BAR

A bar is a retail business establishment that serves alcoholic drinks beer, wine, liquor, and
cocktails for consumption on the premises.
Bars provide stools or chairs that are placed at tables or counters for their guest. Some bars have
entertainment on a stage, such as a live band, comedians
Bars which offer entertainment or live music are often referred to as music bars or nightclubs.
The term "bar" is derived from the specialized counter on which drinks are served. Guest may sit
or stand at the bar and be served by the bartender, or they may sit at tables and be served by
cocktail servers.
The "back bar" is a set of shelves of glasses and bottles behind that counter. In some
establishments, the back bar is elaborately decorated with woodwork, mirrors, and lights

Legal restrictions AND LAW

Laws in many jurisdictions prohibit minors from entering a bar.

Cities and towns usually have legal restrictions on where bars may be located and on the types of
alcohol they may serve to their customers.
Some Muslim countries, prohibit bars for religious reasons, while others, including Qatar and the
United Arab Emirates, do allow bars in some specific areas but only permit non-Muslims to drink
in them.
LIQUOR LAWS

Though liquor laws vary in detail there are many points common to all states and territories.

Underage drinkers
People under the age of eighteen must not be served alcoholic drinks.

Intoxicated persons
It is an offence to serve alcohol to an intoxicated person

Measures

Correct measures must be given at all times

Smoking

The Health Regulations prohibit anyone handling food or liquor from smoking .Your employer can be
fined heavily if you smoke while on duty .

Glasses

A clean glasses must be used for each drink, even for the same person asking for the same drink as
before. Glasses which are cracked or chipped must never be used.

Sale of bottle
Liquor may be bought and taken from the premises only during ordinary licensing hours.

Underage drinking

In all states and territories it is against the law for bars ,restaurants and bottle shops to serve alcohol to
people under the age of eighteen. Offences can result in fine for the bar attendant as well as for the
establishment
Types of bar
There are various types of bar, known by different names but all used to serve alcoholic drinks. The
possible range is almost endless. Some of the most common name of bar are:
Public or front bar
The least expensive and basic type of hotel (or pub)bar is usually called public bar or front bar.
Lounge or Saloon bar
Lounge or saloon bars are most comfortably furnished (and more expensive)than the public bar
Foyer bar
Superior residential hotels often serve drinks in the foyer .There is usually table service of drinks
available even if there is no bar as such in the hotels foyer .
Cocktail bar
cocktail bars, found most commonly in international hotels, are the most luxuriously furnished and
lavishly equipped. As their name implies, cocktail bars specializes in mixed drinks and cocktails, and
therefore bartenders working in them need special cocktail mixing skill.
Club bars
Club bars ,found in some taverns and hotels, are suitable for use by clubs or special interest groups and
are sometimes reserved for their meetings.

 Night club bar

Night club bar are found in night club and discos. They serve cocktails and mixed drinks as well as a
range of beers, both local and imported. Often they offer both tray and bar service, and they are open until
the early hours of morning
Dispense bar
It is situated within a food and beverage service area that dispensed only wine and other alcoholic
drinks to be service to a guest consuming a meal. It is less lavishly equipped than a full scale public or
cocktail bar.
Wine bar
It is a tavern-like business focusing on selling wine, rather than liquor or beer. A typical feature of
many wine bars is a wide selection of wines available by the glass. Some wine bars are profiled on wines
of a certain type of origin, such as Italian wine or Champagne. Wine bar staff must ,of course, be well
informed about wine.
Mini bars
Minibars are found in hotel bedroom where a range of miniature bottles of spirits ,half bottles of
wine ,a few beers mixers, nuts etc..are availaible.Items that are taken for the minibar must be added to the
guests account to be paid for when they check out

Design of the bar

The ideal bar should have separate work station for each bar attendant
Each of these work stations should have enough ,but not too much ,space
Each workstation should be plentifully supplied with running cold and hot water .
It should have an ice trough with hole so that melted ice can drain away
There should be firm working surface below the level of the bar counter for preparing drinks and
garnishes
Many pieces of the bar equipment ,like cash registers and blenders, require electricity .Electric
plugs should be above the working surface but well away from water.
The standard drinks and glasses should be within easy reach.

BAR EQUIPMENT

Can Opener
Useful for opening cans of fruit and syrup.
Corkscrew
For opening wine and champagne bottles.
Cloths
For wiping surfaces and equipment. These should be damp and not wet.
Cutting Board
For slicing fruit and other garnishes. This should be heavy and laminated.
Cocktail Shaker
Essential for blending ingredients in cocktails and mixed drinks. Use a short, sharp and
snappy shaking technique unless otherwise stated.

Electric Blender
Many cocktails require a blender to blend the ingredients smoothly together. Useful for
drinks with fruit pieces or ice cream etc.
Jigger
A measurement tool.
Juice Squeezer/Extractor
Needed for getting the most juice out of your fruits. It helps to soak citrus fruit in hot water
before squeezing.
Bar Spoon
A bar spoon with a long handle and a muddler end will allow you to mix and measure
ingredients as well as crush garnishes.
Strainer
Removes the ice and fruit pulp from juices. This may come with a cocktail shaker.
PARTS OF THE BAR
1. Front bar
The customers area where customers order their drinks and where orders are served.

2. Back bar
Functions:
For storage
For display
3.Under bar
Considered as the heart of the entire beverage operation.

Parts of the under bar:

Pouring station
Speed rail
Ice bin
Bottle wells
Hand sink
Drain board
Glass sink
Making cocktails

There are four basic mixing methods:

- build
- stir
- shake
- blend
To build a drink is to mix in ingredients step by step in the glass, in which the drink will be
served
To stir a drink is to mix the ingredients together in a mixing glass with ice and then straining
them into a chilled serving glass. Those drinks are stirred whose ingredients mix together
easily. The purpose of stirring a drink is to cool the ingredients quickly without diluting the
drink.
To shake a drink is to mix the ingredients together using a shaker or a mixer. Those drinks
are shaken which have ingredients which do not readily mix
Blended drinks are those drinks which are made using an electric blender. Any drink which
is shaken can be made using this method as well. All dinks containing ice cream or fruits
must be blended.

Bar terms

Dash - A few drops or a very small amount of an ingredient.

Dirty - Adding olive juice to a martini which makes it a Dirty Martini. The more olive juice, the
dirtier the martini. It's a dirty bar terms.
Float - when one alcohol sits on top of another alcohol
in a shooter glass. (E.g. a B-52 shooter contains Kahlua, Irish Cream and Grand Marnier. Kahlua
is heavier than Irish Cream which is heavier than GM so each one floats on the other. This can be
done by pouring very carefully down the side of the glass or pouring the floated alcohol over an
inverted spoon, allowing the alcohol to trickle off the spoon in many directions).
Free Pour - To make and mix drinks without using a measuring device like a jigger or measured
pour spout. To pour free of an measuring device.
Frost - To frost a glass, dip it in water, let it drain and then put it in the freezer. This creates a
layer of frost around the glass and works especially well for beer mugs.
Garnish - A garnish is something added to a drink after the ingredients to enhance the
presentation. Common garnishes are lemon slices or lime wedges, cherries, olives etc. Some
garnishes are purely for looks and some are to add to the flavour of the drink.
Jigger - A jigger is an hour-glass shaped steel measuring device - where one side measures 1
ounce (30ml) and the other measures 1 ounces (45ml). However, jiggers come in many different
sizes.
Muddle - To crush up ingredients with a special tool called a muddler. This is done for drinks
such as the Mojito - where the muddling process extracts essential oils and flavours (from the
mint leaves in case of the Mojito).
Neat - This ones important to know in bar terms. If someone asks for a whiskey neat, they are
asking for a shot straight out of the bottle. Neat means no ice. Of course that shot must be in a
whiskey glass.
Pony - A pony or pony shot is equal to 1 ounce.
Rocks (On the) - On the rocks simply refers to a drink with ice. Eg. Scotch on the rocks.
Roll - Not heard all to often in bar terms. To roll or box a drink, first build the drink then pour it
once into and out of a shaker tin. This gently mixes the drink.
Twist - The rind of a lemon which is peeled using a special peeler. The resulting lemon twist is
thin and long.
Zest-orange or lemon peel used for flavoring
Eggnog-A traditional holiday drink containing a combination of eggs beaten with cream or milk,
sugar, and a liquor such as brandy, rum, or bourbon.
Nightcap-A wine or liquor taken before bedtime.
Tot-A small amount of liquor.
Ditch- A drink mixed with water
Topless- No salt or sugar on the rim
Naked -This is a martini cocktail without vermouth in it,the glass is filled with gin or vodka
straight from the bottle ,ice cold from freezer.basicallyit means neat spirit.