1. Chapter 3 BAR PARTS AND EQUIPMENT LAYOUT
Bar & Beverage Service with Mixology
By: Lorenzo G. Rojo

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

3. 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 décor. The working areas, where the drinks are poured are planned by facilities design consultant or by an equipment dealer

4. Factors that affect the space in assigning the bar location:
Drinks to be served
Projected volume of business
Space and equipment needed to serve the drinks

5. Parts of the Bar

6. A bar is made up of three parts: 1. Front Bar 2. Backbar 3. Underbar

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

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

9. Backbar

10. The Backbar has a double function: 1
The Backbar has a double function: 1. the decorative function of display and; 2. the work function of storage.

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

12. Parts of the Underbar: Pouring station Speed rail Ice bin Bottle wells
Hand sink
Drain board
Glass sink
Waste dump

13. Considerations in Purchasing Equipment

14. Some General Considerations in Selecting Bar Tools and Equipment:
Survival
Appearance
Function
Ease of care

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

16. 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.

17. 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.

18. 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.

19. 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.

20. 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.

21. Consider the design features of each item in relation to its function and sizes and shapes and capacities in relation to needs.

22. 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.

23. 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.

24. 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.

26. Underbar and Backbar Equipment

27. 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
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

28. Bottle Wells
Back bar Refrigerator
Coffee Siphon
Drain Boards

29. Direct Beer Draft Dispenser

30. Espresso Machine
Wine Dispenser
Frozen Drink Dispenser

31. Glass Brushes
Soda Gun
Glass Washer

32. Ice Maker Machine
Ice Crusher Machine
Electric Cocktail Shaker

33. Blenders
Electric Cocktail Mixer
Electronic Juicer

34. 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.

35. Cocktail Station

36. Bar Tools

37. 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.

38. 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

39. Bar Spoon (with relish fork)
Bar Spoon (with muddler)
Bar Caddy
Bar Spoon
Bar Knife

40. Hawthorne Strainer
Bar Fine Strainer
Julep Strainer
Fruit (Citrus) Squeezer
Cutting Board

41. Standard (3-piece) Cocktail Shaker
Ice Pick
Boston Shaker
Double-ended Stainless Steel Jiggers (Standard Jiggers)
Funnel

42. Garnish Caddy / Garnish Tray
Glass Rimmer
Ice Tong
Ice Scooper
Liquid Measuring Cup
Measuring Spoon

43. Nutmeg Grater
Mixing Glass
Stainless Steel Pourer
Muddler
Automatic Pourers
Plastic Pourers

44. Zester
Master Pourer (Store and Pour)

45. Tools for Serving Drinks

46. Bottle and can opener
Coaster
Cork screw
Folio or tip (bill) tray
Ice bucket
Picks
Round tray
Stirrer/swizzle stick
Wine bucket

47. Bottle Opener
Can Opener
Coaster
Bill Tray

48. Waiter’s Friend Corkscrew
Pull Corkscrew
Angel’s Wing Corkscrew
Ice Bucket

49. Wine Bucket with Stand
Round Tray
Wine Bucket
Swizzle Sticks
Cocktail Picks

50. Glassware

51. 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

52. Features of Glassware:
Bowl
Stem
Base / Foot

53. Major types of glassware:
Tumbler
Footed ware
Stemware
Mug

54. 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.

55. Tumbler types:
Decanter
Carafe

56. A B C D
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.)

57. Pint Glasses
Wheat Beer Glass
Shot Glass
Shooter Glass
Juice Glass
Granite Glass
Pilsner

58. Vodka Shooter Glasses
Vodka Chimney Glass

59. 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.

60. Footed Wares: Footed Highball Absinthe Glass Banquet Goblet
Cordial Glass
Brandy Inhaler/snifter/balloon

61. Footed Rock Glass
Irish Coffee Glass / Mug
Footed Pilsner Glass
Frappe Glass
Pousse Café Glass
Parfait Glass
Squall / Hurricane Glass

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

63. Stem wares: Champagne Saucer Margarita Glass Champagne Tulip
Cocktail / Martini Glass
Champagne Flute

64. Poco Grande Glass
Ice Wine Glass
Merlot Wine Glass
Chardonnay Wine Glass
California Cocktail Glass
Pinot Noir Wine Glass

65. Red Wine Glass
White Wine Glass

66. Sour Glass
Riesling Wine Glass
Sauvignon Wine Glass
Shiraz Wine Glass
Sherry Copita Glass
Port Wine Glass

67. 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.

68. Beer Mug:
Beer Schooner Glasses
Beer Mug

69. Dimple Beer Mug
Logo Beer Mug
Stern Beer Mug
Stein Beer Mug

70. 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

71. 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.

72. 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.

73. 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.

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