Chapter 3

BAR PARTS AND EQUIPMENT

LAYOUT
Bar & Beverage Service with Mixology
By: Lorenzo G. Rojo

The elements in determining the

placement, size, and shape of the bar:
1. The element of dcor,
2. The element of function

The size and shape of the bar, its

appearance, and its position in the room
are typically planned by the owner,
architect, or interior designer whose
primary concerns are layout and dcor.
The working areas, where the drinks are
poured are planned by facilities design
consultant or by an equipment dealer

Factors that affect the space in assigning

the bar location:
1. Drinks to be served
2. Projected volume of business
3. Space and equipment needed to
serve the drinks

Parts of the Bar

A bar is made up of three parts:

1. Front Bar
2. Backbar
3. Underbar

Front Bar
The front bar is a customers area,
where they order their drinks and
where the drinks are served.

Parts of the Front Bar:

Bar

table

Rail
Bar

die
Glass rack
Arm rest
Foot rest
Pick up station

Backbar

The Backbar has a double function:

1. the decorative function of display
and;
2. the work function of storage.

Underbar
The underbar is the heart of the
entire beverage operation and
deserves the most careful attention
to its design.

Parts of the Underbar:

Pouring

station
Speed rail
Ice bin
Bottle wells
Hand sink
Drain board
Glass sink
Waste dump

Considerations in Purchasing
Equipment

Some General Considerations in

Selecting Bar Tools and Equipment:

Survival
Appearance
Function
Ease of care

Look for Quality !!!

It makes very good business sense to invest in
high quality equipment for your bar.

Survival
Quality equipment will last longer and will
withstand better the wear and tear of a highspeed 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.

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 dingylooking. 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.

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, youve 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.

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, manufacturers
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.

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.

Underbar and Backbar

Equipment

Backbar refrigerator
Blender
Bottle wells
Coffee siphon
Draft beer direct dispensing
machine
Drain boards
Electric mixer
Electronic cash register
Electronic dispensing
machine
Espresso machine
Frozen drink dispenser

Glass brush
Glass froster
Glass sink
Glass washer
Hand guns
Hand sink
Ice bin
Ice crusher
Ice flakers
Ice machine
Juicer
Keg coolers
Waste dump
Wine/liquor dispenser

Bottle Wells
Back bar Refrigerator

Coffee Siphon
Drain Boards

Direct Beer Draft Dispenser

Espresso Machine
Wine Dispenser

Frozen Drink Dispenser

Glass Brushes
Soda Gun

Glass Washer

Ice Maker Machine

Ice Crusher Machine

Electric Cocktail Shaker

Electric Cocktail Mixer

Blenders

Electronic Juicer

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.

Cocktail Station

Bar Tools

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.

Bar caddy
Bar knife
Bar spoon
Bar strainer
Cocktail shaker
Cutting board
Fruit squeezer
Funnel
Garnishing caddy/tray
Glass rimmer
Ice pick

Ice scoop/shovel
Ice tong
Jiggers
Liquid measuring cup
Measuring spoon
Mixing glass
Muddler
Nutmeg grater
Pourers
Store and pour
Zester/router/stripper

Bar Spoon (with relish fork)

Bar Spoon (with muddler)

Bar Caddy
Bar Spoon

Bar Knife

Hawthorne Strainer

Bar Fine Strainer

Julep Strainer

Fruit (Citrus) Squeezer

Cutting Board

Standard (3-piece) Cocktail Shaker

Ice Pick

Boston Shaker

Funnel

Double-ended
Stainless Steel Jiggers
(Standard Jiggers)

Garnish Caddy / Garnish Tray

Glass Rimmer

Ice Tong
Ice Scooper

Measuring Spoon

Liquid Measuring Cup

Nutmeg Grater

Mixing Glass

Muddler

Stainless Steel Pourer

Automatic Pourers

Plastic Pourers

Zester

Master Pourer (Store and Pour)

Tools for Serving Drinks

 Bottle

and can opener

Coaster
Cork screw
Folio or tip (bill) tray
Ice bucket
Picks
Round tray
Stirrer/swizzle stick
Wine bucket

Bottle Opener

Can Opener

Coaster

Bill Tray

Waiters Friend Corkscrew

Pull Corkscrew

Angels Wing Corkscrew

Ice Bucket

Wine Bucket with Stand

Round Tray

Wine Bucket

Swizzle Sticks

Cocktail Picks

Glassware

Importance of glassware in
bar operations:
Part

of the overall concept of the bar

Its style, sparkle and quality express the
personality of the bar
It has the part in measuring drinks you
serve
A message carrier: that means you know
what you are doing
A merchandising tool

Features of Glassware:
Bowl

Stem
Base / Foot

Major types of glassware:

Tumbler
Footed

ware

Stemware
Mug

Tumbler:
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.

Tumbler types:

Carafe

Decanter

A Zombie glass (13-14 fl.oz)

B Old fashioned / rock glass (6-8 fl.oz.)
C Highball glass (8-12 fl.oz.)
D Collins glass (10-14 fl.oz.)

Pint Glasses

Wheat Beer Glass

Juice Glass

Pilsner

Granite Glass

Shot Glass

Shooter Glass

Vodka Chimney Glass

Vodka Shooter Glasses

Footed Ware:
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.

Footed Wares:

Absinthe Glass

Footed Highball
Banquet Goblet

Cordial Glass

Brandy Inhaler/snifter/balloon

Footed Rock Glass

Irish Coffee Glass / Mug
Footed Pilsner Glass

Frappe Glass
Pousse Caf Glass

Parfait Glass

Squall / Hurricane Glass

Stem Ware:
Stemware includes any glass having
all three features bowl, foot, and
stem.

Stem wares:

Champagne Saucer
Margarita Glass

Champagne Tulip
Cocktail / Martini Glass
Champagne Flute

Poco Grande Glass

Ice Wine Glass

Merlot Wine Glass

Chardonnay Wine Glass

California Cocktail Glass
Pinot Noir Wine Glass

Red Wine Glass

White Wine Glass

Sour Glass
Riesling Wine Glass
Sauvignon Wine Glass

Shiraz Wine Glass

Sherry Copita Glass

Port Wine Glass

Mug:
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.

Beer Mug:

Beer Schooner Glasses

Beer Mug

Dimple Beer Mug

Logo Beer Mug

Stern Beer Mug

Stein Beer Mug

Care of Glasswares:
Handle

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 bouquet
Always handle glass by the stem

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.

- The End -