Bar Personnel and their responsibilities

◼ Bar Manager- in charge of the overall operation of the bar.

◼ Bar Captain/Supervisor- in charge of monitoring the staff and the operation.

◼ Bartender- in charge of preparing and pouring/serving the drinks of the guests.

◼ Barista- typically works behind a counter, serving both hot (such as espresso and other coffee-based
ones) and cold alcoholic and non-alcoholic beverages.

 Bar back- assist the bartender in the maintenance of cleanliness and the preparations in the bar.

◼ Bar server- in charge of serving the drinks and foods of table guests.

◼ Wine stewards/Sommelier- in charge of suggesting, selling, and serving the wines to the guests.

◼ Bar Receptionist- in charge of receiving and entertaining the guests.

◼ Cashier- in charge of receiving the payments of the guests.

Requirements to become a bartender.

◼ Physical requirements

▪ Height

▪ Pleasing personality

▪ physically fit

◼ Knowledge and skills

▪ Mental ability

▪ Practical

▪ Socio-emotional

▪ Communication

▪ Behavioral

QUALITIES OF A GOOD BARTENDER

Attentive

Cleanliness

Good judgement

Service Oriented

Honest
Steps of Service behind the Bar

◼ greet your guest(s) and prepare them to order

◼ Offer service
◼ Prepare order(s)
◼ Complete transaction
◼ Check back on customer in a timely manner
◼ Say farewell to customer.

Duties and responsibilities of a bartender in preparation for service

Before opening a bar

▪ 1. Get the keys and sign the logbook.
▪ 2. Bar counter, tables and chairs and service area in spotless condition.
▪ 3. Clean ash trays, and spaced properly on counters and tables with tent card beside.
▪ 4. Bar tools are cleaned and placed in proper areas.
▪ 5. Ice compartments are cleaned and filled, the same with bar sink.
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◼ Before closing the bar:
▪ 1. All doors or shelves are locked.
▪ 2. Glasses or bar equipment are washed and placed in proper location area.
▪ 3. Restrooms areas are cleaned.
▪ 4. Perishable items are placed under refrigeration.

Bartenders' Responsibilities
◼ Use the F.E.A.R. Method
▪ Never Serve to Minors
▪ Don't Serve Intoxicated People
▪ Prevent Intoxication
▪ Slowing Down Someone's Drinking
▪ Refuse Service to Intoxicated People

▪ Pars tock- the number of supplies that must be on hand to cover a day’s operation.
The elements in determining the placement, size, and shape of a bar.

› The element of décor

› The element of function

Parts of the bar

The front bar- the customer’s area where customers order their drinks and where orders are serve.

⦿ Parts of the front bar:

› Bar table - arm rest

› Rail - foot rest

› Bar die - pick up station

 › Glass rack

The back bar

⦿ Functions:

 For storage
 For display

⦿ The under bar- the heart of the entire beverage operation.

⦿ Parts of the under bar:

A. Pouring station

1. Speed rail
2. Ice bin
3. Bottle wells

B. Hand sink
C. Drain board
D. Glass sink

⦿ Under bar and back bar equipment

› Ice bin
› Bottle wells
› Hand guns for dispensing soft drinks and mixes
› Mixer and blender
› Electronic dispensing system
› Glass froster
› Glass sink
› Drain boards
› Glass brush
› Hand gun
› Wine/liquor dispenser
› Hand sink
› Coffee siphon
› Waste dump
› Coffee maker /espresso machine
› Glass washer
› Ice machine maker
› Electric cocktail mixer

Equipment
› Ice crusher
› Ice flakers
› Back bar refrigerator
› Draft beer direct dispensing line
› Juicer
› Electronic cash register
› Frozen drink dispenser
› Portable bar

Equipment: Hand gun

⦿ HANDGUN
This is used for dispensing an automatic soda system.

Equipment: glass washer

⦿ Glass washer- a machine operated washer to
clean glasses faster and in large quantity.
Equipment: glass brush
⦿ GLASS BRUSHES
Used specifically for
Cleaning glassware. There are glass brushes for use
By hand, and motorized models.

Equipment: Ice bin/Ice chest

⦿ ICE CHEST, ICE BIN
The container in which ice is stored.
Equipment: Ice machine
⦿ ICE MACHINE
A machine that freezes water to make ice cubes.
Also called ice maker.

Equipment: Ice crusher

⦿ Ice crusher- used for crushing
Ice faster and in large volume.

Equipment:
Electric shaker
⦿ Used for shaking cocktails
Equipment:
Hamilton electric cocktail mixer
⦿ Used for mixing cocktails.

Equipment: Blender
⦿ BLENDER
This is used to grind, puree and refine ingredients

Equipment:
Glass sink, and drain board

Equipment:
3 compartment glass sink
⦿ 3-4 compartment sink- use to wash,
Rinse and Sanitize glasses.
Equipment:
Back bar refrigerator
⦿ Use for chilling bottled drinks.

Equipment:
Keg cooler
⦿ Use to chill keg beers.

Equipment:
Draft beer dispensing units
⦿ Use to dispense kegs or draft beers.

Equipment:
Motorized juicer
⦿ Motorized juicer- used to extract
Juice faster and in large quantity.
Equipment:
Wine/liquor dispenser
⦿ Wine/Liquor
Dispenser- used for dispensing/pouring wines
And liquors faster and accurately.

Equipment:
Electronic dispenser

Equipment:
Control master
⦿ An electronic dispensing devise for
Fast and accurate pouring.
Equipment:
Coffee syphon
⦿ Coffee syphon- used for
Preparing brewed coffee

Equipment:
Electronic cash register, or POS
⦿ A point of sale.

Portable bar
Equipment lay out: Front bar
Equipment lay out: Back bar
Considerations in purchasing equipment
› Look for quality
1. Survival
2. Function
3. Appearance
4. Ease of care

Bar tools
⦿ Tools for mixing and pouring drinks
› Jiggers
› Pourers
› Mixing glass
› Shaker
› Bar spoon
› Ice scoop/shovel
› Ice tong
› Muddler

⦿ Tools for mixing and pouring drinks

› Fruit squeezer
› Funnel
› Bar strainer
› Ice pick
› Measuring spoon
› Measuring cup
Bar tools:
Jigger
⦿ Used for measuring liquid ingredients

1. Pourers,
2. Free pourer,
3. Measured pourers

Bar tools:
Boston shaker
⦿ A glass and metal cap (tin)
Combination for shaking cocktails.

Bar tools:
3-in-1 Cocktail shaker
⦿ Made up body, strainer and cup.

Bar tools:
Cocktail shaker with handle

Bar tools:
Bullet designed shaker
Bar tools:
Bar spoon
⦿ Use for stirring, measuring
And picking up ingredients.

Bar tools:
⦿ MIXING GLASS
Heavy glass container in which
Drink ingredients are stirred with ice.

Bar tools:
Ice scoop/shovel
⦿ Use for scooping ice in
Large quantity

Bar tools:
Ice tong
⦿ Use for picking ice individually
Bar tools:
Ice pick
⦿ Use for breaking block of ice.

Bar tools:
Muddler
⦿ Used for mashing fruit slices or preserve and
Other ingredients to release aroma or flavor.

Bar tools:
Squeezer
⦿ Use for squeezing lime
In particular

Bar tools:
Juicer
⦿ Used for extracting
Juices, particularly large fruits
Like orange or lemon

Bar tools:
Hawthorn bar strainer
⦿ Used for straining cocktails.

Bar tools:
Julep strainer
⦿ Used for straining
Manually squeezed fruits.

Bar tools:
Measuring spoon
⦿ Used for measuring both powder
And liquid ingredients.

Bar tools:
Measuring cup
⦿ Used for measuring liquid ingredients.
Tools for garnishing
1. Cutting board
2. Bar knife
3. Relish fork
4. Zester/router/stripper
5. Grater
6. Glass rimmer
7. Bar caddy
8. Garnishing/condiment tray

Bar tools:
Bar knife
⦿ Used for cutting, slicing,
Peeling and picking up
Fruits and garnishes.

Bar tools:
Bar spoon w/ relish fork
Bar tools:
Zester
⦿ Used for stripping, grating and cutting
Orange or lemon peel.

Bar tools:
Cutting board
⦿ Used for cutting and
Slicing fruits and garnishes.

Bar tools:
Nutmeg grater
⦿ Used for grating nutmeg
In particular.

Bar tools:
Glass rimmer
⦿ Used for frosting glasses
Bar tools:
Bar caddy
⦿ Used for storing bar supplies.

Bar tools:
Garnishing/condiment tray
⦿ Used for storing garnishes or condiments.

Tools for serving drinks

1. Bottle and can opener

2. Cork screw
3. Round tray
4. Folio or tip tray
5. Coaster
6. Stirrers
7. Ice bucket
8. Wine bucket