Bar PArts

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BAR PARTS AND EQUIPMENT LAYOUT

The Bar Itself


The elements in determining the placement, size,
and shape of a bar:

 The element of décor


 The element of function
Parts of the Bar:

1. Front Bar
The customer’s area where customers order
their drinks and where orders are served.
Parts of the front bar:

 Bar counter
 Rail
 Bar die
 Glass rack
 Arm rest
 Foot rest
 Pick up station
Glass Rack
Rail
Foot Rest
Parts of the Bar:

2. Back Bar

Functions:
 For storage
 For display
Parts of the Bar:

3. Under Bar

Considered as the heart of the entire


beverage operation.
 Parts of the under bar:
 Pouring station

 Speed rail

 Ice bin

 Bottle wells

 Hand sink

 Drain board

 Glass sink
Underbar and Backbar Equipment

The major pieces of underbar equipment have


surface of stainless steel which is durable,
cleans easily and is unaffected by chemical
cleaners needed to kill bacteria.

It also looks nice and easily takes a high polish.


Work surfaces of underbar equipment are a
standard 30 inches high, with a depth of 16
inches to the backsplash at the rear.

Units from the same manufacturer fit side by


side and give the appearance of being
continuous.
Each piece of equipment is either on legs 6 or
more inches high, for access to plumbing and
ease of cleaning, or else flush with the floor.

The legs have bullet feet (feet tampered like


bullets) for ease of cleaning.

The feet are adjustable to accommodate uneven


flooring.
A. Equipment for mixing
 Ice chest, ice bin
 Containers for bottles – bottle wells and speed rails
 Handgun for dispensing soft drink mixes
 Mixer (shake mixer), and blender
 Frozen drink dispenser (machine)
 Glasses – overhead on the backbar, on drain
boards, almost anywhere there is room
 Glass froster
Ice chest Bottle wells
/Ice bin

Glass froster

Hand guns
Blender

Speed rails
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.
B. Equipment for Washing
A three- or four-compartment sink
 Drain boards
 Special glass-washing brushes
 Hand sink with towel rack
 Waste dump
Three compartment
sink
Hand sink

Glass Brushes Waste receptacle

Bar mats (Drain boards)


C. Ice and Ice Machines
 Icemaker (ice machine)
 Ice crusher
 Flake-ice machine
Ice maker
(Ice machine)

Flake-ice machines / Ice crushers


D. Draft Beer Service
 Keg or half-keg
 Beer box (tap box)
 Standard or tap (faucet)
 Line
Beer tap

Carbon Dioxide
Keg
Gas tank
E. Storage Equipment
 Dry storage (unrefrigerated)
cabinets with locks
 Under counter and backbar
refrigerators
F. Bar Tools and Small
Equipment
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.


 Jiggers
 Speed Pourers
 Mixing glass
 Hand shaker
 Bar strainer
 Barspoon
 Ice pick
 Ice tong
Speed Pourers (Left: plastic, Right: metal)

Master Pourers (Juice Containers)


Jiggers(Left: shot, right: double-ended)

Cocktail shakers:
(left: Boston shaker,
right: Standard shaker)
Mixing glasses
Ice pick

Bar strainer (Hawthorn Strainer)

Ice tong

Bar spoon

Bar spoon with relish fork


 Ice scoop
 Ice tongs
 Muddler
 Fruit squeezer
 Funnel
 Glass rimmer
 Measuring cups and measuring spoons
Measuring cup and
Ice scoop
measuring spoon

Glass Rimmer

Muddler
Fruit squeezer

Funnel
G. Tools and Equipment for Garnishing
 Condiment tray
 Cutting board
 Bar knife
 Relish fork
 Zester, router, or stripper
 Nutmeg grater
Bar knife
Bar condiment
tray
Cutting board

Canelle knife
with zester

Bar spoon with


relish fork Nutmeg grater
H. Tools and Equipment Used in Serving
 Bottle and can openers
 Corkscrews
 Round serving trays
 Folios for guest checks
 Bar caddy
 Coaster
 Stirrer/swizzle stick
 Wine bucket
Bottle and can opener
(left: wall mount, center: Bar blade, right: can opener)

Corkscrew left: angel’s wings,


center:waiter’s friend, right: straight pull)
Bar tray
Coaster
Bar caddy

Stirrers/swizzle sticks

Bill tray
(folio for guest checks) Wine bucket
Glasswares
The glassware you use in serving drinks plays
several roles.

It is part of your overall concept: its style, quality,


and sparkle express the personality of your bar.

As functional equipment it has a part in measuring


the drinks you serve, and it conveys them to
your customers.
It is a message carrier: glass size and style tell your guests
that you know what you are doing – you have served
each drink ordered in an appropriate glass.

It can be a merchandising tool; subtle or flamboyant


variations of custom in glassware excite interest and
stimulate sales – oversize cocktails in wine glasses or
beer mugs coffee drinks in brandy snifters, special
glassware for your own specialty drinks.
Three Characteristics:

 Bowl
 Stem
 Base or Foot
Bowl

Stem

Base or Foot
Major Types:
 Tumblers
 Footed wares
 Stem wares
 Mugs

Tumbler Footware Stemwares Mugs


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.
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.
Stemware includes any glass
having all three features – bowl,
foot, and stem.
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.
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.
Care of Glassware:

 Handle glasswares 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 all together
 Always handle glass by the stem
Some General Considerations in Selecting Bar
Tools and Equipment:
Look for Quality. It makes very good business
sense to invest in high quality equipment for
your bar.

There are a number of reasons why:


Survival

Quality equipment will last longer and will withstand


better the wear and tear of a high-speed
operation. Heavy-gauge surfaces will resist dent,
scratches, and warp. Heavy-duty blenders will
better survive the demands of mixing frozen
drinks. Quality glasses will break less easily than
thin brittle ones.
Function
High-quality products are less likely to break down.

Breakdowns of any kind hamper service and give a poor


impression of your operation.

If your pourer sticks, you’ve got to stop and change it. If your
corkscrew bends, you may crumble the cork and loose
your cool as you present the wine and the customer may
refuse it. If your ice maker quits, you are in real trouble.

Repairs or replacements can be frustrating, time-consuming


and costly. Quality products, moreover, usually come with
guarantees.
Appearance
Quality products are usually more pleasing to the eye, and
are likely to maintain their good looks longer.

Cheap glassware becomes scratched and losses its gleam.


Cheap blender containers get dingy-looking. So do work
surfaces.

Since much of your equipment is seen by your customers,


it is important to have it project an image of quality,
cleanliness, and care.
Ease of Care

High-quality equipment is likely to be better designed as


well as better made.

This means smooth corners, no dirt-catching crevices,


and dent-free surfaces that clean easily.

It all makes for better sanitation and better appearance.


Like everything else in life, quality cannot always be judged
by price.

For equipment quality, look at weights or gauges of metals


(the lower the gauge, the thicker the metal); at energy
requirements, horsepower of generators, insulation of ice
bins and refrigerated storage, manufacturer’s warranties
and services.

Consider the design features of each item in relation to its


function and sizes and shapes and capacities in relation
to needs.
- The End -
Raviel Aivan Jimenez Litan

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