MARIKINA POLYTECHNIC COLLEGE

Bachelor in Industrial Technology

BARTENDING

INFORMATION SHEET NO. 1

BEVERAGE SERVICE INDUSTRY
(THE INDUSTRY PAST AND PRESENT)

This unit covers the Definition of the Beverage Service Industry. Understand the History
of the Beverage Service Industry. Described the development of the beverage service industry in
the Philippines and compare the beverage service industry from past to present.

LEARNING OUTCOMES:
As a student you will be required to go through different activities. Information sheets,
self-check and key answers, power point will be provided.
There will be lectures and discussions, group dynamics, and individual activities. If there
are any clarifications regarding the topics to be discussed you may ask your instructor.
This introduction provides the students the knowledge of the beverage service industry
which will help them understand and link past to the present and see the difference between each
era. It will help them make an improvement on the beverage service industry in the present

At the end of the unit, the student/trainee is expected to:

LO 1 – Define Beverage Service Industry.
LO 2 – Trace the history of Beverage Service Industry
LO 3 – Explain the development of Beverage Service Industry in the Philippines
LO 4 – Discuss Beverage Service Industry at Present.

BEVERAGE SERVICE INDUSTRY/ BARS

- Establishments or businesses that offer beverages, food and sometimes entertainments.

HISTORY OF BEVERAGE SERVICE INDUSTRY

The source of beverage service dates back to 12, 000 years, and it started with the first
evidence of wine making, although some civilizations existed together with the Sumerians. As
civilization progress the development of beverage service industry went with it.

4000 – 2000 SUMERIANS they were able to record their civilization. They are considered as
the most progressive group of people. They made a great contribution to the development of
civilization.
 MARIKINA POLYTECHNIC COLLEGE
Bachelor in Industrial Technology
BARTENDING

They were considered as skilled:

 Traders
 Farmers and Craftsmen
 Some part Of Sumeria is the present day Iraq.

SUMERIAN LEGACIES:
 Invention of the wheels (potter’s wheel)
 Cuneiform Writing system
 They are among the first astronomers
 They invented and developed arithmetic
 They have invented military formations and introduced the basic divisions between
infantry, cavalry, and archers.
 The first city states arose in Sumer.
 They ushered in the age of intensive agriculture and irrigation.

MIDDLE EAST - Problem is the availability of potable waters.

To solve the problem:

They tried to come up with alternative drinking liquid which is made by fermenting
cereal grains. Thus creating “ALE” is our modern day beer. Sumerians produced ale not
only for themselves, but also for others who could not produce their own which led to the
establishment the Tavern, which is our modern day bars.

Taverns were establishment serving beverage particularly “ale”, and places for social gatherings
.
 The word Tavern was derived from the Latin term “taberna” and the Greek “ravel” which
means “shed or workshop”.
 At first, women are the tavern keepers but eventually they are excluded from the tavern
culture.
Taverns existed in England as early as the 13th Century and were often kept by women
usually known as “Ale-wives”.
 By the 19th Century in England, the word tavern was changed to “Public house (pub).
Until now this establishment existed in United Kingdom and other places in Europe.

THE EMPIRE ERA 3200 – AD 476

ANCIENT EGYPT
 A papyrus was discovered, with some warnings that say:
“do not get drunk in taverns….for fear that people repeat words which may have gone out of
your mouth without you being aware of having uttered them”.
 This is a proof that tavern existed during the ancient times.
 MARIKINA POLYTECHNIC COLLEGE
Bachelor in Industrial Technology
BARTENDING

ANCIENT GREECE 1100 BC

 As people continue to travel, taverns also continue to exist and develop. Places for
the rich and the poor also existed.
Greek Travel for the following:
 Religion – Pilgrimage
 Sports or Games – Olympic games started in Athens, Greece at the foot of Mt. Olympus.
 Conquest – Conquering other countries and continent.

Food and beverage establishments were created for the rich and the poor.
 Lesches are establishments serving fine food and drinks for the rich.
 Taverns are places for the poor.

ANCIENT ROME 500 BC – 476 AD

 With the Romans succeeded the Greeks, which they almost conquered all parts of
EUROPE. And due to the development of transportation, roads and bridges more
people traveled and the demand of food and beverage establishments increased.

Proof: when archaeologists discovered in the ruins in Pompeii during the explosion of Mt.
Vesuvius remnants of bars and taverns.

Romans Travelled for:

 Trade
 Religion
 Pleasure and Relaxation
 Political

DECLINE AND REVIVAL AD 476 TO AD 1300

When Roman empire fall, life went back to primitive. Travel ceases,
Purpose for travelling are for : Religious purposes only.
Xenodocheions existed, these are inns run by monasteries, they took over in feeding giving
shelters to the travellers.
15th Century – Several native civilizations developed alcoholic beverages. Consumption of
“wine” was only for religious ceremonies; only 70 years old people are allowed to freely drink
(possibly the legal drinking age during that time.)

RENAISSANCE AD 1350 – AD 1600

 In Europe, some degree of safety had returned, roads were built again.
 Trade and travel increased.
 Middle class became predominant force in the economic life in Europe.
 Ale houses or taverns reappeared along trade routes.
 MARIKINA POLYTECHNIC COLLEGE
Bachelor in Industrial Technology
BARTENDING

EARLY MODERN AD 1600 – AD 1800

 Development of roads was one of the critical elements in the development of the
beverage industry.
 Stagecoaches were introduced.
 Post houses were built along stagecoach routes they built establishments for
accommodations and for food and drinks.
 Post houses are the equivalent of today’s gasoline stations.

THE INDUSTRIAL ERA FROM 1800

Known as the Industrial revolution, machines were invented, ran by steam and were used
for productions and transportation.

Major Events the Happens:

 Development of rails.
 Taverns became a permanent establishment in the entire Europe.
 In England, pub houses became a place for pleasure and worship.
 English does not consider drinking as vice, that’s why they do worship activities and
pleasure at the same time.

Other version of Taverns came into existence

 Inns – Establishments that serves food, drinks and lodging
 Pubs – Found in English speaking countries such as UK, Ireland, Canada, Australia and
New Zealand.
 Cabarets – Restaurants and night clubs, with stage performers. Today it is often seen in
entertainment centers or areas like Las Vegas.

AMERICAN TAVERNS
Introduced by British, the difference was American taverns has accommodations.
There are gambling and prostitution wherein Philippines bars were patterned.
1643 – The beginning of American Beverage service industry.
Cole Ordinary – The first American tavern that was established by a Native American, Samuel
Coles.
Ordinaries – were places which served ordinary meals, thus the name Coles Ordinary.
1656 Massachusetts – A town without a tavern was penalized. Taverns were built near churches
because there’s no heater during that time. People go to taverns after church due to cold
temperatures to warm the body, just like English, Americans does not consider drinking alcohol
as vice.
The importance of Taverns in America:
 It serves as a place for rendezvous for revolutionaries before war.
 It was the place were revolutionaries started to plan the uprising against the British
government.
Early American Taverns:
 Hancock Tavern – The Boston tea party was planned.
 MARIKINA POLYTECHNIC COLLEGE
Bachelor in Industrial Technology
BARTENDING

 Green Dragon – Boston, Paul Revere and 30 companions formed committee to

watch the movements of British soldiers.
 Raleigh Taverns – Williamsburg, meeting place of the patriots including
Patrick Henry and Thomas Jefferson.
 Queens Head or Fraunces Tavern, where the New York Tea Party was held
and where George Washington bid farewell to his fellow officers.

1850 – Taverns became Inns which later became hotels. Hotels are called Public Palaces.
1920 – Prohibition Law or the 18th Amendment Law was passed.

Which made the:

 manufacturing, selling, importation of alcohol illegal.
 Bars/taverns, hotels. Winery and distilleries closed.
 Vineyards stops producing grapes.
 Lots of people lost their jobs
 Government lost a large amount of revenues from the taxes generated from those
establishments.

“GREAT AMERICAN DEPRESSION”

Illegal activities took place in various places from selling, serving and producing of
alcoholic beverages and these are known as:
1. Speakeasies for the rich Americans / blind pigs were places for the poor – These are
places were sold and served illegally. This is also where cocktails gain its popularity,
since alcohol were sold in a poor quality, so the bartenders have to mixed them other
mixes to improve the taste.
2. Moonshines – Illegal selling of liquors.
3. Moonshinning – Illegal production of liquors, which is usually happens during night
time. In the Philippines there are a lot of ravell producers particularly in Quezon and
Laguna- Lambanog and Tuba (producing without a permit from the government.)
4. Bootleggers – Illegal suppliers of liquors, they smuggle illegal alcoholic beverages in
a flask, hiding it in their boots.

1933 – 21st Amendment was passed repealing the Prohibition Law.

DRAMSHOP LAW OR THIRD PARTY LIABILITY LAW

- It protects the Americans from incident caused by drunkenness, the congress passes this
law.
-It shifts the liability for damage of the drunk driven incident from the driver to the server
or place that served the drink to the driver.
The term was derived from the:
 Dram – small drink
 Shop – the place were drinks are served.
 MARIKINA POLYTECHNIC COLLEGE
Bachelor in Industrial Technology
BARTENDING

3rd party because there are 3 parties involved:

 First party – Victim
 Second party – is the drunk offender
 Third party is the bar and the server who serves the drink to the offender

DEVELOPMENT OF BEVERAGE INDUSTRY IN THE PHILIPPINES

Beverage service industry in the Philippines can be associated with the development of
the San Miguel Corporation which is the pioneer in the beverage industry.

The San Miguel Corporation:

1890 – Founded by Don Enrique Maria Baretto de Ycaza in the San Miguel district in
Manila, the La Fabrica de Cerveza de San Miguel, the first brewery in the South East Asia.
1913 – Became a corporation and began exploring beer in Guam, Hong Kong, and Shanghai.
1922 – Begun producing soft drinks at the Royal Soft Drinks Plant.
1925 – Begun producing ice cream at the Magnolia Ice Cream Plant.
1927 – Became the Philippines’ bottler Coca Cola.
1938 – Entered the glass industry, supplying the company’s bottling needs.
1963 – San Miguel Brewery was renamed San Miguel Corporation; the largest food,
beverage and packaging company in the Philippines.

TODAY’S BEVERAGE SERVICE INDUSTRY

Bar is the common term used in the US and Philippines, which means beverage service
establishment, which is derived from the French term Barre, meaning counter.
1592 – the term bar were used before in railway stations as a counter, used to dispense the
food faster to passengers.
The first bar that served alcoholic beverage was the Great Western Hotel on Paddington
station, (1854) London.

TYPES OF BEVERAGE SERVICE ESTABLISHMENTS AT PRESENT

1. The Beverage-only bar

 Simplest kind, serves beverages alone and snacks such as peanuts, crackers and other
finger foods.
 Serves beers, wines or mixed drinks.
 Business is predictable
 Located near bus terminals or stations.
 MARIKINA POLYTECHNIC COLLEGE
Bachelor in Industrial Technology
BARTENDING

2. Bar/Entertainment Combinations
 Owners should always be thinking ahead when the fickle public moves on to the next
fad.
 Operations is subordinate to the entertainment, drinks provide the profits.
Entertainment includes:
Dancing, disco, ballroom
Singing, videoke
Sports – live performance
live band
stand up comedy
fashion show
strip tease
piano music
3. Food and Beverage Combinations
Most common form of beverage operations
Food is served with beverages usually with some kind of food service.
 Bar and Restaurant – Beverage are simply additions to the food service
- Sales comes from the food service
- Food and drink can be served at the same time.
 Service bars – Prepares drinks for the dining guests
4. Hotel Beverage Operations
 Beverage operations is different from that of the bar or the bar-restaurant
 Can have 3-4 bars with a different purpose and different ambiance (lobby,
lounge, restaurant, disco clubs)
 Room service and banquet service are present.
 Presence of portable bars
Example are:
-Lobby bar
-Coffee shop
-Cocktail lounge (live or piano music is performed)
-Service bar
-Disco bar / night clubs
-Poolside bar
-Banquet bar
-Open bar set up - guests can order any drinks
-Limited bar set up – only drinks allowed by the host will be served
-Mini bar
5. Airline Beverage Service
 There is limited space, weight, time and equipment
 Drink menu is limited
 Liquors, beers, wines, are handed out in individual bottles
 Glasses are plastic disposable; mixes are poured in small cans with payments.
 MARIKINA POLYTECHNIC COLLEGE
Bachelor in Industrial Technology
BARTENDING

 But for 1st class passengers, it’s FREE, with real glass, unlimited refills, a choice of
several varieties.
6. Cruise and Passenger Ship Beverage Service
7. Rail Beverage Service – serving on a rail travel
8. Coffee shops/Coffee houses / Café
9. Brew Pubs / Micro Breweries – Pubs or restaurants that brew beer in the premises
10. Internet Café / Cyber café – Where one can use a computer with internet access for a fee
11. Beer Garden – Open air area where alcohol is legally served.

WHAT OUR ANCESTORS DRANK AND WHY?

PERSIA – A fermented drink was considered as “the delightful poison”
SUMERIANS – Discover beer, and it was called “Bre” (FERMENTATION)

Discovery of new kind alcoholic drinks through different process

DISTILLATION
“Aqua Vitae” – Water of Life
 Whisky
 Brandy
 Gin
 Vodka
 Rum
 Tequila / Mezcal
 MARIKINA POLYTECHNIC COLLEGE
Bachelor in Industrial Technology
BARTENDING

INFORMATION SHEET NO.2

BAR ORGANIZATION AND BAR PERSONNEL
This unit covers the information regarding job description of bar personnel, their duties
and responsibilities. It also discusses the requirements and qualities of a good bartender.

LEARNING OUTCOMES:

As a student you will be required to go through different activities. Information sheets

self-check and key answers, power point will be provided.
There will be lectures and discussions, group dynamics, and individual activities. If there
are any clarifications regarding the topics to be discussed you may ask your instructor.
This will orient the students regarding the people working in the bar establishments. The
different duties and responsibilities of a bar personnel and the qualities to be a good bartender.

At the end of the unit the students/trainee is expected to:

LO 1 – Bar personnel and their responsibilities.
LO 2 – Requirements to become a bartender.
LO 3 – Qualities of a good bartender
LO 4 – Bartender’s job description and responsibilities.
 MARIKINA POLYTECHNIC COLLEGE
Bachelor in Industrial Technology
BARTENDING

BAR STRUCTURE AND BAR PERSONNEL

Hierarchy of Bar Operations

DUTIES & RESPONSIBILITIES OF BAR PERSONNEL

BAR MANAGER- plan, direct, monitor the set-up and delivery of service in the bar, insuring
that service standards are consistently complied with.
Specific Duties:
1. In consultation with superior, establishes sales forecast and sales strategies and
gimmicks.
2. Assists in the design and preparation of drink of the month and other special items.
3. Prepares staff work schedule and assignments.
4. Conducts daily briefing and inspection of grooming among his staff.
5. Supervises mis-en-place preparation; check availability of par stock.
6. Oversees the set-up of the bar and bar tables.
7. Monitors the delivery of bar service and the preparation of drinks.
8. Closely coordinates with his/her superior regarding the requirements and operational
problems of the bar, including availability and schedule of entertainers or performers.
9. Assists in order taking and service during peak hours.
 MARIKINA POLYTECHNIC COLLEGE
Bachelor in Industrial Technology
BARTENDING

10. Monitors the consumption and utilization of supplies and take measures to control
losses and wasteful consumption.
11. Reviews and signs bar requisition that is prepared by the bartender.
12. Supervises daily stock inventory and submits inventory report to superior.
13. Prepares and submits reports and documents that are required by management.
14. Attends to guests’ complaints and requests.
15. Ensures guests’ satisfaction, solicits feedback from them regarding the service and
beverage/food and attends to their needs and concerns.
16. Conducts corrective interviews among erring personnel, prepares misconduct report
as needed.
17. Trains and coaching staff regarding service procedures and bar policies.
18. Conducts performance evaluation of subordinates and trainees.

BAR CAPTAIN/SUPERVISOR-responsible for the organization and administration of

policies.
Specific Duties:
1. He is responsible for the proper operation of the cocktail lounge or bar in accordance
with established company policies and government orders.
2. He sees to it all beverages served from his department are prepared according to
standardized recipes and served in the prescribed manners.
3. He is responsible for the security of all liquors, bar equipment, supplies and cash in his
department as well as maintaining a high degree of sanitation.
4. He sees that the establishment is in keeping with the atmosphere and the mode of
service it offers to the customers and employees.

BARTENDER- prepares and mixes alcoholic and non-alcoholic beverages according to

prescribed standards.
Specific Duties:
1. Prepares or mixes drink following standard recipes.
2. Sets up the bar.
3. Takes charge of storage of beverages and bar supplies.
4. Makes report on beverage sales and spoilage.
5. Takes inventory of beverage consumption as well as losses.
6. Sees to it that the bar is properly stocked, cleaned and well-maintained.
7. Attends to customer needs, requests and complaints at the bar counter.
8. Pushes the sale of wines and other beverage items.
9. Checks availability of bar stocks and makes requisition when needed.
 MARIKINA POLYTECHNIC COLLEGE
Bachelor in Industrial Technology
BARTENDING
10. Serves drinks from the bar counter.

Requirements to Become a Bartender

A. Physical Requirements
 Height
 Pleasing Personality
 Physically Fit
B. Knowledge and Skills
C. Mental Ability
D. Practical Skills
 Bartending - the art and science of mixing and serving drinks.
 Flairtending - the art of mixing and serving with showmanship or flair.
 Organizing - the ability to put things in order.
 Mixology - the art and science of creating a concoction or mixed drink.
E. Socio-emotional
 Social skill - the ability to deal with properly with other people.
 Emotional skill - the ability to control your temper or emotion or the ability to
handle pressure.
F. Communication Skills- the ability to deliver and receive information or messages
efficiently.
G. Behavioral Skills - the ability to follow rules ,policies, command or order properly

QUALITIES OF A GOOD BARTENDER

1. Great personality, easy going person, a people person

2. Good memory
3. Knowledge of liquors, cocktails, wines and beers
4. Knowledge on preparing and serving beverages
5. Team player
6. Physically fit
7. Able to work under pressure
8. Attentive
9. Cleanliness/good grooming
10. Good judgment
11. Service oriented
12. Honest
 MARIKINA POLYTECHNIC COLLEGE
Bachelor in Industrial Technology
BARTENDING

BAR SERVER-responsible in serving beverages in the dining area.

Specific Duties:
1. He should report for work in a properly clean and complete uniform and properly
groomed.
1. Reports to the work station at least 30 minutes advance.
2. Checks to see that the station/tables are clean ,orderly and properly set with matches,
clean ashtrays and tent cards.
3. Greet guests and escort them to their seats when they enter the lounge/bar.
4. Takes order for drinks correctly and offer upgrades or custom drinking.
5. Knows the bar menu well and be able to explain and suggests drinks, especially the daily
specials.
6. Places the order at the service bar and ensure that drinks are served in the proper glass
with the proper garnish.
7. Ensures that the brand of liquor ordered is the brand served.

BAR BOY/GIRL/BAR HELPER-act as runner/errands in the bar.

Specific Duties:
1. Assists the bartender in mis-en-place preparation and bar set-up.
2. Looks after the upkeep of the bar area.
3. Assists in clearing soiled glasses, empty bottles, ashtrays, and other bar items.
4. May assist in serving to guests.
5. May assist bartender in mixing and preparing drinks.
6. Assists in the storage and safekeeping of bar stocks and supplies.
7. Performs errand function for the bar.

5 STEPS TO EXCELLENT SERVICE

- (an efficient bar server must perform the 5 steps of the bar service to satisfy the guests)
1. Greeting the guests
2. Smiling/establishing an eye contact with guests
3. Taking drink orders
 Customizing drinks
 Up-selling
4. Taking payments
5. Maintaining table cleanliness/taking other orders.
 MARIKINA POLYTECHNIC COLLEGE
Bachelor in Industrial Technology
BARTENDING

INFORMATION SHEET NO.3

PARTS OF THE BAR AND BAR TOOLS AND
EQUIPMENT
This unit covers the information regarding parts of the bar, bar tools and equipment, its
uses and proper care. It also discusses the consideration in purchasing equipment.

LEARNING OUTCOMES:
As a student you will be required to go through different activities. Information sheets
self-check and key answers, power point will be provided.
There will be lectures and discussions, group dynamics, and individual activities. If there
are any clarifications regarding the topics to be discussed you may ask your instructor.
This will orient the students regarding the people working in the bar tools and equipment,
its parts, uses and proper care. The considerations in purchasing equipment.

At the end of the unit the students/trainee is expected to:

LO 1 – Parts of the bar
LO 2 – Bar tools and equipment.
LO 3 – Consideration in purchasing equipment.
LO 4 – Glassware used in the bar, its uses and proper care.

PARTS OF THE BAR AND BAR TOOLS AND EQUIPMENT

Factors to Consider in Establishing A Bar

 Decor
 Functions
 Service Bar is normally a part of the kitchen
 Public Bar provides seats for the guests; bar for everyone

PARTS OF THE BAR

1. FRONT BAR- The customer’s area where customers order their drinks and where orders
are served.
a. Bar counter
 Alcohol proof and water proof
 Laminated plastic surface
 MARIKINA POLYTECHNIC COLLEGE
Bachelor in Industrial Technology
BARTENDING

 Arm rest usually padded

b. Rail
 Also known as glass rail, spill through, drip rail
c. Bar Die
 Vertical line that separates the bar from the dining area
d. Foot Rest
 The area where you rest your foot about 12 inches wide
e. Glass Rack
f. Pick-up Station

2. BACK BAR
Functions of the Back Bar:
A. Decorative Functions
 A good place to display all brands of alcoholic beverages
 A mirror adds depth to the room
 Gives the customer the view of what actually happen in the bar
B. Work Functions
 Serves as a storage area
3. UNDER BAR- The heart of the entire beverage operation
 Located under the counter area
 It is where the supplies and pieces of equipment are found
 This area deserves the attention on design
Parts of the Under Bar:
 Pouring station
 Speed rail
 Ice bin
 Bottle wells
 Hand sink
 Drain board
 Glass sink

REASONS FOR OPERATING A BAR
 Venue for profitability
 Another service for guest satisfaction
 Another option to start a career in the H & R industry

BAR TOOLS AND EQUIPMENT

BAR GLASSES/ GLASSWARES – a bar glass usually consists of a bowl, a base or foot and a
stem. Although not all glasses have these parts.
 MARIKINA POLYTECHNIC COLLEGE
Bachelor in Industrial Technology
BARTENDING

TYPES OF BAR GLASSES

1. TUMBLERS- Flat glass that is basically a bowl without a stem or a foot.

Examples:
 Collins
 High ball glass
 Juice glass
 Old fashion glass
 Pilsner glass
 Shooter glass
 Shot glass
 Zombie glass

2. FOOTED GLASS- A style of glass in which the bowl sits directly on a base or foot.
Examples.:
 Water goblet
 Brandy snifter (small) Inhaler (big)
 Cordial glass
 Footed pilsner glass
 Irish coffee glass
 Parfait glass
 Hurricane glass or squall (Big)

3. STEM WARES- Includes any glasses having all three features- bowl, foot, stem
Examples.:
 Champagne saucer
 Champagne tulip
 Champagne flute
 Cocktail glass
 Martini glass
 Margarita glass
 White wine glass
 Red wine glass
 Poco grande (small)

4. MUGS- Tumbler with a handle

Examples.:
 Beer mug
 Beer schooner
 MARIKINA POLYTECHNIC COLLEGE
Bachelor in Industrial Technology
BARTENDING

IMPORTANCE OF GLASS WARES IN THE BAR OPERATIONS

 Part of the overall concept of the bar
 Message carrier, its style, sparkle and quality express the personality of the bar.
 Glass styles and size tell guests that you know what you are doing.

3 CHARACTERISTICS / FEATURES OF GLASSWARES:

 Bowl
 Base / foot
 Stem

CARE OF THE GLASSWARE:

 Do not stack glasses or nest them 1 inside the other
 Do not wash glasses mixed with plates and silverwares in dish machines
 Never use them for scooping ice
 Throw out a chipped or cracked glass
 Do not pour hot liquid into a cold glass. If needed, pour over a spoon held in the glass
 Handle glass by the stem.

GLASSES USED IN BAR PICTURE FUNCTION

TUMBLER

Highball Glass A type of glass that is usually

used to served non-alcoholic
drinks like juices and sodas
(8 oz. thin, slim and
tall)

Collins glass- A highball glass designed to

serve drinks like gin tonic,
Vodka tonic, also for soft
drinks, juices, sodas and
tonic drinks
(8 oz. thin, slim and
tall)
 MARIKINA POLYTECHNIC COLLEGE
Bachelor in Industrial Technology
BARTENDING

Zombie Glass A tall glass used to serve

zombie cocktails in
particular and other
specialty drink.

Pint glass A glass used to served

pilsner beer or beer in a can
or bottle.

Juice Glass A glass commonly used to

serve juices during breakfast
as an appetizer.

Granite Glass A type of glass used to serve

specialty cocktails

Rock glass or old This type of glass is used in

fashioned glass- serving whiskies, manhattan,
black Russian and other
drinks served on the rocks
(they are short with
wide mouth, single 8
ounce for serving of
one shot, double- 12
oz.for serving two
shots)
 MARIKINA POLYTECHNIC COLLEGE
Bachelor in Industrial Technology
BARTENDING

Shot glass A glass used for straight

spirits like vodka, tequila,
brandy (2 ounce)

Shooter Glass
This type of glass used to
serve shooters drinks and
layered

FOOTED WARE

Irish Coffee glass A footed glass used for in

serving irish coffee (10 oz.)
particularly.

Brandy snifter/ Type of glass that is for

Brandy brandies like Fundador1,
Cognac, Carlos 1, Remy
martin
(single 8 ounces, double 12-
14 ounces)

Water goblet A common glass used for

serving water (10 ½ - 11
½oz.)
 MARIKINA POLYTECHNIC COLLEGE
Bachelor in Industrial Technology
BARTENDING

Poco grande/Squall A footed glass usually used

glass in serving Piňa Colada
cocktail with 8 to 20 oz.
depending on the use)

Parfait Glass A type of glass that is used to

serve ice dessert.

Cordial Glass A glass particularly usedin

serving cordials or liqueurs
and rainbow cocktail

STEMWARE
White wine glass A type of glass usually used
in serving white wine like
Chardonnay, fume blanc
(smaller mouth to keep
the wine chilled)
Red wine glass A wine glass used to served
red wines in particular and
pinot noir merlot
(has a wider mouth to
allow the wine to
breathe)
 MARIKINA POLYTECHNIC COLLEGE
Bachelor in Industrial Technology
BARTENDING

Champagne glass A type of glass used for

champagne and other
cocktails like kamikaze,
mimosa, pink lady, side car.
(has 3 types a. flute b.
tulip c. saucer)

Margarita glass A glass that is designed for

serving margarita cocktail
drinks

Cocktail/Martini A glass used for serving

martinis and cocktails.
(glass -2 ½ to 5 oz. V
shape)

Sherry glass A small wine glass used for

sherries, tio pepe, dry sack
(2 ½ to 3 oz.)

MUG
Beer glasses A type of mug that is used
for serving beers like SMB
and Budweiser

Coffee Mug A common glass used to

serve hot coffee in particular.
 MARIKINA POLYTECHNIC COLLEGE
Bachelor in Industrial Technology
BARTENDING

BAR EQUIPMENT

 Overhead racks- for hanging bar glasses

 Electric mixer- this machine is used for drinks that do not need blending especially those
containing cream or ice cream. Where ice is required, used only crushed or cracked ice.
 Blender- A mechanical equipment that is used to blend ingredients and to make drinks
creamy. When blending use crushed ice.
 Ice bin/ice chest- this is 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( pouring or house brands)
 Refrigerator- a typical equipment used for chilling and storing beers, juices, garnishes
and other bottled drinks
 Mechanical glass washer- a machine used for washing glasses. It delivers water that is
hot enough to kill bacteria.
 Ice crusher- used for crushing ice cubes.
 Sink- equipment used for washing and usually with drain boards.
 Wine chiller- A refrigerated storage for chilling wines particularly white wines and
champagne.
 Glass chiller- a top opening refrigerator that chills glasses.
 Coffee brewer- an equipment used for brewing coffee.
 Coffee maker- for preparation of coffee
 Glass rimmer- for frosting the rim of the glass. One compartment is for frosting salt,
another for sugar and another one for lime juice.
 Fruit juicer- for extracting fruit juices.

BAR TOOLS & SUPPLIES

 Jigger- used to measure the amount of liquor poured over a drink

 Pourer ( stopper)- a device fitted into the neck of a beverage bottle. It is designed to
control the flow of liquor. Inside is the bearing that automatically closes the spool when
the liquor reaches 1 ounce per shot.
 Mixing glass- a heavy glass container for mixing drink ingredients along with ice. Then
the mixed drink is strained into a serving glass.
 Shaker- a device for shaking ingredients together with ice. It is used for cocktails
wherein ingredients do not mix readily with spirits. There are two kinds of shaker: Three
in one stainless steel- a combination of stainless steel mixing container, stainless steel
cup with a built in strainer. Boston shaker- an original combination of a mixing glass
and stainless steel cup that fits on top.
 Bar strainer- used for straining drinks. It has a round wire spring on its handle, which
fits on the top of the shaker or mixing glass to strain the ice allow the liquid to pass
through it.
 MARIKINA POLYTECHNIC COLLEGE
Bachelor in Industrial Technology
BARTENDING

 Bar spoon- used for stirring drinks. One end may have a fork design for pick-up of
garnitures. The bowl of the spoon can contain 1 teaspoon.
 Ice scoop- a tool for scooping ice from the ice bin
 Ice tong- a device designed to handle cubes of ice one at a time.
 Muddler- a wooden tool for muddling or crushing one substance, such as sugar and
mints. One end is flat for easier muddling while the other end is rounded as it is used to
crack ice.
 Funnel- for pouring liquid from large container to a small one. It comes in several sizes.
 Cutting board- for chopping ingredients for cocktails and garnish.
 Bar knife- a paring and utility knife made of stainless steel for cutting purposes.
 Bottle and can opener- one end is used to open canned goods and the other end is used
to open bottled soft drinks and beers. Used one made of stainless steel as it is rust free
and easy to clean.
 Cork screw- a device designed to extract corks from wine bottles. It should be made of
stainless steel. There are several types of cork screw such as waiter’s corkscrew, angels
wing, prongs type.
 Ice bucket- serves as ice container
 Wine basket- a basket designed to fit a bottle of red wine during wine presentation and
service.
 Bar mat- protective device placed on bar counters to protect glasses and other fragile
items from breakages.
 Wine decanter- for decanting wine
 Water pitcher- for serving water
 Bar tray- for serving beverages and bottled/canned drinks. It must be protected with a
cork to avoid slips.
 Bar caddy- container for napkins, straw, stirrer, etc.
 Wine bucket- for chilling white, rose and champagne wines. During service, these wines
are carried to the guest table in this wine bucket.
 Coaster - under liner for drinks designed to protect the table against moisture of chilled
glasses.
 Ice pick- device used for cracking ice into smaller pieces.
 Picks, stirrers and straw- stirrer- for stirring drinks, straw- for customers use in
drinking beverages, picks- serve as garnish