BAR PARTS AND EQUIPMENT LAY OUT

The Bar Itself

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

The element of dcor

The element of function

Parts of the Bar:

1.

Front bar

The customers area where customers

order their drinks and where orders are
served.

Parts of the front bar:

Bar table
Rail
Bar die
Glass rack
Arm rest
Foot rest
Pick up station

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
/Ice bin

Bottle wells
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
Gas tank

Keg

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

Ice scoop
Glass Rimmer

Muddler

Measuring cup and

measuring spoon

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: angels wings,

center:waiters 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:

Tumbler

Tumblers
Footed wares
Stem wares
Mugs

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, youve 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, manufacturers 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 -