WEEK 10 – ELEC 8 – BAR AND BEVERAGE MANAGEMENT

I. LESSON PROPER

Working behind the bar requires a variety of tools and equipment—often more than one might
expect—especially if you aim to be viewed as a professional. While most bars will have the essential
items, such as shakers and bottle openers, they may not provide everything you need to streamline your
tasks, depending on the establishment. In addition to the basics like bottle openers, wine keys, and
shakers, there’s an extensive list of other tools that can be beneficial in a bartending role. This list
outlines what you, as a bartender, should bring to work, rather than what the restaurant or bar should
typically supply. The primary reason for having these additional items is to make your job easier and
potentially boost your income. Many of the tools on this list are designed to enhance the guest
experience, which, in turn, can lead to better tips for you.

Classification of Bar Tools

A. Tools for Mixing, Pouring, and Garnishing drink
1. Bar Caddy - The Bar caddy is the perfect bar accessory for keeping all the small accessories in the bar be it,
napkins, cocktail sticks, straws, toothpicks, or anything you need to garnish a drink in a nice tidy order, as well
as being dishwasher safe, it is the ultimate bartending style in pack
2. Bar Knife - blade is serrated on one side for cutting lemons or limes, has a split point for serving the fruit and
an integral bottle cap opener. The solid silver handle has been hand crafted and gives the knife an elegant
yet practical feel.
3. Bar Spoon -is a long handled spoon used in bartending for mixing and layering of both alcoholic and non-
alcoholic mixed drinks. Its length ensures that it can reach to bottom of the tallest jug or tumbler to mix
ingredients directly in the glass. A bar spoon holds about 5 milliliters of liquid (the same as a conventional
teaspoon). Its long handle is similar to an iced tea spoon but is usually decorative and elegant.
4. Bar Strainer - is a metal bar accessory used to remove ice from a mixed drink as it is poured into the
serving glass. A type of sieve, the strainer is placed over the mouth of the glass or shaker in which the
beverage was prepared; small holes in the device allow only liquids to pass as the beverage is poured.
5. Cocktail Shaker - is a device used to mix beverages (usually alcoholic) by shaking. When ice is put in the
shaker this allows for a quicker cooling of the drink before serving.
6. Cutting Board - A cutting board or chopping board is a durable board used to place material on for cutting.
Most common is the kitchen cutting board for use in preparing food, but other types exist for cutting raw
materials such as leather or plastic.
7. Fruit Squeezer - A lemon squeezer is a small kitchen utensil designed to extract juice from lemons or
other citrus fruits such as oranges, grapefruit, or lime. It is designed to separate and crush the pulp of the fruit
in a way that is easy to operate. Lemon squeezers can be made from any solid, acid-resistant material, such
as plastic, glass, metal (usually aluminum) or ceramic.
8. Funnel - Is a pipe with a wide, often conical mouth and a narrow stem. It is used to channel liquid or fine-
grained substances into containers with a small opening. Without a funnel, spillage would occur. Funnels are
usually made of stainless steel, glass, or plastic.
9. Glass Rimmer - is a bar accessory used to apply salt or sugar to the rim of a glass. It usually consists of
one or more shallow plastic or metal discs that the glass is turned upside down into. The discs can be filled
with either the rimming salt or sugar, or sometimes something to moisten the rim of the glass such as lime
juice.
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10. Ice pick - a tool used to break up, pick at, or chip at ice. It resembles a scratch awl, but is designed for
picking at ice.
11. Ice scoop / ice shovel – usually has a 6 or 8oz. capacity. It is used for scooping ice from the ice bin.
12. Ice tongs – It is designed to handle one cube of ice at a time or picking ice cube individually.
13. Jiggers – Also known as “measure”. It is used to measure the amount of liquor in the bar.
Types:
 Double ended jigger or stainless jigger
 Glass jigger with plain or elevated base.
14. Liquid Measuring cup - is a utensil used primarily to measure the volume of liquid.
15. Measuring Spoon - Is a spoon utensil used to measure an amount of an ingredient, either liquid or
dry, when cooking? Measuring spoons may be made of plastic, metal. They are available in many
sizes, including teaspoon and tablespoon. In the U.S., a measuring spoon is number of pieces,
especially four or six. This usually includes ¼, ½, and 1 teaspoons and 1 tablespoon.
16. Mixing glass – A heavy glass container in which drink ingredients are stirred together with ice.
17. Muddler or Muddling stick – A wooden tool that looks like a baseball bat. The one end is flat used
for muddling or crushing one substance into another, such sugar into bitters in an old fashioned
cocktail. The other end is round and can be used to cracked ice.
18. Nutmeg grater - A tiny grater with very small holes. It is used to grate nutmeg over eggnogs, other
creamy and frothy drinks, and any other food in which nutmeg can be used to garnish or add flavors.
19. Pourer – Device fitting into the neck of a beverage bottles. It is use to reduce the rate of flow to a
predictable controllable amount. It is made either in stainless steel or plastic. It is also categorized
into three; slow, semi-fast, fast.
20. Zester / router / stripper – Special cutting tools for making the twist of lemon some drinks call for.
21. Relish Fork – A 10” long, two-tined stainless tools steel fork designed for reaching into narrow
necked bottles for onions and olives.
B. Tools for serving drinks
1. Bottle opener - A device that enables the removal of metal bottle caps from bottles. More generally,
it might be thought to include corkscrews used to remove cork or plastic stoppers from wine bottles.
2. Coaster – is use as under liner in serving chilled drinks.
3. Cork screw – A tool specially designed to extract cork for wine bottles. The screw or worm should be
2 ¼ to 2 ½ inches long.
4. Folio / Bill folder – used to present the guest check to the customer.
5. Ice bucket – Used in serving ice to the guests table.
6. Wine Bucket – Are used for chilling white wines or sparkling wines in the dining room prior to opening
before guests.
7. Waiters Corkscrew – Especially designed for opening wines tableside. It includes the corkscrew itself,
a small knife for cutting the seal of the bottle and a lever for easing out the cork. Made of stainless
steel and folds like a jack knife.
9. Bar trays – Comes in two sizes; 14” and 16”. Must have a cork surfaces to keep the glasses from
slipping.
10. Wine Basket – is used to carry red wine bottles from the bar to the guests table to minimize
disturbance of the sediments in the wine, if present.
WEEK 10 – ELEC 8 – BAR AND BEVERAGE MANAGEMENT

Classification of Bar Equipment

1. Refrigerator – Used to store perishable ingredients, bottled and canned beverages.

2. Blender - used to mix, puree, or emulsify food and other substances. A stationary blender consists of
a blender jar with blade at the bottom, rotated by a motor in the base in the bottom of a glass
to release their flavor.
3. Bottle Wells – Located beside the ice bins for chilling bottles of drinks or juices.
4. Coffee Brewer – The equipment used to brew a coffee
5. Draft beer dispenser – used to dispense draft beer.
6. Drain Board – Bar essentials used to drain and dry glasses
7. Electric Mixers – Used for blending and mixing solid ingredients
8. Electronic cash register – used to record and store cash transaction.
9. Electronic dispensing system – use to dispense ingredients automatically, faster and efficient
10. Espresso Machine – use for producing espresso coffee.
11. Frozen drink dispenser – use to prepare and dispense frozen drink.
12. Glass Brush – use to clean glassware particularly tall glasses.
13. Glass froster – is use to chill glasses before serving.
14. Glass sink – use to wash, rinse and sanitized glasses.
15. Glass washer – a machine operated washer to clean glasses faster in a large quantity.
16. Hand guns – use for dispensing soft drinks and mixes.
17. Ice bins – use for storing ice.
18. Ice crusher – a machine use for crushing ice faster and in large volume.
19. Ice flakers – use to produce ice flakes or fine crush ice.
20. Ice machine – a machine that freezes water to make ice cubes. Also called ice maker.
21. Wine / liquor dispenser – is used to dispense liquors in specific quantity.
WEEK 10 – ELEC 8 – BAR AND BEVERAGE MANAGEMENT

Tools for mixing, pouring and garnishing

Bar caddy Bar Knife Cutting board Bar spoon

Bar strainer Cocktail shaker Fruit squeezer Funnel

Glass Rimmer Ice Shovel Ice Tongs Ice pick

Jigger Measuring cup Measuring spoon Mixing glass

WEEK 10 – ELEC 8 – BAR AND BEVERAGE MANAGEMENT

Muddle Nutmeg grater Pourer Zester

Garnishing tray Bottle opener Ice Bucket Swizzle stick

Cocktail coaster Corkscrew Bill folder Cocktail tray

Wine bucket Cocktail Picks Waiters Corkscrew

WEEK 10 – ELEC 8 – BAR AND BEVERAGE MANAGEMENT

Bar Equipment

Soda Gun Glass Washer Glass Brush Ice Bin

Ice machine Ice Crusher Electric Shaker Blender/Osterizer

Glass sink Electric juicer Back bar Refrigerator Keg Cooler

Liquor Dispenser Electric Liquor dispense Electronic cash register Electronic POS
WEEK 10 – ELEC 8 – BAR AND BEVERAGE MANAGEMENT

Espresso Machine Coffee brewer Bottle wells Drain board

Frozen drink dispenser Glass froster Ice Flakers Waste dump

Sanitation Standards in Handling Bar Tools & Equipment’s Hygiene and safety
 Always be clean, tidy and diplomatic.
 Always rinse/wash bar equipment like cocktail shakers and strainers after use, even between drinks.
 Always wash and dry your hands frequently, especially after contact with citrus fruit/juices. 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 colors.
 Don't smoke or drink while working behind a bar, it is considered unsanitary and in many countries
is also illegal.
 Don't allow a champagne corks to 'pop' on removal, this is of bad 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 rim.
WEEK 10 – ELEC 8 – BAR AND BEVERAGE MANAGEMENT

Glassware

Glass is a substance Made from soda-ash, limestone and sand. The glass is the utensil
commonly used to hold liquid. The name by which the glass is called in bar terminology comes from the
drink usually serve in it.

Major Types of Glassware

Tumbler Footed Glass Stemmed Glass Mug

1. Tumbler – A flat-bottomed glass that is basically a bowl without stem or foot. It sides maybe straight,
flared, or curved. Various sizes and shapes are known by the name of the drink.

Bowl

Base

 Collins glass
shaped similarly to a highball glass, only taller, the Collins glass was originally used for the line
of Collins gin drinks, and is now also commonly used for soft drinks, alcoholic juice, and
tropical/exotic juices such as Mai Tai's. Typical Size: 14 oz.
 Highball glass
A straight-sided glass, often an elegant way to serve many types of mixed drinks, like those
served on the rocks, shots, and mixer combined liquor drinks (ie. gin and tonic).Typical Size: 8-
12 oz.
 Old-fashioned glass
a short, round so called "rocks" glass, suitable for cocktails or liquor served on the rocks, or
"with a splash”. Typical Size: 8-10 oz.
 Shot glass
a small glass suitable for vodka, whiskey and other liquors. Many "shot" mixed drinks also call
for shot glasses. Typical Size: 1.5 oz.
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 Pilsner glass, for pale lager

 Pint glass, for an Imperial pint of beer or cider
 Wheat beer glass, for wheat beer
 Dizzy Cocktail glass, a glass with a wide, shallow bowl, comparable to a normal Cocktail
glass but without the stem

2. Footed Glass – Refers to a style of glass which the bowl sits directly on a base or foot.

Bowl

Foot
Base

 Brandy snifter-the shape of this glass concentrates the alcoholic odors to the top of the glass
as your hands warm the brandy. Typical Size: 17.5 oz.
 Hurricane glass
a tall, elegantly cut glass named after its hurricane-lamp-like shape, used for exotic/tropical
drinks. Typical Size: 15 oz.
 Parfait glass
this glass has a similar inwards 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.
 Irish coffee Glass (Footed): This tempered glass mug attractively displays a Irish coffee,
regular coffee, tea, or other hot beverages.
 Sherbet, a stem glass for ice cream or sherbet has a thicker base and sides than the older
whiskey glass.
3. Stemmed ware / Stem glass – Includes any glass having all three features; bowl, stem, foot or base. It is
the most easily broken glass type

Rim Bowl

Stem

Base/foot
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 Champagne flute - this tulip shaped glass is designed to show off the waltzing bubbles of the
wine as they brush against the side of the glass and spread out into a sparkling mousse.
Typical Size: 6 oz.
 Cocktail glass -this glass has a triangle-bowl design with a long stem, and is used for a wide
range of straight-up (without ice) cocktails, including martinis, manhattans, metropolitans,
and gimlets. Also known as a martini glass. Typical Size: 4-12 oz.
 Cordial glass - Small and stemmed glasses used for serving small portions of your favorite
liquors at times such as after a meal. Typical Size: 2 oz.
 Margarita/coupette glass - 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.
 Red wine glass - A clear, thin, stemmed glass with a round bowl tapering inward at the rim.
Typical Size: 8 oz.
 Sherry glass - 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.
 Whiskey sour glass - Also known as a Delmonico glass, this is a stemmed, wide opening
glass, alike to a small version of a champagne flute. Typical Size: 5 oz.
 White wine glass - a clear, thin, stemmed glass with an elongated oval bowl tapering inward
at the rim.
Typical Size: 12.5 oz.
 Pousse-cafe glass - a narrow glass essentially used for pousse cafes and other layered
dessert drinks. Its shape increases the ease of layering ingredients. Typical Size: 6 oz.

4. Mug – A tumbler with a handle or as a tall glass cup. Usually used for serving beers

Bowl

Handle or
Ear

Base

 Beer mugs - the traditional beer container. Typical Size: 16 oz.

 Coffee mug - the traditional mug used for hot coffee. Typical Size: 12-16 oz.
WEEK 10 – ELEC 8 – BAR AND BEVERAGE MANAGEMENT

Sanitation Standards for Handling Glassware: Preventing Spills and Breakage

Proper sanitation standards for handling glassware are crucial, as customers frequently come into direct contact with
these items, just like with their drinks.

Breakage and Spills

 Exercise Caution: Always be cautious when handling glass. If a glass slips from your grasp, let it fall rather
than trying to catch it. If a glass breaks, wear gloves and use a broom, dustpan, or damp cloth to clean up
the pieces; keep these tools readily available.
 Prioritize Clean-Up: Be prepared to address glass breakage, as it is inevitable. When a glass breaks,
prioritize cleaning it up immediately.
 Dispose of Contaminated Ice: If a glass breaks near ice, assume there are glass shards mixed in and
dispose of all the ice.
 Stay Composed During Spills: If a drink is spilled, handle the situation discreetly. Your customer wants
their drink, so clean up the spill promptly and serve them, then move on.

Handling Glassware

 Pick Up, Don’t Push: Always lift glasses to move them rather than pushing them across the bar. Hold
glasses by the stem or base to avoid fingerprints on the rim and provide better support for carrying.
 Avoid Clinking: Clanking two glasses together increases the risk of breakage.
 Prevent Thermal Shock: Glassware cannot withstand sudden temperature changes; avoid adding ice to a
hot glass or pouring hot liquids into a cold glass, as this can cause shattering.
 Use Proper Tools for Ice: Never use glassware to scoop ice; this can result in tiny glass shards breaking
off. Always use an ice scoop.
 Handle with Care: Although it may be challenging during busy periods, always handle glassware gently.
 Avoid Stacking: Do not stack glasses inside one another, as this leads to breakage.
 Wash Separately: Do not wash glasses mixed with plates and silverware in the dishwasher.
 Inspect for Damage: A chipped or cracked glass should be treated as broken; it can injure customers or
cause spills, so dispose of it immediately.
 Use Proper Storage: Instead of stacking glasses, place them in designated glass racks.
 Carry Glassware Upright: All glasses, whether clean or dirty, should be carried upright on a drink tray.
Wine glasses may be carried upside down by their stems, held between the fingers of the left hand.