Bar Practice -

Laboratory
THE BAR ESSENTIALS
 Objectives
Familiarize with the Bar
Jargons
Glassware and Barware
Opening and Closing the Bar
Shift
Will some drinks or mixed
drinks can get you drunk
faster than other?
Is there a food that can
delay the effects of
alcohol?
Who will get drunk
Faster, Chubby or
Slim?
How to Order Mixed
Drinks?
 Liquor Always First
 When you mention the mixed
drinks always mention first the
liqour
Example

Jack Daniels and Coke

Gin and Tonic
 Name the Brand First
If you mention a mixed drink
with a particular brandname the
brand.
Example
Tanqueray and Tonic instead of Gin and
Tonic
Bar Jargons
 Well Drink

A well drink is a
drink made with the
cheapest liquor
available at the bar
 Call Drink
A call drink is a drink made
with specified liquor.
Example

Bacardi and Coke

Tanqueray and Tonic
 Premium Drink
A premium drink is a
drink made with
expensive liquor.
Example

Johnny Walker
 Draught Beer
Isa beer
drawn from a
metal barrel or
keg
 House Wine
House wine is
reffered to the less
expensive wine serve
at the bar or
restaurant
 Chilled

Chilledmeans
cold. Usually
done in beers
 Dirty
Means serve with
olive juice and it is
used in gin martinis
and vodka martinis
 Frozen

Frozen

means
Blended
 Neat
Neat means without
ice and in an old-
fashioned glass. It is
used when ordering
liquor by itself
 On the Rocks

Drink serve
with ice
cubes
 Sweet
Sweet means with
sweet vermouth and
used in gin martinis
and vodka martinis
 Tall
Means serve in big glass
or tall glass. If you order a
tall drinks, you will get the
same amount of liquor but
more amount of juices
 Top Shelf

Topshelf
means premium
brand or drinks
 Up
Means chilled by
shaking or stiring
and strained into
a martini glass
 With Salt

This means to
coat the rim of a
glass with salt
Tools of the Trade
 Boston Shaker
A two-piece shaker
consisting of a metal
bottom and glass or
plastic mixing glass
 Cocktail Shaker
Also known as cobbler. A
three-piece cocktail
shaker that has tapers at
the top and ends with a
built-in strainer and
includes a cap
 Parisian/ French Shaker
A two-piece

shaker consisting
of a metal bottom
and a metal cap
 Jigger
Itis to measure the
correct amount of
ingredients when
making a balanced
cocktail
 Bar Spoon
A bar spoon with a
long handle and a
muddler end will allow
you to mix and
measure ingredients as
well as crush garnishes
 Julep Strainer
The Julep Strainer is a
perforated metal strainer
in the shape of a spoon.
Fits most of a mixing
glass. so named because
it was originally meant to
serve mint juleps
 Hawthorne Strainer
Consists of a flat disc (called
the "rim") to which is affixed
a coiled spring with a handle
and two or more stabilizing
prongs. Removes the ice
and fruit pulp from juices
 Fine Mesh Cocktail Strainer
Ideal for juices,
tea's or canned fruit.
It has a wire cloth
that catches all
small loose pieces
 Wine Opener
A device for drawing
corks from bottles,
typically consisting of a
pointed metal spiral
attached to a handle or
screw mechanism
 Wine Opener

Basic Corkscrew Waiter’s Friend / Winged or Butterfly

Sommelier
 Bottle Opener
a device that
enables the removal
of metal bottle
caps from bottles
 Pourer
streamlines the flow
of liquid coming out
of the bottle (helping
to avoid spills and
splashes)
 Muddler
used like a pestle to
mash or muddle fruits,
herbs, and/or spices in
the bottom of a glass to
release their flavor
 Squeezer
Needed for
getting the most
juice out of your
fruits
 Zester
is a kitchen utensil
for obtaining zest
from lemons and
other citrus fruit
 Channel Knife
Channel knife are
used mainly for
cutting strips of citrus
fruit rind for cocktail
garnishes
 Parisian Spoon
Usually utilized to
make a ball-shape
fruits for cocktails
and garnish
 Ice Scooper
A stainless-steel
tool that makes
quick work of filling
ice on the shaker
and glasses.
 Ice Tong and Bucker
A sizeable container
used to hold ice for
the use in preparing
and serving
cocktails
 Swizzle Sticks

Use to
stir drinks
Bar Equipment
 Garnish Dispenser
container for keeping
your garnishes
separated and easy
to access behind the
bar
 Store and Pour
The Store & Pour is a
neat little seal-able and
reusable plastic bottle
with a simple but highly
effective pouring spout
 Glass Froster
Enables a glass, such as a
cocktail or champagne glass,
to be frosted both internally
and externally, to thereby
retain the glass in its cold
condition for longer periods
 Ice Machine
astand-alone
appliance for making
ice, or an industrial
machine for making ice
on a large scale.
 Spindle Blender
This mixer is used for
mixing cocktails,
milkshakes, frappes.
Also known as
Milkshake Maker
 Blender
To blend the
ingredients
smoothly
together
 Rail Mat
Ideal for drink
preparation due to its
flexible thermoplastic
rubber construction and
deep spill wells
 Bar Service Mat
The no slip heavy
duty durable mat
grips glasses to help
prevent unnecessary
breakage
 Glass Rimmer
Itis a bar accessory used to
apply salt or sugar to the rim
of a glass. It usually consists
of one or more shallow
plastic or metal discs that the
glass is turned upside down
into
 Bar Caddy

Used in storing
bar supplies
and decorations
 Soda Gun

Use to prepare
and dispense
beverages
 Smoking Gun
Commonly use to
infuse botanical/
spices and wood
aroma and flavor to
the drink.
 Smoke Top
A wooden smoke infuser

by placing the item on top

of the rim, burn the wood
chips and the smoke will
fall directly in the drink.
 Soda Maker
Infuse carbon dioxide
into the drink that makes
it sparkling or soda-like.
Also known as beverage
carbonator
 Automatic Shaker Machine
Used in frothing that
takes time to produce
by shaking. On this day,
this is currently used in
the milk tea shops
Drinkware/ Glassware
 Drinkware
 Beverageware is a general term for the
class of vessels from which people drink
 Glassware is a class of objects that include
Drinkware made from glass
 Stemware is a subcategory of drinkware
(usually glassware) in which the volume
containing the drink is connected to a base
by a thin stem of glass or other material
Features of Glassware
Classifications of Glassware

Mug Stemware Footedware Tumbler

 Wine Glasses

White Wine Glass Red Wine Glass

 Brandy Balloons

Inhaler Snifter
 Beer Glasses

Beer Mug Beer Pitcher

 Beer Glasses

Pilsner - Standard Pilsner - Weizen Pilsner - Footed

 Champagne Glasses

Flute Tulip Coupe/ Saucer

Rock/ Old-Fashioned Glass

Single Double
 Tall Glass

Highball Collins Zombie

8 – 12 oz 10 – 14 oz 12 – 16 oz
 Lowball

Cordial Glass Cordial Glass Shot Glass

Standard Footed
 Mixing Glass

Japanese Mixing
Pint Glass -Mixing Pint Glass - Pub
Glass
 Other Mixed Drinks Glass

Squall Hurricane
Poco Grande 20 oz
14 – 15 oz
 Other Mixed Drinks Glass

Sour Glass Sherry Glass Margarita Glass

 Other Mixed Drinks Glass

Cocktail Glass Cosmopolitan Glass Irish Coffee Cup/

Mug
 Other Mixed Drinks Glass

Parfait Glass Mason Glass Wine Decanter

Practice
Parts of the Bar
 Front Bar
 Thecustomer’s area where the
customers order their drinks and
where orders are served.
a. Bar table/ Countertop
b. Bar Rail
c. Glass rack
d. Pick up station

e. Bar Stools/ Footrest

 Back Bar
The back bar has a
dual function: as a
attractive display
area and as a
storage space.
 Under Bar
 Theheart of the entire
beverage operation
a. Pouring station
b. Speed rail
c. Ice bin
d. Bottle wells
e. Hand sink
f. Drainboard
The Manager’s
Checklist
 Opening Shift
Preliminaries Yes No
 Clear the trash, unnecessary debris, or materials within the    
vicinity of the bar area.

 Clear the indoors trash, spills, or items out of place from    

the previous shift/operation

 Dusting, Mopping, and vacuuming the floor    

 Empty and Reset pest traps    
 Opening Shift
Polish and Sanitize Surfaces Yes No
 Dust and Polish the countertops/ front bar table    
 Wipe the stool seats and tabletops    
 Polish the glassware    
 Polish any silverwares and barware    
 Dust alcohol bottles on display    
 Clean and polish faucets and taps    
 Test the taps and clear the drain lines    
 Opening Shift
Take Inventory YES NO
 Count your Bottle Inventory. Bring stock up into “par”    
 Check the levels of your liquor, juices, and mixers    
 Stock your bar cooler    
 Check your keg level    
 Check the cooler temperature (40 F or 4C)    
 Prepare your speed rail stocks    
 Prepare Simple Syrup    
 Replenish bar caddy    
 Opening Shift
Room and Station Set-up Yes No
 Organize the tables and chairs    
 Set up tools and equipment on each station (especially the    
multiple station) – bar essentials
 Prepare the clean bar towels    
 Operate and prepare Cash register/ Point of Sales    
 Prepare and cover the silverwares with table napkin or clean    
cloth
 Opening Shift
The Bar Condiments Yes No

 Prepare garnishes and refill the garnish dispenser/    

compartment
 Squeeze fresh juice    

 Refill and prepare the glass rimmer with salt, lime juice    
and sugar
 Opening Shift
Refill Ice Bin Yes No

 Clear out the ice bin    

 If there are ice buildup, remove it    

 Wipe the bin with clean cloth    

 Stock the ice bin with fresh ice (crushed/cracked to tube)    

 Opening Shift
Check the Other Service Yes No

 Check the coffee machines, stocks, and condiments    

 Update the availability the menu in the menu list    

for the snacks and food offers
 Closing Shift
Clean, Empty and Lock-out Yes No

 Front of the House Area    

 Restrooms    

 Kitchen Area    
 Closing Shift
Accounting Process  Yes No

 Count the Money in the Cash Register    

 Balance the money and receipts    

 Distribute tips (depending on the establishment’s policies)    

 Secure the money in safe    

 Closing Shift
Store Perishables Yes No

 The premade mixes (sweet and sour, syrups, etc.)    

 Unused and can be used (fresh and dehydrated)    

Garnishes
 Cocktails condiments and ingredients    

 Fruits    

 Snacks    
 Closing Shift
Label, Organize and Date Yes  No

 Date the newly opened wines and liquors    

 Organize menus    

 Label fresh ingredients    

 Closing Shift
Refill Service Accessories Yes No

 Toothpicks    

 Straws    

 Swizzle sticks    

 Napkins    

 Parasol    
 Closing Shift
CAYGO Yes No
 Countertops    
 Tables and Seats    
 Floors    
 Speed rail and other part of the station    
 Bathrooms    
 Tools, and Equipment (smallware, soda gun, appliances, mats,    
etc.)
 Dispose the trash    
 Wash bar towels