Bar Parts and Equipment

Parts of the Bar

Front bar – the customer’s area where
customers order their drinks and where
orders are served.
Back bar – it’s purpose is for storage and
for display
Under bar – the heart of the entire
beverage operation.
Front bar
Under bar
Back bar
Bar Tools and Equipment
Jigger – it refers to a metal or glass
container that is used to measure liquid
ingredients.
Pourer – it refers to a device fitted into
the mouth of the bottle to control the flow
of the liquid. This tool is usually used if
free pouring technique.
Mixing glass – it refers to a glass
container where all ingredients in the
mixed drinks are stirred.
Hand shaker/cocktail shaker – it refers to
a bar tool where all ingredients are mixed
using a shake method.
Bar strainer – it refers to a bar tool used to
prevent ice or fruit pulp from going into
the glass when drink is poured.
Bar spoon – it refers to a bar tool used for
stirring drinks in a mixing glass or glass.
Ice scooper – it refers to a bar tool used in
scooping ice from the ice bin.
Ice tong – it refers to a bar tool used to
carefully handle a piece of ice to be in a
glass or cup.
Muddle/muddling stick – it refers to a
wooden bar tool that is shaped like a little
baseball bat. It is used for
crushing/cracking substance like ice.
Fruit squeezer – it refers to a hand
powered bar tool for squeezing out lemon
or lime puree for a drink which stains out
pits and pulps.
Funnels – it refers to a bar tool used to
carefully transfer liquids from one
container to another.
Glass Rimmer – it refers to a bar tool
container of salt and sugar use to rim a
glass.
 Condiment tray – it refers to a plastic tray where fruits
and other foods used in garnishing a drinks are placed.
 Bar knife – it refers to a bar tool used to cut all
ingredients and garnish in the bar.
 Cutting board – it refers to a surface material where all
bar ingredients needed to cut are placed.
 Ice bin – use in storing ice
 Ice crusher – use in crushing ice faster and in large
volume.
 Ice machine – is a machine that freezes water to make
ice cubes
 Relish fork – it refers to a bar tool used for reaching
into narrow-neck bottles for onion and olives.
 Bottle and can opener – it refers to a bar tool used to
open bottles and cans.
 Glass Froster – is use to chill glasses before serving
 Glass washer – is a machine operated washer to
clean glasses faster and in large quantity
 Ice pick – used for breaking packed ice or block of
ice
Pocket corkscrew/waiter’s friend – it
refers to a specially designed corkscrew
that opens all kinds of wine at the
tableside of the guest. It is like a pocket
knife.
Round serving tray/bar trays – these come
in two sizes, 14-inches and 16-inches. Bar
trays should have cork surface to keep the
glasses from slipping.
Glassware
glassware must be considered as a
vital element of a bar’s over all décor
concepts. The proper use of glassware
signifies that the owner of the business is
knowledgeable in his field.
Feature of Glassware
Bowl
Base or Foot
Stem
Glass Terms and Types
Tumbler – it refers to a flat
-bottomed cylindrical glass that
is basically a bowl without stem
or foot.
Footedware – it refers to a
glass style whose bowl sits
directly on the base or foot.
Stemware – it refers to a glass
style which has a bowl, stem
and foot. Wine is always served
in a stemmed glass.
Mug – if refers to a tumbler with
a handle. It is often used in serving
beer but smaller specially type of
mug is used for serving coffee or
drinks.