Bars Operations

What does BAR stand for?

Beverage Alcohol Resource

 Place to relax and socialize for both business and pleasure

 Profit percentage for beverage is higher than food profit center
 Efficiency based on pour/cost percentage
 16-24% pour/cost percentage
 Unlike food, beverages can be held over if not sold

Types of Hotel Bars

 Lobby bar
 Restaurant bar
 Service bar
 Catering and Banquet bar
 Pool bar
 Minibar
 Night clubs
 Sports bar

4.1 THE BAR ITSELF

Determining the size, shape and placement of the bar itself is a design problem
with two facets – the element of décor and the element of function. The size and
shape of the bar, its appearance, and its position in the room are typically planned
by the owner, architect, or interior designer, whose primary concerns are layout
and décor. The working areas, where the drinks are poured, are planned by a
facilities design consultant or by an equipment dealer. Sometimes they all work
from the beginning.
4.2 PARTS OF THE BAR:

A bar is made up of three parts: the Front Bar, the Back Bar and the Under Bar.
Each has its special functions.

The Front Bar: The front bar is the customers’ area, where they order their drinks
and where the drinks are served. The bar is typically 16 to 18 inches wide, with a
surface that is alcohol-proof and water-proof, usually of laminated plastic. An
armrest along the front edge, often padded, adds another 8 inches to its width. The
last few inches of the back edge are usually recessed, an it is here that the bartender
pours the drinks, to demonstrate liquor brand and pouring skill. It is known
variously as the rail, glass rail, drip rail, spill trough.
 THE BAR IN PROFILE, SHOWING DIMENSIONS

The vertical structure supporting the front bar, known as the bar die, is like a wall
separating the customer from the working area. Seen profile, 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. On elegant mahogany bars of the
1800s the footrest was a brass rail, and underneath it were brass spittoons every
few feet.
The prohibitions made then brass rail a symbol of the wickedness of drink, along
with swinging doors and Demon Rum.

The height of the front bar, 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, in the time-honored tradition of the nineteenth century barroom. All
underbars equipment is designed to fit under a 42-inch bar.

If it is a sit-down bar, it will have stools tall enough to turn the bar into a table.
Each stool is allotted a 2-foot length of bar. The stools should look and feel
comfortable; often they have upholstered backs and seats. Since the seats are high
off the ground, the stools typically have rungs for footrests, or else the footrest of
the bar is within reach of the feet. Even numbers of stools make it convenient for
couples.

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

The Back Bar: The back bar has a double function: the decorative function of
display and the work function of storage. Traditionally it is the area where bottles
of liquor and rows of sparkling glassware are displayed, their splendor doubled by
a mirror behind them. In the Old-West – or at least in Old West movies – the
mirror had another function: it showed the man at the bar whether anyone was
coming up behind him, gun in hand.

The typical modern bar still follows the same tradition of bottles, glassware, and
mirror. Some people feel it is just not a bar without them. There are functional
reasons too: the liquor and glassware are part of the bar tender’s working supplies,
and the back bar 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 others at the bar and of the action going on behind them. Bartenders sometimes
use it too, to observe customers without being noticed.

New fashions in back bar décor are branching out to include stained glass, paneled
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 back bar is likely to be storage space, refrigerated or otherwise. Or
it may house special equipment 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 too, in a recessed space.
Whatever its uses, the back bar must be visually pleasing from top to bottom, since
customers look at it and it must co-ordinate visually with the décor of the room as
a whole.

BACKBAR OF HOTEL BAR

The Under Bar: The under bar is the heart of the entire beverage operation and
deserves the most careful attention to its design. In its space the equipment and
supplies for the products you are selling must be arranged compactly and
efficiently, with speed the overriding concern.

Each bartender must have an individual supply of pouring liquor, ice, mixes,
glasses, blender and garnishes, all within arm’s reach in the pouring station. Each
pouring station has an ice bin and one or more bottle racks for the most - used
liquors and mixes. (We will discuss equipment in detail in the next chapter). The
supply of glasses may be upside down on the glass rail, or on drain boards near the
ice bin, or on special glass shelves, or in glass racks stacked beside the station, or
on the back bar, or in overhead racks, or in all these places, grouped according to
type and size. The blender and probably a mixer may be on a recessed shelf beside
the ice bin, while the garnishes are typically on the bar top in a special condiment
tray.

Most operations use an automatic dispensing system for carbonated mixes. Such a
system has lines running from bulk supplies to a dispensing head at each station,
which you can see in the figure*. If the bar has automated liquor – dispensing
system the setup is similar.

The number of pouring stations at a given bar will depend on the volume and flow
of business. The bar should be designed with enough stations to handle the peak
periods, with the equipment it takes to do it.

Where drinks are served from the main bar for table service, the bar must always
have a pickup station – that is, a section of the front bar by the pouring station set
off from the customers’ bar area, where serving personnel turn in and receive
orders and return empty glasses. Otherwise they must elbow their way through the
customers; confusion reigns and spills occur, and your profits may end up on the
jacket of a celebrity who has just dropped in for a drink, or an ice cube may find its
way down someone’s neck. The pickup station should be near a pouring station
and the cash register.

Another area of the underbars 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 underbars must also have provision for waste disposal
and a hand sink. These are typical health department requirements.

Underbar and backbar together must provide enough storage for the day’s reserve
supplies of liquor, mixes, wines, beers, ice, garnishes and such non beverage
supplies as bar towels, cocktail napkins, picks and stir sticks. All these must be
arranged so that they require a minimum of movement: movement is time and time
can be money.

Three feet is the customary distance between the backbar and the underbar (see
figure), to accommodate the bartenders’ movements and opening of the doors to
storage cabinets. The doors must not be so wide that they block passage when
open. Storage areas must be available to each bartender without interfering with
another’s movements.

Special drinks require special planning for the equipment they need. If you plan to
have beer on tap, you must place the standards (faucets) – Q in figure – so that they
are easily accessible to the bartender (but not the customer!), and there must be
refrigerated storage space for each keg either at the bar or in a nearby storage areas
with lines bringing the beer to the bar. The latter arrangement is more sophisticated
than having kegs at the bar and requires custom-engineered equipment to maintain
beer quality. Frozen-drink dispensers, ice cream equipment and glass frosters have
special space requirements that must be designed into the overall scheme.

Hidden but essential factors in underbar and backbar design are the plumbing and
electrical needs of the equipment. Faucets, icemakers, soda guns and dishwashers
need water supply. Sinks, refrigerators, glass frosters, ice bins, icemakers,
dishwashers and waste disposal need proper drainage. Some equipment may need
special electrical wiring. All this must have ready access for repairs.

The entrance to the bar is sometimes made large enough to accommodate the
largest piece of movable equipment, in case it has to be replaced or repaired. The
smaller the access, however, the more space is available for equipment, so most
often the entrance is hinged section of the bar top that lifts up. Repairs are made in
place, or replacement equipment is lifted over the bar when necessary. Sometimes
one end of the bar is open, though this makes the liquor supply more vulnerable to
tampering and makes control more difficult. Sometimes there is a doorway in the
backbar.
 UNDERBAR OF HOTEL BAR

The Bar Floor: The bartenders have to be on their feet for hours and should look
fresh and smiling, for this the floor under their feet must have a nonporous surface,
such as a tile or sealed concrete. A tile or concrete surface is cold, hard and
slippery when wet. Wood and carpeting are not acceptable. Slotted plastic panels
are by far the best materials for flooring as the slots help in drainage, but have to
be cleaned frequently. They are also hard on the feet. Rubber or plastic mats
minimize the spillage.

Service Bars: The term Service Bar refers to a bar that pours for table service
only, usually in conjunction with food service. It does not serve customers directly
but deals only with filling drink orders brought by waiters. Usually a single station
is enough to handle the volume, except in very large restaurants.

Sometimes a service bar is part of the dinning room, but more often it is out of
sight, in which case it is smaller and simpler in design. Instead of backbar display
it has room for bulk supplies of beer, mixes, liquor stock, and there is no need to
camouflage or hide ugly or noisy equipment. Mechanical dispensing systems are
often used here in preference to hand pouring, to increase speed and reduce liquor
loss, whereas at a public bar there may be customer resistance.

In its basics, however, a service bar is likely any other bar. It has the same
functions, uses the same kinds of equipment, and performs the same tasks of
recording and controlling the pouring and selling of drinks. It needs the same
forethought in its planning as any other bar.

SUPERVISING BAR OPERATIONS:

- The managers’ attitude towards the employees and their work.

- Good communicators.
- Methods of maintaining standards.
- Teamwork.

The managers’ attitude towards employees and their work is probably the one most
influential factor in employee performance. Nothing is more devastating to a hotel
than a manager’s negative attitude towards the workers. Nothing is more
constructive than a positive one. If you, as a supervisor, look down on the people
you supervise and the work they do, you create resentment and anger. If, on the
other hand you respect each employee as a person and recognize each job as
important to the hotel, then you will establish a proper relationship. If you expect
the best of everyone, they will generally do their best. If you think them capable
and hardworking they will try hard to maintain that image.

Employees respect a boss who treats them fairly, without favoritism, and who
understands their point of view even when not agreeing with it. Concern for
individuals does not mean relaxing standards or becoming involved in employees’
personal lives; it simply means appreciating them as human beings and being
aware of human needs and feelings. Communication is another very important
aspect of supervision. A perceptive supervisor can tell when something is going in
one ear and out the other. It pays to be sure your messages are sent clearly and
received and understand clearly.
Another important aspect of communications to make sure that employees are told
in advance of all changes affecting them and their jobs. Explain reasons for
change. They will appreciate your concern and be more ready to adapt.

Be vigilant in maintaining the standards you have set, yet considerate in the way
you point out the shortcomings and lapses. Never reprimand an employee in front
of other staff or a guest. If workers leave things undone – insist they do it. If a
problem keeps recurring, ask the employee for a solution, or work one out
together: then follow through.

Express appreciation for jobs well done! And make sure your own performance
meets the same high standards you set for others.

The true effective supervisor builds a spirit of teamwork among staff. Select people
who will work well and get along together. Train carefully each member of staff to
integrate that person into the operation as a whole.

The supervisor who can build a team can hardly lose. And every supervisor needs a
team to win.
An individual bar usually has a manager who is in charge of all aspects of its
operation.
Managers overall responsibilities may include hiring and firing; training;
preparation of rota’s; and supervising personnel.

On the day-to-day level the manager keeps everything running smoothly, settling
staff problems, dealing with difficult customers and coping with emergencies. A
typical manager’s day is crowded with major and minor decisions because every
day is different and things are always happening that have never happened before.

The first part of the managers’ personal responsibility – explaining jobs and
assigning responsibilities – begins right after employees are hired. They must learn
exactly what is expected of them, who they must report to and work with and
supervise. There is a vast amount for a new employee to absorb at the beginning
yet many managers put new staff to work immediately with a minimum of
instructions or leaving the coaching to another employee.
New staffs that are given basic introduction to their new jobs before they start
work are more productive, less confused and faster. They are more confident and
will more easily establish good relations with their colleagues – and they will be
more like to stay.

A SUPERVISOR SHOULD:

1. Explain the task – its importance and its place in the operation as a whole.
2. Demonstrate the task. Show. Explain step by step. Emphasize key points,
techniques and standards. Repeat the demonstration until the new staff member
is ready to try it.
3. Have the employee perform the task. Encourage and correct, repeat until you
are both happy with the performance.

Liquor licenses
Delhi Liquor License Rules, 1976
These rules may be called the Delhi Liquor License Rules, 1976. These rules shall come into
force at once.

Form Details of Licences

  I -- Indian Made Foreign Liquor
L-1 Wholesale licensee of Indian Made Foreign Liquor
L-2 Retail vend of Indian Made Foreign Liquor/Beer.
L-3 Service of liquor in a hotel (to the residents in their rooms).
L-4 It is granted to independent restaurants for service of liquor.
L-5 Service of  liquor in a bar/restaurant attached to a hotel.
L-5A Retail vend of foreign liquor in a bar/dining car in a luxury train.
L-6 Retail vend of Indian Made Foreign Liquor in duty free shop.
L-6A Retail vend of foreign liquor in duty free shops off the premises.
L-7 Retail vend of Indian Made Foreign Liquor in a military canteen.
  II - Country Liquor
L-9 Wholesale licensee of country liquor.
L-10 Retail vend of country liquor and 50 degree under proof rum for consumption "off"
the premises. 
  III - Denatured & Special Denatured Spirit
L-11 Wholesale and/ or retails vend of denatured spirit to public only.
L-12 Wholesale vend of denatured spirit to trade only.
L-13 Bonded warehouse license for import and storage in bond of denatured spirit for
wholesale to trade only.
L-14 Bonded warehouse license for import and storage of in bond of special denatured
spirit.
  IV - Rectified Spirit
L-15 Retail vend of rectified spirit to public only.
L-16 Wholesale vend of rectified spirit to trade only.
L-17 Bonded warehouse license for import in bond and storage of rectified spirit for
wholesale to trade only.
  V – Special
L-18 Extension of hours during which sale is permitted.
L-19 Retail vend of foreign liquor at a club (bonafide or proprietary).
L-19A  for service of liquor in bars/restaurants in a club whose membership is restricted to
Govt.servants only
L-20 temporary arrangements for service of liquor are required inside the licensed
premises of L-3, L-4, L-5, L-19 and L-19 A
L-49 Permits for possessing more than the individual possession limit approved
L-49A Service of liquor in a party hosted anywhere in Delhi
L-52 Private owned retail liquor vends
L-53 license for retail sale of beer and mixed alcoholic beverages in departmental stores

POSSESION LIMIT FOR LIQUOR

• Foreign liquor whether imported or made in India– 18 liters.
• Beer/ Wine whether imported or made in India– 36 liters.
• Cider– 9 liters.
• Country liquor– 3 liters.