The bar and Bar Equipments

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.

·         The secret of maximising the efficiency of your bar, is to have a great bar layout .

·         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