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Bar

It is a licensed place selling the different kinds of alcoholic beverages to the customers. Its found in
hotels ,resorts, clubs, casino and many establishment can be operated as independent units. Bar is the
key revenue generating department of hotel industry. The main function of bar is to serve alcoholic
drinks in appropriate glasses according to the guest choice with mixers and the complimentary snacks
finalized by the management. To carry out operation ,bar must have all kinds of alcoholic
drinks ,ice,water,glasses,dripmats etc within the armreach of bartenders.It should have water supply
nv,electrical supply, lightning and drainage

Types of Bar

1 Pub- Derived from the word public houses which is licenced to sell alcoholic beverages mainly all kinds
of beer along with the alcoholic beverages.

3 Wine Bar- This bar is a comparatively a new concept one and very popular amongst the wine
connossieurs which sells only wines of all kinds.It has a good collection of wide range of wines.

4 Banquet Bar- It is a temporary bar set up in the banquet area generally a wooden bar counter to
serve the alcoholic beverages.The type and quality of drink is generally predetermined at the booking of
the function .The banquet bar collects the required stock either from mainbar or from the
cellar.sometimes guest brings his own bottle but corkage(amount charged to the guest for rendering the
service) is charged

Equipments

Waiters friend- A devise for opening the wine bottles

Screw pull – a wine bottle opener which pulls out the cork

Hawthorn strainer- It Is a flat perforated spoon with a spring coiled around its head to retain the ice
while straining the drink.

Jigger- they are metal or glass measure for spirits and liquers mainly sized in ml ie 30 ml or 60ml

Muddler- it is a wooden tool for crushing sugar,herb and cracking ice.

Pourer- it is a device inserted to the neck of the of a liquor bottle to control the rate of flow

Relish fork- it ia long two pronged fork designed to pick up olives ,onions netc from the narrow necked
bottle.
Rimmer- it is a device having three disc one containing sponge wet with lemon juice ,salt and sugar and
is used for rimming the glasses.

Shaker- it is a hand held equipment used for shaking the cocktails ,has three parts base ,strainer and cap

Boston shaker- it is used for making cocktails and the body has two parts one made of glass and other
of steel

Glass rail- it is a 3 inch width rail running along the bartenders side of the front bat for keeping the
prepared glasses for serving the drinks

Mixing glass- a 16 oz steel glass used for making and mixing the drinks

Cobra gun- Each station of the bar has a cobra gun that dispenses carbonated mixers and plain water,it
is also called as hand gun or shooter.it consist of head and shooter,one push button dispenses the
carbonated drink

Speed rail- it is rack available at the bartenders side behind the front bar and is used for keeping spirit
and liqueurs bottle.The rack comes in single style or double too.

Other bar equipments

Coaster, veg knife, broken knife extractor (buttler knife), fruit squizzer, ice bucket and boxes, ice
scoop,glass washing machine, espresso machine, refrigerator, tong, recipe book,
peeler,straw,barspoon,swizzle stick,sink unit, ice cube making machine, water jug, blender,

Consumables supplies

All aerated drinks, juices,spirits, liqueurs, wine, vermouths, angostura bitter, castor sugar, cayenne
pepper, pepper mill,celery sticks, cherries,coconut milk,clove, cream,lemon slices and juice, orgeat
syrup, orange juice, condensed milk, pineapple slice, strawberry, mint syrup, Worcestershire
sauce,ginger powder etc

Liquor licenses-\

L3- for serving liquor in hotel room

L4 –FOR RESTAURANT

L5- FOR RESTAURANT WITH ATTACHED BAR

L6 – FOR RAILWAYS DINING COMPARTMENT

L8- OUTSIDE THE PREMISES OF THE HOTEL

L12B-FOR BAR ATTACHED TO CINEMA HALL

L12C- FOR CLUBS

L20- FOR OUTDOOR CATERING

1 FRONT BAR- IT IS THE MEETING POINT OF THE CUSTOMER WHERE THEY COME AND ORDER THE
DRINK.THE FRONT BAR SHOULD BE FUNCTIONAL AND HAVE ADEQUATE SPACE FOR POURING DRINKS
AND SERVING THEM.THE HEIGHT OF THE BAR IS 42-48 INCH.THE WIDTH OF THE BAR IS 16-18
INCHES,ALCOHOL PROOF AND WATERPROOF AND EASY TO CLEAN.MOST BAR SURFACES ARE
LAMINATED PLASTIC OR MADE UP OF GRANITE.IF ARMREST IS PRESENT ADDITIONAL 8 INCHES SPACE
MUST BE ADDED TO THE WIDTH OF THE BAR. THE WAITER POUR THE DRINK ALONG WITH MIXERS SUCH
AS SODA,WATER ETC INTO APPROPIATE GLASSES ARRANGED IN GLASS RAIL WHICH IS RECESSED FOR
ABOUT 3 INCHES AT THE BARTENDERS SIDE. THE FRONT BAR IS SUPPORTED BY A VERTICAL STRUCTURE
CALLED AS BAR DIE WHICH SEPARATES THE CUSTOMER FROM THE BARTENDERS WORK AREA. A
FOOTREST RUNS THE LENGTH OF THE COUNTER ON THE CUSTOMER SIDE FROM THE FLOOR ABOUT 9-
12 INCHES .IF SIT DOWN BAR IS PRESENT IT WILL HAVE HIGH TOOLS,TALL ENOUGH TO CONVERT THE
BAR TO TABLE AND EACH STOOL WILL HAVE THE SPACE ALLOCATION OF 2 FEET LENGTH OF THE
BAR.THE STOOLS SHOULD BE COMFORTABLE WITH PROPER HEIGHTS WITH FOOTREST MADE UP OF
BRASS GENERALLY

2 BACK BAR-IT IS LOCATED AT THE BACK OF FRONT COUNTER LEAVING SUFFICIENT SPACE FOR THE
BARTENDERS TO DO THE WORK.THE BACK BAR HOLDS ALL KINDS OF LIQUOR BOTTLE,SPARKLING
ASSORTED GLASSWARE IN AN ATTRACTIVE MANNER WHICH INCREASES THE APPEARANCE OF THE
BAR .THE BACK BAR IS LINED WITH MIRROR AT THE BACK WHICH REFLECTS THE BOTTLE STORED IN
RACK.IT ALSO ACTS AS A MERCHANDISING DEVICE BY DISPLAYING THE BOTTLE.IT ALSO HELPS THE
BARTENDER TO OBSERVE THE CUSTOMER DISCREATELY AND THE CUSTOMER TO VIEW OTHERS IN THE
ROOM.MANY BAR INCLUDE PICTURE,POSTER,TAINTED GLASS,PLANTS, ANTIQUES TO MAKE BACK BAR
MORE ATTRACTIVE.IN BARS THE OVERHEAD SLOTTED RACKS ARE FITTED TO STORE THE STEMWARE
WHICH MAKES THE BAR VERY ATTRACTIVE.THE BASE OF THE BAR FUNCTIONS AS A STORAGE SPACE AND
THE PART MAY BE REFRIGERATED CABINET.THE EXTRA STOCK SUCH AS STRAWS ,NAPKINS,COCKTAIL
UMBRELLA,GLASS FROSTER, BOTTLE CHILLER, ETC IS PRESENT.THE BASE BAR IS WIDER THAN THE BACK
BAR.ESPRESSO MACHINE ,GLASS FROSTER ,CASH REGISTER IS ALSO FOUND.IT IS ALSO CALLED AS THE
SOUL OF THE BAR

UNDERBAR

IT IS USUALLY THE LAST SECTION OF THE BAR TO BE DESIGNED AFTER THE FRONT OF THE BAR HAS BEEN
CREATED.IT OBSERVES SAME DEGREE OF CAREFUL ATTENTION AS THE REST OF THE BAR SINCE THIS IS
WHERE THE MOST OF THE EQUIPMENT AND SUPPLIES HAS TO BE ARRANGED IN A COMPACT AND
EFFICIENT MANNER.THE AREA WHERE INDIVIDUAL BARTENDER WORKS IS CALLED AS POURING
STATION.IT MUST HAVE AN INDIVIDUAL SUPPLY OF LIQUOR,ICE, MIXES, GLASSES,
BLENDERS.GARNISHES AND ALL WITHIN ARMREACH OF THE BARTENDER.EACH PORING STATION HAS
ICE BINS AND ONE OR MORE BOTTLE RACK FOR THE MOST USED LIQUOR/MIXERS CALLED AS( SPEED
RAIL). A SUPPLY OF GLASSES IN THE GLASSRACK MAY BE PRESENT.ALL THE GARNISHES MAY BE PRESENT
ON THE BAR TOP IN A TRAY .ALL COBRA GUN WILL HAVE RUNNING LINES FROM BULK MOVING
TOWARDS THE UNDERBAR. THE LIQUOR IN EACH STATION IS GROUPED AS WELLBRANDS AND CALL
BRANDS.WELL BRANDS ARE THE HOUSEBRAND WICH IS SERVED TO THE GUEST IN WHICH THE BRAND
IS NOT SPECIFIED WHILE PLACING THE ORDER LIKE (SERVE ME WHISKY).CALL BRANDS ARE THE BRANDS
REQUESTED BY THE THE GUEST BY NAME WHILE PLACING THE ORDER LIKE RED LABEL JOHNY WALKER
WHISKY.UNDER BAR WILL HAVE SPCE FOR STORING SPIRITS ,WINES,LIQUERS, KITCHEN SUPPLIES AND
HAS PROVISION FOR WASTE DISPOSAL AND HAND WASH.ANOTHER AREA OF THE UNDERBAR IS THE
GLASS WASHING EQUIPMENT WITH DRAINBOARDS ON OTHERSIDE.3 FEET IS THE DISTANCE BETWEEN
THE BACK BAR AND THE FRONT BAR FOR WORKING IN A PROPER MANNER.

UNDERBAR WILL HAVE ICE MAKER,COBRA GUN CARBONATED CYLINDERSETC

SHAPES OF BAR DEPENDING ON THE AREA ,SHAPE OF THE AREA,CONVENIENCE OF OPERATION AND
THEME OF THE DÉCOR .IT MAY BE STRAIGHT,L SHAPE,U SHAPE,ROUND AND SQUARE SHAPE

PLUMBING

A BAR SHOULD HAVE ADEQUATE SUPPLY OF COLD/HOT WATER.SINK ICE

MACHINE,DISHWASHER,SODAGUNS NEED WATER SUPPLY .PROPER DRAINAGE FACILITY IS ESSENTIAL
FOR SINK,DISHWASHER,REFRIGERATOR,ICEBINS/ICEMACHINES.THE ICE MACHINES SHOULD HAVE
DRAIN PLUGS SO AS TO DRAIN THE MELTING ICE

ELECTRICITY- RIGHT FROM THE COMPUTER TO ICE MAKING REQUIRES ELECTRICITY,ADEQUATE POWER
POINT LOCATED JUST ABOVE THE WORKING AREAS OF THE EACH STATION BELOW THE BAR COUNTER
AND BACK COUNTER DEPENDING ON THE POSITIONING OF THE EQUIPMENT

FLOORING-IT SHOULD BE COMFORTABLE,SAFE,NON SLIPPERY AND EASILY MOPPED DRY ,THE TILES OR
CONCREATE COVERED WITH RUBBER OR PLASTIC MATS WILL MINIMIZE THE SLIPPAGE AND WILL BE
COMFORTABLE FOR THE FEET

LIGHTING- A WELL DESIGNED BAR WILL NOT GET ITS RECOGNITION IF ITS LIGHTING IS POOR.BRIGHT
LIGHTENING IS NECESSARY OVER THE UNDER BAR AND BACK BAR ,THIS IMPROVES THE PERFORMANCE
OF BAR STAFF AND ALSO DRAWS THE ATTENTION OF THE GUEST.