Bar Practice -
Laboratory
THE BAR ESSENTIALS
Objectives
Familiarize with the Bar
Jargons
Glassware and Barware
Opening and Closing the Bar
Shift
Will some drinks or mixed
drinks can get you drunk
faster than other?
Is there a food that can
delay the effects of
alcohol?
Who will get drunk
Faster, Chubby or
Slim?
How to Order Mixed
Drinks?
Liquor Always First
When you mention the mixed
drinks always mention first the
liqour
Example
Jack Daniels and Coke
Gin and Tonic
Name the Brand First
If you mention a mixed drink
with a particular brandname the
brand.
Example
Tanqueray and Tonic instead of Gin and
Tonic
Bar Jargons
Well Drink
A well drink is a
drink made with the
cheapest liquor
available at the bar
Call Drink
A call drink is a drink made
with specified liquor.
Example
Bacardi and Coke
Tanqueray and Tonic
Premium Drink
A premium drink is a
drink made with
expensive liquor.
Example
Johnny Walker
Draught Beer
Isa beer
drawn from a
metal barrel or
keg
House Wine
House wine is
reffered to the less
expensive wine serve
at the bar or
restaurant
Chilled
Chilledmeans
cold. Usually
done in beers
Dirty
Means serve with
olive juice and it is
used in gin martinis
and vodka martinis
Frozen
Frozen
means
Blended
Neat
Neat means without
ice and in an old-
fashioned glass. It is
used when ordering
liquor by itself
On the Rocks
Drink serve
with ice
cubes
Sweet
Sweet means with
sweet vermouth and
used in gin martinis
and vodka martinis
Tall
Means serve in big glass
or tall glass. If you order a
tall drinks, you will get the
same amount of liquor but
more amount of juices
Top Shelf
Topshelf
means premium
brand or drinks
Up
Means chilled by
shaking or stiring
and strained into
a martini glass
With Salt
This means to
coat the rim of a
glass with salt
Tools of the Trade
Boston Shaker
A two-piece shaker
consisting of a metal
bottom and glass or
plastic mixing glass
Cocktail Shaker
Also known as cobbler. A
three-piece cocktail
shaker that has tapers at
the top and ends with a
built-in strainer and
includes a cap
Parisian/ French Shaker
A two-piece
shaker consisting
of a metal bottom
and a metal cap
Jigger
Itis to measure the
correct amount of
ingredients when
making a balanced
cocktail
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
Julep Strainer
The Julep Strainer is a
perforated metal strainer
in the shape of a spoon.
Fits most of a mixing
glass. so named because
it was originally meant to
serve mint juleps
Hawthorne Strainer
Consists of a flat disc (called
the "rim") to which is affixed
a coiled spring with a handle
and two or more stabilizing
prongs. Removes the ice
and fruit pulp from juices
Fine Mesh Cocktail Strainer
Ideal for juices,
tea's or canned fruit.
It has a wire cloth
that catches all
small loose pieces
Wine Opener
A device for drawing
corks from bottles,
typically consisting of a
pointed metal spiral
attached to a handle or
screw mechanism
Wine Opener
Basic Corkscrew Waiter’s Friend / Winged or Butterfly
Sommelier
Bottle Opener
a device that
enables the removal
of metal bottle
caps from bottles
Pourer
streamlines the flow
of liquid coming out
of the bottle (helping
to avoid spills and
splashes)
Muddler
used like a pestle to
mash or muddle fruits,
herbs, and/or spices in
the bottom of a glass to
release their flavor
Squeezer
Needed for
getting the most
juice out of your
fruits
Zester
is a kitchen utensil
for obtaining zest
from lemons and
other citrus fruit
Channel Knife
Channel knife are
used mainly for
cutting strips of citrus
fruit rind for cocktail
garnishes
Parisian Spoon
Usually utilized to
make a ball-shape
fruits for cocktails
and garnish
Ice Scooper
A stainless-steel
tool that makes
quick work of filling
ice on the shaker
and glasses.
Ice Tong and Bucker
A sizeable container
used to hold ice for
the use in preparing
and serving
cocktails
Swizzle Sticks
Use to
stir drinks
Bar Equipment
Garnish Dispenser
container for keeping
your garnishes
separated and easy
to access behind the
bar
Store and Pour
The Store & Pour is a
neat little seal-able and
reusable plastic bottle
with a simple but highly
effective pouring spout
Glass Froster
Enables a glass, such as a
cocktail or champagne glass,
to be frosted both internally
and externally, to thereby
retain the glass in its cold
condition for longer periods
Ice Machine
astand-alone
appliance for making
ice, or an industrial
machine for making ice
on a large scale.
Spindle Blender
This mixer is used for
mixing cocktails,
milkshakes, frappes.
Also known as
Milkshake Maker
Blender
To blend the
ingredients
smoothly
together
Rail Mat
Ideal for drink
preparation due to its
flexible thermoplastic
rubber construction and
deep spill wells
Bar Service Mat
The no slip heavy
duty durable mat
grips glasses to help
prevent unnecessary
breakage
Glass Rimmer
Itis a bar accessory used to
apply salt or sugar to the rim
of a glass. It usually consists
of one or more shallow
plastic or metal discs that the
glass is turned upside down
into
Bar Caddy
Used in storing
bar supplies
and decorations
Soda Gun
Use to prepare
and dispense
beverages
Smoking Gun
Commonly use to
infuse botanical/
spices and wood
aroma and flavor to
the drink.
Smoke Top
A wooden smoke infuser
by placing the item on top
of the rim, burn the wood
chips and the smoke will
fall directly in the drink.
Soda Maker
Infuse carbon dioxide
into the drink that makes
it sparkling or soda-like.
Also known as beverage
carbonator
Automatic Shaker Machine
Used in frothing that
takes time to produce
by shaking. On this day,
this is currently used in
the milk tea shops
Drinkware/ Glassware
Drinkware
Beverageware is a general term for the
class of vessels from which people drink
Glassware is a class of objects that include
Drinkware made from glass
Stemware is a subcategory of drinkware
(usually glassware) in which the volume
containing the drink is connected to a base
by a thin stem of glass or other material
Features of Glassware
Classifications of Glassware
Mug Stemware Footedware Tumbler
Wine Glasses
White Wine Glass Red Wine Glass
Brandy Balloons
Inhaler Snifter
Beer Glasses
Beer Mug Beer Pitcher
Beer Glasses
Pilsner - Standard Pilsner - Weizen Pilsner - Footed
Champagne Glasses
Flute Tulip Coupe/ Saucer
Rock/ Old-Fashioned Glass
Single Double
Tall Glass
Highball Collins Zombie
8 – 12 oz 10 – 14 oz 12 – 16 oz
Lowball
Cordial Glass Cordial Glass Shot Glass
Standard Footed
Mixing Glass
Japanese Mixing
Pint Glass -Mixing Pint Glass - Pub
Glass
Other Mixed Drinks Glass
Squall Hurricane
Poco Grande 20 oz
14 – 15 oz
Other Mixed Drinks Glass
Sour Glass Sherry Glass Margarita Glass
Other Mixed Drinks Glass
Cocktail Glass Cosmopolitan Glass Irish Coffee Cup/
Mug
Other Mixed Drinks Glass
Parfait Glass Mason Glass Wine Decanter
Practice
Parts of the Bar
Front Bar
Thecustomer’s area where the
customers order their drinks and
where orders are served.
a. Bar table/ Countertop
b. Bar Rail
c. Glass rack
d. Pick up station
e. Bar Stools/ Footrest
Back Bar
The back bar has a
dual function: as a
attractive display
area and as a
storage space.
Under Bar
Theheart of the entire
beverage operation
a. Pouring station
b. Speed rail
c. Ice bin
d. Bottle wells
e. Hand sink
f. Drainboard
The Manager’s
Checklist
Opening Shift
Preliminaries Yes No
Clear the trash, unnecessary debris, or materials within the
vicinity of the bar area.
Clear the indoors trash, spills, or items out of place from
the previous shift/operation
Dusting, Mopping, and vacuuming the floor
Empty and Reset pest traps
Opening Shift
Polish and Sanitize Surfaces Yes No
Dust and Polish the countertops/ front bar table
Wipe the stool seats and tabletops
Polish the glassware
Polish any silverwares and barware
Dust alcohol bottles on display
Clean and polish faucets and taps
Test the taps and clear the drain lines
Opening Shift
Take Inventory YES NO
Count your Bottle Inventory. Bring stock up into “par”
Check the levels of your liquor, juices, and mixers
Stock your bar cooler
Check your keg level
Check the cooler temperature (40 F or 4C)
Prepare your speed rail stocks
Prepare Simple Syrup
Replenish bar caddy
Opening Shift
Room and Station Set-up Yes No
Organize the tables and chairs
Set up tools and equipment on each station (especially the
multiple station) – bar essentials
Prepare the clean bar towels
Operate and prepare Cash register/ Point of Sales
Prepare and cover the silverwares with table napkin or clean
cloth
Opening Shift
The Bar Condiments Yes No
Prepare garnishes and refill the garnish dispenser/
compartment
Squeeze fresh juice
Refill and prepare the glass rimmer with salt, lime juice
and sugar
Opening Shift
Refill Ice Bin Yes No
Clear out the ice bin
If there are ice buildup, remove it
Wipe the bin with clean cloth
Stock the ice bin with fresh ice (crushed/cracked to tube)
Opening Shift
Check the Other Service Yes No
Check the coffee machines, stocks, and condiments
Update the availability the menu in the menu list
for the snacks and food offers
Closing Shift
Clean, Empty and Lock-out Yes No
Front of the House Area
Restrooms
Kitchen Area
Closing Shift
Accounting Process Yes No
Count the Money in the Cash Register
Balance the money and receipts
Distribute tips (depending on the establishment’s policies)
Secure the money in safe
Closing Shift
Store Perishables Yes No
The premade mixes (sweet and sour, syrups, etc.)
Unused and can be used (fresh and dehydrated)
Garnishes
Cocktails condiments and ingredients
Fruits
Snacks
Closing Shift
Label, Organize and Date Yes No
Date the newly opened wines and liquors
Organize menus
Label fresh ingredients
Closing Shift
Refill Service Accessories Yes No
Toothpicks
Straws
Swizzle sticks
Napkins
Parasol
Closing Shift
CAYGO Yes No
Countertops
Tables and Seats
Floors
Speed rail and other part of the station
Bathrooms
Tools, and Equipment (smallware, soda gun, appliances, mats,
etc.)
Dispose the trash
Wash bar towels
