John Kenneth C.

Bahia
Grade – 12 – TVL St. Martin de Porres

Food & Beverage Service Equipment

Bar Tools

The following tools are necessary to serve beverages from bar:

• Bar Linen and Cocktail Napkins: They are used to save work area from any mess
while pouring the beverage.
• Pouring Spouts: They make smooth serving of beverage apportioned equally into the
glasses.
• Juice Containers: They are useful to save bartending time by keeping most demanded
juices handy.
• Cocktail Shaker Tins: They are suitable for mixing the ingredients of cocktails and
martinis well.
• Short Shaker Tins: They are used to shake small amount of drinks efficiently.
• Cocktail Strainer: It is used to sieve cocktails before serving.
• Corkscrew or Wine Opener: They are used to open corks of wine bottles.
• Bottle Opener: They are used to open caps of bottled beverages.
• Jigger: It is an alcohol measuring two-sided cup.

Cocktail Bar Equipment: (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
Bar Equipment: (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

(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 Layout for Formal Dining:
For a formal table setup, place the tableware as follows:
• Service plate (dinner plate) one inch inside from the table edge.
• Salad plate on the top of the dinner plate.
• Forks on the left according to their size with the biggest fork being nearest to the
dinner plate.

• Dinner spoon and knife on the right side of the dinner plate.
• Dessert spoon and fork on the top side of the plate horizontally.
• Bread plate (quarter plate) on the top-left corner of the dinner plate and a bread knife
on top of it with its cutting edge pointing outwards.