BAR PARTS AND EQUIPMENT LAY OUT

The Bar ItselfThe 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 tableRailBar dieGlass rackArm restFoot restPick 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 stationSpeed rail Ice binBottle wellsHand sinkDrain boardGlass 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/Ice bin

Bottle wells

Hand guns

Blender

Glass froster

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 sinkDrain boardsSpecial glass-washing brushesHand sink with towel rackWaste dump

Three compartment sink

Glass Brushes

Bar mats (Drain boards)

Hand sink

Waste receptacle

C. Ice and Ice Machines

Icemaker (ice machine)Ice crusherFlake-ice machine

Flake-ice machines / Ice crushers

Ice maker(Ice machine)

D. Draft Beer Service

Keg or half-kegBeer box (tap box)Standard or tap (faucet)Line

Beer tap

KegCarbon DioxideGas 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.

JiggersSpeed PourersMixing glassHand shakerBar strainerBarspoonIce pickIce tong

Speed Pourers (Left: plastic, Right: metal)

Master Pourers (Juice Containers)

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

Mixing glasses

Cocktail shakers: (left: Boston shaker,

right: Standard shaker)

Bar strainer (Hawthorn Strainer)

Bar spoon

Bar spoon with relish fork

Ice pick

Ice tong

Ice scoopIce tongsMuddlerFruit squeezerFunnelGlass rimmerMeasuring cups and measuring spoons

Glass Rimmer

Ice scoop

Muddler

Measuring cup andmeasuring spoon

Fruit squeezer

Funnel

G. Tools and Equipment for Garnishing

Condiment trayCutting boardBar knifeRelish forkZester, router, or stripperNutmeg grater

Bar condiment tray

Cutting board

Bar knife

Bar spoon with relish fork

Canelle knife with zester

Nutmeg grater

H. Tools and Equipment Used in Serving

Bottle and can openersCorkscrewsRound serving traysFolios for guest checksBar caddyCoasterStirrer/swizzle stickWine 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

Bill tray (folio for guest checks)

Bar caddyCoaster

Stirrers/swizzle sticks

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

Base or Foot

Stem

Major Types:

Tumblers Footed wares Stem wares Mugs

StemwaresFootwareTumbler 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.

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