Operating The Bar

OPERATING
THE BAR
EXPECTED LEARNING COMPETENCIES
Identify the basic parts of the

bar in accordance with service
operation requirement.
Identify the different types of
bar.
WHAT IS BARTENDING?
 Bar tending- is an ancient practice that can be traced to the

Greek and Roman eras.
 Drinking houses called pubs serve as a place for people to
socialize.
 A bar tender is someone who formulates and serves alcoholic
or soft drink beverages behind a licensed establishment or
private function such as wedding, parties, etc.
 Bar tenders are also the ones who maintain the supplies and
inventory for the bar. Nowadays, the popularity of bars is
attributed to the need of people to gather in various public
and private establishments to drink , meet friends, relax, and
enter tain.
 Present-day bartending jobs include preparing drinks,
costumer ser vice, management, security, and psychiatr y.
DIFFERENT TYPES OF
BARS
 Entertainment bar- a
bar designed to
provide entertainment
like a live band, a
videoke, or live
entertainment done by
known singers,
dancers, and
comedians. It serves
high quality alcoholic
and non-alcoholic
drinks including
cocktails or mixed
drinks.
Coffee bar- a
placed
designed to be
an ideal venue
for a chat with
friends or
meeting.
Stand-up bar- a bar
counter inside a
food outlet were
drink orders are
endorsed to the
bar and are picked
up by servers to
give to customer’s
tables.
Mobile or portable
bar- refers to a
movable bar that can
be transferred from
one place to other. It
is usually used for
parties and special
functions such as
banquets and
catering.
Full bar- a bar
that serves
liquor,
cocktails, wine
and beer.
Wine bar- an
elegant bar that
focuses on
serving wine
rather than
beer or liquor.
Beer bar-
focuses on
serving craft
beer, rather
than wine or
liquor.
Fern bar- a
slang term
for an
upscale
bar.
Music bar- a
bar that
presents live
in music as
attraction .
Dive bar- an
informal bar
considered
by some as
disreputable .
Non- alcoholic
bar- a bar that
does not serve
alcoholic
beverages.
BAR SET UP CONSIDERATION
A . Placement
B. Size
C. Shape
D. Decor
E. Function
PARTS OF THE BAR
 1. Front bar- place where guests sit, order and drink.
The front bar should be functional and have
adequate space for pouring and serving drinks.
 Parts of the front bar
 A. bar table
 B. bar die
 C. glass rack
 D. rail
 E. foot rest
 F. pick up station
 G. arm rest
Back bar- comprised of a
top shelving where premium
liquors are displayed and a
cabinet underneath where
reserved liquor bottles are
stored.
 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
BAR EQUIPMENT
Ice chest,
1 .
ice bin
2.
Containers
for bottles
3. Handgun for
dispensing soft drink
mixes.
4.
Mixer/Shake
mixer and
blender
Frozen
5.
drink with
dispenser
machine
6. Glasses
Glass
7.
froster
WASHING EQUIPMENT
1.A three-or
four-
compartment
sink
2.Special
glass-washing
brushes
Hand
3.
sink with
towel rack
Waste
4.
dump
ICE AND ICE MACHINES
1.
Icemaker
/ice
machine
Ice
2.
crusher
Flake-ice
3.
machine
STORAGE EQUIPMENT
1. Dry storage

(unrefrigerated) cabinets
with locks.
2. Under counter and
backer refrigerators.
BAR TOOLS AND EQUIPMENT
BAR SPOON- a
spoon with a
long handle
used to stir
mixed drinks in
tall glasses.
BLENDER-
essential to
make frozen
drinks and
blend mixed
drinks.
Bottle
opener- one
of the main
tools at the
bar used to
open bottles.
Can opener or can
punch- used to
remove one end of a
can while is used to
make a hole in juice
cans.
Champagne or
wine stopper- a
special stopper
with two wings
that clamps over
the lip of a
champagne bottle
to keep
champagne
sparkling.
Citrus
zester/stripper-
a special tool
used to cut
citrus rinds into
¼ inch wide
strips.
Cocktail muddler- a
wooden stick used
for muddling
ingredients like
crushing cherries
and mint leaves for
some mixed drinks.
Cocktail shaker-
a device used to
mix beverages.
Ice put in the
shaker allows
for a quicker
cooling of the
drink before.
TYPES OF SHAKER
Boston
shaker- a
two-piece of
shaker
consisting of
metal bottom
of glass or
plastic
mixing glass.
Cobbler shaker-
a three-piece
cocktail shaker
that tapers at
the top and
ends with a built
in strainer and
includes a cap.
French shaker-
a two-piece
shaker that
consists of a
metal bottom
and a metal
cap.
Cocktail
strainer- tool
used with a
Boston
shaker strain
mixed drinks.
Corkscrew/wine
opener- a device
for drawing corks
from bottles
consisting of a
pointed metal
spiral attached
to a handle.
Ice
bucket/ice
tongs- a
container
that holds the
ice.
Jigger/Measurer-
basic bartender’s
tool used to
measure the
liquids being
placed in a
cocktail to the
correct amount.
Juice
squeezer/extr
actor- it helps
to soak citrus
fruit in hot
water before
squeezing.
Measuring cups
and measuring
spoons- cups are
used to add
ingredients to
punches while
spoons are used to
measure
ingredients like
sugar and spices.
Speed
pourers-
are used to
free for
pouring.
Knife and
cutting board- a
sharp paring
knife and a
small cutting
board necessary
o cut fruit
garnishes.
Wine
measuring
glass- needed
to make wine
mixing easier
and help deliver
the right
quantity.
Cocktail
accessories-
comprised of
straws,
stirrers, and
garnishing
item.
Bar towels-
used
together with
cloths to
keep things
clean.
Work table
rubber or
plastic mat-
placed on the
bar work table
to protect it
from scratches.
Bar caddies-
used to hold
cocktail
napkins,
straws,
stirrers, and
coasters.
Liqueur speed
rail- to keep on
the side of a
bar work table
to hold
frequently
used spirits
and liqueurs.
Juice
containers- used
to sort juice by
color and easy
storage while
preparing drinks
at the bar.
Chopping
board, paring
knife, and
channel knife-
used to cut
fruits at a bar.
Margarita tray-
a tray with three
separate layers
for lime/lemon
juice, salt, and
sugar that are
used to rim on
glass.
Muddler- used
to muddle
fruits, herbs,
or spices to
get the juice or
crumb and
release their
flavor.
Ice shots glass
mold- too filled
with water and
put in the freezer
to make ice shot
glass for special
cocktails and
mocktails.
Shoes-
comfortable
slip-resistant
shoes that
bartenders
wear.
Bar floor mat-
mats placed on
the bar floor for
hygienic reasons
and reduce
breakage from
accidental
dropping
glassware.
Glassware- used
to serve drinks
that plays a big
part to your
overall concept:
its style, quality,
and sparkle.

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Operating The Bar

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OPERATING

Identify the basic parts of the

 Bar tending- is an ancient practice that can be traced to the

 Parts of the under bar

1. Dry storage

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