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  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.

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

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

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

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

  8. 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.

  9. 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.

  10. 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.

  11. A. Equipment for mixing

  12. 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

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

  14. 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.

  15. B. Equipment for Washing

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

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

  18. C. Ice and Ice Machines

  19. Icemaker (ice machine) • Ice crusher • Flake-ice machine

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

  21. D. Draft Beer Service

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

  23. Beer tap Carbon Dioxide Gas tank Keg

  24. E. Storage Equipment

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

  26. F. Bar Tools and Small Equipment

  27. 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.

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

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

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

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

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

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

  34. Fruit squeezer Funnel

  35. G. Tools and Equipment for Garnishing

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

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

  38. H. Tools and Equipment Used in Serving

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

  40. 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)

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

  42. Glasswares

  43. 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.

  44. 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.

  45. Three Characteristics: • Bowl • Stem • Base or Foot Bowl Stem Base or Foot

  46. Major Types: • Tumblers • Footed wares • Stem wares • Mugs Tumbler Stemwares Mugs Footware