Introduction to Bar Operations, bar layout, Design space, bar equipments and supplies
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INTRODUCTION TO BAR OPERATIONS – BAR LAYOUT – DESIGN SPACE – BAR EQUIPMENTS
AND SUPPLIES
The essential factors to be considered while designing of a bar consists of:
1.
Customers
2.
Service
3.
Atmosphere
4.
Efficiency
The daily bartending consists of taking orders, mix and garnish drinks, wash and dry glasses, handle cash and restock supplies.

BASIC ELEMENTS OF LAYOUT
AVAILABLE SPACE
It includes the shape of the room, entry and exit, sharing space (it is the amount of space, each element requires).
ACTIVITIES AND TRAFFIC PATTERNS
It consists of the movement of people in the room. The space and direction of each activity must be considered, do that the doors, furniture and fixtures are placed for maximum efficiency.
A good layout will establish efficient traffic patterns to and from the bar for table service, to and from the kitchen and service areas for dining service as well as the customer entry and exit. The bar must also have an easy access to the storage areas.

FURNITURE
Choose all furniture in relation to the total bar concept. Bar stools and lounge chairs should look attractive and be comfortable.
The standard bar stool has a height that is 30” above the floor.

PARTS OF A BAR
A bar is made up of 3 parts.
1) Front bar
2) Back bar
3) Under bar
FRONT BAR
The front bar is the customer area, where they order the drinks and where the drinks are being served. The bar is typically 16-18” wide with a laminated surface. An armrest along the front edge adds another 8” to its width. The last few inches of the back edge are usually recessed and it is here that the bartender pours the drinks. This part of the bar is known as rail, glass rail, drip rail.
The vertical structure supporting the front bar is known as bardie, is like a wall that separates the customer from the working area. There is usually a foot rest running the length of the die on the customer side. The height of the front bar is 42-48 inches.

Thus the elements of the front bar
1) The surface
2) The bardie
3) The arm rest
4) Foot rest
5) Stools

BACK BAR
The back bar has 2 functions.
1) It is a decorative display area.
2) It is a storage place.
It conveys the image of the establishment and showcases the kind of beverages, the outlet can serve.
The bottles and glassware is reflected by a mirror. The mirror also adds the depth of the room. The back bar usually consists of mirrors, bottles and glassware. The back bar stock is rotated occasionally to showcase different brands.
TIPS FOR MAINTAINING PERFECT BACK BAR
1) Keep the labels on your bottles facing out at all times.
2) Replace any bottles with torn o crooked labels.
3) Group your spirits by category – scotch with scotch, Bourbon with Bourbon etc.
4) Check the inventory on a regular basis.
5) Highlight special selections.
6) Use lighting and spot lights to highlight the back bar display.
7) Be sure that the signage, promotional materials etc. that you keep it on your back bar will fit with the décor of the outlet.
8) Keep the area clean, wipe down bottles, shelving, registers and other equipment.
The base of the back bar is used as a storage space. It can house special equipments such as glass froster, ice machine or mechanical dish washer. The cash register is also placed here.
UNDER BAR
It is used to place the equipment and supplies for the product you are selling to facilitate the speed and efficient service.

Pouring Station
The area where bartenders work is called pouring station. It must have an individual supply of liquor, ice, mixes, glasses, blender and garnish. Each pouring station must have an icebin and bottle racks.
A supply of glass may be placed upside down on a glass rail.
PICK UP STATION
It is an area where drinks all serviced from the main bar for table service. It is the section of the front bar near the pouring station where the service person will be receiving the orders and return empty glasses. The pick up station must be separated from where the customer sit and order. The pickup station should be near to the pouring station and the cash register.
The under bar and back bar must provide enough storage for the supplies of liquors, mixes, wines, beers, ice, garnishes and other non-beverage supplies such as bar towels, cocktail napkins, puts and stir sticks.
Three feet is customary distance between the back bar and the under bar to accommodate the bartenders movements and the opening of storage cabinet doors. Cabinet doors should be so wide enough that they block the passage when open.
THE BAR FLOOR
The floor should have a no n-porous surface such as a tile or concrete. Wood and carpeting are not allowed. The rubber and plastic mats minimize slippage, and should be regularly cleaned.

BAR EQUIPMENT
Bar equipments consist of many different types of machines, storage units, dispensing units, and tools, which come in a variety of shapes and sizes. Careful thought has to be made in the selection of the equipments with regard to it. All equipment can be categorized with respect to its use and must be selected based on durability, function, appearance and ease of care. The man types of bar equipments are given below:

DISPENSING EQUIPMENT
This consists of automated systems that dispense aerated beverages through a ‘cobra gun’. These are very convenient and some guns dispense up to ten different types of beverages ranging from water to soda to cola and tonic water. They provide the operator with tighter controls and consistency of the beverage.
They also reduce the storage space required. If bottles are used to dispense beverages it is much more expensive in terms of cost, labor, time and storage space, both in the bar and the storage area. Some establishments still use bottles as the beverages tastes better, carbonation lasts longer and specific brands may be offered.
POURING SYSTEMS
Automated pouring systems are finding their way into the market because of high accuracy and speed.
They are similar to handguns used to dispense aerated beverages. In another type of system, the dispensing system is integrated with the cash register. In this case, sensing units around the neck of the bottle are placed inside an electronic ring and the required measure is punched in the unit and is dispensed. This gives high control but pre-check function is slowed down. Automated poring systems have their advantage in lower costs arising from larger bottles, speed, and correct portion control. They are also labor saving and consistent. Disadvantages include higher initial investment; service seems less personal, suspicion of quality of the guest in the eyes of the guest, blocked lines and acquisition of “off taste” for frequently used brands.
MIXERS AND BLENDERS
These units have their uses in the bar in mixing drinks. Mixers are used to blend drinks that incorporate ice in them like slushes and frozen drinks. They are also used for large volume drinks. Blenders on the other hand are used as an alternative for the cocktail shaker for faster dispensing. The most commonly used blender is the spindle blender. Most bars have both mixers and blenders.
WASHING EQUIPMENT

This could be a simple three sink arrangement with draining boards used in conjunction with glassware brushes, a pressure hose, hand wash unit, towel rack and waste bin. Alternatively it could be an automated glass washing unit with full cycle of washing, rinsing, and drying of different capacities for customized applications.
ICE MACHINES
This is a unit, which the bar cannot do without, as a plentiful supply of ice is required. The selection of ice machines will depend upon, among other factors, shape of the cube for quick chilling without diluting clarity, and density, size for easy blending and output. Apart from an ice cube machine, a bar may have “ice flaker” and “ice crusher” units also. Approximately 2kg of ice is required per guest per week.
STORAGE EQUIPMENT
A bar requires a lot of storage space for the storage of various items like liquor, mixes, wine, and beer bottle, garnishes and other service equipment. So provision should be made for liquor cabinets (unrefrigerated), wine coolers, beer chillers, and refrigerators to store juices, premixes, garnishes, glass frosters and shelving to store display bottles and glassware.

GLASSWARE
Glassware used in the bar is crucial in the overall look of the bar, it is not only essential in the dispensing of beverages but plays a subtle role in the perception of the bar’s style, quality and personality. Glass shapes can range from tall, sleek, frosted to oversized glasses, colourful goblets, crystal tumblers and attractive steins. A glass can have one or all three parts: the bowl, the base or foot, and the stem. A tumbler has only a bowl, footed ware has a base and bowl, and the stem has bowl, base and stem. A mug or stein is like a tumbler with handle. The most commonly used glasses are Beer mugs, Pilsners, Red and white wine glasses, champagne flutes, highball glasses, etc. Glasses also have a wide range of capacities from the 60 ml liquor glass to the monstrous 400 ml zombie glass.
TOOLS AND SMALL EQUIPMENTS -The small tools are usually made up of steel for durability and ease of maintenance. ‘Jiggers or peg measures’ come in various sizes and shapes. ‘Pourers’ are devices attached to the neck of the bottle for quick dispensing called free-pour. Measure controlled pourers are called optics. Cocktail shakers come in two forms. The three part all metal. ‘Manhattan Shaker’ and the two part ‘Boston Shaker’, with one glass and one metal part. The glass part is used for mixing drinks. The ice is strained from a Boston shaker using a “Hawthrone strainer”, which is a spring loaded strainer with a handle.
A long bar spoon is used to stir build-up cocktails. Ice scoops come in metal or plastic versions, the latter

reducing noise and chipping of glasses. A muddler is used to mash mint leaves or lemon can be made from a type of hard wood (lignum vitae) or nowadays in hard plastic.
BAR LAYOUT AND DESIGN
A number of factors affect the bar location and the design of the restaurant bars.
 Type of restaurant
 The overall design and layout of the restaurant
 The intended prominence of the bar
 The number of bartenders required to operate the bar and the beverage service
 The volume of business expected
 The degree of self sufficiency of the bar
 The electric and water supply
 The construction cost providing electric and water supply
 The distance to the storeroom and the dispensing system
 The location of the bee kegs and coding equipments
THE BAR SETUP
The bar setup is divided into three areas – the front bar, the back bar, and the under bar. The front bar is both the place where guest may go to the counter and where the bartender prepares drinks. The workstation has storage space for equipment, beverages, speed track, ice and glasses.
THE BACK BAR
Usually the back wall of the bar is for esthetics and functions as a storage and display area. The lower part houses refrigerated storage cabinets and the upper part often has a mirror or other décor and a display of premium brands of liquor. The sales volume will determine the amount of refrigerated storage space required. One refrigerator may require a wine and a separate one for beer. Most restaurants use the back bar to add atmosphere by displaying premium spirits and liqueurs. This display is a form of advertising.
THE UNDER BAR
It is the part where the bartender prepares the drink. It includes the pact under the front bar. The main equipments in the under bar is the speed rack, which contains the well known brands. It should be located in a convenient position to allow the bartender to work quickly and efficiently. The speed track is generally

centrally located at the waist level. The speed rack holds several of the most popular brands – Scotch whisky (2 bottles), Vodka (2 bottles), Gin (2 bottles), Rum. Tequila, Vermouth (2 bottles), and Cordials.
Only restaurants with very high volume have an ice machine at the bar. Kegs of draftbeer may be located either under the bar or in the nearby storeroom. The name and the logo of the beer is usually displayed on a pull handle supplied by the distributor in view of the guest in the bar counters.
The speed gun
The speed gun is used in a bar as a pouring device that conveniently lets the bartender mix routine drinks. The speed gun can pour soda, juices, sweet and sour mix, etc. The average gun contains 2 sodas
(coke and a clear soda like sprite), a juice (cranberry, lemonade or orange juice), Soda water and tonic water. A gun is located at each drink making station. The device enables the bartender to make drinks quickly, because all the mixers are in one dispenser, which allows the pouring of the alcohol and the mixer at the same time.
Glass washing
Glasses may be washed by a machine which is normally housed under the bar countries or in a three compartment sink. In both the cases, a holding place is required to store glasses waiting to be washed. The reason for the three compartment sink is sanitation. The first sink has a brush, is filled with hot water, and has a special cleansing agent for the bar glassware. The middle sink has a clear, hot rinse and the third sink has a sanitizing germicide agent. Finally, a space with a rubber mat is provided for glasses to drain on. Glass is best air-dried.
BAR EQUIPMENT AND SUPPLIES
Bar supplies
Perishable suppliers
These supplies need to be checked and frequently replaced on a day-to-day basis. These are non-alcoholic items on the bar that tend to deteriorate quickly even when refrigerated.
 Milk, whipped team: these are needed for various cocktails or to make tea or coffee t the bar.
 Worschestire sauce: Tabasco sauce, Horseradish sauce, salt and pepper
 Coffee beans
 Cherries
 Olives
 Onions

 Lemon, limes, oranges (peels, wedges and slices)
 Juices – Sweetened lemon, orange, grape fruit, tomato, pineapple, and cranberry juice are standard requirements at the bar unsweetened lemon and lime juices are optional.
 Grenadine – these are pomegranate which are used to color and flavour certain drinks such as
Tequila sunrise or Shirley Temple.
 Nutmeg - this powder can be sprinkled n the top of Brandy Alexander or Irish coffee
 Coconut cream – this is an essential item to make pinacolada.
 Beef broth or bouillon – this canned soup is used to make Bullshots a Bloody Mary with beef juice instead of tomato juice. Once opened, it should be refrigerated in a separate container.
OTHER BAR SUPPLIES
 Rye or American whiskies – Seagrams 7, VO, Crown Royal, Canadian Club
 Bourbon – old granddad
 Tennesse whisky – Jack Daniels
 Scotch whisky – Deward, J & B, Cutty Sark, Johny Walker,
 Single malt whisky – Glenlivet, Glenfiddich
 Irish whisky – Bush mills, Jameson, Old Javean
 Canadian whisky (rye) – Canadian Club
 Rum – Bacarde (light and dark, Black, Gold), Mount Gay, Captain Morgan, Myers
 Gin – Beafeater, Gordon’s, Boodles
 Vodka – Smirnoff, Absolut, Gordon’s, Finland
 Sherry – (dry, sweet, medium) – Tio Pepe, La Ina
 Port – Corkburn, Sandeman’s
 Tequila – Cuevro, Camino
 Cognac and brandy – remy martin, Courvoiser, Corden bleu
 Bitters – Campari, Angosturas
 Vermouth – Lillet, Suze, Dubonnet

 Liqueures – Bailey’s Irish cream, Cointreau, Crème de Cacao,
 Champagne – Moet Chandon, Munor, Krug
 French red wines – Beaujolais, Pommarid, Claret
 French White wines – Chablis, Pouilly Fume
 Italian Red – Valpolicella, Chianti
 Italian White – Soave Bolla, Pino Grigio, etc
 Rose wines – tavel, Anou
 California white wines – Cabernet – Sauvignon, Zinfandel, Merlot
 German white – Moselle, Reisling
 Beer (bottled) – Heineken, Buduweiser,Amstel
 Beer (draft) – Budweiser, Pilsner, Fosters, Guinness
 Non alcoholic beer – Buckler, Cateber
 Soda – Colas, diet colas, 7 up, ginger ale, tonic water, soda water
 Juices and bottled waters – orange,grape fruit, tomato, cranberry, pineapple
Miscellaneous equipments:
Glasses, mixing equipments, blender, cork screw, bottle openers, sharp knife and cutting board, coasters, stirrers, straws, large dinner napkins matcher, bar mops, towels, toothpicks, pens, paper, ashtrays, cigarettes, business cards, mop, broom, dustpan, reference book of cocktail recipes, telephone directory, dictionaries, atlas, T.V. guide, entertainment guide, first aid kit, muddler, ice buckets, tongs, electric brushes, gloves, pourers, slopper to open champagne, menus, cutlery, napkin, ice scoop.
HOUSE SELECTION:
“House selection” or “House Brand” means liquor or wine that is used when no specific brand is requested.
They are sometimes known as “well drinks” because they are the most frequently used items.

UNIT-11
BARS:
Various types of bar hence purchase procedure for bar
Bars are food and beverage service outlet having license for the provision of alcoholic beverages.
Bars are classified into two types: a) Public bar b) Service bar or dispense bar.
The public bars are located at the public area of the hotel and it is used for the provision of alcoholic beverages with food for the in-house as well as non-resident guests at proper timings as per the licensing rules and regulation.
In Public bars:




Service should be fast and discreet.
Bars staffs should be well prepared to serve during the rush hours.
Good service, décor, ambience and the availability of a wide variety of beverages.
The dispense or service bars are located at the back area of the hotel. They are used for dispensing drinks to the other outlets of the hotel, such as coffee shop, room service, and banquet and specialty restaurant. It is located at the back area of the hotel and is open round the clock (depends upon the policy of the hotel). It should be well equipped to meet the demands of all the food and beverage service outlets.

Duties and responsibilities of dispense staff:
1) Stock levels to be maintained at the agreed level, so as to meet all orders from the customers.
2) There should be a common procedure for ordering and dispensing drinks and avoiding any discrepancies in stock levels and stock taking.
3) Keeping the bar in god hygienic order.
4) Ensuring that proper glass wares are used, which should be washed in warm water with detergents, rinsed and drained and wiped with clean linen.
5) Being honest while dispensing the orders.
6) Having a good knowledge of the cocktails and other mixed drinks.
7) All the beverages should be served at the correct temperatures.
Non-Alcoholic dispense bar beverages

Aerated water
 mineral water
 squashes
 juices
 soda water
 tonic water – colourless with quinine flavoured.

Dry ginger flovoured

Bitter lemon- lemon flavoured soda

Aerated waters can be served on their own, chilled in highball glasses or beer goblets.
They can be served depending on the requirements of the guest and policy of the establishment. It can accompany other drinks such as:

Gin and tonic water

Rum and coco cola
Mineral waters are normally drunk directly or may be mixed with alcoholic beverages, with well chilled (7-10ºC). If drunk directly, they can beserved in paris goblet or Highball glasses.
Squashes are tipped with water or soda siphon. The edges of the glass should be decorated with a slice of fruit of fruit where applicable along with drinking straws. Squashes can be served in Beer goblets/ Tom Collin glasses. Before service coaster should be placed town and the glass containing the squash should be placed on the coaster.
Juices are served chilled in Paris goblets.
Fresh fruit juices should be served similar to the service of squash, along with a small bowl of castor sugar on an under plate and teaspoon.
Syrups are not server in their own, but are added as flavouring to the mixed drinks and milkshakes.

Examples of syrups:

Grenadine (pomegranate flavour)

Cassis (Black currant flavour)

Framboise (Raspberry flavour)

Cerise (Cherry flavour)
Glassware used in dispense bar:
Glasses have three characteristic features:



Bowl
Stem
Base/Foot
The four major classifications of glassware’s are:

Tumblers

Footed glasses

Stemware

Mugs
Tumblers are flat bottomed cylindrical glasses without stem or a foot. The sides may be straight, curved or flared
Examples:
 Old fashioned / rock glass
 High ball
 Collins
 Pilsners(lagers)
 Short glass
 Pony tumblers
Footed glassware’s are those glasses, whose bowl sits directly on a base or foot.
E.g. Beer goblet, water goblets, brandysniffers.
Stem wares are those glass wares having all three features i. e. bowl, foot & stem.
Examples; Wine glasses
Champagne saucer
Cocktail glasses
Sherry & port glasses
Mugs: They are tumblers with handle e.g. beer mugs

EQUIPMENTS USED IN DISPENSE BAR:
 Peg measure
 Ice buckets & tongs
 Wine baskets
 Wine coolers
 Soda siphons
 Water Jugs
 Cutting board and knife
 Bottle openers
 Ice making & Crushing machines
 Ice pick
 Muslin cloth and glass cloth.
 Lemon squeezers
 Drinking straws
 Swizzle sticks
 Cocktail sticks
 Strainer and funnels
 Carafes
 Coasters
 Refrigerator
 Small sink unit
 Bar glass washing machine
 Service salvers and salver mats
 Cigar cutter
 A good supply of serviettes and glass cloths
 Boston shaker
 Bar spoon
 Muddling stick
 Tin opener
 Blender
 Mixer
 Tongs

GARNISHES USED IN DISPENSE BAR:
1.
Edible:
 Olives
 Cherries
 Cream
 Fruits such as orange, lemon, pineapple.
OTHER KITCHEN SUPPLIES USED:
 Worcestershire sauce
 Tobacco sauce
 Salt and pepper
 Cinnamon
 Nutmeg
 Clove
 Bitters
 Assorted sugars, cube, castor, demerera and colored
 Eggs
 Mint
BAR STOOLS AND SMALL EQUIPMENTS:
There are three sets of equipments used in a bar for various purposes such as:
1.
Mixing and Pouring
2.
Utensils used for preparing condiments to garnish drinks.
3.
Equipments and utensils use for serving.
THE PURCHASING PROCEDURE FOR BARS
The procedure can be broken down into five steps
 Requisitions form an authorized member of staff, for e.g. head chef, restaurant manager or from the store keeper, informing the purchasing manager of low stock levels of items.
 The selection of source of supply
 Entering into a contract with the supplier by phone or in writing negotiating the price to be paid and a satisfactory delivery performance with particular reference to the time, date, and the place of delivery.
 The acceptance of goods ordered and the adjustment of any discrepancies in quality or quantity of goods delivered.
 The transfer of commodities to the ordering department or to the stores or cellar.

THE SELECTION OF SUPPLIER
The supplier can be easily selected from among those that the buyer has previously purchased from in that the quality of goods received, price and service offered would be known. When a seeking a new supplier caution must be exercised and service offered would be known. When seeking a new supplier caution must be exercised and detailed enquiries made to cover at least the following points
 Full details of the firm and the range or items they are selling.
 Copies of recent prices list
 Details of trading terms.
 Details of other customers
 Samples of product.

Records of ledgers maintained in the bar, bar costing, bar procedures.
A bartender (barman,barkeeper,barkeep,barmaid,or tapster,among other names;a particularly experienced bartender specializing in cocktail is sometimes reffered to as a mixologist)is a person that serves beverages behind a bar in a bar , pub, tavern or similar establishment. This usually includes alcoholic beverages of some kind, such as beer, both draft and bottled, wine and/or cocktail as well as soft drinks or other non alcoholic beverages. He/she “tends the bar”. A bartender may own the bar they tend or be simply an employee. Barkeeper carries a stronger connotation of being the purveyor, i.e. owner.
In addition to their core beverages-serving responsibility, bartender also:

Take payment from customer (and sometime the waiter or waitress)

Maintain the liquor, cocktail garnishes, glassware and other supplies or inventory for the bar
(though some establishments have barbacks who help with these duties) in establishment where cocktail are served, bartender are expected to be able to properly mix hundred to thousand of different drinks.

A mixologist is a term for a bartender who specializes in the creation of cocktail recipes;the term usually implies special expertise and professionalism.
Each section is divided into parts. Section one covers the a more basic understanding of bartending and advices on setting up a small or home bar. Section two is for learning both important terminology and standard, popular recipes, as well as some advice on professional conduct
There is of course no ‘initial fix’ to a fully stocked bar. It is an ongoing process requiring the addition of certain liquors etc.at a time when there becomes a demand for them. Most or all of the ingredients below are considerd essential bar-stock,and should act only as a foundation to a well stocked bar.
LIQUORS
GIN
VODKA
Rum(light/dark)
Whiskey
-bourbon
-scotch
-rye/Canadian
-Irish cream
Wine
-white(dry)
-red(dry)
-champagne
-vermouth(dry/sweet)
Tequila
Brandy/cognac
Beer

LIQUEURS
Amaretto(almond)
Blue curacao(orange)
Chambord(raspberry)
Cointreau(orange)
Cream de banana(banana)
Cream de cacao (chocolate)
Frangelico (hazelnut)
Galliano(herbs)
Godiva(chocolate)
Goldschlager (cinnamon)
Garnd marnier (orange)
Jagermeister(herbs)
Kahlua(coffee)]
Midori(melon)
Rumple minze(pepper mint)
Sambuca (anise)
Schnapps(various flavours)
Southern comfort (peach)
Tia maria(coffee)
Triple sec (orange)

-soda
-tonic
FRUIT
Apples
Bananas
Cherries
Lemon
Limes
MIXERS
Angosturas bitters
Lemonade
Cola
Cream
Eggs
Ginger ale
Grenadine
Ice cream
Milk
Orange bitter
Sour mix
Sprite/7-up
Tea/coffee
Water

Oranges
Pineapple
Strawberries
GARNISHS/OTHER
Cimmamons
Ice
Maraschino cherries
Nutmug
Olives(black/green)
Salt/pepper/sugar
Sugar syrup
Tobasco sauce
Worcestershire sauce
FRUITJUICE
Apple
Cranberry
Grapefruit
Lemon
Orange
Pineapple
Tomato

Being well equipped is one of the basic steps to running a successful bar. As well as having the right tools for the job, your equipment should be good quality and durable.
Here’s a list of the equipment you’ll need, as well as a short description or tip to help guide you

Can opener-
Useful for opening cans of fruit and syrup
 corkscrew for opening wine and champagne bottles
 cloths for wiping surfaces and equipment. These should be damp and not wet.

Cutting board
For slicing fruit and other garnishes. This should be heavy and laminated.

Bar towels
These are 100% cotton and have sewn edges for durability. Use these along with cloths to keep things clean. make good use of times where you have no guests to clean bottles and wipe surface

Bottle opener
For opening screw top bottles

Bottle sealers
For keeping liquors and other bottle contents fresh.

Cocktail shaker
Essential for blending ingredients in cocktail and mixed drinks. Use a short, sharp and snappy shaking technique unless otherwise stated. There are many cocktail shakers available mostly all get the job done. Choose one that’s right for you . always pour the least expensive ingredient into the cocktail shaker first, then if you find you’ve made a mistake, you’ve not wasted the expensive liquors.

Electric blender
Many cocktail require a blender to blend the ingredients smoothly together.useful for drinks with fruit pieces or ice cream etc.
 grater to grate spices like nutmeg and others.

Ice bucket
A metal or insulated ice bucket keeps your ice cold and clean.

Ice tongs and scoops

Use these to add ice to drinks. Never handle ice with your hands,its not only unhygienic, but the heat from your hand will begin to melt the ice. Don’t use glassware as a scoopit’ll break then you’ll have blood and glass in your ice.

Jigger
A measurement tool

Juice squeezer/extractor
Needed for getting the most juice out of your fruits.it helps to soak citrus fruit in hot water before squeezing.

Bar spoon
A bar spoon with a long handle and a muddler end wil allow you to mix and measure ingreditions as well as crush garnishes

Measuring cups
Normally glass or chrome with incremented measuremtns imprinted up the side. These are needed for accurate measurements. They usually come with set of measuring sppons which are needed for the smaller quantities

Mixing Glass
Useful for long drinks where it is required to mix the ingratiationts without shaking.

Sharp Knife
For cutting fruit and garnishes

Strainer
Removes the ice and fruit pulp from juices. This may come with a cocktail shaker.

Glasses and container
There are various types of glassware of different shapes and sizes, al serving their own purpose.
Learning which glass is beneficiary to both you and your customers. They receive a higher quality drink, which in turn reflects back on you and/or your establishment.
Ensure all glassware is cleaned spotless prior to serving it to your customers. Wash glasses with warm water and a small amount of detergent (not soap), rising them afterwards with fresh and polishing them with a suitable cloth. Hold glasses by the base or stem of the glass to avoid fingerprints

The traditional beer container
Typical size : 16 oz.
The shape of this glass cincentrats the alcoholic odors to the top of the glass as your hands warm the brandy
Typical size : 17.5oz.
This tulip shaped glass is designed to show off the walzing bubbles of the wines as they brush against the side of the glass and speared out into a sparking mousse.
Typical size : 6oz.
This glass has a triangle-bowl design with a long stem, and is used for a wide range of straightup(without ice) cocktails, including martinis, manhattans, metropolitans, and gimlets. Also known as martini glass
Typical size : 4-12oz.

The traditional mug used for hot coffee.
Typical size : 12-16oz.
shapes similarly to a highball galss, only taler, the coolines glass was originally used for the line of coollins gin drinks, and is now also commonly used for soft drinks, alcoholic juice, and tropical / exotic juices such as Mai Tai’s
Typical size : 14oz
small and stemmed glasses used for serving small portion of your favorite liquors at times such as after a meal.
Typical size:2oz
a straight-sided glass often an elegant way to serve many types of mixed drinks like those served on the rocks,shots,and mixers combined liquor drinks, typical size: 12 oz
A tall elegantly cut glass named after its hurricane –lamp; like shape used for exotic/tropical drinks.
Typical size: 15 oz
This slightly larger and rounded approach to a cocktail glass has a broad- rim for holding salt, ideal for margaritas it is also used in daiquiris and other fruit drinks.
Typical size: 12 oz

These large square containers are effective in keeping their contents sealed in an air tight environment
Typical size: 16 oz
A short , rounded so called “rocks” glass, suitable for cocktail or liquor served on the rocks, or
“with a splash”
Typical size: 8-10 oz
This glass has similar inward curve to that of a hurricane glass, with a steeper outwards rim and larger, rounded bowl. Often used for drinks containing fruit or ice cream.
Typical size:12 oz
a narrow glass essentially used for pousse café and other layered dessert drinks its shape increases the ease of layering ingredients typical size:6 oz
A large demispherical bowl suitable for punches or large mixes
Typical size:1-5 gal
A clear thin, stemmed glass with a round bowl tapering inward at the rim
Typical size: 8 0z
the preferred glass for aperitifs, ports and sherry. The copita, with its aroma enhancing narrow taper is a type of sherry glass typical size :2 oz

a small glass suitable for vodka ,whiskey and other liquors .many “shot” mixed drinks also call for shot glass
Typical size: 1.5 oz
also known as a delmonic glass, this is a stemmed wide opening glass, alike to a small version of a champagne flute.
Typical size: 5 oz
A clear, thin, stemmed glass with an elongated oval bowl tapering inward at the rim
Typical size: 12.5 oz
Always pay good attention to your glasses because like your drinks, your customers will be coming into direct contact with them constantly. Here’s some advice on handling glass and accidents with glass
IT NEVER HURTS TO BE TOO CAUTION WHEN HANDLING GLASS IF YOU DROP A GLASS,
DON’T TRY TO CATCH IT, LET US FALL .IF A GLASS IS DROPPED AND IT breaks ,wear gloves and use a broom, dust pan or damp cloth to pick up the pieces
Never just push a glass to move it up and place it where you want it. Use the stem or the base to pick glasses up, meaning you not only avoid getting finger prints on the top of the glasses never use glassware to scoop ice from a bucket or otherwise. Tiny glass slivers break off when pushed into ice and the glass can shatter leaving you with glass and blood in your ice use an ice scoop.

Creating cocktail can be straight forward or artistic depending on the person their tastes and how far they want to takt it most people can quite easily get by with these techniques especially when tending home bars
Most cocktail shaker are sold with a build- in strainer or hawthorn strainer. When a drink calls for straining ensure you’ve used ice cubes, as crushed ice tends to clog the strainer of a standard shaker if indeed a drink is required shaken with crushed ice it is to be served unstrained.
You can stir cocktail effectively with a metal or glass rod in a mixing glass if ice is to be used, use ice cubes to prevent dilution, and strain the contents into a glass when the surface of the mixing glass begin to collect condensation
To extract the most flavor from certain fresh ingredient such as fruit or mint garnishes, you should crush the ingredients with the muddler on the back end of your bar spoon, or with a pestle
An electric blender is needed for recipes containing fruit or ingredients which do not break down by shaking. Blending is an appropriate way of combining these ingredients with others, creating a smooth ready to serve mixture. Some recipes will call for ice to be placed in the blender, in which case you would use a suitable amount of crushed ice
When building a cocktail the ingredients are floated on the top of each other, but occasionally a swizzle stick is put in the glass allowing the ingredients to be mixed
To layer or float an ingredients on top of another use the rounded or back part of a spoon and rest it against the inside of the glass slowly pour down the spoon and into the glass the ingredients should run down the inside of the glass and remain separated from the ingredients below it learning the approximate weight of certain liqueur and such will allow you to complete this technique more successfully, as lighter ingredients can then be layered on the top of heavier ones.

Flaming is the method by which a cocktail or liquor is set alight, normally to enhance the flavour of the drink it should only be attempted with caution and for the above reason only not to simply look cool
Some liquor will ignite easily if their proof is high heating a small amount of the liquor in a spoon will cause the alcohol to collect at the top, which can then be easily lit. you can then pour this over the prepared ingredients. Don’t’s add alcohol to ingredients drink don’t’ leave them unattended light them where they pose no danger to anybody else and ensure no object can possibly come into contact with any flames from the drink. Always extinguish a flaming drink before consuming it.
Unfortunately there is no single unit of measure in use world wide. This measurement conversion table was made to help you determine measurements in different units.
Using definite measure in recipes make them more difficult to create by someone who uses different measure therefore a good bartender should always use relative measure in their recipes .
if proportional units are used the drink creator can rest assured that where ever the drink is mixed it taste the same and that should be the ultimate goal for everyone who creates mixed drinks
Decoration of cocktail will normally consist of one or two fruit, herb or cherry garnishes that either complements the flavor of the drink contrast with the color, or both. It is important you avoid overpowering the drink. When garnishing with a slice of fruit, be careful with the size too thin is flimsy, while too thick can unbalance the loof and even the flavor of the cocktail
To make a citrus twist cut a thin slice of the citrus fruit crosswise and simply twist to serve on the side on the side of the glass or in it
To make a spiral of citrus peel use a parer or vegetable peeler to cut away the skin working in a circular motion take care not to cut into the bitter pith
You can strips of peel and carefully tie each strip into a knot.
Cocktail sticks

These extremely useful wooden cocktail stick are needed for spearing through pieces of fruit and cherries. These are not re-usable plastic cocktail sticks, however, are re-usable provided they are washed and boiled.
You should always have a plentiful supply of red maraschino cherries to decorate your cocktail with these are the most widely used of decoration as well as being available in multiple color and flavors.
Straws are essential and go well with many cocktail these of course, should not be reused
A lot of the terms and phrases listed below are standard throughout the industry a good bartender will know his profession inside out and the ability to understand various words related to bartending is a must
 box
Pour into and out of a shaker usually only once gives the drink a quick mixing without shaking
 call drink a liquor and mixer of which the liquor is a defined brand .tonic, bacardi and coke
 cobbler a tall drink of any liquor served in a Collins or highball glass with shaved or crushed ice and garnished with fresh fruit and mint sprigs.

Chaser
A mixer that is consumed immediately after a straight shot of liquor to create a different taste

Cocktail
Any of various alcoholic beverages consisting usually of brandy , whiskey, vodka or gin combained with fruit juice or other liquors and often served chilled.

Cooler
A drink consisting of ginger ale soda water and a fresh spiral or twist of citrus fruit rind served in a Collins or high ball glass

Collins
A drink akin to a sour which is served in a tall glass with soda water or seltzer water

Crusta

A sour type drink that served in a glass that is completely lined with an orange or lemon peel cut in a continuous strip.

Cup
A punch type drink that made up in quantity of cups or glasses in preference to a punch bowl

Daisy
An over size drink of the sour type normally made with rum or gin it is served over crushed ice with a straw and sweetened with a fruit syrup

Lace
Normally applies to the last ingredients in a recipes meaning to pour onto the top of the drink

Eggnog
A traditional holiday drink containing a combination of eggs beaten with cream or milk, sugar, and a liquor such as brandy, rum or bourbon

Fix
A sour type drink similar to the daisy made with crushed ice in a large goblet.

Fizz
An effervescent beverage

Flip
A chilled creamy drink made of eggs sugar and a wine or spirit brandy and sherry flips are two of the better know kinds.\

Frappe
A partially frozen often fruity drink it is usually a mixture of ingredients served over a mound of crushed ice.

Grog
A rum based beverages with water fruit juice and sugar commonly served in a large mug.

High ball
Any spirit served with ice and soda water in a medium to tall glass (often a highball glass)

Julep
A drink made of bourbon , mint, sugar and crushed ice.

Low ball
A short drink made of spirit served with ice, water or soda in a small glass.

Mist –a liquor served over a glass filled with crushed ice often a way of serving liqueur as an after dinner drink.

Mulls – a sweetened and spiced heated liquor, wine or beer, served as a hot punch.

Neat- the consumption of a spirit as a straight, unaccompanied shot.


Negus- a punch like combination containing a wine such as port, heated with wine spices and sweetened

Nip- a quarter of a bottle.

Nightcap- a wine or liquor taken before bedtime.

On the rocks- a wine or liquor poured over ice cubes

Pick-me-up - a drink designed to relive the effects of overindulgence in alcohol.

Posset- an old british drink from which the eggnog was derived . it consist of a mixture of heated ale or wine curdled with milk , eggs, and spices.

Punch- a party-size beverage consisting of fruit , fruit juices, flavouring and sweeteners, Soft drinks, and a wine or liquor base.

Rickey- a drink made a liquor usally gin, a half lime and soda water. It is sometimes sweetened, and often served with ice in a rickey glass.

Sangaree- a tall chilled and sweetened wine/liquor garnished with nutmeg.

Shooter- a straight shot of whiskey or other kind of spirit taken neat.

Shrub- spirit, fruit juices, and sugar, aged in a sealed container such as a cask or crock, then usally bottled.

Sling- a tall drink made with either brandy, whiskey or gin, with lemon juice, sugar and soda water. It is served both hot and cold.

Smash= a short julep made of liquor , sugar and mint, served in a small glass.

Sour- a sour drink consisting of liquor lemon/lime juice and sugar.

Supercall- also known as top shelf or super premium. The high octane, often higher proof alcoholics, or super- aged or flavoured versions.

Swizzle- a tall, traditionally rum – based cocktail filled with cracked ice. A stirring rod or swizzle stick is quickly rotated between the plam of the hands to form frost on the glass.

Syllabus- a beverage made from a mixture of sweetened milk/ cream, WINE AND SPICES.

TODDY- A SWEETENED DRINK OF LIQUOR AND HOT WATER, OFTEN WITH SPICES and served in a tall glass.

Tot – a small amount of liquor.

Virgin- a non- alcoholic drink.

Well drink- a liquor and mixer of which neither are defined brands
HYGIENE AND SAFETY
A few guidelines to remember on hygiene on hygiene and safety in a bar

Always be clean, tidy and diplomatic

Always rinse/wash bar equipment like cocktail shaker and strainer after use, even between drinks.

Always wash and dry your hands frequently, especially after contact with citrus fruit/ juice. This helps prevent hand dermatitis.

Look after your hands especially your fingernails, as these are always in view. Keep fingernails short, and if using nail polish, use neutral colours.

Don’t allow a champagne cork’s to ‘pop’ on removal, this is of dad taste and dangerous.

Handle a glass soda siphon by the plastic or metal part only . the heat of your hand may cause the glass to shatter.

Never fill a glass to the brim

Flair bartending
Flair bartending is the practice of bartenders entering guest, clientele or audiences with the manipulation of bar tools and liquor bottles in tricky dazzling ways. used occasionally in cocktail bars, the action requires skills commonly associated with juggler it has become a sought-after talent among venue owners and marketers to help advertise a liquor product or the opening of a bar establishment competitions have been sponsored by liquor brands to attract flair bartender and some hospitality training companies hold course to teach flair techniques.
Sometimes referred to as “extreme bartending” the word flair become popular among practitioners in the mid 1990’s also used as a verb the word refers to any trickery used by a bartender in order to entertain guest while mixing a drink. Flair can include juggling flipping , manipulating flaming liquors or even performing close-up magic tricks
Flair is shown man ship added to bartending that enhance the overall guest experience. The ideas behind mixology and drink oriented or service- mined bartending can still be un helped with the correct application of working flair recently there is a noticeable rise in bartending combining prominent mixology knowledge and working flair skills all over the world . working flair and exhibition flair are very similar on the grounds that they both requires precision and practice, however the use of exhibition flair has become a competition oriented style where significantly greater risks are being taken. Working flair, which is much more common, focuses more on delivering drink to customers while still ensuring visual entertainment
COMMON BARTENDING TERMS
A GLOSSARY OF BASIC BARTENDING TERMS.
The basic of bartending are really quite simple. Drink are mixed following recipes or ratios, and are poured into properly prepared glasses, often with garnishes to create enticing beverages.
Learn some of the basic terminology of the mixology side of the bar with handy glossary of bartending terms.

Back: a back is a non –alcoholic drink served along side a shot. Backs are also sometimes called chasers sometimes a small beer served alongside a shit is considerd a back.

Blend: blended drinks have been mixed in an electric blender to combine all of the ingredients. In a frozen blended drink, the blender mixes the ingredients and breaks the ice into tiny, frothy crystals.

Dash: a few drops of an ingredients is considred a dash a dash is usually 1/16 of an ounce or less.

Frost: a glass is frosted when it has been dipped in water frozen.this process leaves a thin layer of frost on the glass and is suitable for serving cold beverages .


Garnish: a garnish is something of an ornamental nature served on the rim of the glass or in the glass

Highball: a highball is any liquor beverages served with ice and soda in a tumbler

Jigger: a jigger is used to measure approximately an ounce to an ounce and a half of alcohol.

Layered : a layered drinks has the different liquors in layers, usually with the heaviest ones at the bottom . the drink is served unmixed.

Mist : a mist is an alcohol poured over crushed ice . it is usually not mixed prior to pouring.

Mixer : mixers are non – alcoholic beverages that are used in cocktail along with alcohol.

Neat : when a drink is served neat, it is poured into a glass with no ice or mixers

On the rocks : the proverbial rocks are ice cubes and a drink served on the rocks is simply a beverage served over a tumbler of ice. Often the drink is prepared “up” and then is strained over the rocks.

Over : a drink served over is an alcoholic beverages served over ice cubes. It is usually not mixed prior to pouring.

Pony: a pony is equal to one ounce.

Salt : several mixed drinks for example the margarita, should be served with salt on the rim of the glass. To salt the rim of the glass . rub a cut lemon or lime around the rim and then dip the glass into rock or kosher salt.

Shaking : some drinks are served shaken not stirred use a cocktail shaker to blend the drink; shaking about 10 times is adequate for most drinks.

Splash : a small amount of mixer added to a drink is a splash

Twist : a bit of lemon peel that is rubbed on the edge of the glass . sometimes the twist is dropped into the drink.

Up: a drink served up should be mixed with ice for example in a cocktail shaker, but then strained so there is no ice in the drink when it is served cold
AFTER-DINNER DRINKS
Drinks typically served after a nice meal. A perfect topper for the evening
 box pour into and out of a shaker usually only once gives the drink a quick mixing without shaking
 call drink a liquor and mixer of which the liquor is a defined brand .tonic, bacardi and coke
 cobbler a tall drink of any liquor served in a Collins or highball glass with shaved or crushed ice and garnished with fresh fruit and mint sprigs.

Chaser
A mixer that is consumed immediately after a straight shot of liquor to ceate a different taste


Cocktail
Any of various alcoholic beverages consisting usually of brandy , whiskey, vodka or gin combained with fruit juice or other liquors and often served chilled.

Cooler
A drink consisting of ginger ale soda water and a fresh spiral or twist of citrus fruit rind served in a Collins or high ball glass

Collins
A drink akin to a sour which is served in a tall glass with soda water or seltzer water

Crusta
A sour type drink that served in a glass that is completely lined with an orange or lemon peel cut in a continuous strip.

Cup
A punch type drink that made up in quantity of cups or glasses in preference to a punch bowl

Daisy
An over size drink of the sour type normally made with rum or gin it is served over crushed ice with a straw and sweetened with a fruit syrup

Lace
Normally applies to the last ingredients in a recipes meaning to pour onto the top of the drink

Eggnog
A traditional holiday drink containing a combination of eggs beaten with cream or milk, sugar, and a liquor such as brandy, rum or bourbon

Fix
A sour type drink similar to the daisy made with crushed ice in a large goblet.

Fizz
An effervescent beverage

Flip
Chilled creamy drink made of eggs sugar and a wine or spirit brandy and sherry flips are two of the better know kinds.\

Frappe A
A partially frozen often fruity drink it is usually a mixture of ingredients served over a mound of crushed ice.

Grog
A rum based beverages with water fruit juice and sugar commonly served in a large mug.

High ball

Any spirit served with ice and soda water in a medium to tall glass (often a highball glass

Julep
A drink made of bourbon , mint, sugar and crushed ice.

Low ball
A short drink made of spirit served with ice, water or soda in a small glass.

Mist –a liquor served over a glass filled with crushed ice often a way of serving liqueur as an after dinner drink.

Mulls – a sweetened and spiced heated liquor, wine or beer, served as a hot punch.

Neat- the consumption of a spirit as a straight, unaccompanied shot.

Negus- a punch like combination containing a wine such as port, heated with wine spices and sweetened

Nip- a quarter of a bottle.

Nightcap- a wine or liquor taken before bedtime.

On the rocks- a wine or liquor poured over ice cubes

Pick-me-up - a drink designed to relive the effects of overindulgence in alcohol.

Posset- an old british drink from which the eggnog was derived . it consist of a mixture of heated ale or wine curdled with milk , eggs, and spices.

Punch- a party-size beverage consisting of fruit , fruit juices, flavouring and sweeteners, Soft drinks, and a wine or liquor base.

Rickey- a drink made a liquor usally gin, a half lime and soda water. It is sometimes sweetened, and often served with ice in a rickey glass.

Sangaree- a tall chilled and sweetened wine/liquor garnished with nutmeg.

Shooter- a straight shot of whiskey or other kind of spirit taken neat.

Shrub- spirit, fruit juices, and sugar, aged in a sealed container such as a cask or crock, then usally bottled.

Sling- a tall drink made with either brandy, whiskey or gin, with lemon juice, sugar and soda water. It is served both hot and cold.

Smash= a short julep made of liquor , sugar and mint, served in a small glass.

Sour- a sour drink consisting of liquor lemon/lime juice and sugar.

Supercall- also known as top shelf or super premium. The high octane, often higher proof alcoholics, or super- aged or flavoured versions.

Swizzle- a tall, traditionally rum – based cocktail filled with cracked ice. A stirring rod or swizzle

 stick is quickly rotated between the plam of the hands to form frost on the glass.
Syllabus- a beverage made from a mixture of sweetened milk/ cream, WINE AND SPICES.
TODDY- A SWEETENED DRINK OF LIQUOR AND HOT WATER, OFTEN WITH SPICES and served in a tall glass.

Tot – a small amount of liquor.

Virgin- a non- alcoholic drink.

GLOSSARY OF BAR TERMS, LIQUORS & INGREDIENTS

Abisante-a pale green , anise flavored liqueur

Absinthe – an alcohol containing wormwood

Acerola pulp – the pulp of the Barbados cherry, a variety of sub – tropical plants which grow in the Caribbean and texas

Advokaat – an eggnog liqueur originally from Holland

After shock – a peppermint and cinnamon flavored liqueur

Akvavit – from Scandinavia, made from rye with an infusion of careway

Ale – a beer similar to large but with more of a bitter taste

Alize – a passion fruit flavored liqueur

Amaretto- an almond-flavoured liqueur made from apricot pits

Anise; anisette-licorice-flavoured liqueur made from anise seeds

Apple brandy, applejack- brandy made from apples

Apple pucker- an aple- flavoured schnapps made by de kuyper

Apricot liqueur – a cordial made from apricot pits

Cabernet – a type of red wine , high in tannin and medium to full bodied with a distinctive flavor of black currant

Campari –a bright red type of orange bitters named after its Italian inventor

Canadian whiskey – a liquor made from corn, rye, and barley; always blended and usually aged for six or more years in oak casks

Cappuccino – a coffee with frothy milk on top sprinkled with cinnamon and grated chocolate

Chambord- a French liquor made from small black raspberries

Chambraise – a French liqueur made from small strawberries

Chartreuse- an herb-based cordial that comes in either yellow or green varieties;

Chaser – a mild drink such as beer, taken after a hard liquor

Cider – an alcoholic drink made from the fermentation of apple juice

Cognac- a fine brandy from the cognac region in france

Cointreau – a high- quality orange- flavored liqueur made from the skins of curacao oranges; the generic term is curacao which if redistilled clear is called triple sec

Cooler – a drink made wih wine or another spirit and a carbonated mixer

Cordials- sweetened spirit distilled from fruits, seeds, herbs and peels; also known as liqueurs

Cream of coconut – a coconut syrup used in many exotic drinks, especially pina coladas

Cream liqueurs – a group of liqueurs with a high sugar content with a consistency of cream

Curacao – a delicate orange – flavoured liqueur

Daktari –a delicious liqueur based on ripe bananas and exotic fruits.

Drambuie-a Scottish liqueur that is a connection of scotch heather honey and herbs.

Dubonnet –see vermouth.

Eau de vie – all spirit distilled from fermented fruits, starting with wine – based cognac and

 armagnac
Falernum- a tasty west Indian syrup made from almonds and spices.

Fernandes – a brand of rum distilled in Trinidad.

Fino sherry – a pale very dry Spanish sherry
Fior d’alpi- a liqueur that is flavord with alpine flowers and herbs. Name meance “ alpine flowers”

Frangelico – an Italian liqueur flavored with hazelnuts and herbs.


Galliano – a sweet Italian liqueur that is based on up to 80 herbs roots , berries, and flowers from the alpine slopes to the north of italy . flavoring includes anise licorice and vanilla.

Glayva – a scotch – based liquour that is flavored with heater honey , orange peel, and various herbs.

Goldwasser- a sweet colorless liqueur that is based on the drints kummel and to which gold specks are added

Grand marnier – a sweet cognac- based liqueur that is flavored with oranges

Grappa – an Italian brandy made from distilling grape skins that remain after wine production

Grenadine – a thick, red syrup used in cocktail , traditionally made from pomegranate juice

Harveys Bristol cream – well known blend of old oloroses finos and amontillados sweetened with pedro ximenez this amber – colored sherry has smoky oranges rind and caramel aromas , with flavour of vanilla bean toasted caramel and toffee

Irish whiskey – whiskey made in Ireland, often produced using barley

Kahlua- a coffee – flavored liqueur. Counterpart is tia maria.

Keke beach – a key lime liqueur.

Klipdrift brandy- south African brandy.

Kummel – a sweet liqueur. That is flavored with caraway seeds.

Kwai feh – a lychee – flavored liquore

Liqueur – a class of spirit that is usually sweet and often served after dinner . it is produced by either mixing or redistilling spirits with natural ingredients such as fruits, plants, flower, or chocolate . sugar must be at least 2 ½% of the contents by weight.

Lillet – an aperitif wine produced from a blend of Bordeaux wine , enhanced by liqueurs.

Lillet blond – an aperitif wine that has subtle flavour of honey , orange, lime, and mint

Liqueur okolehao – liqueur okolehao is made with aged whiskey , tropical flavore and the and the ancient and reversed Hawaiian ti root plant.

L’ush creamed vodka – vodka flavored with cream soda.

Mokatika – coffee liqueur.

Malibu – a white rum – based liqueur which is flavored with coconut

Mandarine napoleon – a French brandy- based liqueur that is flavored with tangerine skins grand marnier is widely preferred to mandarine napoleon.

Maraschino liqueur – a cordial distilled from a bitter wild cherry called the marasca.

Metaxa- popular greek brandy

Midori melon – a sweet and syrupy melon liqueur that comes in a green bottle. It is close to banana in both taste and aroma it is the most popular melon liqueur.

Orange flower water – a particularly fragrant distillation of orange petals that is used sparingly to accent mixed drinks.

Oransoda, lemonsoda, pelmosoda – fruity soft sparkling drinks made with fresh,
Natural juice

Orgeat- almond syrup

Oude meester ginger liqueur – south African ginger liqueur.

Oude meester peppermint liqueur – south African peppermint liqueur.

Parfait amour – a purple liqueur that is flavored with citrus fruits, cloves and other spices.
Name means “perfect love”

Pastis/ouzo/ojen- a European liqueur that cloudes up when mixed with water hence the name pastis


Pernod – French pastis

Phillips holiday nog – egg nog style liqueur.

Pimm’s – English in orgin this liqueur has a base of London gin and flavored with fruit extracts.

Pineau de charentes – a fortified red wine that is similar to port.

Pisco – a colorless brandy that is prodused in latin America

Poire William – a liqueur which is flavored with William pears.

Port – a dark dessert wine from Portugal

Pousse- café- an after drink made with liqueurs of varying weight and colors. The liqueurs must be dekicating pour3ed into the glass so that several separate layer of liquid are the


 result.
Praline liqueur – a cordial flavored to taste like buttery pecan pralines.
Prosecco – an Italian sparkling wine.
Punsch/ Swedish punch- a rum- based drink to which other froms of alcohol including wine- are added together with spices such as cinnamon. It is sweetened and then cask-aged

Punt e mes- see vermouth.
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Raspberry liqueur – raspberry – flavored cordial sometime called crème de framboise.

Rhum barbancourt – hatin rum

Rock and rye – an amber coloured American liquer originally made from rye whiskey and rock candy.

Rye – a whiskey distilled from a mash containing not less than 51 % rye grain, traditionally produced in the united states and Canada.

Sabra – Israeli liqueur that is flavored with jaffa orange and chocolate .

Sake – wine produced from rice
Sambuca – an Italian licorice-flavored liquer made from elderberries.
Sauternes – a delicate sweet white wine from the Bordeaux region of france, made from grapes that have been infected with noble rot.
Schnapps – dry European sprit. Popular flavours include apple, peppermint, peach, black cherry, cinnamon, and wild berry.
Scotch – whisky distilled in Scotland, usually from malted barley, broadly divided into 2 types- blended and single-malt.
Sherry – a dessert wine from southern spain.
Simple syrup – a combination of water and granulated sugar that, when boiled, condenses into a clear, sweet syrup – often used in cocktail recipes.
Sint marten guavaberry – this liqueur is made from local guavaberries on the island of st.maarten/ st.martin.
Skyy citrus vodka – vodka flavored with lime, lemon, tangerine, orange, grapefruit.

Skyy cosmo mix – non-alcoholic mix flavored with lime, orange, cranberry.
Slivovitz – a European plum brandy whose base fruit is a particular variety of black plum called madjarka.
Sloe gin – a cordial or liqueur whose characteristic flavour is derived from sloe berries.
Sour mash – a blended grain mash used to make whiskeys.
Sourtern comfort – a fruity American whiskey liqueur.
Spumante – Italian sparkling wine.
Strega – an Italian liqueur flavored with citrus fruits, supposedly based on a witches’s brew. Name means “witch”.
Suze – a wine-based liqueur that is flavored with gentian root.
Tarantula azul – blue tequila.
Tequila – a sprit distilled from the agave plant, produced in mexico.
Tia maria – a deep brown coffee-flavored drink that has a base of Jamaican rum. Counterpart is kahlua.
Tonic water – a carbonated beverage containing lemon, lime and quinine, an alkaloid obtained from the cinchona bark.
Triple sec – a type of curacao liqueur.
Tuaca liqueur – a unique blend of brandy, vanilla, and citrus fruit essences. It is produced in italy.
Van der hum – a south African brandy- based liqueur which is flavored with naartjies, nutmeg and otherspices.
Vermouth – an aperitif wine derived from grapes.
Vodka – a clear spirit that is generally made from grain, but can be distilled from other starches such as potatoes, corn and beets. Vodkas are commonly flavored with essences of citrus or other fruits, or spices such as pepper.
Whiskey / whisky – a spirit distilled from fermented grain mash, stored in oak containers.
White magic – a brand of white rum distilled by caroin in Trinidad.

BARTENDING TRICKS WHEN WORKING IN BAR:
There are lots of bartending tricks out there, for bartenders, and even those that have never bartended before in their life. Bartending secrets can make a world of difference, when they are used in right ways.

A good example of bartending trick would be frosting a glass.
To frost a glass, dip it in water then put it into the freezer for an hour or so. After you take it out, the glass will have a frosty appearance.
This is excellent to use with beer. Always remember; never pore a hot drink in a frosted glass. With the glagg being somewhat frozen, it could shatter.

Another bartending trick is making crushed ice. If you have ever ordered a drink at a bar or restaurant that calls for crushed ice, then you know what I am talking about.
When you get the drink, the ice looks almost like a slushy. The thing about this type of ice, is knowing when to crush ice, and knowing when to blend it can be difficult.
A lot of drink recipes call for crushed ice, in terms of making it slushy, while others call for ice in terms of adding slivers of ice to the drink. If you blend a drink into a slushy drink, break the cubes up before adding them to the blender – this will save your blender much wear and tear.

If you are expecting to make slushy drink at a party, break the ice up prior to your guests arriving salting a glass is another bartending technique to salt the rim of the glass, rub a fresh cut wedges of lemon or lime around the rim.

Keep a shallow tray about 1 cm (3/4 inch) deep with salt, and invert the glass then dip gently into the salt move the glass gently from side to side, but do not spin quickly or the salt will simply absorb the citrus and fall off the glass . use rock salt or sea salt for the best in flavor.

The following bartending tricks are from fellow ‘tenders:-

One of the keys to becoming an exceptional bartender is having a very good short term memory, it allows you to serve 3-4 people at a time and serve them in order

Whilst making drinks I quickly look up at all the people lined up on the other side of the bar and make a mental note of the position they are in I divided the bar into section in my head so I know which section I have served and which is next.

If you try and remember faces it gets really hard. It is possible to improve the short term memory using a variety of techniques listed in many self help books. The average is 7+/- 2 items.

A bartender should be able to hold at least 12 items in their stm

Working in a nightclube is easier because the drink are simple to make and if you pour too many or the wrong drink someone will ask for the drink within a minute or two anyway

Start by trying to serve 2 patrons at once see if that helps cut through the crowed- flash

Another bartending tick is that when called I make an image of the drink go in for than I lay that glass out so if I get sidetracked , seeing the glass will remind me whether it’s a rock martini or etc.


If I have to shake a drink I instantly scoop the tin in the ice bay so its ready for the liqueur . blened drinks get a cheater tin instantly and load the blender as they are calling out the other drinks
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Also you need a good team effort. I tell my bartender to bail each other out when they need help it should never be about you against the other bartender everyone sinks or swims as a team ----rumrunner
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Crazy c’s bartending trick is too look at your routain when are you not doing anything that is directly related to the selling of drinks are you spending time refilling your ice well
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Are you spending time waiting for bottles to arrive are you ever waiting for glasses sometime proper preparation allows you to focus on the just one thing making drinks
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Make sure your bar is well stocked for the rush hour . also mentioned, wandering around around in the bar looking for the things is a bigger time consumer. Make sure that you have an opener nearby all the time.
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These often get lost, and this costs time
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A final bartending trick which was not mentioned I think : USE BOTHHANDS!
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IF POSSIBLE NEVER let one hand do nothing . if you’re pouring a beer use the other hand to set up the glasses clear the bar , empty ash-trays
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When pouring rum ‘n’coke use right hand for speed –gun and left hand for the bottle
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Many bartender today tend to subscribe to the belief that standing behind the bar looking good and marking middle of the road drink is all it takes to be successful.
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These same bartender tend to belive that they are supposed to get tip for everything they do dehind the bar how wrong can you be bartending is about excellent customer service

Give the customer what they want ,and you will give them a reason to tip well. Knowing how to make good drink is essential every bartender should be a good mixologist

And what happened to lighting your patrons cigarettes making your customer feel good about being at the bar is a major tip to success. Don’t forget product knowledge.
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The more you know about the products that you sell, the better sales person you will be.
Credibility can help a good bartender gain lots of respect while behind the bar remember , bartending is about hospitality and making your customer feel welcome

Have cards made up with your name and contact phone number at the bar/ restarunt
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Get to know the owner of the places that you will refer to the guest let those owner know that you can send guest to them
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Even as the concierges as desk help will refer guests to other places you also will have that opportunity as guest stop by bar and chat
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When the guest will be staying for several for several days
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Have maps and direction readily available to any and all of these places . your hotel will have direction and maps available as will many other sources
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As you make the recommendation give them your card to present to the manager or owner whom they will visit and have them keep the extra cards to give It people who might also visit your hotel

The other manager will reciprocate, sending you guests. If your hotel guest enjoy the stay they will suggest your name and hotel to friends, family, and associate who will also use your hotel and visit your bar.
BAR COSTING
The cost of any item may be expressed in a variety of units: weight, volume, or total value.
The cost of meat, for example can be expressed as a value per piece, per pound, or per

individual portion. The cost of liquor can be expressed as a value per bottle, per drink or per ounce. Labour costs can be expressed as value per hour ( an hourly wage, for eg;) or value per week ( a weekly salary). Costs can be viewed in several different ways; it will be useful to identify some of them before proceeding.
Fixed and variable costs
The terms fixed and variables are used to distinguish between those costs that have no direct relationship to business volume and those that do.
Fixed costs
Fixed costs are normally unaffected by changes in sales volume they are said to have little direct relationship to the business volume because they do not change significantly when the number of sales increases or decreases. Insurance premiums, real estate taxes, and depreciation on equipment are examples of fixed costs.
All fixed costs change overtime, sometimes increasing and sometimes decreasing.
However, changes in fixed costs are not normally related to short term changes in business volume. They are sometimes tied indirectly to long term volume changes. For example, an increase in the cost of insurance premiums may be attributable to an insurance company’s perception of increased risk associated with higher volume. Even though the increase in insurance cost is somehow related to an increase in volume, the cost of insurance is still consider a fixed cost.
Variable Costs
Variable costs are clearly related to business volume. As business volume increases, variable costs will increase, as volume decreases, variable cost should decrease as well. The obvious examples of variable cost are food, beverages, and labour.
Food and Beverage cost are considered directly variable costs. Directly variable costs. Directly variable costs are directly linked to volume of business, so that every increase or decrease in volume brings a corresponding increase or decrease in cost.
Controllable and non controllable costs
Controllable costs can be changed in the short term. Variable costs are normally controllable. The cost of food or beverages, for e.g. can be changed in several ways – by changing portion sizes, by changing ingredients in a recipe, or by changing the quality of the products purchased.

The cost of labour can be increased or decreased in the short term by hiring additional employees or by laying some off, by increasing or decreasing the hours of work,or, in some instances by increasing or decreasing wages.
In addition certain fixed costs are controllable, including advertising and promotion, utilities, repairs and maintenance, and administrative and general expenses, a category that includes office supplies,postage and telephone expenses, among others. It is possible for owners

UNIT-IV
Bar tending- how to operate a successful bar- bar sales-how to increase bar sales-
Bar customer requirements- bar control procedures
CHECKLIST FOR SETTING UP THE BAR
Liquor : bring stock up to bar. Turn in empties.
Well check supplies : set up reserves
Well check pourers : line up bottles
Bottled drinks : replenish and rotate beers, wine, wine coolers,
Mixers, bottled water in cooler. Check cooler temperature (4`c)
Draft beer : check supplies. Drain off excess foam, taste beer. Check pressure. Check beer box temperature (2-3` c).
Soda system : clean the cobra head gun. Check soda supplies check carbon dioxide pressure.
Glasses : wash used glasses . check supplies . arrange in order
Implement : check up and setup blenders , mixers, mixing glasses, shakers, jiggers, bar spoons, stirrers, squeezers, openers, scoops, longs.
Juice and mixes : taste leftover for acceptability prepare fresh juices, mixes; refrigerate. Prepare frozen drink mix ; start machine , check and replenish bottles mix supplies make simple syrup.

Ice : check and clean bins. Fill with ice . be sure there is a clean .scoop in each bin
Garnishes : prepare and setup lemon wheel , wedges, twists , lime wheels, orange wheels, flags, cherries, olives , onions, cucumber sticks, celery sticks, special garnish.
Condiments : setup salt and sugar for rimming, bar and cube sugar, bitters, Tabasco,
Worcestershire, pepper, nutmeg cinnamon, celery salt.
Serving accessories : setup picks, straws, stir sticks, sip sticks, cocktail napkins, bar towels, coasters, bottle openers, wine carafes, and chillers, ashtrays, matches, serving trays, folios.
Cash register : count bank and setup registers. Check register tape check, credit card forms, payout vouchers, pencils, pens, paper clips, rubber bands, stapler, and staples
Coffee : make fresh setout sugar and cream and stirrers.
Snacks : set out in clean containers
ATTRIBUTES OF BARTENDER :

Bartender is the key person who conveys the images of your enterprise special requirement in personality ,dress, and behaviour should be emphasized
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Prompt, friendly and courteous service is main requirement . greeting a new person immediately conveys a sense of welcome and belonging . remembering loyal customer favorite drink makes that person feel appreciated. A genuine smile for everyone is a great sale asset.
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Dress should be appropriate to the general atmosphere . white shirt, black pants and conservatives tie all safe dress. Clothes should be as neat and clean.
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Bartender should not drink while working . smoking, eating and chewing gums should also prohibited during the work hours.
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Don’t transfer your own stress to your customers.
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Don’t underestimate the economic power of fun. A bartender can positively affect how people enjoy themselves.
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Smile when you are not sure what to do or how to respond a comment.]
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Sufficient supplies of chilled wine and bell
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No empty bottles still displayed
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Glaring deficiency of popular brands on the bar
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The wine list states any new wine or listed wines unavailable. The outgoing bartender will have to give a situation report to the next shift bartender arriving
MIX LOGY:
The most commonly requested drinks on a bar these days are not cocktail .they are wine, beer and spirits with various mixers. There is a small group of cocktail still regularly used and these recipes must be known . there is a further group of cocktail that are requested from time to time that a bartender should know.

Most drinks containing spirits are not really cocktail and require no mixing expertise. Scotch and vodka are often drunk or ‘straight’ on the rocks, with twists of lemon or wedges of lime or lemon scotch on the rocks with a splash of water or scotch and soda , gin or vodka and tonic water . These tall drinks are called ‘high balls’ the 8 ounce glass in which such drinks are served is called a highball glass.
Presbyterian – this means a mixture of soda water and ginger ale in equal parts.
e.g: scotch or vodka Presbyterian
the most requested cocktail are :

Vodka martinis
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Martinis ( made with gin)
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Vodka or gin gibsons
All the above all dry martinis, made with white , dry vermouth.
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Manhattans
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Rob roys
These can be derived chilled but ‘up’ or on the rocks
THE EFFICIENT BARTENDER:

The very important talent in the bartender is speed; especially at peak periods. The secret of bartender speed is due to:
1.
good job knowledge
2.
Correct setting up of bar with all supplies and equipments in place.
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Server must know how to group their drinks. First the cocktail that requires mixing, and then the straight pours then the beers.
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A cocktail that requires blending can be done while the bartender attend to other drinks
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The term ‘86’ is applied to anything that is not currently not available
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A ‘walk-out’ is a customer who walked out without paying. A ‘stiff’ is one who didn’t tip
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Bottles empties should be immediately replaced from the back up cupboard when a bottle

 is replaced ,the pourer should be checked and replaced
Mixing glasses, trainers, and openers must be returned to the designed station promptly
When the drinks are finished, the glasses often contain some residual ice, squeezed wedges of the lime or cherry or olive and the straw. This debris must be disposed off carefully

When you wash your glasses on the bar, or send them to the dish washing area, the debris must be removed before washing starts.
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Ashtrays should be emptied and wiped with a special cloth or paper napkin.
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When a new customer arrives, they should be greeted and served . as soon as the last person has got his drink then you need to do an immediate check of other customers. They will not have stopped drinking just because you got busy

Bar manager should constantly review the working system of the bar and be alert for areas that can be improved. The best Way to do the work a shift once in a while

Maintaining prepare register in the bar

Put the “house” first never forget that the bar is a business. Run on honest.


Work smart not hard learn how to do things in the least possible numbers of steps with least amount of motion

Drink making is an art . every drink that you serve should reflect your artistry and pride of workmanship.
Treat everyone as a guest and remember that repeated business is important.
BAR SALES:
HOW TO INCREASE BAR SALES:
Bar manager must be look out for ways by increasing profit. They should be alert for ‘post offs’ special prices from their liquor dealers
Wine should be approached with great care. a regular exception to this is end of line sales, where the wine is no longer being made or for some other reason is not going to be catalogued and the warehouse needs the space . but it it wise to taste first.
Linen furniture and glass ware should be attractive as is feasible. Ensure suggestion for this to be effective the bar tenders, must be able to talk about them
A running competition with a small cash prize for the waiter who sells the most wines will work sometimes well. Regular customers are getting the drinks promptly. Wine scale can be increased by suggestion for this to be effective the bartenders must be able to talk about them ensure regular customer are getting the drinks promptly. Wine sale can be increased by
Featured waters and non alcoholic drinks should de displayed if space permits the benefits of the happy hours to be carefully utilized if you reduce the price of the drink between 5 and 7 pm you will sell more than double the amount you might expect to sell at the ordinary price
The more they sell the more they make . it is almost like bing a salesperson.
BAR CUSTOMER REQUIREMENT:
BAR CUSTOMER
The majority of the bar customer are middle aged men. All other age groups pf legal age and both sexes are well represented a large proportion of the people who go to bars regularly are single.
BAR PROTOCOL
When a bartender opens the establishment in the morning there is time to check the whole inventory of the bar this should be done anyway because the opening bartender is also responsible for setting upb the bar for the evening view. The day person is responsible for bringing up the liquor loading the sinks with ice, cutting the fruit.

BARTENDERS CHECK LIST
ICE - bottle openers
Mixing glass - cork screws
Metal shaker - a selection of glasses
Bar spoons - cut fruit sodas

v
Various types of bar hence purchase procedure for bar
BARS:
Bars are food and beverage service outlet having license for the provision of alcoholic beverages.
Bars are classified into two types: c) Public bar d) Service bar or dispense bar.
The public bars are located at the public area of the hotel and it is used for the provision of alcoholic beverages with food for the in-house as well as non-resident guests at proper timings as per the licensing rules and regulation.
In Public bars:
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

Service should be fast and discreet.
Bars staffs should be well prepared to serve during the rush hours.
Good service, décor, ambience and the availability of a wide variety of beverages.

The dispense or service bars are located at the back area of the hotel. They are used for dispensing drinks to the other outlets of the hotel, such as coffee shop, room service, and banquet and specialty restaurant. It is located at the back area of the hotel and is open round the clock (depends upon the policy of the hotel). It should be well equipped to meet the demands of all the food and beverage service outlets.
Duties and responsibilities of dispense staff:
8) Stock levels to be maintained at the agreed level, so as to meet all orders from the customers.
9) There should be a common procedure for ordering and dispensing drinks and avoiding any discrepancies in stock levels and stock taking.
10) Keeping the bar in god hygienic order.
11) Ensuring that proper glass wares are used, which should be washed in warm water with detergents, rinsed and drained and wiped with clean linen.
12) Being honest while dispensing the orders.
13) Having a good knowledge of the cocktails and other mixed drinks.
14) All the beverages should be served at the correct temperatures.
Non-Alcoholic dispense bar beverages:

Aerated water
 mineral water
 squashes
 juices
 soda water
 tonic water – colourless with quinine flavoured.

Dry ginger flovoured

Bitter lemon- lemon flavoured soda
Aerated waters can be served on their own, chilled in highball glasses or beer goblets.
They can be served depending on the requirements of the guest and policy of the establishment. It can accompany other drinks such as:

Gin and tonic water

Rum and coco cola
Mineral waters are normally drunk directly or may be mixed with alcoholic beverages, with well chilled (7-10ºC). If drunk directly, they can beserved in paris goblet or Highball glasses.
Squashes are tipped with water or soda siphon. The edges of the glass should be decorated with a slice of fruit of fruit where applicable along with drinking straws. Squashes can be served in Beer goblets/ Tom Collin glasses. Before service coaster should be placed town and the glass containing the squash should be placed on the coaster.

Juices are served chilled in Paris goblets.
Fresh fruit juices should be served similar to the service of squash, along with a small bowl of castor sugar on an under plate and teaspoon
Syrups are not server in their own, but are added as flavouring to the mixed drinks and milkshakes.
Examples of syrups:

Grenadine (pomegranate flavour)

Cassis (Black currant flavour)

Framboise (Raspberry flavour)

Cerise (Cherry flavour)
Glassware used in dispense bar:
Glasses have three characteristic features:



Bowl
Stem
Base/Foot
The four major classifications of glassware’s are:

Tumblers

Footed glasses

Stemware

Mugs
Tumblers are flat bottomed cylindrical glasses without stem or a foot. The sides may be straight, curved or flared
Examples:
 Old fashioned / rock glass
 High ball
 Collins
 Pilsners(lagers)
 Short glass
 Pony tumblers
Footed glassware’s are those glasses, whose bowl sits directly on a base or foot.
E.g. Beer goblet, water goblets, brandysniffers.

Stem wares are those glass wares having all three features i. e. bowl, foot & stem.
Examples; Wine glasses
Champagne saucer
Cocktail glasses
Sherry & port glasses
Mugs: They are tumblers with handle e.g. beer mugs
EQUIPMENTS USED IN DISPENSE BAR:
 Peg measure
 Ice buckets & tongs
 Wine baskets
 Wine coolers
 Soda siphons
 Water Jugs
 Cutting board and knife
 Bottle openers
 Ice making & Crushing machines
 Ice pick
 Muslin cloth and glass cloth.
 Lemon squeezers
 Drinking straws
 Swizzle sticks
 Cocktail sticks
 Strainer and funnels
 Carafes
 Coasters
 Refrigerator
 Small sink unit
 Bar glass washing machine
 Service salvers and salver mats
 Cigar cutter
 A good supply of serviettes and glass cloths
 Boston shaker
 Bar spoon
 Muddling stick
 Tin opener
 Blender
 Mixer
 Tongs

GARNISHES USED IN DISPENSE BAR:
Edible:
 Olives
 Cherries
 Cream
 Fruits such as orange, lemon, pineapple.
OTHER KITCHEN SUPPLIES USED:
 Worcestershire sauce
 Tobacco sauce
 Salt and pepper
 Cinnamon
 Nutmeg
 Clove
 Bitters
 Assorted sugars, cube, castor, demerera and colored
 Eggs
 Mint
BAR STOOLS AND SMALL EQUIPMENTS:
There are three sets of equipments used in a bar for various purposes such as:
4.
Mixing and Pouring
5.
Utensils used for preparing condiments to garnish drinks.
6.
Equipments and utensils use for serving.
THE PURCHASING PROCEDURE FOR BARS
The procedure can be broken down into five steps
 Requisitions form an authorized member of staff, for e.g. head chef, restaurant manager or from the store keeper, informing the purchasing manager of low stock levels of items.
 The selection of source of supply
 Entering into a contract with the supplier by phone or in writing negotiating the price to be paid and a satisfactory delivery performance with particular reference to the time, date, and the place of delivery.
 The acceptance of goods ordered and the adjustment of any discrepancies in quality or quantity of goods delivered.
 The transfer of commodities to the ordering department or to the stores or cellar.

THE SELECTION OF SUPPLIER
The supplier can be easily selected from among those that the buyer has previously purchased from in that the quality of goods received, price and service offered would be known. When a seeking a new supplier caution must be exercised and service offered would be known. When seeking a new supplier caution must be exercised and detailed enquiries made to cover at least the following points.
 Full details of the firm and the range or items they are selling.
 Copies of recent prices list
 Details of trading terms.
 Details of other customers
 Samples of product.