hence, such bars
feature a limited range of beer and spirits to maintain a broad appeal and
realizing good profit margin. In stark reality, now-a-days these are simply bars
that have a wine oriented ambience and often broaden their offerings by serving
meals. Wine bars may also be successfully combined with a smart casual
restaurant. Also, it requires professional, knowledgeable staff that comes
expensive.

ii. Beer Bars: As the name suggests, these bars stock and serve
only/predominantly beer and beer based mixed drinks. They generally carry and
sell a variety of different styles and brands of beer like stout, porter, ales,
pilsners, draught etc by glass/pitcher/pint/can/bottle. Many a times, such bars are
owned/franchised by brewery companies as part of their vertical marketing
integration strategy.
iii. Cocktail Bars: Cocktail bars are full-service bars serving an entire range of
alcoholic and non-alcoholic beverages but specializing in wide range of cocktails
and mixed drinks - both classical and innovative. Here, the focus is on the
cocktail range featured on the menu and the skills & proficiency of the bartender.
Cocktail bars are upmarket beverage outlets, commonly found in luxury hotels
and are luxuriously furnished and lavishly equipped. It carries a complete range
of liquors, garnish, glassware and equipment in order to prepare and serve
different cocktails and other drinks. Such bars can be thematic and sometimes
open only in the evenings offering professional and elegant tray and bar service.
Being a high class and refined bar, standing crowds and congested layouts are
unlikely.
iv. Tequila bars: As the name suggests, such bars stock and serve
only/predominantly different styles and brands of tequila and tequila based mixed
drinks.
v. Bloody Mary bars: .As the name suggests such bars serve various styles and
variations of the famous mixed-drink (cocktail) Bloody Mary - a mix of Vodka &
tomato juice. It also stocks all the items and Ingredients going into its making.
5. ON THE BASIS OF PAYMENT OF CONSUMED DRINKS
On the basis of payment of consumed drinks (particularly at bars in
banquets/catered events), bars can be classified into:
i. Host Bars: Also called as Sponsored bars, a host bar is a kind of special function
bar where the total consumption of beverages of any type (from what is
available) and in any quantity by the Invited guests at the function, is charged to
and paid for by the host at the end. Consumption may be recorded and charged
on
a. a drink-count basis,
b. bottle count basis
c. per hour basis.
 On a drink-count basis of Host Bar, a system is kept to track the number of each
type of drink served through tickets turned over to the bartender by guests,
transactions recorded by a point of sale system, or marks on a tally sheet. The
consumption is then charged generally With reduced rates (as compared to
normal rates) to obtain the host's business. On a bottle-count basis of Host Bar,
the entire numbers of bottles used or open is charged upon an agreed price. This
is nothing but difference between the beginning inventory and ending Inventory
of each type of spirit, beer or wine bottles.
On per hour basis of Host Bar, the pricing plan charges a fixed beverage fee per
person per hour. This plan involves estimating the number of drinks guests will
consume each hour. While estimates are not easy to make, a rule of thumb used
is three drinks/person during the first hour, two a second, and one-and-half the
third. It is then multiplied by an established drink charge to arrive at the hourly
drink charge per person. A point to note over here is that statistics should be
maintained on consumption, which can assist in accurately setting hourly charges
in future events. Another form of host bar is the Captain's bar, which is stacked
with full bottles of liquor and mixes needed to make all the basic bar drinks. It is a
self- service or make-your-own-drink bar and is not attended by a barman.
ii. Cash Bars: These are also called as No-host bars, Cash on delivery (COD) bars
or A-Ia-carte bars. In some service clubs, some convention functions, and
meetings; such bars are set up. Here, the host may pay for the food and venue
while the individual participants pay for drinks consumed. Payment may be
effected by cash collection or an equivalent amount (number) of coupons that is
sold prior to the event by either the function organizer or the hotel. The prices
may be the same or different from normal selling prices. However, the prices are
generally reduced in order to attract group business.
iii. Open Bars: In these kind of bars, the guest gets any type and any quantity of
drink desired (limited only by brands and types of merchandise carried) as he
has already prepaid for them in the form of a ticket or pass purchased for the
event, which include food, entertainment as well as beverages. In other words,
the bar is 'open' to the guest to consume any liquor available and in any quantity
desired. Thus, an open bar is similar to a 'drinks buffet' during the time the bar is
in operation. Here, the price of ticket/pass is based on the number of guests, the
length of cocktail hour (some run longer and others less), the type of guest (men
versus women), and other historical factors.
6. ON THE BASIS OF LOCATION OF BARS IN HOTELS AND OTHER
ESTABLISHMENTS
On the basis of location of bars in hotels and other establishments, bars can be
classified into:
i. Foyer Bars: As the name suggests, such bars are situated in the foyer (lobby
area) of some superior residential hotels and serve drinks in the same area.
However, even if there is no such bar, most of the hotels serve drinks to seated guests
in the foyer.
ii. Nightclub & Discotheque Bars: As the name suggests, these bars are found in
nightclubs (An outlet that is principally open at night for dinner, dance and
cabarets. Decor is lavish while service is elaborate. A live band is always there
and most establishments insist on formal wear so as to enhance the atmosphere)
and discotheques (An outlet which is principally meant for dancing to recorded
music. A live band may also perform. Food offered mainly consists of snacks).
They serve mixed drinks including cocktails as well as local and imported liquor.
These bars ore open till the early hours of morning and provide tray and bar
service.
 iii. Airport Bars: As the name suggests, these bars are found on international
airports. They are characterized by offering quick service to transit passengers.
They are often economically priced because of access to duty-free liquor. It is
posh.
iv. Casino Bars: As the name suggests, these bars are found in casinos. They offer
gambling and gaming services as well.
7. ON THE BASIS OF IN-SITU ENTERTAINMENT OFFERED
On the basis of in-situ (on-premise) entertainment offered bars can be classified into
various types. A few of them include:
i. Jazz Bars: As the name suggests, these are bars providing entertainment in form
of jazz music on the premises. It is the bar's main focal attraction apart from the
bar itself.
ii. Sport Bars: as the name suggests, these are bars that provide sports
entertainment on big television screens, with special projections etc. It may have
a series of screens and the decor may also be geared on the theme of sports.
Generally, they are found in clubs and spring up throughout the city during
Soccer season, Cricket World-Cup, Wimbledon Tennis tournament, etc.
iii. Piano Bars: As the name suggests, these are bars with piano and a pianist. They
provide excellent in-situ entertainment to traditionalists who love piano tunes.
8. OTHER BARS
i. Stand-Up Bars: As the name suggests, these bars do not, provide seating
arrangement. Customers collect their drinks from the bar counter after paying for
the same and consume standing or while circulating in the room. Such bars
promote social interaction, are highly Informal and are found in downtown
commercial areas where the turnover is high. People who like to have a quick
drink after a hard day's work before heading home are their clientele. Stand-
up bar environment is usually found at events/functions where a special function
bar has been set-up for a limited time. Stand-up bars require far less space for
their operations than their counterparts that offer sit down facilities. Given the
same space a stand-up bar can handle a higher turnover than a bar with sit down
facilities.

ii. Wet Bars: As the name Suggests, wet bars are one that have wash up facilities
built in its structure. Thus, public bars are wet bars as they have sinks built into
the underbar for wash up while a crash / mini bar cannot be called as wet bars
due to the absence of in-built wash up facilities.

THE BAR (ITSELF)

The size, shape and placement of the bar (is a design problem which) should fulfill two different purposes
- the element of layout & decor and the element of function. The element of layout & decor are primary
concerns of the owner, architect and the interior designer who plan the size, shape, appearance and
position of the bar in the room. The element of function i.e. the working areas, where the drinks are mixed
and poured, are planned by a facilities design consultant or an equipment dealer.
They (i.e. the owner, architect, the interior designer and the facilities design consultant) should all work
together from the beginning to plan a bar. Very often, the bar is positioned and its dimension set without
consulting a facilities designer and without considering factors like the number of drinks to be served, the
projected volume of business, space and equipment needed to serve the drinks in these numbers, etc. the
result is that, eventually, the facilities designer must do the best job possible within allotted space. Only
after money has been spent in such cases, the owner discovers its inadequacies.
PARTS OF THE BAR
Typical bar is made up of three parts: The Front Bar, the Backbar and the Underbar Often it may have a
fourth part - the Overbar. Each part has its special functions The figure shows all these three parts in
profile with its standard dimensions. The length of the bar will vary according to need.

i. THE FRONT BAR: Customers order their drinks and these drinks are served at the Front Bar.
Thus, front bar is also called the Customers' area. It is typically 16 to 18 inches wide with an
alcohol-proof and waterproof top surface, usually made of laminated plastic. An often padded
armrest runs along the front edge. It is usually 13 inches wide. Thus, the total width of front bar is
24-26 inches, The last few inches of the back edge of the front bar are usually recessed, and the
bartender pours the drinks here, to demonstrate liquor (well or call) brand and pouring skill. This
recessed area is known by various names like rail, glass rail, drip rail, or spill trough. The vertical
structure supporting the front bar is known as the bar die, It is like a wall separating the customer
from the working area. It forms a 'T' with the bar, making a kind of table on the customer side, with
the other side shielding the underbar from public view. There is usually a footrest running the
length of the die on the customer side, about a foot off the ground. This footrest is made of brass
rail, which has brass spittoons every few feet.

The height of the front bar, usually 42 to 48 inches, is a good working height for the bartender. It
also makes the front bar just right for leaning against, with one foot on the footrest. All underbar
equipment are designed to fit under this 42-inch high front bar.
If it is a sit-down bar, it will have stools tall enough (usually seat rung 30" high) to turn the front-
bar into a table. Each stool is allotted a 2-feet length of bar. The stools should look & feel
comfortable and should have upholstered backs and seats. Since the seats are high off the
ground, the stools have rungs for footrests, or else the footrest of the bar is within easy reach,
Even numbers of stools make it convenient for couples.
Where drinks are served from tile main public bar for table service, the front bar must always have
a pickup station-set off from the customers' bar area with the help of a railing, where serving
personnel turn in, receive orders and return empty glasses.

All of the front bar-the surface, die, armrest, footrest, and stools- must be planned
as visual elements in the total décor.
ii. THE BACKBAR:
The backbar (usually 24" In depth) has a double function' the decorative function
of display and the work function of storage. It is the area where bottles of liquor
and rows of sparkling glassware are traditionally displayed. There is a mirror
behind them. This mirror has two-fold purpose or function. One: it doubles the
splendor of the bottles due to reflection and other: it gives the person sitting at
the bar - a full view of what is happening behind him.
A modern bar still follows the same tradition of bottles, glassware, and mirror.
People feel it is just not a bar without them. There are functional reasons too: the
liquor and glassware are part of the bartender's working supplies, and the back-
bar is a good place to display call brands as a subtle form of merchandising. The
mirror adds depth to the room; it also gives customers a view of others at the bar
and of the action going on behind them. Bartenders sometimes use it to observe
customers without being noticed. New fashions in backbar decor are branching
out to include stained glass, panelled or textured walls, murals, posters, wine
racks, mood pieces, and conversation starters. Stemware hanging from slotted
racks overhead is popular as a design element as well as for functional glass
storage.
The base of the backbar (usually 42" in height) is likely to be storage space,
refrigerated or otherwise. It may house special equipment such as a glass
frostier, an ice machine, or a mechanical dishwasher. If specialty drinks are
featured, the frozen-drink or espresso machine will probably be on top of the
back-bar. The cash register is usually on the backbar, in a recessed space.
Whatever be its uses, since customers look at the backbar, it should not only be
visually pleasing but coordinate with the decor of the room also.
iii. THE UNDERBAR
Underbar is the heart of the entire beverage operation. Utmost care and attention
is Required to design it so that all the equipment (pouring stations, washing
sinks, etc) and supplies are arranged compactly and efficiently. Undoubtedly, the
speed of producing different mixed drinks should be the overriding concern. Work
surfaces of underbar equipment are 30 inches high with a depth of 16 inches to
the backsplash at the rear. Units fit side by side and give the appearance of
being continuous. Each piece of equipment is on legs 6 or more inches high for
access to plumbing and ease of cleaning or flush with the floor. The legs have
bullet feet that are adjustable to accommodate uneven flooring. Each bartender
should have an individual supply of pouring liquor, ice, mixes, glasses, mixer,
blender, and garnishes, all within arm's reach in the pouring station, in the
under-bar. Each pouring station has an ice bin and one or more bottle racks for
the most used liquors and mixes. The supply of glasses may be upside down on
the glass rail, on drain boards near the ice bin, on special glass shelves, in glass
racks stacked besides the station, on the backbar, in overhead racks or in all
these places, grouped according to their type and size. The blender and mixer is
on a recessed shelf beside the ice bin, while the garnishes are on the bar top in a
special condiment tray. The underbar also' contains equipment for washing
glasses - a three or fourcompartment sink with drainboards 'on both sides, or in
some cases a mechanical dishwasher. The underbar must also have provision
for waste disposal and a hand sink.
iv. OVERBAR:
As the name suggests, it is a fitting or fixture (a part of bar itself) found above the
front bar (Note: not all bars feature an overbar), Well, it solves two purposes: one
the function of design I decor and two the function of storage as the glasses
(stemware) are hung from slots (in the overbar). Also, the later function is solved
when the overbar may feature a cupboard type arrangement that provide
additional storage for surplus bar supplies and equipment that may be generally
accessed in non-operational hours. Care must however be taken to see that it is
fitted at a convenient and adequate height so as to not impede efficiency. It
should not even block the show and spectacle of the backbar. Down-lighters may
be fitted in the overbar, which must be task oriented and aesthetic, Like every
other part of the bar, the overbar should also blend into the overall plan and
decor of the bar.
LARGE UNDERBAR AND BACKBAR EQUIPMENT
1) EQUIPMENTS FOR MIXING DRINKS
The main equipment for mixing drinks IS the POURING STATION. It is known by
various names like cocktail station, cocktail unit, beverage center or jockey box. It is
outfitted with the following equipment:
i. Ice chest (ice bin): Considered as centerpiece of any pouring station, it is usually
30 inches long with sliding or removable doors. Sometimes, it comes with a
divider; enabling two types of ice to be stored i.e. cube ice and crushed ice.
ii. Bottle Rails or Speed Rails: The front of the station consists of a 3.5 feet bottle rail
(speed rail) with a shorter hang-on rail on the front. Sometimes, there is a double rail on
the hand sink as well. Speed rail contains the most frequently used (poured) liquors.
Usually, well brands (brands the house pours when a drink is ordered by type rather
than by name) and popular call brands (brands customers ask for by name) are setup
within easy reach in the speed rails. Additional call brand liquors are displayed on the
backbar. Both, the well brands and the call brands collectively make a well - the liquor
supply at a bartender's station.

iii. Mixer and Blender: Mixer and Blender are located on a recessed shelf on the
righthand side of the cocktail unit. The shake mixer (spindle blender) has a shaft
coming down from the top that agitates the contents of its cup. It is a mechanical
substitute for a hand shaker.

iv. Blender takes the mixing process one step further. It can grind, puree and refine
ingredients and is used in making drinks like Banana Daiquiri or Frozen Margarita.
Today's bars have both the mixer and the blender.
Bars making a specialty frozen drink may have a frozen drink dispenser. It soft-
freezes a large quantity of a premixed drink to a slush. To serve an individual
portion of drink, the glass is holded under the tap and the lever moved. At the
end of the day, drain off what is left and store it in a refrigerator.
 v. Condiment cups or Bottle wells: Condiment cups are used to hold garnishes and
are located in double rows on the left of the ice chest, to keep them chilled.
Sometimes, bottle wells replace these condiment cups and keep juices and
prepared mixes cold.
vi. Handgun for dispensing soft-drink mixes:
vii. Automated liquor pouring system:
viii. Dump sink, glass shelf and a towel rack:

2. EQUIPMENTS FOR WASHING AND WASTE DISPOSAL

It includes the following items:
i. A three or four-compartment sink with drainboards: It is usually a single piece of
equipment placed near a bartender station or between two stations. One
compartment is for washing, one for rinsing, and one for sanitizing (killing bacteria
with a chemical solution). In a four compartment sink, the fourth compartment is
usually used as a waste dump (by placing netting in the bottom) to catch the
debris.
ii. Hand sink with towel rack (attached to blender station): Usually, the hand sink
utilized for washing hands is a separate one but more often the fourth sink in a
four compartment sink act as a hand sink.
iii. Special glass-washing brushes: Glass brushes stand up in soapy water of the
wash sink. In automatic models, the bartender places a glass over the center
brush and presses a button to make the bristles spin. With hand models the
bartender twists the glass around and between the brushes to clean the inside
and rim. Then, the glass goes into the rinse sink, then the sanitizing solution, and
finally onto the drainboard, upside down to air-dry.

iv. Waste dump: Each pickup station has a waste dump on the server's side of the
bar. Cocktail servers returning with dirty glasses dump the debris here. Behind the
bar are removable trashcans.
v. Bottle chute: Empty liquor bottles are accumulated at the bar to return m to the
storeroom to exchange it for full bottles. In a bar with a storeroom below it, a
bottle chute can convey these empties directly to the storeroom. Also, a bottle
chute conveys empty beer and soda bottles to the basement below the bar for
disposal.
3. OTHER LARGE EQUIPMENTS
It includes the following items:
i. Glass Froster: Usually, a glass froster is used to chill glasses for straight-up
cocktails, frozen drinks and ice cream drinks. It is a top-opening freezer that chills
glasses at O·F temperature. Always dry glasses and mugs should be placed in
the froster, otherwise a thin coat of ice will form on the glass and the glass may
stick to the lip of the drinker. Alternatively, a refrigerator will frost a wet glass
without making ice. Other alternative is to ice the glass by hand with ice cubes
just before the drink is poured.
ii. Automatic Glass-Washer: For better cleanliness, stricter sanitation laws and labor
savings, automatic glass-washers are used now-a-days. It is an alternative to
washing glasses by hand. An underbar or backbar rotary glass-washer easily
washes up to 500 glasses per hour, giving bartenders more time to prepare
drinks. It washes and rinses glasses with tap water, provides a final high
temperature rinse (120·F to 160· F) with good chemicals to sanitize them and
 blow dries them without water-spots.
There are other models of rotary glass-washer available too. Some have a
variety of "cycles" for different types of glassware and still some others provide
a final rinse of cold-water, which means glasses can be used immediately after
washing. Conveyor type washers, capable of washing up to 2000 glasses per
hour are available for use in high-volume operations.
Also, it is impractical to vent steam to and from glass-washers in a bar area (for
blowdrying glasses) and hence machines having sanitizing system using chlorine
and other chemicals are favoured.
P.S: Kitchen dish washing machine should never be used to wash glasses as
they have to be carried back and forth, are likely to get broken, and leave grease
marks.
iii. Frozen Drink Dispenser: Bars making a specialty frozen drink may have a frozen
drink dispenser. It soft-freezes a large quantity of a premixed drink (like a
margarita or dalquiri) to a slush. To serve an individual portion of drink, the glass
is holded under the tap and the lever moved. At the end of the day, whatever is
left is drained off and stored in a refrigerator.
All frozen drink dispensers pump a percentage of air called as overrun into the
liquid mix, increasing its volume and giving soft-frozen consistency.
Drauqht beer dispenser:
iv. Dry (unrefrigerated) Storage Cabinets : This storage forms tile major part of the
backbar. The day's reserve supplies of liquor - all the unopened bottles as back-
ups are stored here with locks. Also in dry storage cabinets are stored red house
wines for pouring by glass or carafe, reserve supply of napkins, bar towels,
matches, picks, straws, stir-sticks, and other non-food, non-beverage items.
v. Refrigerators: Undercounter and backbar refrigerators, which look just like dry
storage cabinets from outside, hold supplies of special mixes and juices, bottled
beer, bottled mixes if used, white wines, fruits and condiments for garnishing,
cream, eggs and other perishables at 40' Fahrenheit. They may also be used to
chill glasses.
It is important not to overload the cabinet, since proper airflow is key to chilling
the contents properly.
vi. Ice (making) Machines: Every cocktail bar operation has an ice-maker, as it
cannot operate at all without ice. It is at underbar or backbar in case of a large bar
and elsewhere if it is a small bar
vii. Cash Registers: From its slow, noisy, hand-operated first version machine with a
pot-belly and a bell (called as "Ritty's incorruptible cashier") to today's slim,
quiet and lightening fast computerized register (known as ECRs or Electronic
Cash registers), it has been a rock of Gibraltar at the bar. Cash registers are core
of a system of controls by which management ensures that its liquor is sold to the
customer With little or no "evaporation" en route. It generally records each bar-sale no
matter how or where payment is made. Thus, it keeps records of the drinks poured, their
sales value and hence the records of stock in hand, the costs etc, as It should be The
sales record is checked against money received at the end of every period, to verify that
one equals the other.
SMALL BAR TOOLS AND EQUIPMENTS
All small bar tools and equipment are usually made of stainless steel as it looks good, is
long-lasting, durable and can be cleaned easily. Small bar tools and equipment are
used for mixing and pouring, preparing condiments to garnish drinks, and for serving.
1. SMALL WARES FOR MIXING AND POURING
The indispensable tools for mixing and pouring by hand include:
i. Jiggers A jigger is a measure of ounces or fractions of ounces. It is used to
measure liquors for cocktails, highballs and other mixed drinks. There are two
types of jigger
ii. Mixing glass: It is a heavy glass container having a capacity of 16 to 17 ounces,
in which drink ingredients are stirred together with ice. It is used to make Martinis
and Manhattans and other drinks whose ingredients blend together readily. It is
rinsed after each use. Mixing glasses should be heat-treated and chip-proof,
iii. Hand shaker: It is a combination of a mixing glass and a stainless-steel container
that fits on top, on an angle so that one edge is flush with the side of the glass. It
is also called as Boston's Shaker. Usually, it has its own strainer. The stainless-
steel container is known by varied names like mixing cup, mixing steel, mix can
etc. It is used for shaking drink ingredients with ice and is used in making of
cocktails with fruit juices, egg, sugar, cream, or any other ingredient that does not
mix readily with spirits. It is rinsed after each use.
iv. Shake mixer: it is an automatic alternative of a hand shaker and is faster and
more efficient. it can even make ice-cream drinks, which the hand shakers can't
do·, The mixing container of the shake mixer is also called a mixing cup, steel, or
can.
v. Bar strainer: It is a round wire spring on a handle. It comes with ears that fit over
the rim of a shaker or mixing glass and keeps ice and fruit pulp from going into
the glass when the drink is poured. The most famous one is the Hawthorn
Strainer.
vi. Barspoon: It is a stainless steel shallow spoon with a long handle and a bead on
the end. It is 10 to 11 inches long. The bowl equals a teaspoon. Bar-spoons are
used for stirring drinks in a drink glass or mixing glass or cup.
vii. Ice scoop: It is an implement for scooping ice from the ice bin. It has a capacity of
6 to 8 ounces. It makes easy to get the right amount of ice with one swoop of the
scoop. Glasses should not be used for scooping ice.
viii. Ice tongs: They are designed to handle one cube of ice at a time. They serve an
important function of hygiene, as hands should never touch the ic 3 c a that goes
into a drink.
ix. Muddler: or muddling stick: It is a wooden tool that looks like a little baseball bat.
One end is flat for crushing one substance into another. For instance: sugar
crushed into bitters in an Old-Fashioned. The other end is rounded and can be
used to crack ice.
x. Funnels: They are needed in several sizes for pouring from large containers into
small ones. For instance: transferring special mixes from bulk containers into
plastic botnes for bar use. Some funnels have a screen at the wide end to strain
out pips and pulp.
xi. Fruit Squeezer: A bar-type fruit squeezer is a hand-size gadget that squeezes
half a lemon or lime for a single drink, straining out pits and pulp,
xii. Glass Rimmer: It is a gadget used to rim a glass with salt or sugar, It is made up
of three trays. One contains a sponge that is saturated with lemon or lime Juice,
 the second contains a layer of salt, and the third a layer of sugar.

2. SMALL BAR TOOLS AND EQUIPMENTS FOR GARNISHING

Fruits and other foods used to garnish a drink go in a multi-compartment condiment
tray, which is mounted on some part of the underbar at the pouring station. It should not
be directly above the ice bin, as it can become a health hazard because of the likelihood
of droppinq foods into the ice. Another way to keep garnishes is in a plastic tray on the
bar top. This tray can be moved conveniently and cleaned easily. If the servers garnish
the drinks themselves, the garnishes must be on the bar top at the pickup station.
Cocktail Accessory Organlz.er containing cocktail sticks (picks), straws, stir sticks, sip
sticks cocktail napkins etc is kept near the condiment tray at each pouring station
cocktail sticks are either coloured plastic kind, sword-shaped or round wooden
toothpicks used to spear the edible garnish. Straws are useful for sipping mixed drinks
and are sometimes used as stirrers. They are available in two lengths: 5-inch length for
drinks in the stemmed or rocks glasses and 8-inch length for highball and Collin-size
drinks. Stir sticks are used for stirring and preferably used in highballs. These are
custom made as souvenirs for
patrons to take home. Sip sticks are between straws and stir sticks i.e. they are hollow
but firmer than a straw and smaller in diameter. It is sometimes used for coffee drinks.
Cocktail napkins are neatly stacked with the folded edge towards the bartender or
server for easy pickup at each station.
The tools for preparing condiments are as follows:
i. Cutting Board: It is a small board having surface that will not dull the knife.
Rubber or plastic is the material to prefer. Wood is the best surface to work on.
But it is a health hazard.
ii. Bar knife: It is any small to medium-size stainless steel knife such as a Paring or
utility knife. The blade should be kept sharp, as it is safer than a blunt knife and
the handles should be made of heavy-duty rubber or plastic for sanitary reasons.
Carbon steel should not be used as it discolors and passes on the color to the
fruit being cut.
iii. Relish fork: It is a long (10-inch), thin, two-tined stainless-steel fork designed for
reaching into narrow-necked bottles for onions and olives. Usually, it has a spring
device that helps to secure the olive or onion firmly.
iv. Zester, router and stripper: Zester or router are special cutting tools which peel
away the yellow part of the lemon skin without including the white under skin. A
stripper is similar but cuts a broader, shallower swath.
3. SMALL TOOLS AND EQUIPMENTS USED IN
SERVING No bar can do without these items. They include:
i. Bottle and can openers: Bottle or can openers should be made of stainless steel,
as it is rust-free and easily cleaned.
ii. Corkscrews: There are many different kinds of corkscrews available to extract
corks from wine bottles. The screw or worm should be i/2 inches long and about
3/8 inch in diameter with a hollow core in the middle. A solid core chews up the
cork. There should be enough spirals to extract the cork smoothly. Edges should
be rounded, not sharp. It should be made of stainless steel.
For instance: The waiter's corkscrew Is designed for opening wines tableside. It
includes the corkscrew itself, 'a small knife for cutting the seal of the bottle and a
lever for easing out the cork. It folds like a jackknife. The butterfly corkscrew is
efficient. It is fine at the bar but too bulky for the table server's pocket. There are
many more types available.
iii. Beverage trays: Round beverage trays usually of 14-inch and 16-inch are used in
bar operations. They should have a cork surface to keep the glasses from
slipping.
 iv. Folio: It is used to present a check to the customer.
Apart from these items, all the essentials for table service like drink or
appetizer menus and wine lists, wine chillers, bar towels (or white table
napkins), beer coasters, matches and clean ashtrays, small bowls (biting
dish) for savoury mixtures (bitings) such as peanuts, pretzels, cheese
crackers etc should be in readiness at the p.ck-up station.
BAR PREPARATION
Bar opening duties include:
 completing the requisition for bar stocks for the day's trading (business):
 carrying out housekeeping duties:
 cleaning one area of the bar shelves thoroughly on each day of the
week, so that over the seven-day period every part of the bar
receives attention:
 requisitioning food items which are required from the stores:
 wiping and polishing bar arid table tops where appropriate;
 collecting dean linen before service;
 restocking the shelves in the bar behind the bottles which are
already there; labels should always face the customer with each
bottle wiped clean as it is put in place; old stock is put in front of the
new stock;
 checking that an adequate supply of ice is available;
 checking the cash float
 laying out cocktail equipment where needed; checking that optics are
in working order;
 attending to the beer casks in the cellar and turning on the beer taps;
a small sample of each beer should be tasted;
 polishing
the glassware.
Bar closing duties
include:
 checking and clearing the tills;
 completing bar summary sheet;
 removing empty bottles from the bar;
 attending to the beer casks in the cellar and turn off the beer taps;
 collecting all glasses and ashtrays from the bar tables;
 brushing out the ashtrays into a metal bin with a 2' /2 - 3 inch paintbrush;

 making the bar ready for early cleaning the next morning by placing
the chairs on the tables;
 starting a requisition list of known items of stock which will be
 required the next day; the list will be completed by the next day's
opening team;
 washing all glassware;
 returning useable fruit to the fridge;
 disconnecting electrical equipment, except for tills and refrigeration
or cooling cabinets, by removing the plugs from the sockets;
 pulling down and securing all grills, hatches and windows.

ACTIVITY 1

Answer the following questions.

1. What is a bar?
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2. What are the different classifications of a bar?
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3. What is meant by Pubs?
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4. How do bars affect the food industry?
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5. Does bars affect our economy? Why or why not?
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ACTIVITY 2
Research 3 examples of bar for each classifications.

ACTIVITY 3
Create a PowerPoint presentation about the tools and equipment needed for bar.
It should have picture and functions of each tool or equipment.