BAR PARTS AND EQUIPMENT

LAY-OUT
PARTS OF THE BAR

• A. Front bar

• B. Back bar

• C. Under bar
 A. Front bar
– Is the customer area where they order
their drinks and where the drinks are
served

– It is usually 16 to 18 inches wide, with a

surface that is alcohol-proof, usually of
laminated plastic.
Parts of the Front Bar:
–Bar table
–Rail
–Glass rack
–Pick up station
 The Backbar
– Known as the “soul of
the bar”

– Dual function : As a
decorative display
area and as a hard-
working storage
space.

– It conveys the image

of the establishment; it
stimulates
conversation and
displays the wares.
The Backbar
 The Backbar

• Multiple facing

– three or four bottles of a known brand are

displayed side by side,
reinforcing its popularity.
 The Underbar

- Heart of the entire beverage station.

- Usually the last section of the bar to be
designed, after the front of the bar has been
created.
- Makes wise use of space, is as sanitary as
possible, and is able to respond consumer
tastes and trends in drink preparation
- Pouring station – area where individual
bartenders work
 Parts of the under bar:

– Pouring station
– Speed rail
– Ice bin
– Bottle wells
– Hand sink
– Drain board
– Glass sink
The Underbar
 GLASSWARE
• Importance of glassware in the bar
operations are:
– It is part of the overall concept of the bar.
– Its style, sparkle and quality express the
personality of the bar.
– It has the part in measuring drinks you
serve.
– A message carrier: that means you know
what you are doing.
– A merchandising tool.
 Glass term and types

• Features of
glassware

– Rim

– Bowl

– Stem

– Base/foot
 Major types of glassware
– Tumbler - is a flat bottomed glass that is
basically a bowl with out a stem.
– Footed ware - is the style of the glass which
the bowl sits directly with the base.
– Stemware - a glass with three main
features.
– Mug - is thick glass with ear or handle used
mostly for serving beers or some hot
beverages.
 CARE OF GLASSWARE
• A. Handle glassware with care.
• B. Do not wash glasses mixed with plates or
spoons.
• C. Never used it in scooping ice.
• D. Throw chipped or broken glass.
• E. Do not pour hot liquid with cold glasses.
• F. Never stack glasses.
• G. Do not handle glass in all together.
• H. Always handle glass by stem.
 Underbar and Backbar
Equipment
• Backbar refrigerator • Glass brush
• Blender • Glass froster
• Bottle wells • Glass sink
• Coffee siphon • Glass washer
• Draft beer direct dispensing • Hand guns
machine • Hand sink
• Drain boards • Ice bin
• Electric mixer • Ice crusher
• Electronic cash register • Ice flakers
• Electronic dispensing • Ice machine
machine • Juicer
• Espresso machine • Keg coolers
• Frozen drink dispenser • Waste dump
• Wine/liquor dispenser
 Bottle Wells

Back bar Refrigerator

Coffee Siphon

Drain Boards
Direct Beer Draft Dispenser
Espresso Machine
Wine Dispenser

Frozen Drink Dispenser

 Glass Brushes
Soda Gun

Glass Washer
Ice Maker Machine Ice Crusher Machine

Electric Cocktail Shaker

Electric Cocktail Mixer Blenders

Electronic Juicer
The centerpiece of any pouring station is
the ice chest (ice bin), with or without
bottle wells, having a speed rail
attached to the front. This piece of
equipment is variously known as a
cocktail station, cocktail unit,
beverage center or colloquially, jockey
box.
Cocktail Station
 Bar Tools
Stainless steel is the metal of choice for small
equipment and utensils.

Most of the small bar equipment is used for

mixing and pouring.

A second group of utensils is used in preparing

condiments to garnish drinks.

A third group is involved in serving.

 Bar Tools
• Bar caddy • Ice scoop/shovel
• Bar knife • Ice tong
• Bar spoon • Jiggers
• Bar strainer • Liquid measuring cup
• Cocktail shaker • Measuring spoon
• Cutting board • Mixing glass
• Fruit squeezer • Muddler
• Funnel • Nutmeg grater
• Garnishing caddy/tray • Pourers
• Glass rimmer • Store and pour
• Ice pick • Zester/router/stripper
 Bar Spoon (with relish fork)

Bar Spoon (with muddler)

Bar Caddy

Bar Spoon

Bar Knife
 Hawthorne Strainer

Bar Fine Strainer

Julep Strainer

Fruit (Citrus) Squeezer

Cutting Board
 Standard (3-piece) Cocktail Shaker

Ice Pick

Boston Shaker

Double-ended
Funnel Stainless Steel Jiggers
(Standard Jiggers)
Garnish Caddy / Garnish Tray Glass Rimmer

Ice Tong

Ice Scooper

Measuring Spoon Liquid Measuring Cup

 Nutmeg Grater

Mixing Glass Stainless Steel Pourer

Muddler Automatic Pourers

Plastic Pourers
 Zester

Master Pourer (Store and Pour)

Tea Ball
 Tools for Serving Drinks
• Bottle and can opener
• Coaster
• Cork screw
• Folio or tip (bill) tray
• Ice bucket
• Picks
• Round tray
• Stirrer/swizzle stick
• Wine bucket
Bottle Opener

Can Opener
Coaster

Bill Tray
 Waiter’s Friend Corkscrew

Pull Corkscrew

Angel’s Wing Corkscrew

Ice Bucket
 Wine Bucket with Stand

Round Tray

Wine Bucket

Swizzle Sticks Cocktail Picks

Glassware
 Importance of glassware in
bar operations:
• Part of the overall concept of the bar
• Its style, sparkle and quality express the
personality of the bar
• It has the part in measuring drinks you
serve
• A message carrier: that means you know
what you are doing
• A merchandising tool
Features of Glassware:

Bowl

Stem

Base / Foot
Major types of glassware:
• Tumbler

• Footed ware

• Stemware

• Mug
 Tumbler:
A tumbler is a flat-bottomed glass that is
basically a bowl without stem or foot. Its
sides may be straight, flared, or curved.
Various sizes and shapes of tumbler are
known by the names of the drinks they
are commonly used for: old-fashioned,
rock glass, highball, collins, cooler,
zombie, pilsner. Glass jiggers and shot
glasses are mini-tumblers.
Tumbler types:

Carafe Decanter
A B C D

A – Zombie glass (13-14 fl.oz)

B – Old fashioned / rock glass (6-8 fl.oz.)
C – Highball glass (8-12 fl.oz.)
D – Collins glass (10-14 fl.oz.)
 Pint Glasses
Wheat Beer Glass

Juice Glass Granite Glass Shot Glass Shooter Glass

Pilsner
 Vodka Shooter Glasses

Vodka Chimney Glass

 Footed Ware:
Footed ware refers to s style of glass in which the
bowl sits directly on a base or foot. Bowl and
base may have a variety of shapes. Traditional
footed glasses include the brandy snifter and
certain styles of beer glass. Today footed ware
is also popular for on-the-rocks drinks and
highballs. In fact, any type of drink can be
served in a footed glass of the right size.
 Footed Wares:

Footed Highball
Absinthe Glass
Banquet Goblet

Cordial Glass
Brandy Inhaler/snifter/balloon
 Footed Rock Glass

Irish Coffee Glass / Mug

Footed Pilsner Glass

Frappe Glass

Pousse Café Glass

Parfait Glass Squall / Hurricane Glass

 Stem Ware:
Stemware includes any glass having
all three features – bowl, foot, and
stem.
 Stem wares:

Champagne Saucer

Margarita Glass
Champagne Tulip
Cocktail / Martini Glass

Champagne Flute
 Poco Grande Glass

Ice Wine Glass

Merlot Wine Glass

Chardonnay Wine Glass

California Cocktail Glass

Pinot Noir Wine Glass

Red Wine Glass
White Wine Glass
 Sour Glass
Riesling Wine Glass

Sauvignon Wine Glass

Shiraz Wine Glass

Sherry Copita Glass

Port Wine Glass
 Mug:
A fourth type of glass is the mug.

You can think of it as a tumbler with a

handle or as a tall glass cup. It is usually
used for serving beer.
 Beer Mug:

Beer Schooner Glasses

Beer Mug
 Dimple Beer Mug
Logo Beer Mug

Stern Beer Mug

Stein Beer Mug

 Care of Glasswares:
• Handle with care
• Do not wash glasses mixed with plates or
spoons
• Never used it in scooping ice
• Throw chipped or broken glass
• Do not pour hot liquid with cold glasses
• Never stack glasses
• Do not handle glass in bouquet
• Always handle glass by the stem
In selecting glasses, size is a better guide
than the name of the glass, since a glass
with a specific name will come in many
sizes.

Buy glass sizes that you will never have to

fill to the brim; they will surely spill.
A glass for dinner wine should be only half
full, so the drinker can swirl the wine
around and appreciate the bouquet.

A brandy snifter of brandy is served so the

customer can savor the aroma.
In making your glass selection, remember that glassware is
about the most fragile equipment you will be using.

Consider weight and durability. Consider heat-treated glass

if you use a mechanical dishwasher.

Consider design and buy glasses that do not need special

handling: flared rims for example, break easily.

Then consider the breakage factor in figuring the numbers

you need.
- The End -