Chapter 3

BAR PARTS AND EQUIPMENT

LAYOUT
After discussing this chapter, you
should be able to
 Learn the elements in placement, size and
shape of a bar;
 Identify the different parts of the bar;
 Learn the equipment and its placement or lay
out in the bar;
 Learn the different tools used in preparing and
serving the drinks in a bar;
 Learn the different types of glassware, proper
handling and care.
 The elements in determining the
placement, size, and shape of the bar:

1. The element of décor,

2. The element of function

 The size and shape of the bar, its
appearance, and its position in the room
are typically planned by the owner,
architect, or interior designer whose
primary concerns are layout and décor.

The working areas, where the drinks are

poured are planned by facilities design
consultant or by an equipment dealer
Factors that affect the space in assigning
the bar location:

1. Drinks to be served
2. Projected volume of business
3. Space and equipment needed to
serve the drinks
Parts of the Bar
A bar is made up of three parts:

1. Front Bar

2. Backbar

3. Underbar
Front Bar
The front bar is a customers’ area,
where they order their drinks and
where the drinks are served.
Parts of the Front Bar:

 Bar table
 Rail
 Bar die
 Glass rack
 Arm rest
 Foot rest
 Pick up station
Backbar
The Backbar has a double function:

1. the decorative function of display

and;

2. the work function of storage.

Underbar
The underbar is the heart of the
entire beverage operation and
deserves the most careful attention
to its design.
Parts of the Underbar:

 Pouring station
 Speed rail
 Ice bin
 Bottle wells
 Hand sink
 Drain board
 Glass sink
 Waste dump
Considerations in Purchasing
Equipment
 Some General Considerations in
Selecting Bar Tools and Equipment:

 Survival
 Appearance
 Function
 Ease of care
 Look for Quality !!!

It makes very good business sense to invest in

high quality equipment for your bar.
 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.
 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.
 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, you’ve 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.
 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, manufacturer’s
warranties and services.
Underbar and Backbar
Equipment
 Backbar refrigerator  Glass brush
 Blender  Glass froster
 Bottle wells  Glass sink
 Coffee siphon  Glass washer
 Draft beer direct dispensing  Hand guns
machine  Hand sink
 Drain boards  Ice bin
 Electric mixer  Ice crusher
 Electronic cash register  Ice flakers
 Electronic dispensing  Ice machine
machine  Juicer
 Espresso machine  Keg coolers
 Frozen drink dispenser  Waste dump
 Wine/liquor dispenser
 Bottle Wells

Back bar Refrigerator

Coffee Siphon

Drain Boards
Direct Beer Draft Dispenser
Espresso Machine
Wine Dispenser

Frozen Drink Dispenser

 Glass Brushes
Soda Gun

Glass Washer
Ice Maker Machine Ice Crusher Machine

Electric Cocktail Shaker

Electric Cocktail Mixer Blenders

Electronic Juicer
Cocktail Station
Bar Tools
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.

 Bar caddy  Ice scoop/shovel
 Bar knife  Ice tong
 Bar spoon  Jiggers
 Bar strainer  Liquid measuring cup
 Cocktail shaker  Measuring spoon
 Cutting board  Mixing glass
 Fruit squeezer  Muddler
 Funnel  Nutmeg grater
 Garnishing caddy/tray  Pourers
 Glass rimmer  Store and pour
 Ice pick  Zester/router/stripper
 Bar Spoon (with relish fork)

Bar Spoon (with muddler)

Bar Caddy

Bar Spoon

Bar Knife
 Hawthorne Strainer

Bar Fine Strainer

Julep Strainer

Fruit (Citrus) Squeezer

Cutting Board
 Standard (3-piece) Cocktail Shaker

Ice Pick

Boston Shaker

Double-ended
Funnel Stainless Steel Jiggers
(Standard Jiggers)
Garnish Caddy / Garnish Tray Glass Rimmer

Ice Tong

Ice Scooper

Measuring Spoon Liquid Measuring Cup

 Nutmeg Grater

Mixing Glass Stainless Steel Pourer

Muddler Automatic Pourers

Plastic Pourers
 Zester

Master Pourer (Store and Pour)

Tools for Serving Drinks
 Bottle and can opener
 Coaster
 Cork screw
 Folio or tip (bill) tray
 Ice bucket
 Picks
 Round tray
 Stirrer/swizzle stick
 Wine bucket
Bottle Opener

Can Opener
Coaster

Bill Tray
 Waiter’s Friend Corkscrew

Pull Corkscrew

Angel’s Wing Corkscrew

Ice Bucket
 Wine Bucket with Stand

Round Tray

Wine Bucket

Swizzle Sticks Cocktail Picks

Glassware
 Importance of glassware in
bar operations:
 Part of the overall concept of the bar
 Its style, sparkle and quality express the
personality of the bar
 It has the part in measuring drinks you
serve
 A message carrier: that means you know
what you are doing
 A merchandising tool
Features of Glassware:

Bowl

Stem

Base / Foot
Major types of glassware:

 Tumbler

 Footed ware

 Stemware

 Mug
Tumbler:

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.
Tumbler types:

Carafe Decanter
A B C D

A – Zombie glass (13-14 fl.oz)

B – Old fashioned / rock glass (6-8 fl.oz.)
C – Highball glass (8-12 fl.oz.)
D – Collins glass (10-14 fl.oz.)
 Pint Glasses
Wheat Beer Glass

Juice Glass Granite Glass Shot Glass Shooter Glass

Pilsner
 Vodka Shooter Glasses
Vodka Chimney Glass
Footed Ware:

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.
Footed Wares:

Footed Highball
Absinthe Glass
Banquet Goblet

Cordial Glass
Brandy Inhaler/snifter/balloon
 Footed Rock Glass

Irish Coffee Glass / Mug

Footed Pilsner Glass

Frappe Glass

Pousse Café Glass

Parfait Glass Squall / Hurricane Glass

Stem Ware:

Stemware includes any glass having

all three features – bowl, foot, and
stem.
Stem wares:

Champagne Saucer

Margarita Glass
Champagne Tulip
Cocktail / Martini Glass

Champagne Flute
 Poco Grande Glass

Ice Wine Glass

Merlot Wine Glass

Chardonnay Wine Glass

California Cocktail Glass

Pinot Noir Wine Glass

Red Wine Glass
White Wine Glass
 Sour Glass
Riesling Wine Glass

Sauvignon Wine Glass

Shiraz Wine Glass

Sherry Copita Glass

Port Wine Glass
Mug:

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.
Beer Mug:

Beer Schooner Glasses

Beer Mug
 Dimple Beer Mug
Logo Beer Mug

Stern Beer Mug

Stein Beer Mug

Care of Glasswares:

 Handle 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 bouquet
 Always handle glass by the stem