Gateways Institute of Science and Technology

BBO
(BARTENDING AND BAR OPERATIONS)
Prelim Quarter
Week 2
I. OBJECTIVES
At the end of the lesson, you are expected to:
1. Familiarize with classification of bar according to its
function
2. Illustrate the different parts of a bar

II. LESSON PROPER

Introduction
Preparing a bar in a logical order is a skill that is necessary to
complete a set of tasks within a required timeframe. In the
Hospitality industry this is known as 'workflow'. This topic will give
you a basic understanding of how and why 'workflow' is
important.
LOGICAL AND EFFICIENT WORK FLOW

The term 'bar' connoted as a counter for dispensing goods

and services

Classification of bar:

Bars can be classified in various ways. It may be classified on

the basis of its function; architectural concepts, themes, interiors
and ambience: patronizing clientele: key beverage (product)
served; location; payment of drinks; in-situ (on-premises)
entertainment offered, etc. However, noteworthy point is that a
certain type of bar may fit more than one classification.

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Subject: BBO
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1) ON THE BASIS OF FUNCTION On the basis of function bars may
be classified into:

i. Front Bars: These are also called as public bars. They are situated
in front of the house and are characterized by barman-guest
contact, facilitating maximum interaction. Here, bartenders serve
the public face to face. Some guests are seated and served at the
bar counter itself while others purchase drinks at the bar counter
and consume standing or carry them to the tables provided. Basic
front bars offer adequate bar skills, beverage lists, comfort, decor
and ambience. It gets upmarket, stylish, and more lavish, focused
(specialized) and more expensive as it evolves into lounge bars and
cocktail bars. Front bars may or may not provide entertainment.

ii. Service Bars: These are also called as dispense bars. Here,
bartenders do not serve the public directly but pour drinks that are
picked up by servers and delivered to customers at different
locations like the guestroom, a table in the restaurant or a poolside
deck chair. In short, it fills drink orders brought by waiters and
waitresses only. Generally, in such bars, a single pouring station is
enough to handle the volume. Also, guests have no access to
service bars and hence are characterized by absence of barman-
guest interaction. However, service bars need the same
forethought in its planning, has the same functions. Uses the same
equipment and performs the same tasks of recording and
controlling the pouring & selling of drinks as any other bar. It is of
two basic types:

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 ➢ Back-of-the-house service bars: As the name suggests
these are located behind the scenes and hence hidden
from guest view. They are smaller and simpler in design.
Back bar of such bars have a room for bulk supplies of
beer, mixes, liquor stock, etc and has no display. These
bars do not require hiding of ugly and noisy equipments
and mechanical dispensing systems are often used to
increase speed and reduce liquor loss. These bars act as
centralized bar dispensing drinks in various guest
service areas like various kinds of outlets, guest- rooms,
poolside etc. and thus centrally located in a hotel. It
does away with the problem of having separate bars
thus maximizing the service area of various outlets.

➢ Front-of-the-house service bars: As the name suggests

these bars are in full view of the guests but used only
for dispensing beverages to the servers against guest's
orders. These bars are less usual, are generally found in
conjunction with food service and are a part of the
dining room. These bars must harmonize well with the
overall ambience and due thought should be given to its
layout, design and decor for efficiency and economy of
service. The emphasis is more on functional ambience
and is not lavishly equipped as a full-scale public or
cocktail bar.

iii. Special Function Bars: As the name suggests these bars are used
for beverage sales and service at functions like banquets, meetings,

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receptions, conferences or conventions. It can also be used In
recreational areas like golf course and tennis courts, open gardens
& pools side or anywhere else in the hotel. It is of two basic types:

➢ Portable bars: It takes the form of mobile trolleys (on

castors/wheels) built to specifications. These mobile
trolleys are parked in a suitable area when not in use.

➢ Crash bars: These are a make-shift arrangement of

trestle tables (horizontal tables held by two pairs of
collapsible legs that save space when stored) nested
together and dressed up to create a low and open bar
counter. Crash bars are more versatile as they can be
arranged into any shape or size required and can also be
made to harmonize with the decor and ambience of the
function. After the function is over, these tables are
dismantled and stacked away.

iv. Minibars: They are also called as in-house bars or honour

bars. It is a relatively new concept and consists of a
refrigerated cabinet placed in a guest room along with the
menu cum rate-list, for consumption by room-guest. Thus,
these bars are means of visual merchandising to boost
beverage sales. By this option, the guest can enjoy the drink
in the privacy of the room. Generally, miniature single serve
bottles of liquor, pints of beer and cans of soft drinks are
stocked in such bars due to space constraints. However, the
exact contents are a matter of hotel policy. Assorted snacks

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 like nuts, crisps etc are also kept to make the experience
more complete. The guest's' account is charged based on
consumption - manually or electronically. Billing and Refilling
is usually done once a day for a stay-over guest and on
check-out for a departing guest. Minibar (refilling, charging
and inventory) responsibility lies with a separate F & B team
or is appended to the Room Service Department and work
24 hours.
2) ON THE BASIS OF ARCHITECTURAL CONCERTS, THEMES,
INTERIORS AND AMBIENCE

On the basis of architectural concepts, themes, interiors and

ambience, bars can be classified into: i. Cocktail Lounges:

➢ Cocktail lounges are more comfortably furnished, more

luxurious in ambience and more expensive than public bars.
Thus, it is an enhanced version of public bars. Seating includes
chairs with armrests or sofas/couches and coffee tables are
spaciously laid out. The ambience is particularly relaxing with
enhanced elegance and style. Entertainment may be in form
of live music (like Guitarist, Pianist, etc) and some cocktail
lounges may be themed. Such bars have a comprehensive
beverage list and also serve complimentary light snacks with
the drinks. Guests use these lounges for a 'sundowner' in the
evening or for an aperitif before proceeding to an in-house
restaurant for dinner. Overcrowding, standup consumption
and very high turnovers are not encouraged in bars.

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 Sometimes, there may be a cocktail lounge on privileged
floors for the exclusive use of guests staying on these floors.

ii. Sunken Bars: As the name suggests, these bars are sunk
(immersed) and surrounded by water on all sides i.e. it is built in
the middle of a swimming pool. These bars are usually found in
resort hotels where guests spend a lot of time in and around the
pool. Here, guests swim to the bar to collect the drinks and
consume it seating at Immersed bar stools or on air floats.

iii. Tiki Bars: As the name suggests, these bars are themed on the
tiki culture i.e. a South Seas-inspired pop culture in United States.
This culture was at its height in the 1950s and 60s, and is enjoying
a revival now-a-days. Tiki bars are generally made of bamboos,
canes, straw mats etc and are decorated with tropical flowers
including orchids, fruits, etc. They dispense rum based cocktails and
mixed drinks such as zombie, planters punch etc.

iv. Pubs: Also referred to as dive or neighborhood bar in America,

it is a contracted form of 'Public House' - a licensed house for the
sale and consumption of alcoholic drinks on or of the premises.
These are small outlets - pretty much like local places at the
comers; very basic, nothing fantastic or special and generally run of
the mill bars. They dispense common beers, standard spirits and
wines.

1. ON THE BASIS OF PATRONIZING CLIENTELE

On the basis of patronizing clientele, bars can be classified into:

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i. Meet Bars: Also called as "singles bars", they are patronized by
individuals looking for a new friend of the opposite sex for a date
to a complete relationship. These individuals stay long enough to
meet someone they did like to spend the evening with, and then
move on to a suitable place for food, entertainment and leisurely
evening together.

ii. Ladies (Only) Bars: As the name suggests, these bars are
patronized by members of female sex only (permanently as
opposed to bars having an occasional ladies' night) and tend to be
psychologically safer. Men are strictly not allowed in such bars.
They generally dispense ladies' drinks like cocktails, gin, vodka,
wines, etc. They are popular as the females feel secured as opposed
to a regular male dominated bar However, too many ladies bars are
not likely to succeed in a single area.

iii. Gay/Lesbian Bars: As the name suggests, these bars are

patronized by gay individuals looking out for a partner. On the
other hand, ladies only bar doubles up as Lesbian bars also.

2. ON THE BASIS OF KEY PRODUCT (BEVERAGE) SERVED

On the basis of principal beverage sold, bars can be classified into:

i. Wine Bars: As the name suggests, such bars serve a wide range
of wines by glass/carafe/bottle and wine based mixed drinks.
Food served include cheese trays, fruit platters and hors
d'oeuvre specialties. Wine list consists of a wide variety of wines
ranging from inexpensive house wines to quality wines at dizzy

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 prices for accommodating different tastes and budgets. Wine
bars are declining as serving only wine limits the clientele to
wine-lovers only. Also, purchasing appropriate wines requires
expertise and large investment. Hence, such bars feature a
limited range of beer and spirits to maintain a broad appeal and
realizing good profit margin. In stark reality, now-a-days these
are simply bars that have a wine oriented ambience and often
broaden their offerings by serving meals. Wine bars may also be
successfully combined with a smart casual restaurant. Also, it
requires professional, knowledgeable staff that comes
expensive.

ii. Beer Bars: As the name suggests, these bars stock and serve
only/predominantly beer and beer based mixed drinks. They
generally carry and sell a variety of different styles and brands
of beer like stout, porter, ales, pilsners, draught etc by
glass/pitcher/pint/can/bottle. Many a times, such bars are
owned/franchised by brewery companies as part of their vertical
marketing integration strategy.

➢ Cocktail Bars: Cocktail bars are full-service bars serving an

entire range of alcoholic and non-alcoholic beverages but
specializing in wide range of cocktails and mixed drinks -
both classical and innovative. Here, the focus is on the
cocktail range featured on the menu and the skills &
proficiency of the bartender. Cocktail bars are upmarket
beverage outlets, commonly found in luxury hotels and are
luxuriously furnished and lavishly equipped. It carries a

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Subject: BBO
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 complete range of liquors, garnish, glassware and
equipment in order to prepare and serve different
cocktails and other drinks. Such bars can be thematic and
sometimes open only in the evenings offering professional
and elegant tray and bar service. Being a high class and
refined bar, standing crowds and congested layouts are
unlikely.

➢ Tequila bars: As the name suggests, such bars stock and

serve only/predominantly different styles and brands of
tequila and tequila based mixed drinks.

➢ Bloody Mary bars: .As the name suggests such bars serve
various styles and variations of the famous mixed-drink
(cocktail) Bloody Mary - a mix of Vodka & tomato juice. It
also stocks all the items and Ingredients going into its
making.

6. ON THE BASIS OF PAYMENT OF CONSUMED DRINKS

On the basis of payment of consumed drinks (particularly at bars in

banquets/catered events), bars can be classified into: i.

➢ Host Bars: Also called as Sponsored bars, a host bar is a kind

of special function bar where the total consumption of
beverages of any type (from what is available) and in any
quantity by the Invited guests at the function, is charged to
and paid for by the host at the end. Consumption may be
recorded and charged on

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 a. a drink-count basis,
b. bottle count basis
c. per hour basis.
On a drink-count basis of Host Bar, a system is kept to track the
number of each type of drink served through tickets turned over to
the bartender by guests, transactions recorded by a point of sale
system, or marks on a tally sheet. The consumption is then charged
generally With reduced rates (as compared to normal rates) to
obtain the host's business. On a bottle-count basis of Host Bar, the
entire numbers of bottles used or open is charged upon an agreed
price. This is nothing but difference between the beginning
inventory and ending Inventory of each type of spirit, beer or wine
bottles.

On per hour basis of Host Bar, the pricing plan charges a fixed
beverage fee per person per hour. This plan involves estimating the
number of drinks guests will consume each hour. While estimates
are not easy to make, a rule of thumb used is three drinks/person
during the first hour, two a second, and one-and-half the third. It is
then multiplied by an established drink charge to arrive at the
hourly drink charge per person. A point to note over here is that
statistics should be maintained on consumption, which can assist
in accurately setting hourly charges in future events. Another form
of host bar is the Captain's bar, which is stacked with full bottles of
liquor and mixes needed to make all the basic bar drinks. It is a self-
service or make-your-own-drink bar and is not attended by a
barman.

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Subject: BBO
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 ➢ Cash Bars: These are also called as No-host bars, Cash on
delivery (COD) bars or A-Ia-carte bars. In some service clubs,
some convention functions, and meetings; such bars are set
up. Here, the host may pay for the food and venue while the
individual participants pay for drinks consumed. Payment
may be effected by cash collection or an equivalent amount
(number) of coupons that is sold prior to the event by either
the function organizer or the hotel. The prices may be the
same or different from normal selling prices. However, the
prices are generally reduced in order to attract group
business.

➢ Open Bars: In these kind of bars, the guest gets any type and
any quantity of drink desired (limited only by brands and
types of merchandise carried) as he has already prepaid for
them in the form of a ticket or pass purchased for the event,
which include food, entertainment as well as beverages. In
other words, the bar is 'open' to the guest to consume any
liquor available and in any quantity desired. Thus, an open bar
is similar to a 'drinks buffet' during the time the bar is in
operation. Here, the price of ticket/pass is based on the
number of guests, the length of cocktail hour (some run
longer and others less), the type of guest (men versus
women), and other historical factors.

3. ON THE BASIS OF LOCATION OF BARS IN HOTELS AND

OTHER ESTABLISHMENTS

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On the basis of location of bars in hotels and other establishments,
bars can be classified into:

➢ Foyer Bars: As the name suggests, such bars are situated in

the foyer (lobby area) of some superior residential hotels and
serve drinks in the same area. However, even if there is no
such bar, most of the hotels serve drinks to seated guests in
the foyer.

➢ Nightclub & Discotheque Bars: As the name suggests, these

bars are found in nightclubs (An outlet that is principally open
at night for dinner, dance and cabarets. Decor is lavish while
service is elaborate. A live band is always there and most
establishments insist on formal wear so as to enhance the
atmosphere) and discotheques (An outlet which is principally
meant for dancing to recorded music. A live band may also
perform. Food offered mainly consists of snacks). They serve
mixed drinks including cocktails as well as local and imported
liquor. These bars ore open till the early hours of morning and
provide tray and bar service.

➢ Airport Bars: As the name suggests, these bars are found on

international airports. They are characterized by offering
quick service to transit passengers. They are often
economically priced because of access to duty-free liquor. It
is posh.

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Subject: BBO
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 ➢ Casino Bars: As the name suggests, these bars are found in
casinos. They offer gambling and gaming services as well.

4. ON THE BASIS OF IN-SITU ENTERTAINMENT OFFERED

On the basis of in-situ (on-premise) entertainment offered bars can

be classified into various types. A few of them include:

➢ Jazz Bars: As the name suggests, these are bars providing

entertainment in form of jazz music on the premises. It is the
bar's main focal attraction apart from the bar itself.

➢ Sport Bars: as the name suggests, these are bars that provide
sports entertainment on big television screens, with special
projections etc. It may have a series of screens and the decor
may also be geared on the theme of sports. Generally, they
are found in clubs and spring up throughout the city during
Soccer season, Cricket World-Cup, Wimbledon Tennis
tournament, etc.

➢ Piano Bars: As the name suggests, these are bars with piano
and a pianist. They provide excellent in-situ entertainment to
traditionalists who love piano tunes.

9. OTHER BARS

➢ Stand-Up Bars: As the name suggests, these bars do not,

provide seating arrangement. Customers collect their drinks
from the bar counter after paying for the same and consume

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 standing or while circulating in the room. Such bars promote
social interaction, are highly Informal and are found in
downtown commercial areas where the turnover is high.
People who like to have a quick drink after a hard day's work
before heading home are their clientele. Stand-up bar
environment is usually found at events/functions where a
special function bar has been set-up for a limited time. Stand-
up bars require far less space for their operations than their
counterparts that offer sit down facilities. Given the same
space a stand-up bar can handle a higher turnover than a bar
with sit down facilities.

➢ Wet Bars: As the name Suggests, wet bars are one that have
wash up facilities built in its structure. Thus, public bars are
wet bars as they have sinks built into the underbar for wash
up while a crash / mini bar cannot be called as wet bars due
to the absence of in-built wash up facilities.

THE BAR (ITSELF)

The size, shape and placement of the bar (is a design problem
which) should fulfill two different purposes - the element of layout
& decor and the element of function. The element of layout &
decor are primary concerns of the owner, architect and the interior
designer who plan the size, shape, appearance and position of the
bar in the room. The element of function i.e. the working areas,
where the drinks are mixed and poured, are planned by a facilities
design consultant or an equipment dealer. They (i.e. the owner,

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architect, the interior designer and the facilities design consultant)
should all work together from the beginning to plan a bar. Very
often, the bar is positioned and its dimension set without
consulting a facilities designer and without considering factors like
the number of drinks to be served, the projected volume of
business, space and equipment needed to serve the drinks in these
numbers, etc. the result is that, eventually, the facilities designer
must do the best job possible within allotted space. Only after
money has been spent in such cases, the owner discovers its
inadequacies.

PARTS OF THE BAR

Typical bar is made up of three parts: The Front Bar, the Backbar
and the Underbar Often it may have a fourth part - the Overbar.
Each part has its special functions. The figure shows all these three
parts in profile with its standard dimensions. The length of the bar
will vary according to need.

THE FRONT BAR:

Customers order their drinks and these drinks are served at the
Front Bar. Thus, front bar is also called the Customers' area. It is
typically 16 to 18 inches wide with an alcohol-proof and waterproof
top surface, usually made of laminated plastic. An often padded
armrest runs along the front edge. It is usually 13 inches wide. Thus,
the total width of front bar is 24-26 inches, The last few inches of
the back edge of the front bar are usually recessed, and the
bartender pours the drinks here, to demonstrate liquor (well or

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call) brand and pouring skill. This recessed area is known by various
names like rail, glass rail, drip rail, or spill trough. The vertical
structure supporting the front bar is known as the bar die, It is like
a wall separating the customer from the working area. It forms a 'T'
with the bar, making a kind of table on the customer side, with the
other side shielding the underbar from public view. There is usually
a footrest running the length of the die on the customer side, about
a foot off the ground. This footrest is made of brass rail, which has
brass spittoons every few feet.

The height of the front bar, usually 42 to 48 inches, is a good

working height for the bartender. It also makes the front bar just
right for leaning against, with one foot on the footrest. All
underbars equipment is designed to fit under this 42-inch high
front bar.

If it is a sit-down bar, it will have stools tall enough (usually seat

rung 30" high) to turn the front-bar into a table. Each stool is
allotted a 2-feet length of bar. The stools should look & feel
comfortable and should have upholstered backs and seats. Since
the seats are high off the ground, the stools have rungs for
footrests, or else the footrest of the bar is within easy reach, Even
numbers of stools make it convenient for couples.

Where drinks are served from tile main public bar for table service,
the front bar must always have a pickup station-set off from the

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customers' bar area with the help of a railing, where serving
personnel turn in, receive orders and return empty glasses.

All of the front bar-the surface, die, armrest, footrest, and stools-
must be planned as visual elements in the total décor.

THE BACKBAR:

The backbar (usually 24" In depth) has a double function' the

decorative function of display and the work function of storage. It
is the area where bottles of liquor and rows of sparkling glassware
are traditionally displayed. There is a mirror behind them. This
mirror has two-fold purpose or function. One: it doubles the
splendour of the bottles due to reflection and other: it gives the
person sitting at the bar - a full view of what is happening behind
him. A modern bar still follows the same tradition of bottles,
glassware, and mirror. People feel it is just not a bar without them.
There are functional reasons too: the liquor and glassware are part
of the bartender's working supplies, and the backbar is a good
place to display call brands as a subtle form of merchandising. The
mirror adds depth to the room; it also gives customers a view of

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others at the bar and of the action going on behind them.
Bartenders sometimes use it to observe customers without being
noticed. New fashions in backbar decor are branching out to
include stained glass, panelled or textured walls, murals, posters,
wine racks, mood pieces, and conversation starters. Stemware
hanging from slotted racks overhead is popular as a design element
as well as for functional glass storage. The base of the backbar
(usually 42" in height) is likely to be storage space, refrigerated or
otherwise. It may house special equipments such as a glass froster,
an ice machine, or a mechanical dishwasher. If specialty drinks are
featured, the frozen-drink or espresso machine will probably be on
top of the back-bar. The cash register is usually on the backbar, in
a recessed space. Whatever be its uses, since customers look at the
backbar, it should not only be visually pleasing but coordinate with
the decor of the room also.

THE UNDERBAR

Underbar is the heart of the entire beverage operation. Utmost

care and attention is Required to design it so that all the equipment

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(pouring stations, washing sinks, etc.) and supplies are arranged
compactly and efficiently. Undoubtedly, the speed of producing
different mixed drinks should be the overriding concern. Work
surfaces of underbar equipment are 30 inches high with a depth of
16 inches to the backsplash at the rear. Units fit side by side and
give the appearance of being continuous. Each piece of equipment
is on legs 6 or more inches high for access to plumbing and ease of
cleaning or flush with the floor. The legs have bullet feet that are
adjustable to accommodate uneven flooring. Each bartender
should have an individual supply of pouring liquor, ice, mixes,
glasses, mixer, blender, and garnishes, all within arm's reach in the
pouring station, in the under-bar. Each pouring station has an ice
bin and one or more bottle racks for the most used liquors and
mixes. The supply of glasses may be upside down on the glass rail,
on drain boards near the ice bin, on special glass shelves, in glass
racks stacked besides the station, on the backbar, in overhead racks
or in all these places, grouped according to their type and size. The
blender and mixer is on a recessed shelf beside the ice bin, while
the garnishes are on the bar top in a special condiment tray. The

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underbar also' contains equipment for washing glasses - a three or
four compartment sink with drain boards 'on both sides, or in some
cases a mechanical dishwasher. The underbar must also have
provision for waste disposal and a hand sink.

OVERBAR: As the name suggests, it is a fitting or fixture (a part of

bar itself) found above the front bar (Note: not all bars feature an
over bar), Well, it solves two purposes: one the function of design
I decor and two the function of storage as the glasses (stemware)
are hung from slots (in the over bar). Also, the later function is
solved when the over bar may feature a cupboard type
arrangement that provide additional storage for surplus bar
supplies and equipment that may be generally accessed in non-
operational hours. Care must however be taken to see that it is
fitted at a convenient and adequate height so as to not impede
efficiency. It should not even block the show and spectacle of the
backbar. Down-lighters may be fitted in the over bar, which must
be task oriented and aesthetic, Like every other part of the bar, the

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over bar should also blend into the overall plan and decor of the
bar.

1) EQUIPMENTS FOR MIXING DRINKS

The main equipment for mixing drinks IS the POURING STATION. It

is known by various names like cocktail station, cocktail unit,
beverage center or jockey box. It is outfitted with the following
equipments:

i. Ice chest (ice bin): Considered as centerpiece of any

pouring station, it is usually 30 inches long with sliding or
removable doors. Sometimes, it comes with a divider;
enabling two types of ice to be stored i.e. cube ice and
crushed ice.
ii. Bottle Rails or Speed Rails: The front of the station
consists of a 3.5 feet bottle rail (speed rail) with a shorter
hang-on rail on the front. Sometimes, there is a double
rail on the hand sink as well. Speed rail contains the most
frequently used (poured) liquors. Usually, well brands
(brands the house pours when a drink is ordered by type

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 rather than by name) and popular call brands (brands
customers ask for by name) are setup within easy reach in
the speed rails. Additional call brand liquors are displayed
on the backbar. Both, the well brands and the call brands
collectively make a well - the liquor supply at a
bartender's station.

Pouring (Cocktail) Station

iii. Mixer and Blender: Mixer and Blender are located on a

recessed shelf on the righthand side of the cocktail unit.
The shake mixer (spindle blender) has a shaft coming
down from the top that agitates the contents of its cup. It
is a mechanical substitute for a hand shaker.

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 Shaker Mixer Blender

Blender takes the mixing process one step further. It can grind,
puree and refine ingredients and is used in making drinks like
Banana Daiquiri or Frozen Margarita. Today's bars have both the
mixer and the blender.

Bars making a specialty frozen drink may have a frozen drink

dispenser. It softfreezes a large quantity of a premixed drink to
a slush. To serve an individual portion of drink, the glass is
holded under the tap and the lever moved. At the end of the
day, drain off what is left and store it in a refrigerator.

iv. Condiment cups or Bottle wells: Condiment cups are used

to hold garnishes and are located in double rows on the left of

Developed by: Gateways Institute of Science and Technology

Subject: BBO
Quarter & Week #: Prelim Quarter – Week 2
 the ice chest, to keep them chilled. Sometimes, bottle wells
replace these condiment cups and keep juices and prepared
mixes cold.

iv. Handgun for dispensing soft-drink mixes:

v. Automated liquor pouring system:
vi. Dump sink, glass shelf and a towel rack:

1. EQUIPMENTS FOR WASHING AND WASTE DISPOSAL

It includes the following items:

i. A three or four-compartment sink with drainboards: It

is usually a single piece of equipment placed near a
bartender station or between two stations. One
compartment is for washing, one for rinsing, and one for
sanitizing (killing bacteria with a chemical solution). In a
four compartment sink, the fourth compartment is
usually used as a waste dump (by placing netting in the
bottom) to catch the debris.

Developed by: Gateways Institute of Science and Technology

Subject: BBO
Quarter & Week #: Prelim Quarter – Week 2
 ii. ii. Hand sink with towel rack (attached to blender
station): Usually, the hand sink utilized for washing
hands is a separate one but more often the fourth sink
in a four compartment sink act as a hand sink.
iii. Special glass-washing brushes: Glass brushes stand up
in soapy water of the wash sink. In automatic models,
the bartender places a glass over the center brush and
presses a button to make the bristles spin. With hand
models the bartender twists the glass around and
between the brushes to clean the inside and rim. Then,
the glass goes into the rinse sink, then the sanitizing
solution, and finally onto the drainboard, upside down
to air-dry.
iv. iv. Waste dump: Each pickup station has a waste dump
on the server's side of the bar. Cocktail servers
returning with dirty glasses dump the debris here.
Behind the bar are removable trashcans.
v. v. Bottle chute: Empty liquor bottles are accumulated
at the bar to return m to the storeroom to exchange it

Developed by: Gateways Institute of Science and Technology

Subject: BBO
Quarter & Week #: Prelim Quarter – Week 2
 for full bottles. In a bar with a storeroom below it, a
bottle chute can convey these empties directly to the
storeroom. Also, a bottle chute conveys empty beer
and soda bottles to the basement below the bar for
disposal.

2. OTHER LARGE EQUIPMENTS

It includes the following items:

i. Glass Froster:
Usually, a glass froster is used to chill glasses for straight-
up cocktails, frozen drinks and ice cream drinks. It is a
top-opening freezer that chills glasses at O·F
temperature. Always dry glasses and mugs should be
placed in the froster, otherwise a thin coat of ice will form
on the glass and the glass may stick to the lip of the
drinker. Alternatively, a refrigerator will frost a wet glass
without making ice. Other alternative is to ice the glass by
hand with ice cubes just before the drink is poured.

Developed by: Gateways Institute of Science and Technology

Subject: BBO
Quarter & Week #: Prelim Quarter – Week 2
 ii. Automatic Glass-Washer:
For better cleanliness, stricter sanitation laws and labor
savings, automatic glass-washers are used now-a-days. It
is an alternative to washing glasses by hand. An underbar
or backbar rotary glass-washer easily washes up to 500
glasses per hour, giving bartenders more time to prepare
drinks. It washes and rinses glasses with tap water,
provides a final high temperature rinse (120·F to 160· F)
with good chemicals to sanitize them and blow dries them
without water-spots. There are other models of rotary
glass-washer available too. Some have a variety of "cycles"
for different types of glassware and still some others
provide a final rinse of cold-water, which means glasses
can be used immediately after washing. Conveyor type
washers, capable of washing up to 2000 glasses per hour
are available for use in high-volume operations. Also, it is
impractical to vent steam to and from glass-washers in a
bar area (for blowdrying glasses) and hence machines

Developed by: Gateways Institute of Science and Technology

Subject: BBO
Quarter & Week #: Prelim Quarter – Week 2
 having sanitizing system using chlorine and other
chemicals are favoured. P.S: Kitchen dish washing machine
should never be used to wash glasses as they have to be
carried back and forth, are likely to get broken, and leave
grease marks.
iii. Frozen Drink Dispenser: Bars making a specialty frozen
drink may have a frozen drink dispenser. It soft-freezes a
large quantity of a premixed drink (like a margarita or
dalquiri) to a slush. To serve an individual portion of
drink, the glass is holded under the tap and the lever
moved. At the end of the day, whatever is left is drained
off and stored in a refrigerator. All frozen drink dispensers
pump a percentage of air called as overrun into the liquid
mix, increasing its volume and giving soft-frozen
consistency.

Draught beer dispenser:

iv. Dry (unrefrigerated) Storage Cabinets: This storage forms

tile major part of the backbar. The day's reserve supplies

Developed by: Gateways Institute of Science and Technology

Subject: BBO
Quarter & Week #: Prelim Quarter – Week 2
 of liquor - all the unopened bottles as backups are stored
here with locks. Also in dry storage cabinets are stored
red house wines for pouring by glass or carafe, reserve
supply of napkins, bar towels, matches, picks, straws, stir-
sticks, and other non-food, non-beverage items.
v. Refrigerators: Undercounter and backbar refrigerators,
which look just like dry storage cabinets from outside,
hold supplies of special mixes and juices, bottled beer,
bottled mixes if used, white wines, fruits and condiments
for garnishing, cream, eggs and other perishables at 40'
Fahrenheit. They may also be used to chill glasses. It is
important not to overload the cabinet, since proper
airflow is key to chilling the contents properly.
vi. Ice (making) Machines: Every cocktail bar operation has
an ice-maker, as it cannot operate at all without ice. It is
at underbar or backbar in case of a large bar and
elsewhere if it is a small bar
vii. Cash Registers: From its slow, noisy, hand-operated first
version machine with a pot-belly and a bell (called as

Developed by: Gateways Institute of Science and Technology

Subject: BBO
Quarter & Week #: Prelim Quarter – Week 2
 "Ritty's incorruptible cashier") to today's slim, quiet and
lightening fast computerized register (known as ECRs or
Electronic Cash registers), it has been a rock of Gibraltar
at the bar. Cash registers are core of a system of controls
by which management ensures that its liquor is sold to
the customer With little or no "evaporation" en route. It
generally records each bar-sale no matter how or where
payment is made. Thus, it keeps records of the drinks
poured, their sales value and hence the records of stock
in hand, the costs etc, as It should be The sales record is
checked against money received at the end of every
period, to verify that one equals the other.

SMALL BAR TOOLS AND EQUIPMENTS

All small bar tools and equipments are usually made of

stainless steel as it looks good, is long-lasting, durable and
can be cleaned easily. Small bar tools and equipments are
used for mixing and pouring, preparing condiments to
garnish drinks, and for serving.

Developed by: Gateways Institute of Science and Technology

Subject: BBO
Quarter & Week #: Prelim Quarter – Week 2
 1. SMALL WARES FOR MIXING AND POURING. The
indispensable tools for mixing and pouring by hand
include: i. Jiggers A jigger is a measure of ounces or
fractions of ounces. It is used to measure liquors for
cocktails, highballs and other mixed drinks. There are two
types of jigger
2. Mixing glass: It is a heavy glass container having a
capacity of 16 to 17 ounces, in which drink ingredients
are stirred together with ice. It is used to make Martinis
and Manhattans and other drinks whose ingredients
blend together readily. It is rinsed after each use. Mixing
glasses should be heat-treated and chip-proof,
3. Hand shaker: It is a combination of a mixing glass and a
stainless-steel container that fits on top, on an angle so
that one edge is flush with the side of the glass. It is also
called as Boston's Shaker. Usually, it has its own strainer.
The stainlesssteel container is known by varied names like
mixing cup, mixing steel, mix can etc. It is used for shaking
drink ingredients with ice and is used in making of

Developed by: Gateways Institute of Science and Technology

Subject: BBO
Quarter & Week #: Prelim Quarter – Week 2
 cocktails with fruit juices, egg, sugar, cream, or any other
ingredient that does not mix readily with spirits. It is
rinsed after each use.
4. Shake mixer: it is an automatic alternative of a hand
shaker and is faster and more efficient. it can even make
ice-cream drinks, which the hand shakers can't do·, The
mixing container of the shake mixer is also called a mixing
cup, steel, or can.
5. Bar strainer: It is a round wire spring on a handle. It
comes with ears that fit over the rim of a shaker or mixing
glass and keeps ice and fruit pulp from going into the
glass when the drink is poured. The most famous one is
the Hawthorn Strainer.
6. Barspoon: It is a stainless steel shallow spoon with a long
handle and a bead on the end. It is 10 to 11 inches long.
The bowl equals a teaspoon. Bar-spoons are used for
stirring drinks in a drink glass or mixing glass or cup.
7. Ice scoop: It is an implement for scooping ice from the ice
bin. It has a capacity of 6 to 8 ounces. It makes easy to get

Developed by: Gateways Institute of Science and Technology

Subject: BBO
Quarter & Week #: Prelim Quarter – Week 2
 the right amount of ice with one swoop of the scoop.
Glasses should not be used for scooping ice.
8. Ice tongs: They are designed to handle one cube of ice at
a time. They serve an important function of hygiene, as
hands should never touch the ic3 c a that goes into a
drink.
9. Muddler: or muddling stick: It is a wooden tool that looks
like a little baseball bat. One end is flat for crushing one
substance into another. For instance: sugar crushed into
bitters in an Old-Fashioned. The other end is rounded and
can be used to crack ice.
10. Funnels: They are needed in several sizes for pouring
from large containers into small ones. For instance:
transferring special mixes from bulk containers into
plastic botnes for bar use. Some funnels have a screen at
the wide end to strain out pips and pulp.
11. Fruit Squeezer: A bar-type fruit squeezer is a hand-size
gadget that squeezes half a lemon or lime for a single
drink, straining out pits and pulp,

Developed by: Gateways Institute of Science and Technology

Subject: BBO
Quarter & Week #: Prelim Quarter – Week 2
 12. Glass Rimmer: It is a gadget used to rim a glass with
salt or sugar, It is made up of three trays. One contains a
sponge that is saturated with lemon or lime Juice, the
second contains a layer of salt, and the third a layer of
sugar. The glass rim is pressed on the sponge, and then
dipped in salt (for a Margarita or a Salty Dog) or sugar (for
a Side Car).

SMALL BAR TOOLS AND EQUIPMENTS FOR GARNISHING

Fruits and other foods used to garnish a drink go in a multi-

compartment condiment tray, which is mounted on some part of
the underbar at the pouring station. It should not be directly
above the ice bin, as it can become a health hazard because of the
likelihood of dropping foods into the ice. Another way to keep
garnishes is in a plastic tray on the bar top. This tray can be
moved conveniently and cleaned easily. If the servers garnish the
drinks themselves, the garnishes must be on the bar top at the
pickup station.

Developed by: Gateways Institute of Science and Technology

Subject: BBO
Quarter & Week #: Prelim Quarter – Week 2
Cocktail Accessory. Organlz.er containing cocktail sticks (picks),
straws, stir sticks, sip sticks cocktail napkins etc is kept near the
condiment tray at each pouring station cocktail sticks are either
coloured plastic kind, sword-shaped or round wooden toothpicks
used to spear the edible garnish. Straws are useful for sipping
mixed drinks and are sometimes used as stirrers. They are
available in two lengths: 5-inch length for drinks in the stemmed
or rocks glasses and 8-inch length for highball and Collin-size
drinks. Stir sticks are used for stirring and preferably used in
highballs. These are custom made as souvenirs for patrons to take
home. Sip sticks are between straws and stir sticks i.e. they are
hollow but firmer than a straw and smaller in diameter. It is
sometimes used for coffee drinks. Cocktail napkins are neatly
stacked with the folded edge towards the bartender or server for
easy pickup at each station.

The tools for preparing condiments are as follows:

i. Cutting Board: It is a small board having surface that will

not dull the knife. Rubber or plastic is the material to

Developed by: Gateways Institute of Science and Technology

Subject: BBO
Quarter & Week #: Prelim Quarter – Week 2
 prefer. Wood is the best surface to work on. But it is a
health hazard.
ii. Bar knife: It is any small to medium-size stainless steel
knife such as a Paring or utility knife. The blade should be
kept sharp, as it is safer than a blunt knife and the
handles should be made of heavy-duty rubber or plastic
for sanitary reasons. Carbon steel should not be used as it
discolors and passes on the color to the fruit being cut.
iii. Relish fork: It is a long (10-inch), thin, two-tined stainless-
steel fork designed for reaching into narrow-necked
bottles for onions and olives. Usually, it has a spring
device that helps to secure the olive or onion firmly.
iv. Zester, router and stripper: Zester or router are special
cutting tools which peel away the yellow part of the
lemon skin without including the white under skin. A
stripper is similar but cuts a broader, shallower swath.

SMALL TOOLS AND EQUIPMENTS USED IN SERVING

No bar can do without these items. They include:

Developed by: Gateways Institute of Science and Technology

Subject: BBO
Quarter & Week #: Prelim Quarter – Week 2
 i. Bottle and can openers: Bottle or can openers
should be made of stainless steel, as it is rust-free
and easily cleaned.
ii. Corkscrews: There are many different kinds of
corkscrews available to extract corks from wine
bottles. The screw or worm should be i/2 inches
long and about 3/8 inch in diameter with a hollow
core in the middle. A solid core chews up the cork.
There should be enough spirals to extract the cork
smoothly. Edges should be rounded, not sharp. It
should be made of stainless steel. For instance: The
waiter's corkscrew Is designed for opening wines
tableside. It includes the corkscrew itself, 'a small
knife for cutting the seal of the bottle and a lever for
easing out the cork. It folds like a jackknife. The
butterfly corkscrew is efficient. It is fine at the bar
but too bulky for the table server's pocket. There
are many more types available.

Developed by: Gateways Institute of Science and Technology

Subject: BBO
Quarter & Week #: Prelim Quarter – Week 2
 iii. Beverage trays: Round beverage trays usually of
14-inch and 16-inch are used in bar operations. They
should have a cork surface to keep the glasses from
slipping.
iv. Folio: It is used to present a check to the customer.
Apart from these items, all the essentials for table
service like drink or appetizer menus and wine lists,
wine chillers, bar towels (or white table napkins),
beer coasters, matches and clean ashtrays, small
bowls (biting dish) for savoury mixtures (bitings)
such as peanuts, pretzels, cheese crackers etc
should be in readiness at the p.ck-up station.

BAR PREPARATION

Bar opening duties include:

➢ completing the requisition for bar stocks for the day's

trading (business):
➢ carrying out housekeeping duties:

Developed by: Gateways Institute of Science and Technology

Subject: BBO
Quarter & Week #: Prelim Quarter – Week 2
 ➢ cleaning one area of the bar shelves thoroughly on each day
of the week, so that over the seven-day period every part of
the bar receives attention:
➢ requisitioning food items which are required from the
stores:
➢ wiping and polishing bar arid table tops where appropriate;
➢ collecting dean linen before service;
➢ restocking the shelves in the bar behind the bottles which
are already there; labels should always face the customer
with each bottle wiped clean as it is put in place; old stock is
put in front of the new stock;
➢ checking that an adequate supply of ice is available;
➢ checking the cash float
➢ laying out cocktail equipment where needed; checking that
optics are in working order;
➢ attending to the beer casks in the cellar and turning on the
beer taps; a small sample of each beer should be tasted;
➢ polishing the glassware.

Developed by: Gateways Institute of Science and Technology

Subject: BBO
Quarter & Week #: Prelim Quarter – Week 2
Bar closing duties include:

➢ checking and clearing the tills;

➢ completing bar summary sheet;
➢ removing empty bottles from the bar;
➢ attending to the beer casks in the cellar and turn off the
beer taps;
➢ collecting all glasses and ashtrays from the bar tables;
➢ brushing out the ashtrays into a metal bin with a 2'/2 - 3
inch paintbrush; making the bar ready for early cleaning the
next morning by placing the chairs on the tables;
➢ starting a requisition list of known items of stock which will
be required the next day; the list will be completed by the
next day's opening team;
➢ washing all glassware;
➢ returning useable fruit to the fridge;
➢ disconnecting electrical equipment, except for tills and
refrigeration or cooling cabinets, by removing the plugs from
the sockets;

Developed by: Gateways Institute of Science and Technology

Subject: BBO
Quarter & Week #: Prelim Quarter – Week 2
 ➢ pulling down and securing all grills, hatches and windows.

Developed by: Gateways Institute of Science and Technology

Subject: BBO
Quarter & Week #: Prelim Quarter – Week 2