BAR PARTS AND EQUIPMENT LAY OUT

The Bar Itself

The elements in determining the placement, size, and shape of
a bar:

 The element of décor

 The element of function
Parts of the Bar:

1. Front bar

The customer’s area where customers

order their drinks and where orders are
served.
Parts of the front bar:

 Bar table
 Rail
 Bar die
 Glass rack
 Arm rest
 Foot rest
 Pick up station
Parts of the Bar:

2. Back bar

Functions:
 For storage
 For display
Parts of the Bar:

3. Under bar

Considered as the heart of the entire

beverage operation.
 Parts of the under bar:
 Pouring station
 Speed rail

 Ice bin

 Bottle wells

 Hand sink

 Drain board

 Glass sink
Underbar and Backbar Equipment

The major pieces of underbar equipment have

surface of stainless steel which is durable,
cleans easily and is unaffected by chemical
cleaners needed to kill bacteria.

It also looks nice and easily takes a high polish.

Work surfaces of underbar equipment are a standard 30
inches high, with a depth of 16 inches to the
backsplash at the rear.

Units from the same manufacturer fit side by side and

give the appearance of being continuous.
 Each piece of equipment is either on legs 6 or more
inches high, for access to plumbing and ease of
cleaning, or else flush with the floor.

The legs have bullet feet (feet tampered like bullets) for
ease of cleaning.

The feet are adjustable to accommodate uneven flooring.

A. Equipment for mixing
 Ice chest, ice bin
 Containers for bottles – bottle wells and speed rails
 Handgun for dispensing soft drink mixes
 Mixer (shake mixer), and blender
 Frozen drink dispenser (machine)
 Glasses – overhead on the backbar, on drain boards, almost
anywhere there is room
 Glass froster
 Ice chest Bottle wells
/Ice bin

Glass froster

Hand guns

Blender

Speed rails
The centerpiece of any pouring station is the ice chest
(ice bin), with or without bottle wells, having a speed
rail attached to the front.

This piece of equipment is variously known as a

cocktail station, cocktail unit, beverage center or
colloquially, jockey box.
B. Equipment for Washing
 A three- or four-compartment sink
 Drain boards
 Special glass-washing brushes
 Hand sink with towel rack
 Waste dump
 Three compartment
sink

Hand sink

Glass Brushes Waste receptacle

Bar mats (Drain boards)

C. Ice and Ice Machines
 Icemaker (ice machine)
 Ice crusher
 Flake-ice machine
 Ice maker
(Ice machine)

Flake-ice machines / Ice crushers

D. Draft Beer Service
 Keg or half-keg
 Beer box (tap box)
 Standard or tap (faucet)
 Line
 Beer tap

Carbon Dioxide Keg

Gas tank
E. Storage Equipment
 Dry storage (unrefrigerated)
cabinets with locks
 Under counter and backbar
refrigerators
F. Bar Tools and Small
Equipment
 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.

 Jiggers
 Speed Pourers
 Mixing glass
 Hand shaker
 Bar strainer
 Barspoon
 Ice pick
 Ice tong
Speed Pourers (Left: plastic, Right: metal)

Master Pourers (Juice Containers)

 Jiggers(Left: shot, right: double-ended)

Cocktail shakers:
(left: Boston shaker,
right: Standard shaker)
Mixing glasses
 Ice pick

Bar strainer (Hawthorn Strainer)

Ice tong

Bar spoon

Bar spoon with relish fork

 Ice scoop
 Ice tongs
 Muddler
 Fruit squeezer
 Funnel
 Glass rimmer
 Measuring cups and measuring spoons
 Measuring cup and
Ice scoop
measuring spoon

Glass Rimmer

Muddler
Fruit squeezer

Funnel
G. Tools and Equipment for Garnishing
 Condiment tray
 Cutting board
 Bar knife
 Relish fork
 Zester, router, or stripper
 Nutmeg grater
 Bar knife
Bar condiment
tray

Cutting board

Canelle knife
with zester
Bar spoon with
relish fork
Nutmeg grater
H. Tools and Equipment Used in Serving
 Bottle and can openers
 Corkscrews
 Round serving trays
 Folios for guest checks
 Bar caddy
 Coaster
 Stirrer/swizzle stick
 Wine bucket
 Bottle and can opener
(left: wall mount, center: Bar blade, right: can opener)

Corkscrew left: angel’s wings,

center:waiter’s friend, right: straight pull)
Bar tray
Coaster
Bar caddy

Stirrers/swizzle sticks

Bill tray
(folio for guest checks) Wine bucket
Glasswares
The glassware you use in serving drinks plays several
roles.

It is part of your overall concept: its style, quality, and

sparkle express the personality of your bar.

As functional equipment it has a part in measuring the

drinks you serve, and it conveys them to your
customers.
It is a message carrier: glass size and style tell your guests that you
know what you are doing – you have served each drink ordered
in an appropriate glass.

It can be a merchandising tool; subtle or flamboyant variations of

custom in glassware excite interest and stimulate sales –
oversize cocktails in wine glasses or beer mugs coffee drinks in
brandy snifters, special glassware for your own specialty drinks.
Three Characteristics:

 Bowl
 Stem
 Base or Foot
Bowl

Stem

Base or Foot
 Major Types:
 Tumblers
 Footed wares
 Stem wares
 Mugs

Tumbler Footware Stemwares Mugs

 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.
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.
Stemware includes any glass
having all three features – bowl,
foot, and stem.
 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.
In selecting glasses, size is a better guide than
the name of the glass, since a glass with a
specific name will come in many sizes.

Buy glass sizes that you will never have to fill to

the brim; they will surely spill.
A glass for dinner wine should be only half full,
so the drinker can swirl the wine around and
appreciate the bouquet.

A brandy snifter of brandy is served so the

customer can savor the aroma.
 In making your glass selection, remember that glassware is about
the most fragile equipment you will be using.

Consider weight and durability. Consider heat-treated glass if you

use a mechanical dishwasher.

Consider design and buy glasses that do not need special handling:
flared rims for example, break easily. Then consider the
breakage factor in figuring the numbers you need.
Care of Glassware:
 Handle glasswares 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 all together
 Always handle glass by the stem
Some General Considerations in Selecting Bar
Tools and Equipment:
Look for Quality. It makes very good business
sense to invest in high quality equipment for
your bar.

There are a number of reasons why:

 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.
 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.
 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.
 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.

Consider the design features of each item in relation to its function

and sizes and shapes and capacities in relation to needs.
- The End -