BAR MANAGEMENT SLM 1

HISTORY OF A BAR

Tavern - referred to by the Babylonians during the ancient time as alehouses

and high price watered-down beer. The Greeks and Romans established tavern
that served food as well as drink, sometimes had lodging house for the night;
some had gambling and other amusements.
After the fall of the Roman Empire, life in most Europe became much
premature. When the next taverns reappeared, they were alehouses along the Greece and Rome
trade routes with stable for horses. In England, the public house, or pub, develop • Cities had Taverns that serves food and drinks.
during Saxon times as a place where people gathered for fellowship and Pompeii
pleasure. • Roman city of 20,000 and have
As time went on, the tavern became a permanent institution all over Europe. uncovered the remains of 118 bars
There were many versions: inn, pub, cabaret, a place of refreshment with • Some taverns offered lodging for the
entertainment and music and dancing; a meeting place. Whatever its form, the night or gambling and other
tavern was a place to enjoy life, to socialize, to exchange ideas, to be amusement.
stimulated.
When Europeans immigrated to America, they brought in the taverns with England
them. It was essential to town welfare to have a place providing drink, lodging, • An Evergreen bush on a pole outside meant ale was served.
and food. As town grew into cities and roads were built connecting them, taverns
• Was identified by a sign with a picture of: ex. Black Horse, White Swan
follow the roads. It was in the taverns that the spirit of revolution was born, and Red Lion
planned, and translated into action. Tavern was the rendezvous of the rebels.
• The early “Logos” were used because most people could not read.
Here the sons of Liberty were formed and held their meeting. By the middle of
Types of Taverns in England
1800’s, the American tavern was turning into large scale, inn for the travelers and
businessman of a nation on the move, at the same time drinking places without
• Inns
lodging were appearing. These kept the name tavern, while the more elaborate • Pubs
inn adapted the name hotel but the hotel kept its bar room. It was open a • Cabarets
showplace, with a handsome mahogany bar and a well-dressed bartender. • Dance Hall
By the turn of the Century, the successors of the early taverns had taken • Meeting Houses
many forms. There were glittering hotel that served the rich in the world’s cities.
The fashionable cabarets were rich and famous men meet, music hall, private For them a Tavern is:
clubs, Café’s and ranging from elegant to seedy, big city saloon or lounge, and • A place to relax
the corner saloons of working-class districts where many an unhappy man • To socialize
drowned his sorrows in drink. • To exchange idea
• To be stimulated
Babylon Era
King Hammurabi
– clay tablets refer to alehouses and high-priced, watered-down beer.

- Do not get drunk in the taverns. For the fear that people repeat words which may
have gone out of your mouth without you being aware of having uttered them.

America
• Europeans immigrated with the taverns to America
• In Massachusetts in the 1650’s, any town without a tavern was fired.
• The tavern was often built near the church for the parishioners to warm
up quickly after Sunday services.
• The early tavern in Pennsylvania town:
• Blue Bell
• Red Lion
• King of Prussia
• In the Taverns, the Spirit of Revolution was born, fed and translated into
action.
• Hancock Tavern – Boston tea party was formed.
• Green Dragon – Paul Revere and 30 companions formed a
committee to watch the movement of British soldiers.
• Raleigh Tavern (Williamburg) – Meeting place of Virginia Patriots.
• Queen’s Head Tavern (New York) – Patriotic meetings planned
during the revolutionary war.
• The modern American tavern was becoming a large-scale inn for the
travelers and business people of a nation to move.
• Every hotel has a bar room, a show place with a well-dressed bartender
who might gold and diamond.
BAR Overview
The drinking of alcoholic beverages is as old as human history, and the
serving of drinks for profits is as old as profit itself.
The bar industry has proven to be one of the most promising ventures in most
part of the world, practically in our country, too.
A lot of bars initially show lot of promise with high patronage and substantial
revenue.
It is sad to note that such performance is not sustained by many. Those, which
are able to maintain high patronage may still be unable to realize substantial
profit margins for the following reason: poor system of cost control, or
mismanagement of operation and people.
Profitable bar business requires not only good location, elegant and
attractive physical lay-out and facilities but more especially a well organize flow
of operation and competent bar staff. An organization system tailored to the
needs of the establishment must be designed to ensure quality service and
reasonable returns of investment.
Bar operation profits depend on the economical and practical operation of
the bar, for if they are not carefully harbored, they can slip down to drain pipe.
In most instances, a bar represents a substantial investment in plant, furniture,
and decoration. It is imperative to protect these investments by maintaining a
standard of service and quality of beverage on par with the décor and the
investment.
The Bar/Beverage manager is the key person whose management style
determines in large measure the success of the business. His effectiveness in
managing bar operations depends on his knowledge and skills in performing his
functions and responsibilities. Likewise, the success or failure of the beverage
business falls squarely in the hands of those person responsible for the operation
and those who do the dispensing - The Bartender.
THE BAR
WHAT IS A BAR?
A bar is a place (area) where drinks are mixed and serve to customer, and
to fill server orders. A place for relaxation. It is also a control center in which record
is kept of the stock on hand, the drinks poured, and their sales value.
A Cocktail Bar is recognized as a rendezvous and meeting place with its high
standard of service and the ability of the bartender to provide almost any drinks
or mixed drink the guest may desire.
BAR DESIGN
Cocktail bars are governed by
certain legal requirements regarding
space, storage, and hygiene. Bars vary
widely according to their location, size
and function, so not all these amenities
can be regarded as standard. However,
there are certain considerations affecting
all bars where some standardization is
desirable.
ESSENTIALS IN BAR DESIGN
SPACE
There should be sufficient room behind the
bar counter for the bartender to move about
when his bar is busy. The ideal distance
between the back of the bar counter and the cupboard is 100-125 cm. or about to clean and resistant to stains. A padded front of the counter and a foot rail
3-4 ft. contribute to the comfort of customers.

SERVING AREA
This will vary according to the
type of business that the bar is expected
to attract. There should be a firm
horizontal surface for preparing drinks
and cutting fruit.

PLUMBING
All bars should have at least two
sinks, the wash sink and ice sink. Proper
plumbing must be ensured to facilitate FLOORING
The best material for the floor is one that is easily sponge- mopped dry and is
the drainage system. All sinks should be
as slip resistant as possible.
of stainless steel to be made more
durable.

REFRIGERATION
Refrigeration should be part of every BASIC PARTS OF THE BAR:
bar. Maintenance of the fridge is important
to keep perishable stocks fresh. Regular
defrosting is an essential care to keep it cool. THE FRONT BAR
Is the counter area of the bar, where
STORAGE customers order their drinks.
The storeroom, containing ample
reserve stock, is best sited adjacent to
the bar. It is important that sufficient store
space is available to house the stock THE BACK BAR
required for daily business. Is an area where bottles of liquors and
rows of sparkling glassware are displayed. It
ELETRICITY is a good place to display all brands as a
As many electric machines, such subtle form of merchandising and for some
as electric blender and mixers, are now display equipment.
used in cocktail bars, a plentiful supply of
power points is essential. Power points are
best suited in the area above the working
surfaces and below the bar counter, but THE UNDERBAR
well away from the water. It is the heart of the entire bar operation
and deserves the most careful attention. In
BAR COUNTER its space are the equipment’s and supplies
The recommended height is for the products you are selling.
approximately 110 cm or about 3 ½ ft and
no wider than 60 cm or about 2 ft. The
surface should be of a material that is easy
 TYPES OF BARS necessary for the project, but because ownership provides the basic concept
and vision of the proposed facility.
PERMANENT BAR (STAND-UP BAR)
A bar that forms an integral part of This viewpoint will be the starting place for the planning process and should
the interior design and decoration of the provide guidelines and details about the kind of clientele desired what will
outlet. It has the three basic parts of the motivate them to come to the proposed facility, the décor and overall theme,
bar. It serves directly to the customer at and the size of the building necessary to accommodate the expected
the bar, and likewise filled drinks order patronage.
brought by the servers.
THE OPERATIONAL VIEWPOINT
SERVICE BAR It is advisable to have the manager of the proposed facility the operational
Refers to a bar that pours drink for viewpoint or someone who knows operational needs well should be selected. This
table service ONLY, usually in is important if the owner is relatively inexperienced in the day-to-day operation
conjunction with food service. It does not of a bar or beverage operation or inexperienced in the type of facility planned
serve the customer directly but deals (a neighborhood bar owner, for instance, going into a live entertainment night-
only with filling drinks orders brought by club operation). When the manager of the proposed facility is involved, he or she
servers. Sometimes, it is part of the dining can contribute more knowledge and awareness of day-to-day operational
room, but more often, it is out of sight. needs, the definition in precise terms of the needs for the storage space,
production of food and drinks, service, security, and other elements needed to
make the facility operate in a satisfactory manner.
MOBILE BAR/PORTABLE BAR
Refers to a bar that is movable, THE ARCHITECTURAL/ ENGINEERING DESIGN VIEWPOINT
can be transferred from one place to Once the ownership and operational viewpoints have established for the
another. It is usually provided for parties proposed facility, and an overall budget limitation set, the
and special function such as in banquet architectural/engineering design representatives will create the graphic,
and catering. concrete plans, and specification. The architect provides detailed drawings of
the proposed facility, he or she will have on file hundreds of thousands of
engineering and government-mandated specifications for every conceivable
ARCHITECTURAL PLANNING AND CONSTRUCTION detail of the proposed facility. Many of these specifications will need to be
customized for your particular facility.
THE FOUR VIEWPOINTS OF ARCHITECTURAL PLANNING AND CONSTRUCTION
The final plan will include not only a floor plan, but elevations (drawings
A successful plan for a bar or beverage facility requires that individuals showing the front, side and rear views), specialized drawings (such as lighting and
representing four different viewpoints be involved: plans) and perspective drawing of the entire facility - complete with some
(1) ownership, indication of landscaping and parking lots - as it appears to the public when
(2) operations, finished.
(3) architectural/engineering design, and
(4) building. The architectural firm’s job is not finished with the completion of the final plan.
It has the further responsibility for overseeing the work of the builder (general
Each viewpoint is important to the planning process and the ultimate success contractor) and the work for all the subcontractors to ensure that the actual
of a bar operation. construction follows the plan and specifications in every detail.

THE OWNERSHIP’S VIEWPOINT THE BUILDER’S VIEWPOINT

The ownership’s viewpoint is naturally the most important one, not only
because the owner will provide the money (and the method of financing)
 The builder will likely provide helpful suggestions about better or more cost-
effective building materials, construction details not clearly indicated by the plan,
opportunities for cost savings and more efficient schedule.
Once construction has begun, adding to or changing plans or specifications
can be much more costly than if the additions or changes were provided for prior
to the bidding process, it is also wise to plan for the possibility of extensive
remodeling within a relatively short period of time, say, four to five, years. If an
operation is in a volatile market situation, the plan should avoid construction that
is not flexible enough for major changes.
INTERIOR DESIGN AND DÉCOR
Includes the overall color scheme, decoration or décor, paint specifications
for different surfaces, different types of flooring for functional as well as aesthetic
effect (including finishes and carpeting), types of chairs and tables, as well as
their placemat, and stationery as well as free-standing and movable equipment
- in short, everything in the facility with the possible exception of some minor
decorative touches.
• ESTABLISHING A DESIGN THEME
Establishing a design theme is primarily a marketing exercise. You expect your
theme to attract clientele who will make your operation profitable. It is this
attention to detail that creates the kind of ambience and pleasure in the
surrounding that keeps people coming back and bringing their friends.
• PLANNING FOR SPACE ALLOCATION
Appropriate allocation of space within the confines of a facility is unquestionably
the single important contribution of effective architectural planning.
Space allocation will be determined by the type of bar or beverage operation
being planned, and that operation will be guest-oriented.
Table and seating arrangements. Selecting table sizes, which can be used singly
or combined to seat larger groups, is often the most desirable choice because it
will provide for more flexibility.
Planning guided by guest orientation - accommodating the people you wish to
serve - should be the determining factor in table and seating arrangement.
Crowding of patrons at tables should usually be avoided, on the other hand, too
much separation could, for some kinds of guest, create a feeling of isolation.
Space around the bar must be guided not only by the number of people seated
at the bar but by the number of people who might be expected to stand around
it.
• PLANNING FOR TRAFFIC FLOW
One of your most important planning objectives will be to ensure that people -
servers and guests - will be able to move smoothly and efficiently in your
establishment. You must lay out the desired traffic flow for guest entrance and
seating for the server taking orders, picking up orders, and serving guests, and for
workflow within the bar and to and from storage areas.
Experienced architects know how to provide sufficient work space for servers
around the service bar area as well as how to balance guest flow and workflow
traffic patterns for optimum convenience of guest and servers.
• PLANNING FOR COLOUR
Setting an overall color scheme for your facility is an important part of your initial
interior design planning process. Your selections of chairs, tables, drapery,
upholstery, and other interior items should be placed within the context of the
overall color scheme. And your overall color scheme should be guided by the
type of clientele you expect to serve.
In recent years, color, and its effect on people’s emotions, has been the focal
point of hundreds of studies and a thriving market for “color consultants” has
been created. Your architect may have an in-house color expert or maybe able
to recommend a firm with the appropriate expertise and reputation. In addition,
color has many more ramifications, including altering the spatial perception of
objects or areas within a room, the highlighting of certain features, and the
subduing of other features. Ownership and management may have their own
ideas about color but will be served by some degree of expert guidance.
At times, certain colors are “in vogue” (and become fads): these colors may be
appropriate to your clientele, but be prepared to changes. Reds, yellows, and
browns - especially when used in proportions that create “earth tones” - tend to
create a feeling of warmth, coziness, and security. Combines appropriately,
colors such as blues and grays can create a cool and peaceful effect.
Beyond these generations, you may notice that in most bar and beverage
operation, overall colors scheme and color combinations tend to be subdued,
with vivid contrast used sparingly to create special effects or prevent boredom.
We come to bar and beverage operations, for the most part, to relax and enjoy
the company and the surroundings. However, your expected clientele should be
the guiding factor. A youth-oriented operation (such as disco) may use color to
create excitement, you might find garish combinations of wildly contrasting colors
to be most effective.
Technically speaking, what we ordinarily think of as color opposites (red and
green for instance) are called complementary colors. We use complementary
colors for special effect: a bright burgundy vase against a dark green
background, for instance. If we wish to reduce the intensity of contrast, we might
place a blue-green vase against a red background with some blue in it. Cretin
colors can be made more intense by being contrasted with other colors. Thus, a BARTENDER ASSOCIATED WITH;
blue-green color looks bluer when near a bright green. • Friendship
• Good times
Color blend together when they have the same tonal values. Tonal value is the
degree of lightness or darkness in the color or hue and is determined by the • Warm and tender moments
amount of white or black used to tone down the color. Areas can be made larger • Camaraderie
or smaller depending upon hues, tonal blending, and contrasting. Light colors • Celebration
make an area look larger, while dark colors make an area appear smaller. • Commiseration / Sympathy
• Birth and Death
• Sealing a deal
• Remembering a friend

BARMAN’S IMAGE
A barman’s appearance and personal hygiene are of paramount
importance for his image. They allow the customer to judge his personality at a
glance. He must always smile, be friendly and respectful at the same time.

PERSONAL APPEARANCE
Guests judge a dining room or a bar not only by the foods or drinks, table
wares and decors but by the kind of people who serves them. The appearance
of the waiters and waitresses, busboys, and bartenders can suggest cleanliness
and attractiveness to the guests.

• Body Cleanliness - Takes a bath daily to avoid foul odor.

• POSTURE - When standing and walking hold the body erect with shoulders
THE BARTENDER
and head back the chest up and abdomen flat.
The Bartender is a person who mixes and serves the drinks to the customer at
the bar and fills drink orders to the server. The barman is skilled tradesman who • SKIN - A good complexion is based on good health and requires proper
food, plenty of sleep and regular exercise.
has to have thorough knowledge of bar management if he is to be efficient. This
person provides good spirit, with a ready smile, a friendly word, a sympathetic ear • HAIR- Close cut, clean, well brushed. Women should have their hair tied
and even a shoulder to cry upon. It must be said, the barman is the administrator neatly.
and caretaker of a fortune and manage product that the firm guards diligently • HANDS AND NAILS - Wear clean polish and nails must be neat at all times.
in this cellar. • TEETH - Brush teeth regularly
• FEET - Keep feet clean and nails trimmed
BARTENDER AS A PERSON • SHOES - A change of shoes during work day helps relieve foot fungus.
• HOSE (FOR WOMEN) - Wear clean hose daily, must be free from holes.
• Enjoys the company of others • UNIFORM - Waiters and Bartenders’ uniform are design for functionality
• Endeavors to solve problems and showmanship.
• Listen to the woes of the world. • JEWELRY - Do not wear jewelry along with the uniform while working.
• Sympathized with the mistreated. • OTHERS (FOR WOMEN)
• Laugh with the comedians. • Apply cosmetics neatly and moderately. Excessive make-up detracts
• Cheers up the down a heart. from good appearance.
• Controls the atmosphere of his/her bar. • Does not use eye shadow and mascara.
• Never uses strong smelling perfumes.
 • Wears well fitted foundation garments for good appearance health
and posture.

DONT’S OF A BARTENDER
• Smoking in the dining room, kitchen or pantry.
• Counting tips or playing with pocket coins.
• Fussing with face, hair, neck, and picking at skin blemishes in the dining
room.
• Using handkerchief in the dining room unless absolutely necessary.
• Sneezing or coughing carefully.
• Chewing gum or eating candy.
• Combing hair in the dining room, kitchen or pantry.

THE IDEAL BARTENDER

THE BARTENDER IS THE CENTRAL FIGURE IN ANY BAR OPERATION THUS, HE/SHE
MUST POSSESS CERTAIN SKILLS AND APTITUDE TO BE AN IDEAL BARTENDER

1. Must be Dexterous and have a good short-term memory

2. Must have the ability to work with great Speed under pressure
3. Must have a Pleasing appearance and personality
4. Must be Dedicated to his work and Industrious
5. Must have an excellent Public-Relation talent. Are a typical host and
promoter that can build goodwill and good business.
6. Must be Resourceful, Creative, and Innovative
7. Must be a good Merchandiser
8. Must have store knowledge of Information
9. Must be knowledgeable in basic Accounting (specially cost control)
10. Must be Courteous at all times
11. Most important quality of all is Honesty
BARTENDER REQUIRED QUALITIES DIFFERENT BAR POSITIONS & RESPONSIBILITIES – HOTEL F&B ORGANIZATIONAL
The first requirement for bartender, as for everyone else working in the CHART
hospitality industry, is the right attitude, the determination to make sure that your
customer is made to fee; welcome and that when they leave, they will want to
return. Not everyone can make a good bartender as the job demands an
impressive range of characteristics.
• you need to be personable, considerate, and patient, and to have a
sense of humor
• you need to be courteous and good mannered, tactful and a good
listener
• you must be neat and clean, and take pride in your appearance
• you must be reliable, punctual, responsible and cooperative
• You must be positive and energetic, able to take the initiative and to
cope with stress. You must have common sense
• You must be accurate, and able to handle money. You must be able to
recognize yourself and be efficient. You must be honest.
• You must be able to work in a team, helping your workmates, and the
manager, who is, of course, part of the team
• And you must know your job
JOB DESCRIPTION

CLEANLINESS AND SANITATION IN THE BAR

BEVERAGE MANAGER - is the team member of the Food and Beverage operation
• Bar should be inspected regularly see to it that it is spotless
in-charge or bar/ beverage service.
• Room temperature should be alright
• Counter must be clean and shiny; wood works and bar should be dust RESPONSIBILITIES INCLUDE:
free
• Hiring and firing personnel
• Surrounding should not be littered
• Training, scheduling and supervision of beverages related personnel
• Sink must be maintained shiny
• Forecasting and budgeting
• Freezer must be kept clean
• Purchasing beverages & equipment or requisitioning them from central
• Maintain dispensing areas clean and dry storage
• Display areas and cabinets must be clean and ready for use • Carrying out control system
• Liquors and spirit bottles must be dust free • Maintaining records
• Bar utensils should be clean and shiny • Maintaining quality
• Chopping boards should be kept clean • Promoting the enterprise and the merchandise
• Ashtrays cleaned from time to time • Setting standards and making policy on matters relating to beverage
• Ice should be crystal clear operation
• Empty cases should be kept out of sight when filled
• Cover trash cans always THE BARTENDER - is responsible for the preparation and mixing of drinks according
• Never use ice pail for garbage purposes to prescribe standard
• Avoid soiled glasses on counter tops wash them immediately .
• Avoid lavatory or drainage clogging; use strainer DUTIES AND RESPONSIBILITIES:
• Prepare and/or mixes alcoholic and non-alcoholic drinks following the
standard.
 • Set-up the bar equipping it with beverage stock, tools and necessary
equipment and supplies.
• Prepares bar garnishes and ice supply
• Maintain cleanliness and orderliness inside the bar area and stockroom
• Checks and maintain stock levels of bar supplies, makes requisition when
necessary; obtained requisition supplies
• Takes charge of storage and refrigeration of beverages including wines
• Washes and dries dirty glasses, as well as, other bar tools and equipment
• Takes order from and serve drinks to guest in the bar counter, present bill/
receipt; accept payments and give to cashier
• Makes report on beverage consumption, as well as of losses and
breakages of equipment; submits report to the supervisor/ manager.
• Participate in inventories of the bar stocks and equipment’s done by the
cost control/ accounting
• Takes charge in closing the bar after operating hour
• Perform such other duties related to bar service as may be assigned
BARMANS RESPONSIBILITIES ON SERVING ALCOHOLIC BEVERAGE
DEFINING INTOXICATION
Legal Definition of intoxication
• Blood
• Alcohol
• Concentration
Note: 0.10% equals (=) 0.10gm of Alcohol per 100ml blood
OR
One drop of alcohol per 1,000 drops of blood
BAC of 10% or more is considered intoxication
BAC of 30% or more nay result in a coma
BAC of 40% or more may cause death
FACTORS THAT INFLUENCE A DRINKER’S BAC
- Amount of alcohol consumed
• Makes mental note of quantity and size of alcohol consumed
- Rate of alcohol consumed
• How fast versus the drinks consumed
• Watch out if more than 3 is consumed within one hour
- Weight of drinker
• A large person can take more alcohol than a smaller built person
- Environment
• A noisy environment will encourage one to drink even more than a
quieter one e.g., pub versus restaurant
- Psychological condition of drinker
• Emotional person may drink without realizing the quantity take or may
indivertibly consumed more.
- Physical health and fitness
• Sick person will be “weakened” with alcohol consumption as opposed to
someone who is fit.
BARMAN’S RESPONSIBILITY
You have the right and the responsibility to refuse serving alcohol to any person
who is:
• Under legal the age
• Intoxicated
RECOGNIZING INTOXICATION
THE BEHAVIOURAL WARNING SIGNS
RELAXING OF INHIBITIONS/ INHIBITIONS BY GUESTS
- Suddenly becoming over friendly toward other guests and/or employees
- Becoming suddenly detached or sulking
- Suddenly annoying another guest
- Becoming loud, boisterous and making comments about other in the operation
- Suddenly using foul language
IMPAIRMENT OF JUDGEMENT
- Complaining about the strength of a drink after already having consumed one
or more of the same kinds of drink without any such complaints
- Changing the rate of consumption and drinking faster
- Ordering doubles after having consumed several single-shot drinks
- Becoming careless with money on the bar or at the table
- Suddenly buying rounds for total strangers
- Making irrational or nonsensical statements
SLOWING OF REACTION
- Loss of a “train of thought” or concentration
- Altered speed patterns, such as slurred speech
- Lighting a cigarette while one is already burning in the ashtray
- Inability to light a cigarette
DECREASE IN COORDINATION
- Inability to pick up change or pull the right amount of money from a wallet
- Spilling drinks and the inability to find one’s mouth with the glass
- Swaying and/or dozing while sitting at a bar or table
- Loss of muscle control, clumsiness
- Change in walking pattern, stumbling - Minimize confrontation
- Difficulty in moving around objects, bumping into people or knocking over This will help to contain the situation
furniture Do not argue with the guest
- Falling down
- Inform superior
DEALING WITH INTOXICATED PERSON Especially with your supervisor

INTERVENTION WITH MINORS - Keep a personal record or incidental log book

This will help to keep track of what exactly happened during the incident
WAYS OF INTERVENTION WITH MINORS
- Remove Alcoholic Beverage
- Be Firm but Courteous BAR TOOLS/ EQUIPMENT/ GLASSWARES
- Avoid Harsh Tones of Language
BARTOOLS AND ACCESSORIES
- Notify Management
- Notify law Enforcement Authorities
Shaker Cocktail50c
Function: A 3-in-1 shaker that is used for cocktails that require
INTERVENTION WITH ADULTS
shaking.
Specifications: Stainless steel, 750ml capacity.
WAYS OF INTERVENTION WITH ADULTS
- Spread alcohol consumption Gen. care: Carefully wash in a hot soapy water with mild
Instead of 3 drinks over an hour, spread it over 2 or more hours detergent; rinse and dry.

- Upsell premium brands

The high cost of buying may slow down on ordering Shaker Boston No cover
Function: A shaker that is used for cocktails that require
- Suggest Food with alcohol
shaking, usually paired with a mixing glass.
Food will absorb some alcohol and hence, less is absorbed by the
Specifications: Stainless steel, 750ml capacity.
stomach into their blood
Gen. care: Carefully wash in a hot soapy water with mild
detergent; rinse and dry.
- Suggest non-alcoholic or light alcoholic drinks
A change from the alcoholic drinks will be safe
Lemon Squeezer
- Serve straight drink with water on the side Function: A kitchen aide used for squeezing orange, lime,
An indirect way of “diluting” a drink if drinker consumes both once he is and lemon.
thirsty Specifications: Glass 5” diameter
Gen. care: Carefully wash in a hot soapy water with mild
- Remove alcoholic beverage detergent; rinse and dry.
Keep it away from who is intoxicated
Corkscrew Wing type
- Be non-judgmental Function: A tool use to remove the cork of wine bottles.
Never “say” you are drunk, as guest will be offended Specifications: Stainless steel – wing type

- Be firm
Keep to your words and not be sway by the guest
 Bar Strainer
Function: Basically a round wire spring on a handle,
which fits on top of the shaker or mixing glasses that
strains the ice and allow the liquid to pass through. It has
ears that fit over the rim to keep it in position.
Specifications: Stainless steel long handle.
Gen. care: Carefully wash using mild detergent and dry.
Jigger Double Sided Jigger
Function: A double-sided tool used as standard bar
measurement for cocktails; used to measure pours.
Specifications: .5oz – 1oz, stainless steel.
Gen. care: Carefully wash using mild detergent and dry.
Spoon w/o Fork
Function: A necessary tool for bartender, used for mixing long drinks /
cocktails in tall glass. Thin end is used to stir drinks and the backside of
the spoon is used to layer drinks.
Specifications: 18-10 stainless steel, 10.5” long.
Gen. care: Carefully wash using mild detergent and dry.
Spoon w/ Relish
Function: A necessary tool for bartender, used for mixing long drinks
/ cocktails in tall glass. Thin end is used to stir drinks and the backside
of the spoon is used to layer drinks.
Specifications: 18-10 stainless steel, 10.5” long.
Gen. care: Carefully wash using mild detergent and dry.
Caddy Organizer
Function: A container designed to hold napkins, coasters, straws,
and stir rods.
Specifications: Made of polystyrene
Gen. care: Same as food container
Opener Bottle Flat
Function: A tool used to open bottles.
Specifications: 18-10 stainless steel with cork opener.
Gen. care: Carefully wash using mild detergent and dry.
Straw Dispenser
Function: A stainless steel tube with lid used to store straws.
Specifications : 18-10 stainless steel.
Gen. care: This dispenser should be regularly cleaned and
sanitized.
Ice Pick
Function: A tool used to crack ice or break it into smaller
pieces for bar or kitchen use.
Specifications: Stainless steel with wooden handle.
Gen. care: Carefully wash using mild detergent and dry.
Muddler
Function: Wooden utensil used to crush fruit to extract juices;
a tool used to crush and mix fresh mint and lime in a tall glass
or shaker.
Specifications: 8”, wood.
Gen. care: Carefully wash using mild detergent and dry.
Pourer Long Black s/s
Function: A device fitted into the neck of beverage bottle, so
constructed that it reduces the rate of flow to a predictable and
controllable amount. It is used to an open bottle which is often
used.
Specifications: Available in stainless steel or plastic, metal and
black with chrome nozzles.
Gen. care: Carefully wash using mild detergent and dry.
Pourer Short Chrome
Function: A device fitted into the neck of beverage bottle, so
constructed that it reduces the rate of flow to a predictable
and controllable amount. It is used to an open bottle which is
often used.
Specifications: Available in stainless steel or plastic, metal and
black with chrome nozzles.
Gen. care: Carefully wash using mild detergent
 Pourer Plastic White
Function: A device fitted into the neck of beverage bottle, so
constructed that it reduces the rate of flow to a predictable and
controllable amount. It is used to an open bottle which is often
used.
Specifications: Available in stainless steel or plastic, metal and
black with chrome nozzles.
Gen. care: Carefully wash using mild detergent
Ice Scoop s/s
Function: A tool used to scoop ice cubes or crushed ice. Never use
your hands or the glass. Using your hands is unsanitary and using
the glass is dangerous.
Specifications: 5x2.5”, stainless steel
Gen. care: Carefully wash using mild detergent and dry.
Ice Scoop Clear Small
Function: A tool used to scoop ice cubes or crushed ice.
Never use your hands or the glass. Using your hands is
unsanitary and using the glass is dangerous.
Specifications: 5x2.5”, stainless steel
Gen. care: Carefully wash using mild detergent and dry.
Ice Scoop Clear Big
Function: A tool used to scoop ice cubes or crushed ice.
Never use your hands or the glass. Using your hands is
unsanitary and using the glass is dangerous.
Specifications: 5x2.5”, stainless steel
Gen. care: Carefully wash using mild detergent and dry.
Ice tong s/s
Function: A tool used to hold ice; a devise designed to handle
cube of ice at a time.
Specifications: 15.9cm, stainless steel
Gen. care: Carefully wash using mild detergent and dry.
Bucket Wine s/s
Function: A bucket used to keep wines; sparkling wines chilled
Specifications: 4qt, stainless steel.
Gen. Care: Carefully wash using mild detergent and dry.
Garnish Dispenser
Function: A tray used to hold garnishes for
cocktails. It is where garnishes are placed after
cutting and before using. All garnishes should be
made on a shiftly basis according to usage to
prevent spoilage.
Specifications: 6 compartment containers size 5”
with clear lid.
Gen. care: Carefully wash using mild detergent
and dry.
Rimmer Margarita
Function: this 3-tray rimmer provides a sponge for
dampening the glass rim, plus one salt and one sugar.
Used for Margarita.
Specifications: 3-tray glass rimmer with sponge, black.
Gen. care: Carefully wash using mild detergent and
dry, sponge should be washed and dry.
Railmat Ruberized
Function: This mat is ideal for supporting wet glasses while
draining.
Specifications: Brown in color 24”x3.25”.
Gen. care: Carefully wash using mild detergent and dry.
Funnel Aluminum
Function: Tools used for transferring liquid. Are in several sizes,
use for pouring from larger container to a small one
Specifications: Aluminum
Gen. care: Carefully wash using mild detergent and dry.
Pour Master Quart
Function: Used for storing juices and mixes such as orange juice,
pineapple juice, sweet and sour mix and the likes. Color-coded
for immediate identification. Mixes are tasted before each shift
to ensure freshness.
Specifications: Plastic with stored and funnel like top for pouring
Gen. care: Carefully wash in a hot soapy water with mild
detergent; rinse and dry.
BAR EQUIPMENT
 Blender Hamilton 32oz
Function: Mix ingredients and puree food Crush ice and fruits for
smoothies
Specifications: Upright electrical device with high powered
blender capable of puréeing of foods and crushing ice without
such assistant
Gen. care: Clean thoroughly in warm soapy water, blade must
be sanitized, rinsed and dried g plastic container well.
Blender Kenwood 2L
Function: Mix ingredients and puree food Crush ice and fruits for
smoothies
Specifications: Upright electrical device with high powered
blender capable of puréeing of foods and crushing ice without
such assistant.
Gen. care: Clean thoroughly in warm soapy water, blade must
be sanitized, rinsed and dried g plastic container well.
Blender Waring
Function: Mix ingredients and puree food Crush ice and fruits for
smoothies
Specifications: Upright electrical device with high powered
blender capable of puréeing of foods and crushing ice without
such assistant
Gen. care: Clean thoroughly in warm soapy water, blade must
be sanitized, rinsed and dried g plastic container well.
Kebl Omni Blend
Function: Mix ingredients and puree food Crush ice and fruits for
smoothie
Specifications: plastic pitcher, two in one stainless steel cutting unit
with 220v.
Gen. care: Clean thoroughly in warm soapy water, blade must be
sanitized, rinsed and dried g plastic container well.
KEBL Ice Crusher (Electric)
Function: This unit is Ideal for making ice cone and some
local desserts. Fine crushed ice may use for shakes and
cocktail drinks.
Specifications: Electrical 220v, with attached blade for
crushing, stainless steel case.
Gen. care: Do not use abrasive cleaners, use only mild detergents and sanitizer.
Blades must be washed and dried. Motor unit should be cleaned with a damp
cloth. Never operate the unit on no load, the foot must immerse to a maximum
depth of 2/3 its total length. Maximum inclination of the unit shall not exceed 30˚.
Coffee Machine SAE
Function: A microprocessor machine that controls
operation, providing a volumetric measure of water
for coffee brewing.
Specifications: 220V with touch pad control and
made of galvanized steel.
Gen. care: Always backwash after every session.
Mobile Bar
Function: A cocktail bar provides a wide selection
of beers, spirits and cold drinks.
Specifications: Polyethylene heavy-duty 5”
locking casters, dimensions: 54”x247/8”x461/8”,
Maroon with ice caddy.
Gen. care: This unit must be cleaned daily after
use. Use mild detergent and racks; caddies must
be dried.
KITCHEN TOOLS AND ACCESSORIES
Apple Corer
Function: A sharp-edged cylinder used to remove the cores from
fruits such as apple and pears.
Specifications: Stainless steel with wooden handle
Gen. care: Thoroughly clean by using mild detergent, rinse and
dry.
Melon Baller Wooden Handle
Function: A small, cup-shaped half-sphere used for cutting
fruits into small balls.
Specifications: Stainless steel with plastic handle
Gen. care: Thoroughly clean by using mild detergent, rinse
and dry.
Blow Torch
Function: A small burner used in burning sugar, especially for
pastries or meats
Specifications: Model BT1800, Camping gas fitting C206 gas
cartridge,
Gen. care: Handle the appliance with care, do not drop it. Clean out the injector
by blowing through the tiny hole at the front. Do not use incorrect size of pricker
to clean the blockage, you may damage the hole. Never modify the appliance,
use only Camping Gaz spare or accessories.
CHOPPING BOARDS
Function: A heavy, rectangular, square plastic food-
grade cutting board on which the meat, breads,
vegetables, and fruits are cut or diced.
Specifications: Color coder, white, red, blue and
green for specific item. Dimensions: 15.5”x10”x.5
and 15.5”x10”x10r 1.5”.
Gen. care: Chopping boards must kept cleaned
before and after use, soak in a hot soapy water; boards
must be thoroughly washed and sanitized to avoid food
contamination.
Scooper Ice Cream
Function: Dishers come in standard sizes and have a lever for
mechanical release. They are used for portioning soft solid
foods like cold dessert, and mashed Potatoes.
Specifications: color coded or pure 18-8 stainless steel;
capacity 3-4 ounce.
Gen. care: Thoroughly clean by using mild detergent, rinse
and dry.
Ladle American Craft
Function: Ladles are used for measuring and portioning liquids. The
size, in ounces is stamped on handle.
Specification: color coded, available in red, blue and black color.
Also in stainless steel, capacity: 1 oz – 8 oz.
Gen. care: Wash by hand in hot, soapy water or in a dishwasher.
Prompt drying will help prevent water spots. Use a non-scratching
cleanser or commercial stainless-steel cleaner.
Ladle 6oz
Function: Ladles are used for measuring and portioning liquids. The
size, in ounces is stamped on handle.
Specification: color coded, available in red, blue and black color.
Also in stainless steel, capacity: 1 oz – 8 oz.
Gen. care: Wash by hand in hot, soapy water or in a dishwasher.
Prompt drying will help prevent water spots. Use a non-scratching cleanser or
commercial stainless-steel cleaner.
Ladle Local s/s
Function: Ladles are used for measuring and portioning liquids. The
size, in ounces is stamped on handle.
Specification: color coded, available in red, blue and black color. Also
in stainless steel, capacity: 1 oz – 8 oz.
Gen. care: Wash by hand in hot, soapy water or in a dishwasher.
Prompt drying will help prevent water spots. Use a non-scratching
cleanser or commercial stainless-steel cleaner.
Opener Can SwingAwayNew
Function: Can openers; used to open can goods.
Specifications: Heavy-duty stainless steel can opener. Manual
Gen. care: This must be carefully cleaned and sanitized every day
to prevent contamination of food. Replace worn blades.
Peeler Ecko
Function: great for peeling any hard to peel vegetables such as
sweet potatoes, butternut squash, carrots and white potatoes.
Specifications: 5” stainless steel.
Gen. care: Thoroughly clean by using mild detergent, rinse and
dry.
KitA Zester
Function: A useful tool for removing fine strips of rind from citrus
fruits such as orange, lemons, and limes.
Specifications: Plastic white handle with s/s blade. A flat metal
plate perforated with five angled holes.
Gen. care: These must be regularly cleaned by using detergent
and sanitizer. Rinse and dry.
KITCHEN KNIVES
Knife Chef
Function: Most frequently used knife in the kitchen fo
general purposes such as chopping, dicing, and slicing.
The blade is wide at the heel and tapers to a point.
Specifications: 10” long
Gen. care: This must be carefully cleaned and sanitized each and after every
used to prevent contamination of food. Knives should be sharpened regularly by
using appropriate sharpening tools.
 Knife Paring
Function: Small pointed blade used trimming, paring Beer Mug
vegetables and fruits. Function: Served chilled by most bars for draft beer and bottled beer.
Specifications: about 2 – 4 inches long, wooden or Specifications: 12.50z.
heavy-duty plastic handle.
Gen. care: This must be carefully cleaned and sanitized
each and after every used to prevent contamination of Cocktail Glass 4.5oz
food. Knives should be sharpened regularly by using Function: Stemmed glass used in most cocktail drinks served with ice.
appropriate sharpening tools. Specifications: 4.5oz

KITCHEN POTS AND PAN

Poco Grande Glass
Food Container
Function: Footed fancy glass used for any special drinks of the month.
Function: Square/ rectangular containers used for
Specifications: 10oz.
storing fruits and vegetables
Specifications: Capacity 4 up to 22quarts. Transparent
with cover. Made of break- resistant clear poly-
carbonate for visibility. Precise measurement
Highball 10oz New
graduation is indicated in the container
Function: A juice glass, used for a liquor base with any mixer such as
Gen. care: Regularly wash the rack with hot soapy
sodas, tonics, ales, and juices.
water. Rinse and dry.
Specifications: 8oz, 10oz and 12oz.

COOLER JUG
Function: Storage for water and juices.
Zombie Glass 13.5oz
Specifications: Capacity 5 up to 20quarts
Function: glass used for long drinks.
Gen. care: Regularly wash the rack with hot soapy
Specifications: 13.5oz
water. Rinse and dry.

GLASSWARE

Water Goblet
Pilsner Glass
Function: Glass used for water, usually set-up on the dining table.
Function: Used for beers, ale, and any carbonated alcoholic drinks
Specifications: 10.5oz.
Specifications: 12oz.
Gen. Care: Clean with mild detergent, wash in a hot water, rinse and
air dry. Use glass rack to store and reduce breakage.
Brandy Snifter
Function: Glassware used for serving brandy or cognac.
Pilsner Flair Glass
Specifications: single 5.5oz.
Function: Used for beers, ale, and any carbonated alcoholic drinks,
slimmer than pilsner
Specifications: 10oz.
Brandy Inhaler
Mixing Glass
Function: Glassware used for serving brandy or cognac.
Function: Used for mixing liquor and juices, usually paired with Boston
Specifications: double 12oz.
shaker no cover. May also be used for beers and ale.
Specifications : 16oz.
 Wine Red Glass Cordial Liqueur Glass
Function: Red wine glass is used for all varieties of red wine. Function: A footed glass used for fancy drinks or a shooter.
Specifications: 1.5oz.

Wine White Glass Spirit Glass

Function: White wine glass is use for different variety of white wine. This Function: A footed glass used for fancy drinks or a shooter.
type of white wine glass is also considered as an all-purposed wine glass. Specifications: 1.5oz.
Specifications: 8.5oz.

Champagne Saucer Whiskey Sour Glass

Function: Used for sparkling wine and for cocktails like margarita. Function: A glass used for fancy drinks or a shooter.
Specifications: 4.5oz. Specifications: 4.5oz.

Champagne Tulip Sherry Glass

Function: Glass used for sparkling wines Function: A glass used for sherry wine.
Specifications: 9oz.

Carafe 3oz/6oz
Champagne Flute Function: A glass container used as mixer for sodas, tonics, ales, and
Function: Glass used for sparkling wines juices. It is also used for old wine to separate pulp bits.
Specifications: 7.5oz Specifications: 3oz and 6oz.

Decanter
Function: Used for wine decanting to separate pulp bits.
Old Fashioned Double Glass Specifications: 750ml
Function: Glass used for 2 servings on ice like scotch on the rock.
Specifications: 10.5oz Squall Glass
Function: Footed fancy glass used for bottomless drinks and other long
Old Fashioned Single Glass cocktail drinks.
Function: Glass used for single serving, such as liquor on ice. Specifications: 15oz
Specifications: 7oz

Irish Coffee Glass Hurricane Glass

Function: Heat resistant footed glass, used for hot beverages such as Function: Footed fancy glass used for bottomless drinks and other long
Irish coffee. cocktail drinks.
Specifications: 22oz
Jigger/Shot Glass
Function: Glass use for liquor shots / shooters; used also as standard bar
measuring.
Specifications: 30ml
MAINTENANCE AND CARE OF GLASSWARES
GLASWARES ARE ONE OF THE MOST FRAGILE EQUIPMENT YOU
WILL BE USING. IT SHOULD BE HANDLED WITH CARE, ALTHOUGH IT
IS DIFFICULT TO DO DURING ACTUAL OPERATIONS.
• Do not stock glasses or nest them one side inside the other. This can
cause breakages.
• Glasses are to be handled by stem or the base. Do not handle glasses by
the rim. Not only is it unsanitary, but also hazardous (because it can
cause the glass to break).
• Do not wash glasses together with plates and silverwares in the
dishwashing machine.
• Do not use glasses for scooping ice.
• A chipped or cracked glass is a broken glass. Throw it out.
• Throw away chipped and cracked glasses. These are considered broken
and should not be used for service.
• When washing glasses, use unscented dishwashing detergent. Use a
brush for cleaning the inside of the glass.
• Glasses should be dried before serving or keeping. One way of
spotlessly drying a glass is to soak it in warm water and wipe it
immediately with a dry cloth.
• Glasses should be stocked upside-down when not in use.