SETTING-UP AND CLOSING THE BAR
INTRODUCTION
BAR PREPARATION
SPEED RAILS
CLOSING THE BAR
IMPRTANCE OF MIS EN PLACE
SUPPLIES AND STOCKS
First impression are important. Whether it’s you’re hand
shake or your store front-what people first see frames
their opinion of you and your business. A successful
pre-service and closing procedure ensure that you bar
is always at it’s best when your customer come in the
door. Always remember that cleanliness is one of main
factors for customers to be able to come back again.
Bar Preparation
Before your bar can open for trade it is important you
stock-up appropriately to avoid any unnecessary delays
in the service.
Store back-up-stock on spare shelve or cupboard that
is easier to reach during service.
For every minute you spend preparing you’ll save 20
minutes on average in service.
It is very unprofessional making guest wait while you
go to the cellar to find stock you require.
All opening duties should be done before the
customers arrive so you are 100% ready to serve.
ALCOHOLIC BEVERAGES
Each bar should have standard brand-by-brand list of
liquors, beers and wines that should be in stock at the bar
to begin the working day, with specified quantities of each
brand.
Beverage must be arranged for efficient use. Bottled beer,
wine and champagne must be chilled (38-40F), rotating the
stock in the coolers to bring forward the cold bottles from
the day before.
Draft beer should be checked for supply, CO2 pressure, and
temperature of keg cooler (36-38F)
Pourers should be checked of cracks and leaks and replace
if necessary.
Speed rail
The speed rail at each station must be checked to be sure
there is a starting supply in every bottle. The speed rack is
designed for convenience. The speed rail or speed rack is a
bottle with rack for liquor that attaches to the apron of the
under bar. Well liquors are placed here for the “speed” it
offers the bartender. Most bartenders arrange stations
with the bottle is a certain order according to frequency
use. They know where each one is and can reach the right
bottle with speed and accuracy.
Bar Environment
When setting the bar you need to be well organized.
Cleanliness at the bar is essential. Our guests’
impression of us is at stake. Even at peak hours of
business, your bar should appear clean and attractive.
Your establishment will have a checklist of daily
housekeeping duties for the bar.
The importance of well-prepared
drinks service area
These are may establishments which serve drinks to
customers these include:
Pub
Bistros
Hotels
Restaurants
Wine bars
Whichever establishments you work in, it is important to
maintain clean, well organized and attractively displayed
drinks area. This creates a lasting impression on your
establishments an encourage customers to return.
The drinks service area, equipment, stock and staff must all
be fully prepared before the customers arrive.
Importance of MISE-EN-PLACE
Mise-en-place – a French term that means preparing by
putting things in the right places.
The amount of work and the long hours of the f&b
business make this “mise en place” even more
important. E.g. Am shift gets everything ready for pm
shift and vise versa.
Mise en place allows the use of teamwork which is
essential to maintain energy levels throughout the day
and night and to help avoid overtime pay.
Example of Server’s Mise En Place
(opening checklist)
These list ensure that items are “maintained” and attend to so
that you do not have any delays in service.
Corkscrew/waiters friend
Wine list cleaned and up-to-date
Straws-toothpick
Ice buckets/waiters cloth
Order pad
Matches
Glassware
Check fridge stock levels and fully stocked
Prepare garnishes/ Ice
Pens “working”!!!!!
Types of Drink Stock
These are three main categories of drink stock:
1. Soft or non –alcoholic drinks.
2. Alcoholic drinks
3. Hot drinks with or without alcohol.
Drinks can be served using the following methods and all need to be
check before service.
Bottled or canned
Draught
Optics
Measures
Pourers
Soft drinks
Spirits
wines
Example of a bar Cleaning Checklist
Stainless counter Blenders
Sinks Mixers
Ice bins Back up liquor
Liquor bottles Beer taps
Bottle/ rubbish bins Coffee burners
Bar surface Beer drains
Refrigerators Speed rails storage areas
Plastic bottles Soda gun hoses
Glassware
Condiments and holders
Wine and drink menus
Glassware
Glassware should be spotlessly clean this can shows off all
drinks to their best.
Always check glasses for smears, chips and cracks before
using.
If you find a chip, crack in the glass throw away in the
specific glass bin and not in the rubbish bin.
All steamed glassware should not be polished dry avoid
unsightly stains.
When handling glassware it is important to hold them
correctly for reasons of hygiene but also avoids leaving
finger marks on the glass.
Never pick up or hold clean glass by the rim.
This demonstrate good etiquette and professionalism.
Ordering stock for Bar Set Up
Order your stock against what is on the drinks lists.
Quality checks- always check the drinks stock is in
date and undamaged.
Stock storage- wipe clean all bottled and canned stock
before storing , this will reduce contamination. Always
place new stock behind old stock with the labels facing
forward.
Ice container and tongs- clean and polish these before
placing on the service area.
Garnishes
A good garnish increases the overall appearance of a
drink. It should not detract from the drink or make it
difficult to consume the drink.
A garnish should be vivid in colour and fresh
appearance with no visible signs of ages or
deterioration.
A garnish is part of the recipe and is an essential part
of the drink.
Display shelves
These are to display and store stock and are stored at
an ambient temperature.
The displays shelves store drinks such as spirits,
fortified wines, and vermouths. All bottles to be
displayed should be wiped cleaned label facing
forward.
Cleaning the customer service area
Make sure all tables and chairs are clean in place.
Clean anything which is dirty or smeared or out of
place.
Prepare the Customer Service Area
It is the responsibility of the bartender to maintain the
customer service area. The area must be kept clean and
uncluttered.
Remember it is a legal requirement to display sample
menu and drinks list before entry to the restaurant or
bar this should be kept clean and up-to-date.
Prepare the Customer Service Area
Lighting
This should be turned on and dimmed to the right
level to create a nice ambiance. Check for any bulbs
that may need replacing and report to supervisor.
Music
Finally, adjust the music to the right volume and play
appropriate music before the customer arrive.
The Five P’s
The five Ps represent everything about a professional
bartender:
Pride
Passion
Preparation
Presentation
Professionalism
A professional bartender will always show enthusiasm and
passion for their profession and will always take pride in
their preparation and presentation of their bar.
Closing Bar Check Up
Perishable refrigerated and covered with damp cloth.
Operating equipment arrange and covered. (e.g. Knife/cutting
board/mixing glass/bar spoon/ice buckets/salt & pepper shaker
and etc.
Counter polished
Requisition forms and other operational papers inside shelves.
Glassware dry cleaned and transferred to the racks.
Bar floor area are cleaned.
Garbage thrown at steward’s garbage can.
Drawers, cabinets, storeroom and refrigerators locked.
Pipe-in music off
Lights off
Door lock
SUPPLIES AND STOCKS
LIQUORS
GIN
VODKA
RUM (light & dark)
WHISKEY
BOURBON
SCOTCH
WINE
TEQUILA
BRANDY
BEER
VERMOUTH
LIQUEURS NEED TO STOCK
AMARETTO (almond)
BLUE CURACAO (orange)
CHAMBORD (raspberry)
COINTREAU (orange peel)
CREME DE BANANA (banana)
CREME DE CACAO (chocolate)
CREME DE MENTE (mint)
FRANGELICO (hazelnut)
GALLIANO (herb)
FRUITS NEED TO BE STOCK
APPLES
BANANAS
CHERRIES
LEMONS
LIMES
ORANGES
PINEAPPLES
STRAWBERRIES
JUICES NEED TO BE STOCK
APLLE JUICE
CRANBERRY JUICE
GRAPE JUICE
LEMON JUICE
LIME JUICE
ORANG JUICE
PINEAPPLE JUICE
TOMATO JUICE
THANK YOU SO MUCH.
GODBLESS
