BAR TOOLS

AND

GLASSWARE
S
Objectives:
After reading this chapter you will be able to:

01 02 03
IDENTIFY THE FAMILIARIZE WITH LEARN HOW TO
DIFFERENT TOOLS THE DIFFERENT TAKE CARE OF
AND EQUIPMENT TYPES OF TOOLS, EQUIPMENT
USED IN THE BAR. GLASSWARE IN THE AND GLASSWARES
BAR
 SMALL WARES FOR MIXING AND POURING
By style we have, classic, Japanese, OXO and
1. Standard Jigger-

even bell jiggers. Jiggers by purpose is to measure liquid being

poured on a consistent basis. If you ask what is the best one?
Choose the best that works for you.
Types of Jiggers
 1. Double- ended Stainless steel
 2. Single Jigger
 POURER
 whether you free pour or not, a bar that deals with any type of volume and has
any interest in inventory control should have these on all of the high moving
liquor bottles. Pourer maybe made up of plastics, stainless or chrome plated.
Recommended brands are the TD105-30 by Tom Dyer or Bar Conic

makes it quick and easy to pour

a shot of liquor into any glass,
LESS WASTAGE
 MIXING GLASS

- the capacity is about 16-

17 oz. This is used for
mixing cocktails and other
mixed drinks that have
been shaken in the ice to
cool. A heavy glass
container for mixing drink
ingredients along will ice.
Then the mixed drink is
strained into a serving
glass.
 BAR STRAINER
 Used for straining drinks. It has
a round wire spring on its handle,
which fits on top oft shaker or mixing
Julep strainer
glass to strain the ice and allow the
liquid to pass through it.
There are 3 types – Hawthorn strainer

the conical or fine mesh,

julep, and hawthorn strainer. Conical or fine
mesh
 BAR SPOON
 serves the same purpose as the set of measuring spoons; used for
stirring and mixing. One end may have a fork, teardrop, disk or
paddle design.
 ICE SCOOP/ICE SHOVEL-is
used for transferring ice
from one container to
another.

ICE TONG are used to transfer ice

from bucket to the glass. A device
designed to handle cubes of ice one
at a time.

. Mudder/ mudding stick- is used for crushing cube sugar

and mixing with other ingredients and flavorings. It is also
used to mash fruits, mint leaves and other garnishes. A
wooden tool for muddling or crushing one substance, such
as sugar and mints. One end is flat for easier mudding while
the other end is rounded as it is used to crack ice.
 FRUIT SQUEEZER-is used for
transferring liquid, or the liquor itself, into
narrow- mouthed containers.

 Funnel- is used for

transferring liquid, mixed or the
liquor itself, into narrow- mouthed
Glass Rimmer-is a bar accessory
containers. For pouring liquid from used to apply salt or sugar to the rim
large container into small one. of a glass.
Made up of 3 Compartments
It comes in several sizes
Sponge for lemon/
Salt
lime
Sugar
 COBBLER/3 PC
PARISIAN SHAKER

BOSTON/TIN
TO TIN

Cocktail Shaker is used to mix thick ingredients like syrups and cream to
combine with spirits by means of shaking this back and forth in a timely
manner.
The kinds of cocktail shaker are:
Boston/ Tin to Tin, Parisian, Cobbler/ 3 pc shaker
BAR EQUIPMENTS
 Overhead racks- for hanging bar glasses (not advisable for outdoor dining

 Electric mixer- this machine is used for drinks

that do not need blending especially those
containing cream or ice cream. Where ice is required,
use only crushed or cracked ice.

 Blender- mechanical equipment

that is used to blend ingredients
and to make drinks creamy. When
Ice bins/ ice chest- this is
blending use crushed ice. used for stocking ice. It has a
speed rail attached to the
front, with or without bottle
wheels.
 Speed rail- typically contains
the most frequent poured
liquors.
Refrigerator- typical equipment
used for chilling and storing beers,
juices, garnishes and other
bottled drinks.
WINE CHILLER a refrigerated
storage for chilling wines
particularly white wines and
champagne.
Ice crusher- used for
crushing ice cubes
Sink- equipment used for
washing and usually with
drain boards.
Mechanical glass washer- a
machine used for washing
glasses. It delivers water that
is hot enough to
kill bacteria
 Coffee brewer- a equipment used for brewing
coffee.

Coffee maker- for preparing of coffee

. Glass chiller- a top opening

refrigerator that chill glasses.
TOOLS AND EQUIPMENT USED in Serving
Bottle and can opener- are used to
open bottles and cans. One end is
used to open canned goods and the Folios for Guest Checks - used
other end is used to open bottled soft
drinks and beers. Used one made of
to present the bill for the guest
stainless steel as it is rust free and easy
to clean.

. Corkscrew/ Waiter's Corkscrew- is used

for drawing off the cork from the bottle.
A device designed to exacts corks from
wine bottles. It should be made of
stainless steel. There are several types of
cork screw, angel wing, prongs types.
Wine Cooler and Stand (or
buckets)- are used for chilling
white wines or sparkling wines
in the dining room prior to
opening before guests.

Cloth Napkin- is used during table

services such as: for wiping the
Bar trays- are 14'- 16 in diameter;
mouth of wine bottles when
must be cork lined; a round tray for
opened; for lining the wine basket
carrying equipment and glasses in
and for catching drips when
the bar.
pouring wines
Paper Cocktail Napkin-
is used when opening wines and
in presenting the cork to the
guest.

Wine Basket- is used to carry red wine

bottles from the bar to the guest's table to
minimize disturbance of the sediments in the
wine, if present.
TOOLS AND EQUIPMENT FOR THE
GARNISHING
Condiments Tray/ Bar Caddy-
this is where condiments like
salt, pepper, hot sauce, Micro plane - used to grate
straws, stirrers, and beverage chocolate, nutmeg cinnamon,
napkins or coasters are placed etc.
on the bar counter

• Cutting Board- for

Spill stop rubber mat -
place on the bar top to
avoid spills on the bar
counter.
chopping ingredients
for cocktail and garnish.
The board must have a
surface that will not
dull the knife.

Garnish Caddy- a 5-6

compartment caddy where we
Mallet and Louis Bag - used to
place our garnishes - lime,
crush ice manually
lemon, orange, mint, cocktail
olives, cherry and basil
 BAR KNIFE preferably with
RELISH FORK is a two tined- national Foundation Sanitation
stainless- steel fork- used for seal, the knife is used for
onions and olives. slicing bar garnitures like limes,
oranges and even fruits peel. A
paring and utility knife made of
stainless steel for cutting
purpose.

 Zester/ Router/ Stripper/Peeler

- used to make our peels and
zests

Cylindrical Dispenser - a cylindrical

container used to put straws or other
small bar tools as well.
 GLASSWARE
 is a container used to hold liquid.
 This is usually made of lead, ash, crystals, etc.
 TYPES OF GLASSWARE

01 TUMBLER
02
FOOTED WARE
03
STEM WARE

flat- bottomed glass that is refers to style of glass in Refers to the style of glass
basically a bowl without which the refers to the style which has handles or stems
stem or foot. of glass bowl sits directly on
a base or foot.
PARTS OF STEM GLASSWARE
 TIPS ON GLASSWARE
 Always use the type and size of glass that is appropriate for
each drink.
 Always use clean sparkling glasses.
 Always hold stemmed glasses by the stem.
 Carry glasses on a bar tray.
 Use stemmed glasses for cold drinks that are served without
ice.
 Glassware - Tips for things made of glass
 Use the bartender's method for speedy stemware washing. Holding the base, pump the glass
vigorously in very hot soapy water, then quickly pump it in hot clear water (cooler water may
shatter it); dry upside-down on a cotton towel. For extra-shiny, streakless glasses, add a little
vinegar or borax to the final rinse water.
 If glasses have hard-water stains, rub them with a scouring pad dipped in vinegar.
 Never use hot water, harsh soaps, ammonia or washing soda on silver or gold-rimmed glasses.
 A well-lathered shaving brush cleans deeply etched or textured glass especially well.
 If eggs have dried on your patterned glass tableware, rub off the residue with a slice of lemon.
 Handle glass ovenware very carefully. Avoid hard knocks and sudden exposure to heat or cold
and keep it away from water (even a moist kitchen top) while warm.
 If glass hob-safe cookware remains stained after washing, boil a solution of 1 part vinegar to 3
parts water in it for about 20 minutes.
 CARE FOR BAR EQUIPMENTS
 Make sure that drip that mats are always clean.
 Always wash spirit measures after use.
 Turn spirit measures upside down after use.
 Watch glasses as you wash them; they are expensive.
 Air dry glasses. Do not polish them.
 Do not leave riders in beer cases, rider are bottles, which are placed on top of the stipulated
quantity.
 Handle glasses with stems by the stem; tumblers by the body.
 Use detergent specially made for glasses to prevent spots and smudges.
 Air- dry equipment before storing them.
 Keep bar equipment always clean and sanitary: wash them after every use.
Types of Glassware commonly used in the Bar Operation

Champagne saucer or Wine glass- the wine glass

coupe- the most common
comes in many styles and holds
type is the saucer glass
5-8 ounces. Red wine is usually
which holds about 5
larger than white wine.
ounces

Champagne flute and tulip -

The other is the tulip shaped
which shows off bubbles and
holds sparkles longer. Nick and Nora - a glass that
takes the shape of an all-
purpose wine glass and was
named after the lead roles of
the movie the Thin Man.
 Cocktail- the type of glass Sherry/ port-
that comes in many sizes a wide top
and holds 3-4 ounces. glass with
Some cocktail glasses are slanting sides.
Holds about
V shapes.
2-3 ounces.

Sour glass- this glass is used for whiskey • Pony/ liqueur glass-
sours and holds 3-4 ounces. It is narrow at this type of glass holds
the top with deep bowl. from ¾ to 1 ounce. It is
stemmed and tubular
shaped and used for
cordials and liqueurs.

Brandy glass- usually called a snifter. It

varies in size and has a small opening with
larger bowl
 Rock glass/ old-
fashioned glass-
short and glass
Collins glass- this
glass looks like a which is wider at
water glass and holds the top than the
to 10-12 ounces bottom and holds
from 4-6 ounces.

Highball- this glass is smaller than

the Collins glass but with the
same shape. Holds from 5- 9
ounces.
 Cleaning Supplies
to run a bar making sure you have the following items would help you maintain it
 Bar Towels - This should be color coded to be sure there is a specific use area for them.
 Microfiber cloth is advisable for glasses to avoid lint marks
 Dust pan - this is need to pick up items swept by the broom
 Broom - used to sweep off anything from dust particles to heavy dirt or garbage on the floor
 Water hose - apart from water the plants this can be used for general cleaning especially if you have floor
rubber mats and a tiled floor that need cleaning.
 Push brush - Since your bar is a place where people walk by on a daily basis, dirst accumulated and eventually
sticks. The push brush would help removing those.
 Sponge - for washing dishes and glasses if you do not have a machine. Make sure there is a soft part and use
that for the glasses.
 Liquid soap - this is used to wash glasses and dishes. This help removing the sticky grease or sugar residue.
 Brushes - this would include glass brushes, decanter brushes to even sink brushes.
 PREPARE FOR AN INDIVIDUAL PRACTICAL EXAM
ABOUT IDENTIFYING THE DIFFERENT TOOLS AND
EQUIPMENTS ON APRIL 3, 2024 (HM 2B) and
APRIL 5, 2024 (HM 2C)

LONG TEST will also be given next week.. Coverage is

from CHAPTER 1-3.

ANNOUNCEMENT!!!!!!!