TH1806

Bar Tools

(1) cocktail shaker; (2) Boston shaker; (3) mixing glass

with bar spoon; (4) Hawthorn strainer; (5) jug strainer
insert; (6) mini whisk (7) straws; (8) ice crusher; (9) juice press; (10) ice
bucket and tongs

(1) bottle coaster; (2) champagne star cork grip; (3) wine bottle holder; (4) vacu-pump*; (5, 7, 9, 12) wine
bottle openers; (6, 10) champagne bottle stoppers; (8) wine funnel; (11) wine bottle foil cutter; (13)
champagne cork grip; (14) wine cork extractor
*A vacu-pump is used to remove some of the air from a bottle of wine after opening to prevent oxidation which
diminishes the wine’s flavor.

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(15) appetizer bowls and cocktail stick holder; (16) measures on drip tray; (17) cutting board and knife; (18)
cigar cutters; (19, 21) bottle stoppers; (20) bottle pourers; (22) crown cork opener; (23) mini juice press
Table 1. Examples of bar equipment and tools
Source: Food and Beverage Service (9th ed.), 2014. pp. 64-65

Crockery
Bouillon Cup
Side Plate Breakfast Bowl/Cereal Plate

Size: 6 inches Size: 5 inches

Size: 8–12 ounces
Soup Tureen Fish Plate
Salad Plate

Size: 7–8 inches

Size: 8–9 inches
Cappuccino Set Salt and Pepper Grinders
Dessert Plate

Size: 7–8 inches

Size: 6 ounces

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Bread and Butter Plate Sugar Bowl Sauce Boat

Size: 6 inches
Main/Dinner Plate Escargot Plate
Espresso Set

Size: 4 ounces Size: 10 inches (12 slots)

Size: 10 inches
Show Plate Saucer Oyster Plate

Size: 5 inches (for teacup); 6 inches (for Size: 9 inches

Size: 11–14 inches coffee)
Platter Consommé Bowl
Tea Pot

Size: 2 pints
Size: 11-14 inches Size: 250 mL (cup); 6 inches (saucer)
Soup Bowl Coffee Pot Milk Jug

Size: 2 pints Size: 12 ounces

Size: 9 inches
Table 2. Crockery Chart
Source: Provide Food and Beverage Service, 2013. pp. 55-57

Cutlery

Large fork: for

Large knife: for Large spoon: for
main course and
main course serving
serving

Small knife: for Small fork: for

entrée course, Medium spoon: for entrée, pasta,
buttering, pate, desserts and pasta salad, desserts,
cheese, and fruits and fruits

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Fish fork: for

Steak knife: for Soup spoon
oysters and
steak (round): for soup
prawn cocktails

Small spoon (tea):

for teas, coffee,
Fish knife: for fish Long pronged
prawn cocktails,
and lifting some fork: for snails
ice cream, sugar
delicate items (escargot)
coupes, and
sorbets

Parfait spoon (long Lobster cracker:

Cheese knife: for handle): for for cracking
cheese desserts and ice lobster or
cream crayfish

Carving knife: for

slicing roast and Escargot tongs: for Gateau slice: for
cutting large snails cakes and flans
items

Bread knife: for Lobster pick: for

Ladle: for soup
slicing bread and picking lobster or
and sauces
rolls crayfish

Table 3. Cutlery chart

Source: Provide Food and Beverage Service, 2013. pp. 53-54

Glassware
Martini Cocktail
Cocktail glasses: Worthington: for
glass: for dry,
generally for bottled beers, soft
medium, and sweet
cocktails; drinks, Pimms,
Martinis and
Smaller: for Pinky Coolers, and long
Manhattans but
Lady and White drinks such as Fruit
also used for other
Lady Cups
cocktails
Rocks/Old-fashioned
glass: also known as
The saucer: for Slim Jim: for spirits
whisky glass, often
champagne and mixers and for
used for any spirits
cocktails and sours and as an
and mixers; also used
Daisies; not really alternative to
for drinks such as Old
used much now highball glass
Fashioned and
Negroni
Highball/Collins glass:
The tulip: for all
use for spirits and Copita (sherry):
champagne and
mixers, Highballs, John mainly for sherry
sparkling wines,
Collins, Tom Collins, but also used for
Buck’s Fizz, and the
Mint Julep, Tequila sweet wines
Grasshopper
Sunrise, and Spritzers

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Brandy balloon: small Elgin: traditional

sizes for brandies, glass used for sherry
The flute: for
brandy- and liqueur- in single and double
sparkling wine,
based cocktails, measure (Schooner)
Brandy Alexander,
frappes, and liqueurs. sizes
and Kir Royale
Lager sizes: for long Smaller versions:
drinks such as Pimms used for liqueurs
Paris goblet: in
Port or sherry
various sizes; used Sour glass: for spirits
(dock) glass: for
for wines, water, and mixers, sours, and
both ports and
beers, Cobblers, as an alternative to
sherries, as well as
Piña Colada, and rocks glass
sweet wines
Green Blazer
Beer (dimple):
traditional beer
Beer (straight):
glass in different
Lager/Pilsner: traditional beer glass
sizes for half and
different sizes used in different sizes for
dull measure of any
for bottled and half and full measures
beers and beer-
draught lager beers of any beers as well as
mixed drinks,
beer-mixed drinks
including Black
Velvet and Pimms
Table 4. Examples of drinking glasses and their use
Source: Food and Beverage Service (9th ed.), 2014. p. 80

References:
Association of Southeast Asian Nations (ASEAN). (2013). Toolbox Development for Front Office, Food and Beverage
Services and Food Production Divisions: Provide food and beverage services. Melbourne, Australia: William
Angliss Institute of TAFE.
Cousins, J., Lillicrap, D., & Weekes, S. (2014). Food and beverage service (9th ed.). Italy: Hodder Education.

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