Food and

Beverage Service
 • Your Description Goes Here

Organization of the
Food and Beverage
Department
Food and beverage service among hotels,
restaurants and food outlets are handled
by the Food and Beverage Services
Department, under the command and
responsibility of the Food and Beverage
Manager.
When there are voluminous and complex operations, there maybe a need
for further division of labor that require a creation of sub-units which
will be supervised by supervisors or section heads. Among the
sub-units are:

• Bars – headed by the Bar supervisor or bar captain

• Food outlets – supervised by Outlet supervisors
• Room service – under the responsibility of the Room service
supervisor or captain
• Banquet service (both for in-house function and catering) – under the
supervision of the Banquet supervisor.
 Responsibilities of
• Your Description Goes Here

the
Food and Beverage
Department
• The delivery of food and beverage service to guests in all its
outlets, guestrooms, function rooms, and outside catering in
accordance with prescribed standards;

• Maintaining the goodwill of patrons and guests through

effective guest relations, proper handling of guest complaints,
inquiries and requests;

• Ensuring the attainment of sales forecasts through the

administration of promotional strategies and suggestive selling
techniques;
• Ensuring the consistent implementation of the
company’s internal control program which include
budget control, cost control, quality assurance and
other related areas;

• Preparing drink and wine list;

• Coordinating with the kitchen and other departments

on matters pertaining to food preparation and service;
 Organizational Chart
of the
• Your Description Goes Here

Food and Beverage

Department
 Food and Beverage Director or Manager

Outlet Manager or Room Service Manager Bar Manager or Banquet Manager

or Supervisor
Supervisor Supervisor or Supervisor

Captain Waiter Room Service Bar captain Banquet Captain

Captain
Bartender
Waiters Banquet
Room
Service Order Bar Waiters
Busboys Taker Attendants Banquet
Rooms Bar Boys Receptionists/
Service Attendants
Waiter
 Food and Beverage Director or Manager

Outlet Manager or Room Service Manager Bar Manager or Banquet Manager

or Supervisor
Supervisor Supervisor or Supervisor

Captain Waiter Room Service Bar captain Banquet Captain

Captain
Bartender
Waiters Banquet
Room
Service Order Bar Waiters
Busboys Taker Attendants Banquet
Rooms Bar Boys Receptionists/
Service Attendants
Waiter
 Manpower Requirements
•The manning requirements for food and
• beverage
Your service
Description depends on the volume of
Goes Here
food orders and the seating capacity of the
food outlet
•The number of waiters or dining personnel is
usually calculated based on the productivity
ratio
 Manpower Requirements
The typical productivity ratio used by large and
• medium-sized
Your food
Description Goes establishments is:
Here

1 waiter/attendant for every 15 customers(American Service)

1 waiter for every table 10-12 customers (Russian Service)
1 waiter for every 5 customers (French with table side preparation)
1 waiter for every 20-25 customers (Buffet Service)
1 waiter for every 20-25 customers 0r 4-5 tables for family or lauriat service
 Restaurant Service
II. Outlet Manager/Headwaiter or
Outlet Supervisor
Basic Function:
• Oversees food and beverage
operations in his assigned outlet

• Ensures that service is carried

out in accordance with
prescribed standards and
policies
 Restaurant Service
II. Outlet Manager/Headwaiter or
Outlet Supervisor
Specific Duties:
1. Monitors the necessary preparations before
the start if operations and sees to it that all
needed supplies are available and in good
condition
2. Maintains par stock requirements. Makes
requisition as needed
 Restaurant Service
II. Outlet Manager/Headwaiter or
Outlet Supervisor
Specific Duties:
3. Coordinates with the kitchen regarding out
of stock items and new promotions and
disseminates said information to all dining
staff.
4. Conducts regular briefing and inspection
among his staff before the start of
operations;
 Restaurant Service
II. Outlet Manager/Headwaiter or
Outlet Supervisor
Specific Duties:
5. Monitors the performance of his staff and
sees to it that they follow standard
procedures and abide by existing house
rules.
6. Receives, greets and entertains customers,
attends to their needs, inquiries and
complaints
 Restaurant Service
II. Outlet Manager/Headwaiter or
Outlet Supervisor
Specific Duties:
7. Prepares staff schedule, side duties and
assignments.
8. Conducts weekly meetings with his/her
staff to discuss/resolve operational
problems.
9. Looks after the set-up, appearance and
cleanliness of the outlets.
 Restaurant Service
II. Outlet Manager/Headwaiter or
Outlet Supervisor
Specific Duties:
10. Coordinates with other departments
regarding the needs and problems of dining
outlets.
11. Supervises the safekeeping and inventory of
equipment and supplies.
12. Assists in taking and serving orders
whenever needed.
 Restaurant Service
II. Outlet Manager/Headwaiter or
Outlet Supervisor
Specific Duties:
13. Attends to the settlement of bills during
banquet functions.
14. Performs other related duties as maybe
assigned by his superior.
 Restaurant Division
III. Captain waiter or Station
Waiter
Basic Function:
• Oversees the set up and delivery
of service in his/her area or
station
 Restaurant Division
B. Captain waiter or Station
Waiter
Specific Duties:
1. Conducts daily briefing and
inspection of grooming among his
staff.
2. Supervisors mise-en-place
preparation; checks availability of par
stock
 Restaurant Division
III. Captain waiter or Station
Waiter
Specific Duties:
3. Oversees the set-up of the outlet and/or
function rooms and ensures that the client
requirements are properly installed and
provided for.
4. Monitors the delivery of service as well as
the clearing of tables and function rooms
 Restaurant Division
III. Captain waiter or Station
Waiter
Specific Duties:
5. Closely coordinates with his/her superior
regarding the requirements and operational
problems in his assigned station.
6. Assists in order taking and service during
peak hours.
 Restaurant Division
III. Captain waiter or Station
Waiter
Specific Duties:
7. Monitors the consumption and utilization
of supplies and takes measures to control
losses and wasteful consumption
8. Supervises daily inventory and submits
inventory report to superior.
 Restaurant Division
III. Captain waiter or Station
Waiter
Specific Duties:
9. Prepares and submits reports and
documents that are required by
management. i.e. bar and stock
inventory,etc.
10. Attends to the settlement of bill for
banquet fnctions(if assigned to banquet)
 Restaurant Division
III. Captain waiter or Station
Waiter
Specific Duties:
11. Supervises the safekeping and inventory
of equipment and supplies.
12. Assists in taking and serving orders
whenever needed.
13. Attends to the settlement of bills during
banquet functions
14. Performs other related duties…
 Restaurant Division
IV. Receptionist
Basic Function:
• Welcomes and greets
customers at the entrance
and escorts them to their
tables
 Restaurant Division
IV. Receptionist
Specific Duties:
1. Receives guests, welcomes and greets
them and scorts them to their assigned or
chosen tables
2. Attends to reservations and inquiries over
the phone and disseminates to all
concerned officers the details of
reservation
 Restaurant Division
IV. Receptionist
Specific Duties:
3. Maintains and fills
logbooks/reservation book with the
necessary information and keeps all
reservation signs in place
4. Assists in maintaining order and
cleanliness of the outlet
 Restaurant Division
IV. Receptionist
Specific Duties:
5. Assists in the preparation of mis-en-place
and taking food orders;
6. Assists in the settlement of guest checks.
7. Monitors movement in the outlet and
reports to captain any unsual incident or
suspicious persons noted.
 Restaurant Division
IV. Receptionist
Specific Duties:
8. Attends to guest inquiries, requests and
complaints.
9. Performs other related duties as maybe
assigned by the superior.
 Restaurant Division
V. Waiter
Basic Function:
Takes and serves food and
beverage order according to
prescribed standards of
service
 Restaurant Division
V. Waiter
Specific Duties
1. Looks after the necessary preparations
before the start of operation:
a. wipes/prepares the necessary containers,
hollowares, napkins, tray, cutleries, other
supplies
b. refills salt and pepper shakers and other
condiments
 Restaurant Division
V. Waiter
Specific Duties
c. checks and re-stocks service staton and
sees to it that the par stock is maintained
d. sets-up the table abd installs required
facilities
2. Studies the menu and familiarizes himself
with the outlet’s specialties as well as out
of-stock items and undertakes suggestive
selling
 Restaurant Division
V. Waiter
Specific Duties
3. Takes and serves food and beverage orders
4. Assists busboy in placing and in picking
up orders from the kitchen
5. Assists in welcoming and in seating the
guests.
6. Attends to guest inquiries, requests and
complaints
 Restaurant Division
VI. Waiter
Specific Duties
1. Looks after the necessary preparations
before the start of operation:
a. wipes/prepares the necessary containers,
hollowares, napkins, tray, cutleries, other
supplies
b. refills salt and pepper shakers and other
condiments
 Restaurant Division
VI. Waiter
Specific Duties
2. Studies the menu and familiarizes himself
with the outlet’s specialties
3.Takes and serves food and beverage orders
4. Assists busboy in placing and in picking
up orders from the kitchen
5. Assists in welcoming and seating the
guests
 Restaurant Division
VI. Waiter
Specific Duties
6. Attends to the settlement of the bills of
guests
7. Attends to guest inquiries, requests and
complaints.
8. Assists in cleared soiled dishes, dirt and
trash
9. Performs other duties and other
assignments given by his superior.
Typical productivity ratio used by
large and medium-sized food
establishments
• 1 waiter/attendant for every 15
customers ( American or Plate
Service)
• 1 waiter/attendant for every 10
to 12 customers ( Russian
Service)
Typical productivity ratio used by
large and medium-sized food
establishments
• 1 waiter/attendant for every 5
customers ( French Service)
• 1 waiter/attendant for every 20
to 25 customers ( buffet Service)

• 1 waiter/attendant for every 20 to 25

customers ( family or Lauriat service
 Restaurant Division
E. Busboy
Basic Function:
• Dining room helper and
runner
 Restaurant Division
F. Bar Waiter/Bartender/Barista
Basic Function:
• Prepares drink orders
according to prescribed
standards
 Restaurant Division
G. Outlet Cashier
Basic Function:
• Prepares and attends to
settlement of customer’s bill
 Bar Service Division
A. Bar Manager/Supervisor
Basic Function:
• Plans, directs, monitors the
set up and delivery of service
in the bar
 Bar Service Division
B. Bartender
Basic Function:
• Prepares/mixes alcoholic and
non alcoholic beverages
 Bar Service Division
C. Bar boy
Basic Function:
• Acts as runner and helper in the
bar
 Bar Service Division
D. Bar Waiter and Bar Attendant
Basic Function:
• Take and serve beverage and
other orders
 Bar Service Division
E. Bar Receptionist
Basic Function:
• Welcomes and greets customers
at the entrance and escorts them
to their tables
Banquet and Catering Service Division

A. Banquet Sales Manager

Basic Function:
• Responsible for handling
bookings, reservations,
adjustments in banquet and
catering functions
Banquet and Catering Service Division

B. Banquet Service Manager

Basic Function:
• Responsible for arranging
various hotel services, seating
equipment and meal
preparations that are required to
service a function
Banquet and Catering Service Division

C. Banquet Captain
Basic Function:
• Oversees the set up, service
and clearing in the banquet
function assigned to him
Banquet and Catering Service Division
D. Banquet Receptionist
Basic Function:
• Welcomes and greets guest at
the entrance and escorts them to
their table
Banquet and Catering Service Division
E. Banquet Custodian
Basic Function:
• Responsible for the proper
safekeeping and issuance of
banquet supplies and
equipment
Banquet and Catering Service Division
F. Banquet Waiter
Basic Function:
• Attends to mise en place
preparation, set up and service
during banquet functions
 Room Service Division
A. Room Service Waiter
Basic Function:
• Delivers rooms service order
Attributes of Food and Beverage Service
Personnel
Attributes of Food and Beverage Service
Personnel
Attributes of Food and Beverage Service
Personnel
Attributes of Food and Beverage Service
Personnel
Attributes of Food and Beverage Service
Personnel
Attributes of Food and Beverage Service
Personnel
Attributes of Food and Beverage Service
Personnel
Attributes of Food and Beverage Service
Personnel
Attributes of Food and Beverage Service
Personnel
Attributes of Food and Beverage Service
Personnel
Attributes of Food and Beverage Service
Personnel
Attributes of Food and Beverage Service
Personnel
 Restaurant Service

Restaurant
• Is a food outlet
that serves
food and
beverages to
dine in
customers
 Dine-in restaurants come in various
types like:
Coffee Shop
• A casual dining
outlet that caters to
people “on the go”
such items served
are “short orders”
 Dine-in restaurants come in various
types like:

Fine Dining
Designed for elite
market and they
serve special dishes
of superior quality
 Dine-in restaurants come in various
types like:
Cafeterias, Student/ Industrial Canteen

Meant for people with

low meal budget.
 Restaurant Layout

Dining Area
whether it is formal or
casual, is the most
important area in
the front of the
house. Its design
plays a large part in
the overall ambience
of your restaurant.
 Restaurant Layout

Bar Counter
Where drink
orders are
prepared
 Restaurant Layout

Food Display Counter

Restaurants serving
buffet or fast food
or counter items
usually set up a
specific place for
food display
 Restaurant Layout

Dispatching Counter
The food from
the counter
must be
dispatched
through a
window
counter
 Restaurant Layout

Cashier’s Counter
Area where the
cashier is seated
to attend to bill
settlement
 Restaurant Layout

Dishwashing Counter
Placed inside the
kitchen. However there
must be a window
counter where soiled
dishes will be placed
by waiter without
having to enter the
kitchen
 Restaurant Layout

Service Station or Side Stand

The place where
preparations for
service are
undertaken
 Restaurant Layout

Food Preparation Area

must be located at
the back or
adjacent to the
dining area so that
the dispatching of
order will be faster
and more efficient
 Restaurant Service Equipment and
Supplies
Gueridon trolley
is a moveable trolley from
which food be carved,
flambéed or prepared and
served. Used for table side
preparation.
 Restaurant Service Equipment and
Supplies
Bussing Trolley
Used to gather soiled
dishes to be carried
to the diswashing
area
 Restaurant Service Equipment and
Supplies
Tray Stand
Portable folding tray
where ready to
serve plated food is
assembled then
serve at the guest
table
 Restaurant Service Equipment and
Supplies
Glass Divider Rack
Used to store glasses.
 Restaurant Service Equipment and
Supplies
China Rack
Used for racking and
storage of china
wares
 Restaurant Service Equipment and
Supplies
Cutlery Rack
Rack for cutleries.
Some racks can be
plugged to an
electric outlet for
sanitizing
purposes.
 Restaurant Service Equipment and
Supplies
Service Trays
Used in
assembling and
serving food
and drinks.
 Restaurant Service Equipment and
Supplies
Bread Basket
Serves as
container for
bread
 Restaurant Service Equipment and
Supplies
Menu
Contains list of
dishes for the
selection of
customers
 Restaurant Service Equipment and
Supplies
Menu Stand and Table Number
The menu stand is
where a menu is
clipped and table
number is used to
designate the
number of table
 Restaurant Service Equipment and
Supplies
Change Tray and Bill Folder
Change of the
customer, if any
is placed in this
change tray.
Bills are presented
in the bill folder
 Restaurant Service Equipment and
Supplies
Vinegar and Soy Sauce
Container
Condiment stand carries
condiment
 Restaurant Service Equipment and
Supplies
Sauce Boat

Container for
sauces and gravy
 Restaurant Service Equipment and
Supplies
Flower Vase and
Candelabra
These decorative
accessories are
placed at the
center of the table
 Restaurant Service Equipment and
Supplies
Straw Dispenser

Used as container for

dispensing straws
 Restaurant Service Equipment and
Supplies

Tong
is a twin-armed
implement made
in various
shapes and
designed to
grasp and lift
portions of food.
 Restaurant Service Equipment and
Supplies
Cake Stand

For cake display

 Restaurant Service Equipment and
Supplies
Salt and Pepper Shaker

Container for
condiments
 Restaurant Service Equipment and
Supplies
Salt and Pepper Mills

are used to grind

pepper into fine
or coarse
consistencies.
 Chinawares
Place Plate
a 12-inch plate,
used as an
underliner for
formal sit down
dinners. This is
not used to serve
food nor used for
eating
 Chinawares
Dinner Plate
a 10-inch
plate used to
serve the
entrée dish
 Chinawares
Luncheon or breakfast Plate
a 9-inch plate
used for multiple
purposes, like for
informal daily
dining, breakfast
or under plate for
soup bowls
 Chinawares
Compote
is a long-stemmed
dish or footed
serving bowl.
 Chinawares
Salad Plate
a 8-inch plate
intended for
serving salads,
desserts or may
be used as
underliner for
stemmed
beverage ware
 Chinawares
Bread and butter Plate
a 6-inch plate
used for serving
breads and butter
 Chinawares
Soup Plate
a 9-inch deep
plate intended for
soup, cereal.
Usually this goes
with an under
plate
 Chinawares
Cup and Saucer
this comes in
pairs and is used
for serving coffee
or tea. The saucer
has an inner
groove or ring to
fit the bottom of
the cup.
 Chinawares
Demitasse cup and saucer
this also comes in
pairs and usually
half the size of the
regular cup and
saucer
Sugar Container

Container for
sugar used for
coffee
Milk Jug

Container for milk

used in cereals
Coffee Pot

Container for
freshly brewed
coffee
 Restaurant Service Equipment and
Supplies

Soup Tureen
this is a deep
serving dish
for soup
Tea Pot
For steeping tea
leaves or herbal
mix in nearly
boiling water
Cream/Milk Container
Container for
cream and milk
used in coffee
 Chinawares

Cereal Bowl
For cereals like
oats and arroz
caldo
 Chinawares

Soup Bowl
For cream soup
like chicken and
mushroom
 Chinawares

Egg holder
Container
for soft and
hard boiled
eggs
 Flatwares

Serving Fork
For serving or
dishing out food
 Flatwares

Dinner Fork
a four-pronged
utensil used for
entreé. It
measures about 7
inches in length.
 Flatwares

Fish Fork
is approximately
7¼ to 7¾ inches
in length and is
used in formal
and informal
dining.
 Flatwares
Salad Fork
The tines of salad
forks are flatter and
slightly broader
than those of a
dinner fork, and the
utensil is
approximately 6
inches long.
 Flatwares
Dessert Fork
is a specialized
fork
approximately 6
to 7 inches in
length, that looks
similar to a salad
fork, only a little
narrower
 Flatwares
Ice cream Fork
features a wide
shallow bowl with
three tines at the
tip. The spoon
part is used to
scoop and eat
soft ice cream
 Flatwares
Cocktail / seafood Fork
a very small
three-pronged
utensil used for
oysters, clams and
other shellfish. It is
approximately 4½ to
5½ inches in overall
length.
 Flatwares

Escargot Fork
a very small
two-pronged
utensil, used for
snails. It is
approximately 4½
inches in overall
 Flatwares

Serving Spoon
For serving or
dishing out food
 Flatwares

Dinner Spoon
an oval bowl,
used for entreé
 Flatwares

Dessert Spoon
lies midway in
length between
the tablespoon
and teaspoon,
approximately 7
to 7¼ inches long.
 Flatwares

Ice cream Spoon

also known as an
ice-cream scoop.
It is approximately
5 inches in length
 Flatwares

Soup Spoon
a round bowl
used for soup
 Flatwares
Teaspoon
smaller than dinner
spoon, used for
coffee or tea and
some desserts. It
measures
approximately 5½ to
6¼ inches in length.
 Flatwares

Demitasse Teaspoon
half the size of the
regular teaspoon,
used for black
coffee and hot
chocolate
 Flatwares

Dinner Knife
a straight or
serrated cutting
edge that is broad
with a rounded
tip, used for
entree
 Flatwares

Fish Knife
pointed hook-like
tip used for
deboning fish
 Flatwares

Steak Knife
a serrated cutting
edge with a
pointed tip used
for steaks
 Flatwares

Butter Spreader
– a small broad
spatula-like knife,
used for butter
and marmalades
 Flatwares
Ladle
– are serving spoons made
with deep bowls in round, oval,
or fluted shell shapes and
various sizes.
 Flatwares
Small ladle
– used to serve a
modest amount of
sauce . It is 4 ¾ to 5
¾ inches long.
 Flatwares
Medium ladle
– has a wider bowl
than a small ladle to
accommodate a
larger serving of
sauce. It is 6 ½ to 7
inches long.
 Flatwares
Large ladle
– has a wider bowl
than the medium
ladle, a size that
holds an ample
serving of sauce or
gravy. It is 7 to 7 ½
inches long.
 Flatwares
Extra-large ladle
– accommodates
the depth of the
average soup
tureen or punch
bowl. It is nine (9)
to 15 1/8 inches
long.
 Flatwares
Pie Server
– a short
leaf-shaped
spatula with a
elongated handle,
used for serving
cakes and
pastries
 Flatwares
Pasta Server
– a crab-like
bowled utensil,
used to scoop
noodles and pasta
 Bar Equipment, Tools and Service
Supplies

Blender
– used to blend
ingredients and to
make drinks
creamy
 Bar Equipment, Tools and Service
Supplies

Ice bins /ice chest

– used for
stocking ice.
 Bar Equipment, Tools and Service
Supplies

Speed rail
– typically
contains the most
frequent poured
liquors
 Bar Equipment, Tools and Service
Supplies

Refrigerator
– used for chilling
and storing beers,
juices and other
bottled drinks
 Bar Equipment, Tools and Service
Supplies

Mechanical Glass washer

– used for
washing glasses.
 Bar Equipment, Tools and Service
Supplies

Ice Crusher
– used for
crushing ice
cubes
 Bar Equipment, Tools and Service
Supplies

Wine Chiller
– refrigerated
storage for
chilling wines
 Bar Equipment, Tools and Service
Supplies

Glass Chiller
– a top opening
refrigerator that
chills glasses
 Bar Equipment, Tools and Service
Supplies
Coffee Brewer / Coffee Maker

– used for
brewing and
preparation of
coffee
 Bar Equipment, Tools and Service
Supplies

Glass Rimmer
– for frosting the
rim of the glass
 Bar Equipment, Tools and Service
Supplies

Fruit Juicer
– for extracting
fruit juices
 Bar Equipment, Tools and Service
Supplies

Jigger
– used to measure
the amount of
liquor poured
over a drink
 Bar Equipment, Tools and Service
Supplies

Pourer / Stopper
– device fitted
into the neck of
the beverage
bottle
 Bar Equipment, Tools and Service
Supplies

Mixing Glass
– a heavy glass
container for
mixing drink
ingredients along
with ice
 Bar Equipment, Tools and Service
Supplies

Shaker
– a device for
shaking
ingredients
together with ice
 Bar Equipment, Tools and Service
Supplies
Bar Strainer
– used for straining
drinks. It is a round
wire spring on its
handle, which fits on
top of the shaker or
mixing glass to strain
the ice and allow the
liquid to pass through
it
 Bar Equipment, Tools and Service
Supplies
Bar Spoon
– used for stirring
drinks.
 Bar Equipment, Tools and Service
Supplies
Ice Scoop
– a tool for
scooping ice from
ice bin
 Bar Equipment, Tools and Service
Supplies
Ice Tong
– a device designed
to handle cubes of
ice one at a time
 Bar Equipment, Tools and Service
Supplies
Muddler
– a wooden tool for
muddling or
crushing one
substance
 Bar Equipment, Tools and Service
Supplies
Funnel
– for pouring liquid
from large container
into a small one
 Bar Equipment, Tools and Service
Supplies
Cutting board
– for chopping
ingredients for
cocktails and
garnish
 Bar Equipment, Tools and Service
Supplies
Bar knife
– a paring and
utility knife made of
stainless steel for
cutting purposes
 Bar Equipment, Tools and Service
Supplies
Bottle and can opener
– one end is to
open canned goods
and the other end is
used to open
bottled soft drinks
and beers
 Bar Equipment, Tools and Service
Supplies
Corksrcew
– designed to
extract corks from
wine bottles
 Bar Equipment, Tools and Service
Supplies
Ice bucket
– served as a ice
container
 Bar Equipment, Tools and Service
Supplies
Rail mat
– protective device
placed on bar
counters to protect
glasses and other
fragile items from
breakages
 Bar Equipment, Tools and Service
Supplies
Wine decanter
– for decanting
wine
 Bar Equipment, Tools and Service
Supplies
Water Pitcher
– for serving water
 Bar Equipment, Tools and Service
Supplies
Bar tray
– for serving
beverages and
bottled/ canned
drinks
 Bar Equipment, Tools and Service
Supplies
Bar Caddy
– container for
napkins, straw and
stirrer
 Bar Equipment, Tools and Service
Supplies
Wine Bucket
– for chilling white,
rose and
champagne wines
 Bar Equipment, Tools and Service
Supplies
Coaster
– under liner for
drinks designed to
protect the table
against moisture of
chilled glasses
 Bar Equipment, Tools and Service
Supplies
Ice pick
– device used for
cracking ice into
smaller pieces
 Bar Equipment, Tools and Service
Supplies
Picks, Stirrers and straw
– Stirrer for stirring
the drinks
– straw used in
drinking beverages

– Picks serve as
garnish
• Your Description Goes Here

The End