This document provides guidelines for bar design, equipment, supplies, and terms. It recommends that the ideal distance between the back bar counter and cupboard is 100-110 cm. It lists essential bar equipment like shakers, strainers, spoons, and lists basic supplies needed like spirits, beers, wines, juices and garnishes. It also defines common bar terms used for drink preparation techniques.

1. BAR MANAGEMENT

2. BAR DESIGN
• SPACE
– The ideal distance between the back of the bar counter
and the back cupboard is 100 - 110 cms.
– The length of the bar counter depends upon the number
of persons required to work behind the counter,
however each person should have his own station.

3. BAR DESIGN
• PLUMBING
– Hot and cold water is essential.
– Taps should be of the swivel kind.
– Ice sinks should have drain plugs.
– Sinks should be of stainless steel

4. • REFRIGERATION
– Defrosting should be done regularly.
– Refrigerators with two doors (one on either
side) should be considered.
BAR DESIGN

5. • THE BAR COUNTER
– Guest side : 42 inches
– Barman side : 34 - 36 inches
– The guest side should be padded.
– Foot rail adds to the comfort of the guest.
BAR DESIGN

6. • The Cocktail Shaker/ The Boston Shaker
• The Mixing Glass
• The Hawthorn Strainer
• Bar Spoon
• Blender
• Waiter’s Friend’corkscrew
• Ice buckets
• Ice pick
• Tea Pot
• Creamer
• Drip Bowl
BAR EQUIPMENT

7. • Ice scoop or tongs
• Fruit tongs and fork
• Plastic buckets for transporting ice
• Bottle skip or or empty cases
• Crown cork bottle openers
• Ice Crusher
• Fruit knife and board
• Electric drinks mixer
• Electric juice extractor or hand squeezer
• Decanters
BAR EQUIPMENT

8. • Spirit measures
• Stainless steel fruit knife.
• Straws, stirrers and cherry sticks
• Muddlers and swizzle sticks
• Champagne cooler, stopper
• Tongs
• Muslin and funnel
• Good supply of practical glassware
• Glass cloths and serviettes
• Cocktail napkins and coasters
• Plastic or glass stirrers
BAR EQUIPMENT

9. • Olives
• Maraschino cherries
• Worcestershire sauce
• Ketchup
• Tabasco sauce
• Salt and pepper
• Celery salt
• Cinnamon
• Nutmeg
• Cloves
• Vanilla essence
• Tomato Juice
KITCHEN SUPPLY

10. • Celery
• Coffee beans/ Tea
• Cube sugar, Caster sugar, Demerara sugar
• Bar Snacks
• Eggs
• Cream/ Milk
• Mint
• Cucumber rind
• Oranges,Lemons, Limes
• Bananas
• Strawberries
• Coconut cream
• Pineapple juice
KITCHEN SUPPLY

11. BOTTLE SIZES
Bottle sizes may vary according to manufacturers.
However some of the standard sizes are as following:
– MINERAL WATER
• 113ml Baby
• 180ml Split
• 1 liter
– BEER
• 180 ml Nip
• 330 ml Can
• 568ml Pint
• 650 ml Bottle

12. MEASUREMENTS
• 1 Ounce 28.3 ml
• 1 Dash 3 drops 0r ¼ teaspoon
• 1 Pinch Less than 1/6 spoon
• Regular 30ml
• Large 60ml

13. • Brandy
• Gin
• Vodka
• Rum - white and dark
• Tequila
• Whisky – Scotch, Rye, Bourbon, Tennessee, Irish,
Canadian
• Bitters
• Vermouth - dry and sweet
• Sherry
BASICSTOCK

14. • Tawny port
• Cognac and Brandy
• Cordials and Liqueurs
• Champagne
• Californian wine
• German wine
• French wine
• Beer – domestic, Imported, Draft
• Cigarettes
• Cigars
BASICSTOCK

15. • Limes or lemons
• Oranges
• Pineapple
• Cocktail cherries
• Celery salt
• Cubed salt
• Grenadine syrup
• Club soda
• Tonic water
• Dry ginger ale
BASICSTOCK

16. • Cola
• Lime juice cordial
• Lemonade or 7UP
• Grated nutmeg
• Tomato juice
• Pineapple juice
• Coconut cream
BASICSTOCK

17. • Spiral : The complete peel of a fruit cut in spiral
fashion.
• Stirin : When topping with the final ingredients,
use the bar-spoon to stir as it is added.
• Twist: A long zest twisted in the centre and
normally dropped into the drink.
• Zest: A small thick piece of citrus peel with as
little pith as possible. The essential oil is
squeezed on top of the drink and it is optional
whether the zest is then dropped into the drink.
BAR TERMS

18. A glass is ‘frosted’or ‘rimmed’by rubbing the
rim with a piece of moist fruit and dipping the
moistened rim in the frosting substance, i.e.
sugar, salt, chocolate strands etc.
RIMMING

19. Always chill a glass before you fill it. There are basically
three ways to make a glass cold:
– Put the glasses in the refrigerator or freezer a couple
of hours before using them.
– Fill the glasses with crushed ice just before using.
– Fill the glasses with cracked ice and stir it around
before pouring the drink.
CHILL OUT

20. • Always use an ice scoop and not the glass itself. Tiny
slivers of glass always chip off when dipped into an ice
well and your glasses become unclear after a while.
• If you accidentally break a glass near ice, always throw
away all the ice. When glass shatters, pieces go
everywhere. You really don't want pieces of glass in your
drink.
• Never take a hot glass and add ice into it. This can cause
the glass to shatter due to thermal shock. Be careful about
this.
HANDLING GLASSWARE

21. • Mechanical shock occurs when you clank two glass
together. One of the glasses will almost always break.
• If you carry the glasses by the stem or the base you avoid
fingerprints where people drink from, and you will have
more support carrying the glass.
HANDLING GLASSWARE

22. Back
ORANGE, LIME. LEMON

23. Back
CELERY