Lesson 2
The bar
DEFINITION OF TERMS
Bar is a
commercial establishment or area within an establishment where beverages,
generally alcoholic are sold and served to the guests.
Back
Bar is
the part of the bar wherein it serves as the display area and storage area.
Bar
Die is
the part of the bar that separates the bartender and the guests have direct
contact.
Service
Bar is
considered as the main bar; it is where all the stocks are located.
Under
Bar is
considered as the heart of the bar operation.
FACTORS
TO CONSIDER IN ESTABLISHING A BAR
1. Decor
2. Functions
Service Bar is normally a part of
the kitchen. Public Bar provides seats for the guests; bar for everyone
FACTORS TO CONSIDER WHEN
ESTABLISHING A BAR/PUB BUSINESS
·
LOCATION - Well, of course you don’t
want your business to be few steps away from school unless you want to be
accountable for any mishaps that your customers will do. Thus, there is a big
possibility that you end up selling liquors to minors neither way near any
church or hospital buildings. It will be great if it’s near business offices
since your actions start when their office hours is done. Most likely they want
to drop by your bar and grab a drink to release the stress that the long day
had given them.
·
AREA- This time since your place is
open to the public you might want to have a floor area that can at least hold
50 customers. Plus a dance floor where they can jive and a bar that can
entertain a minimum of 10 seats. Every businessman would like to have greater
profit and in a pub you can’t expect your patron to be seated at all time. They
will certainly move around, look for a friend or wanting to meet someone new
and even dance. Nevertheless, you don’t want a very huge place or it will look
like a park and will be boring.
·
BAR- The most important place, this
will be the center of attraction. You better have a good bartender, a charming
one that has the talent to entertain your guests, you don’t want Mr. Bean for
this job. It should be located in the middle where you can see all your
patrons. Must have enough spacing for your bar stools because your customers
come in different sizes.
·
DESIGN and EQUIPMENTS- It is very important that your
interior design should go along with your equipments either you choose modern
or old school. If you decide to have some furniture, it should better be stable
and solid, you don’t want your guest to ruin everything just by bumping it
since he has had too much to drink.
·
LIGHTINGS and GIMMICKS- Just like your design and
equipments these two should better match as well. Having RNB music will match
with colorful moving lightings so that the guests will at least shake with it.
Choosing light colors is different from having bright ones. Changing your dance
and music gimmicks daily would be great but don’t make it as your weekly
routine ‘cause in the long run it will be lifeless. When it comes to your
promotional gimmicks please stay with it at least for a month.
·
BATHROOM/TABLES
and CHAIRS- Please, oh my God, never ever place any table or chair near your wash
area, give them space. It would be very generous of you if you will give them
an approximate of 5 meter-spacing away from each other. This will let your
customer enjoy your menu without hearing the burp sound and in worse cases they
will not see those who are storming their way to the bathroom for some
emergency transaction with the throne
Layout/ Design of the
Bar
1. L-
Shape
2. Long
and Narrow
3. Square
Bar Design
·
It has become a trend of all profitable bars, to
have a bar consultant working with the architect on the design of the bars
service area'.
·
Most of the world busiest bars now have their
service area's designed by a bar consultant. The trend began in London but is
employed by most high quality bars worldwide.
·
The
reason this is so fundamentally crucial to your bar long term success is that
although it is of major significance to have an ornately beautiful bar.
·
If your bar is impractical then it may not allow
your staff to work at maximum efficiency.
·
Not
allowing your staff to provide the service that your beautiful new venue
deserves. Also greatly decreasing the profit capabilities achievable for your
new bar.
·
Earth bar
will work with the architect you choose to guarantee that your bar is practical
for operation.
·
At Earth bar we aim to ensure your bar makes money.
PARTS
OF A BAR
1. Front
Bar- usually 42-48 inches in
height; 16- 18 inches wide plus 8 inches if the arm rest is added
Parts
of the Front Bar
a. Bar Counter
·
Alcohol proof and water proof
·
Laminated plastic surface
·
Arm rest usually padded
b. Rail
·
Also known as glass rail, spill through, drip
rail
c. Bar Die
·
Vertical Line
d. Foot Rest
·
The
area where you rest your foot, about 12 inches wide.
NOTE:
The bar should be comfortable and inviting.
|
2. Back Bar
Functions of the Back Bar
I.
Decorative
Functions
·
A good place to display all brands of
alcoholic beverages
·
A mirror adds depth to the room
·
Gives the customer the view of what actually
happen, in the bar
II.
Work
Function
·
Serves as a storage area
III.
Under
Bar
·
Located under the counter area
·
It is where the supplies and pieces of
equipment are found
·
This area deserves the attention on design.
DIFFERENT
TYPES OR CATEGORIES OF BAR
1. The Beverage Only Bar
·
This bar only serves beverages (no foods);
serves only canapés, cocktail nuts.
2. Bar and Entertainment Combination
·
This bar may include sports bar, live bands,
stand ups comedies, concerts.
3. Food and Beverage Combination
·
This is the most common among the categories
( e.g. restaurants)
4. Hotel and Beverages Operations
·
These are operations of at least have 3- 4 bars;
varied ambiance and room service.
5. Microbrewery- This
bar has own brewery installed inside.
REASONS
FOR OPERATING A BAR
·
Venue for profitability
·
Another service for guest satisfaction
·
Another option to start a career in the H
& R industry.
10 Reasons to
Get a Bar Job
1. Bars are usually busy environments,
and there is always something to do even if all customers have got a drink.
From stocking up fridges to wiping down tables, bar staff always have plenty to
keep them occupied, so you'll never be bored.2. Bar work can involve flexible hours, or shifts that aren't always the same as office hours. If you are a more nocturnal person, or have studies or additional responsibilities during the day, then a bar job might be ideal for you.
3. Good rates of pay and overtime are often available at bars. The more shifts you do the more you will get paid. If the bar is local to you, you may be able to fill in for staff who are off sick or at busy times.
4. Depending on your ambition, or career plan, you may want to train to be a bar manager. You might see yourself running your own bar in a few years time. Or, you may just want to work in a bar whilst at university.
5. Bar staff are great people to work with, and depending on the type of bar you work in, they may be of a similar age or have similar interests to you. This can help you to make friends, and can be invaluable if you move to a new town or city, perhaps as a university student.
6. Bar work teaches important skills which can be transferred into other aspects of working and home life. Customer service skills, getting things right first time, and attention to detail are critical for bar staff. Imagine how frustrating it is when you get the wrong drinks or the wrong food because somebody wasn't listening properly, or wasn't paying attention.
7. The bar staff can really make or break a bar. The venue might be in the best location, playing the best music and have the best décor, but of the bar staff are disinterested, or not as friendly or as helpful as they could be, then customers are unlikely to return.
8. Bar work is an excellent way to meet people. With so many customers to talk to, and so many drinks to serve, if you're good at your job, you'll soon become everybody's new best friend!
9. Bar work is the ideal way to way to learn new skills. Maybe you've always wanted to be able to make delicious cocktails, become a wine connoisseur or serve the perfect pint. You might also want to know more about which food and drinks go well together. Working in a bar will give you plenty of opportunity to practice your skills, and could lead you down a career path you'd never thought of before.
10. If you enjoy working in a bar, then you might decide to learn more about the hospitality industry, and make a career out of it. Bar work is a good basis for moving into catering or hotel work, and many other roles within the hospitality industry.
LEGAL
ASPECTS OF SERVING ALCOHOLIC BEVERAGES
All service of
alcoholic beverages required a license. One should check with the local municipality
to learn everything in connection with the service of alcohol in their
locality.
“City
Ordinance of Metro Manila”
Ordinance
no. NC- 85, S – 89
Conditions
for the exercise of liquor license
·
That the licensee shall undertake and provide
measures to suppress disorderly conduct and disturbance of the place due to
liquor use;
·
The liquor shall be sold or served only to
persons 18 years of age or over in case of doubt, the licensee shall demand
proof of age;
·
That the licensee shall not allow his place
of business to be haven of hoodlums and women of ill – repute;
·
That
the licensee shall not violate any provisions of this Ordinance.
Prohibited
Areas
·
Bars/ cocktail lounges, pub houses, beer
gardens and other amusement place within a radius of 50 meters from an academic
school, church, hospital or public building.
·
Nightclubs, cabarets within a radius of 200
meters from an academic school, church, hospital or public buildings.
·
Manufacturers, distillers, producers within
residential area of the City.
Prohibited, however, is that amusement establishment
mentioned in item a 7 b is already exiting before the erection of any academic
school, church, hospital or public building shall not be covered by the
prohibition.
Hotels
and Other Tourist- Oriented Establishment
Hotels and other tourist- oriented establishment duly
licensed and registered with the Department of Tourism wherever they are
located may be granted liquor license.
Prohibited
Time
No licensed liquor
dealer shall sell or serve liquor before 8:00 a.m. and past 10:00 p.m. However,
special permit may be issued upon payment of annual permit fee of P 2,000 to a
qualified establishment to be allowed to sell liquor past 10:00 p.m.
Closed
Hours: when Unlawful to Sell
All saloons, bar and
other drinking places shall be allowed to remain opened to the public every day,
including Sundays except from 2:00 a.m. until 8:00 a.m.
Evidence
of Illegal Sale
Drinking of liquor within the premises of any store or
establishment, which is not duly licensed liquor dealer, shall be evidence of
illegal sale.
License
for Sale of Liquor in Certain Places Prohibited
No license shall be
granted for the sale of intoxicating liquors in public markets, kiosks, booths
or stands in public places or plazas or to street vendors or peddlers, or in
any case, to an establishment located within a radius of 50 meters from any
academic school.
Drinking
Liquors in Public Places, Prohibited
The drinking of
alcoholic beverages in any public, sidewalk, avenue, thoroughfare, park or
plaza at any time of the day or night is prohibited. Provided, however, that
the said prohibition should not apply to public parks or places designated for
picnics, excursions of private health resorts or parks duly licensed as such.
Penalty
Any violation of the
provisions of this Ordinance shall be punishable by a fine of not more than P
500.00 or imprisonment at the discretion of the court.
Confiscation
and Forfeiture
In addition to the
penalty imposed for the violation of any provision of this ordinance the same
shall carry with it the confiscation and forfeiture of all beverages in favour
of the City Government.
Effectively
Clause
This Ordinance shall take effect upon its approval.
Functions
of the Back Bar
All city or local
municipality has a very strict legislation about service of alcohol to person
under 18 or those who are intoxicated. In all instances, it is prudent to make
available alcoholic beverages to those who may legally have them but to insist
that you maintain control over the service.
Lesson 3
Bar Equipment
SMALL WARES FOR MIXING
AND POURING
1. Standard Jigger- is a
small cup of glass for measuring liquor holding about 1 ½ oz (3 tbsp) other
jiggers hold about 1 oz. If you work in a bar that allows free pouring, you
won’t need this handy tool. But in most regions of North America free pouring is illegal and you’re required
to use some sort of measuring device, whether it’s an automatics or manual
device all depends on where you work.
Types of Jigger
·
Double- ended Stainless steel
·
Heavy glass
2. Pourer- whether
you free pour or not, a bar that deals with any type of volume and has any
interest in inventory control should have these on all of the high moving
liquor bottles. Pourer maybe made up of plastics which are color- coded for
sanitation purposes or made up of stainless steel.
3 Categories of Pourer
·
Slow
·
Semi-
fast
·
Fast
3. Mixing Glass- the
capacity is about 16- 17 oz. This is used for mixing cocktails and other mixed
drinks that have been shaken in the ice to cool. A heavy glass container for
mixing drink ingredients along with ice. Then the mixed drink is strained into
a serving glass.
4. Bar strainer- the
handle is 10’’- 11’’ long; the scoop is about 1tsp. Used for straining drinks.
It has a round wire spring on its handle, which fits on top of the shaker or
mixing glass to strain the ice and allow the liquid to pass through it.
5. Bar spoon- serves
the same purpose as the set of measuring spoons; used for stirring and mixing.
One end may have a fork design for pick up of garnitures. The bowl of the spoon
can contain 1 teaspoon.
6. Ice Scoop- is
used for transferring ice from one container to another. A tool for scooping
ice from the ice bin.
7. Ice tong- are
used to transfer ice from bucket to the glass. A device designed to handle
cubes of ice one at a time.
8. Mudder/ mudding stick- is
used for crushing cube sugar and mixing with other ingredients and flavourings.
It is also used to mash fruits, mint leaves and other garnishes. A wooden tool
for muddling or crushing one substance, such as sugar and mints. One end is
flat for easier mudding while the other end is rounded as it is used to crack
ice.
9. Fruit squeezer- is
used for transferring liquid, mixed or the liquor itself, into narrow- mouthed
containers.
10. Funnel- is
used for transferring liquid, mixed or the liquor itself, into narrow- mouthed
containers. For pouring liquid from large container into small one. It comes in
several sizes.
11. Glass Rimmer
Made up of 3 Compartments
·
Sponge for lemon/ lime
·
Salt
·
Sugar
12. Bar Strainer and Shaker- is
used for straining ice when pouring from a cocktail shaker. The kinds of
cocktail shaker are:
·
American
·
Boston- the
Boston shaker is actually more standard among professional bartenders. This one
is simply a shaker tin with a separate mixing glass that’s slightly smaller in
size. It’s a two- piece device that you simply seal together to shake the
cocktail.
·
Standard-
this is a three- piece stainless steel shaker that has the strainer built into
it. I find the Standard shaker is not as common among professional, working
bartenders. It consists of the shaker tin, lid with strainer and cap. Perhaps
it’s more complicated design with smaller parts discourages working bartenders
from using bartenders from using this more often. But it will do the job just
as well as the...
Ice
tongs
|
Pourer
|
muddler/
muddling stick
|
Glass
rimmer
|
Bar
spoon
|
Fruit
Squeezer
|
Funnel
|
Mixing
glass
|
Shaker
|
Ice
Scoop
|
Jigger
|
Bar
Strainer
|
SMALL
WARES FOR MIXING AND POURING
Bar
Equipments
1. Overhead racks-
for hanging bar glasses (not advisable for outdoor dining)
2. Electric
mixer- this machine is used for drinks that do not need blending especially
those containing cream or ice cream. Where ice is required, use only crushed or
cracked ice.
3. Blender-
mechanical equipment that is used to blend ingredients and to make drinks
creamy. When blending use crushed ice.
4. Ice
bins/ ice chest- this is used for stocking ice. It has a speed rail attached to
the front, with or without bottle wheels.
5. Speed
rail- typically contains the most frequent poured liquors.
6. Refrigerator-
typical equipment used for chilling and storing beers, juices, garnishes and
other bottled drinks.
7. Mechanical
glass washer- a machine used for washing glasses. It delivers water that is hot
enough to kill bacteria.
8. Ice
crusher- used for crushing ice cubes.
9. Sink-
equipment used for washing and usually with drain boards.
10. Wine
chiller- a refrigerated storage for chilling wines particularly white wines and
champagne.
11. Glass
chiller- a top opening refrigerator that chill glasses.
12. Coffee
brewer- a equipment used for brewing coffee.
13. Coffee
maker- for preparing of coffee.
Tools and Equipment Used
in Serving
1.
Bottle
and can opener- are used to open bottles and cans. One end is
used to open canned goods and the other end is used to open bottled soft drinks
and beers. Used one made of
stainless steel as it is rust free and easy to clean.
2.
Corkscrew/
Waiter’s Corkscrew- is used for drawing off the cork from the
bottle. A device designed to exacts corks from wine bottles. It should be made of stainless steel.
There are several types of cork screw, angel wing, prongs types.
3. Bar trays- are
14”- 16”in diameter; must be cork lined; a round tray for carrying equipment and
glasses in the bar.
4. Folios for Guest Checks
5. Wine Cooler and Stand (or buckets)- are
used for chilling white wines or sparkling wines in the dining room prior to
opening before guests.
6. Cloth Napkin- is
used during table services such as: for wiping the mouth of wine bottles when
opened; for lining the wine basket and for catching drips when pouring wines
.
7. Paper Cocktail Napkin- is
used when opening wines and in presenting the cork to the guest.
8. Wine Basket- is
used to carry red wine bottles from the bar to the guest’s table to minimize
disturbance of the sediments in the wine, if present.
TOOLS AND EQUIPMENT FOR
THE GARNISHING
·
Condiment
Tray
·
Cutting
Board- for chopping ingredients for cocktail and garnish. The
board must have a surface that will not dull the knife.
·
Relish
Pork- is a two tined- stainless- steel fork- used for onions
and olives.
·
Zester/ Router/ Stripper
·
Bar
knife- preferably with national Foundation Sanitation seal, the
knife is used for slicing bar garnitures like limes, oranges and even fruits
peel. A paring and utility knife made of stainless steel for cutting purpose.
GLASSWARE
Glassware is a
container used to hold liquid. This is usually made of lead, ash, crystals,
etc.
Below are some factors to
consider in choosing glassware, especially in an all- purpose glass:
·
It
should be stemmed to keep heat from transferring to the glass
thereby interfering with the proper serving temperature and aroma
·
It
should be clear to show the wine true color and clarity
·
It
should be tulip- shaped to concentrate the bouquet under the nose
·
It
should be adequately sized so that the average four (4) oz serving
portion fills the glass, leaving space above the liquid so that bouquet can be
enjoyed
TYPES
OF GLASSWARE
1. Tumbler- flat-
bottomed glass that is basically a bowl without stem or foot.
2. Footed Ware- refers
to style of glass in which the bowl sits directly on a base or foot.
3. Stemware- refers
to the style of glass which has handles or stems.
Parts of stem glassware
·
Bowl
·
Stem
·
Base/ foot
Tips on Glassware
·
Always use the type and size of glass that is
appropriate for each drink.
·
Always use clean sparkling glasses.
·
Always hold stemmed glasses by the stem.
·
Carry glasses on a bar tray.
·
Use stemmed glasses for cold drinks that are
served without ice.
Glassware - Tips for things
made of glass
·
Use the
bartender's method for speedy stemware washing. Holding the base, pump the
glass vigorously in very hot soapy water, then quickly pump it in hot clear
water (cooler water may shatter it); dry upside-down on a cotton towel. For
extra-shiny, streakless glasses, add a little vinegar or borax to the final
rinse water.
·
If
glasses have hard-water stains, rub them with a scouring pad dipped in vinegar.
·
Never use
hot water, harsh soaps, ammonia or washing soda on silver or gold-rimmed
glasses.
·
A
well-lathered shaving brush cleans deeply etched or textured glass especially
well.
·
If eggs
have dried on your patterned glass tableware, rub off the residue with a slice
of lemon.
·
Handle
glass ovenware very carefully. Avoid hard knocks and sudden exposure to heat or
cold and keep it away from water (even a moist kitchen top) while warm.
·
If glass
hob-safe cookware remains stained after washing, boil a solution of 1 part
vinegar to 3 parts water in it for about 20 minutes.
Care for bar equipment
·
Make sure that drip that mats are always
clean.
·
Always wash spirit measures after use.
·
Turn spirit measures upside down after use.
·
Watch glasses as you wash them; they are
expensive.
·
Air dry glasses. Do not polish them.
·
Do not leave riders in beer cases, rider are
bottles, which are placed on top of the stipulated quantity.
·
Handle glasses with stems by the stem;
tumblers by the body.
·
Use detergent specially made for glasses to
prevent spots and smudges.
·
Air- dry equipments before storing them.
·
Keep bar equipment always clean and sanitary:
wash them after every use.
Types of Glassware commonly used in
the Bar Operation
·
Champagne-
the most common type is the saucer glass which holds about 5 ounces. The other
is the tulip shaped which shows off bubbles and holds sparkles longer.
·
Wine glass- the
wine glass comes in many styles and holds 5-8 ounces. Red wine is usually
larger than white wine.
·
Cocktail- the
type of glass that comes in many sizes and holds 3-4 ounces. Some cocktail
glasses are V shapes.
·
Sour glass-
this glass is used for whiskey sours and holds 3-4 ounces. It is narrow at the
top with deep bowl.
·
Sherry/
port- a wide top glass with slanting sides. Holds about 2-3 ounces.
·
Pony/ liqueur glass-
this type of glass holds from ¾ to 1 ounce. It is stemmed and tubular shaped
and used for cordials and liqueurs.
·
Brandy glass-
usually called a snifter. It varies in size and has a small opening with larger
bowl.
·
Collins glass-
this glass looks like a water glass and holds to 10-12 ounces.
·
Rock glass/ old- fashioned glass-
short and glass which is wider at the top than the bottom and holds from 4-6
ounces.
·
Highball-
this glass is smaller than the Collins glass but with the same shape. Holds
from 5- 9 ounces.
· Power point of Bar Equipments
