1. BAR PARTS AND EQUIPMENT LAY OUT

2. The Bar Itself
The elements in determining the placement, size, and shape of a bar:
The element of décor
The element of function

3. Parts of the Bar: Front bar
The customer’s area where customers order their drinks and where orders are served.

5. Parts of the front bar: Bar table Rail Bar die Glass rack Arm rest
Foot rest
Pick up station

6. Parts of the Bar:
Back bar
Functions:
For storage
For display

8. Considered as the heart of the entire beverage operation.
Parts of the Bar:
Under bar
Considered as the heart of the entire beverage operation.

10. Parts of the under bar: Pouring station Speed rail Ice bin
Bottle wells
Hand sink
Drain board
Glass sink

11. 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.

12. 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.

13. The feet are adjustable to accommodate uneven flooring.
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.

14. A. Equipment for mixing

15. 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

16. Ice chest
/Ice bin
Bottle wells
Glass froster
Hand guns
Blender
Speed rails

18. 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.

19. B. Equipment for Washing

20. A three- or four-compartment sink
Drain boards
Special glass-washing brushes
Hand sink with towel rack
Waste dump

21. Three compartment
sink
Hand sink
Glass Brushes
Waste receptacle
Bar mats (Drain boards)

22. C. Ice and Ice Machines

23. Icemaker (ice machine)
Ice crusher
Flake-ice machine

24. Ice maker
(Ice machine)
Flake-ice machines / Ice crushers

25. D. Draft Beer Service

26. Keg or half-keg
Beer box (tap box)
Standard or tap (faucet)
Line

27. Beer tap
Carbon Dioxide
Gas tank
Keg

28. E. Storage Equipment

29. Dry storage (unrefrigerated) cabinets with locks
Under counter and backbar refrigerators

30. F. Bar Tools and Small Equipment

31. Most of the small bar equipment is used for mixing and pouring.
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.

32. Jiggers
Speed Pourers
Mixing glass
Hand shaker
Bar strainer
Barspoon
Ice pick
Ice tong

33. Speed Pourers (Left: plastic, Right: metal)
Master Pourers (Juice Containers)

34. right: Standard shaker)
Jiggers(Left: shot, right: double-ended)
Cocktail shakers:
(left: Boston shaker,
right: Standard shaker)
Mixing glasses

35. Ice pick
Bar strainer (Hawthorn Strainer)
Ice tong
Bar spoon
Bar spoon with relish fork

36. Ice scoop
Ice tongs
Muddler
Fruit squeezer
Funnel
Glass rimmer
Measuring cups and measuring spoons

37. Measuring cup and
measuring spoon
Ice scoop
Glass Rimmer
Muddler

38. Fruit squeezer
Funnel

39. G. Tools and Equipment for Garnishing

40. Condiment tray
Cutting board
Bar knife
Relish fork
Zester, router, or stripper
Nutmeg grater

41. Bar knife
Bar condiment
tray
Cutting board
Canelle knife
with zester
Bar spoon with
relish fork
Nutmeg grater

42. H. Tools and Equipment Used in Serving

43. Bottle and can openers
Corkscrews
Round serving trays
Folios for guest checks
Bar caddy
Coaster
Stirrer/swizzle stick
Wine bucket

44. (left: wall mount, center: Bar blade, right: can opener)
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)

45. (folio for guest checks)
Bar tray
Coaster
Bar caddy
Stirrers/swizzle sticks
Bill tray
(folio for guest checks)
Wine bucket

46. Glasswares

47. 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.

48. 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.

49. Three Characteristics:
Bowl
Stem
Base or Foot
Bowl
Stem
Base or Foot

50. Major Types: Tumblers Footed wares Stem wares Mugs Tumbler Footware

51. Its sides may be straight, flared, or curved.
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.

52. Bowl and base may have a variety of shapes.
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.

53. Stemware includes any glass having all three features – bowl, foot, and stem.

54. 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.

55. 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.

56. 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.

57. 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.

58. 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

59. Some General Considerations in Selecting Bar Tools and Equipment:

60. There are a number of reasons why:
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:

61. 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.

62. High-quality products are less likely to break down.
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.

63. 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.

64. It all makes for better sanitation and better appearance.
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.

65. 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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