BAR EQUIPMENT TOOLS AND SERVICES SUPPLIES
I. EQUIPMENT
EQUIPMENT AND SUPPLIES USES SAMPLE
OVERHEAD RACKS For hanging bar
glasses (not advisable for outdoor dining)
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.
BLENDER A mechanical
equipment that is used to blend ingredients and to make drinks creamy. When
blending, use crushed ice.
ICE BINS/ICE CHEST This is used for stocking ice. It has a speed rail attached to the front, with or without bottles wheels
SPEED RAIL Typically contains the
most frequent poured liquors (pouring or house brands)
REFRIGERATOR A typical equipment
used for chilling and storing beers, juices, garnishes and other bottled drinks
Mechanical glass washer A machine used for washing glasses. It delivers water that is hot enough to kill bacteria
Ice crusher Used for crushing ice
cubes
sink Equipment used for
washing and usually with drain boards
Wine chiller A refrigerated storage for chilling wines
particularly white wines and champagne
Glass chiller A top opening
refrigerator that chills glasses
Coffee brewer/ coffee maker An equipment used for brewing and
preparation of coffee
Glass rimmer For frosting the rim of the glass. One
compartment is for frosting salt, another one for lime juice
Fruit juicer For extracting fruit juices
II. BAR TOOLS AND SUPPLIES
EQUIPMENT AND SUPPLIES
USES SAMPLE
Jigger
One full jigger is
equivalent to 1.5 oz or 45 ml
One side of the jigger is equivalent to ½ of 45 ml.
Used to measure the amount of liquor poured over a drink.
There are two kinds: one with a heavy glass base and the other one is a double-ended stainless steel jigger
Pourer (stopper) A device fitted into the neck of a beverage bottle. It is designed to control the flow of liquor. Inside is a bearing that automatically closes the spool when the liquor reaches 1 ounce per shot Mixing glass A heavy glass container
for mixing drink
ingredients along with ice. Then the mixed drink is strained into serving glass
shaker A device for shaking
ingredients together with ice. It is used for cocktails wherein ingredients do not mix readily with spirits (egg, sugar, and
sometimes fruit juices)
Bar strainer 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 he ice and allow the liquid to pass through it.
Bar spoon with a long stainless steel handle, a twisted shaft and flat muddler end
Used for stirring drinks. One end may have a fork design for pickup of garnitures the bowl of the spoon can contain 1 teaspoon
Ice scoop A tool for scooping ice from the ice bin
Ice tong A device designed to
handle cubes of ice one at a time
muddler A wooden tool for
muddling or crushing one substance, such as sugar and mints. One end is flat for easier muddling while the other end is rounded as it is used to crack ice
Funnel For pouring liquid from
large container into a size.
Cutting board For chopping ingredients for cocktails and garnish. The board must have a surface that will not dull the knife
Bar knife A paring and utility knife made of stainless steel for cutting purposes
Bottle and can opener One end is used to open canned goods and the other end is used to open bottled soft drink and beers. Use a brand that is made of stainless steel as it is rust free and easy to clean
Cork screw A device designed to extract corks from wine bottles. It should be made of stainless steel. There are several types of cork screw such as Waiters corkscrew, angel wing, and prongs type Ice bucket Serves as ice container
Rail mat Protective device placed on bar counters to protect glasses and other fragile items from breakages
Wine decanter For decanting wine
Water pitcher For serving water
Bar tray (underlined with cork)
For serving beverages and bottled/ canned drinks. It must be protected with a cork to avoid slips
Bar caddy Container for napkins, straw, stirrer etc.
Ice pick Device used for cracking ice to smaller pieces
III. BAR GLASSES
A bar glass usually consist of a bowl, a base or foot and a stem although not all gasses have these 3 parts
TYPES OF BAR GLASSESS
1. tumbler Flat glass that is basically a bowl without a stem or a foot
2. footed glass A style of glass in which the bowl sits directly on base or foot
3. stem wares Includes any glass having all three features – bowl, foot, stem.
4. mugs Tumbler with a handle
GLASSES USED IN BAR SERVICE
GLASSES USES SAMPLE
Brandy/ snifter/brandy glass
Single-8 ounce Double 12-14 ounce
for brandies like fundador 1, cognac, carlos 1 remy martin
Shot glass 2oz
for straight spirit like vodka and tequila
Champagne glass for champagne and other cocktails like mimosa, pink lady, and side car.
it has 3 types a.flute b. tulip c. saucer High glass 6 or 8 ounces Thin, slim, and tall
For high ball drinks, like gin tonic, vodka tonic Also for soft drinks, juices, sodas and tonic drinks
Cocktail martini glass For martini and cocktails like angel kiss, Gibson, pink, lady, brandy alexander
Irish coffee glass For Irish coffee
White wine glass
Smaller mouth to keep the wine chilled
Red wine glass
Has wider mouth to allow the wine to breath
White wine glass for white wine like chardonnay, fume blanc
Red wine glass for red wine like pinot noir, merlot
Water goblet For serving water
Beer glass For beer like san Miguel beer and Budweiser
IV. FOOD AND BEVERAGE STOCKS FOR BAR SERVICE
A PAR STOCK OF CONSUMABLE AND NON-CONSUMABLE SUPPLIES SHOULD BE ESTABLISHED. ONE OF THE FIRST THING THAT A BARTENDER MUST DO IS TO CHECK HIS OPENING INVENTORY AGAINST THIS PAR STOCK LIST. SUPPLIES REQUISITION SHALL BE MADE TO REPLENISH MISSING STOCKS LIST. SUPPLIES REQUISITION SHALL BE MADE TO REPLEMISH MISSING STOCKS OR ITEMS THAT ARE SHORT OF STOCKS. THE PAR STOCK LIST DEPENDS ON THE PRODUCT PREPARED BY THE BAR. A SAMPLE OF THEM IS FOUND BELOW.
