The document provides a history of bar service, tracing its origins back 12,000 years to early wine making in Mesopotamia and Egypt. It then discusses the consumption of alcoholic beverages in ancient Greece and Rome. The document also outlines the organizational structure and duties of various bar staff positions, including the bar manager, bartender, bar boy, bar waiter, and bar receptionist. Finally, it describes common bar equipment, tools, and supplies used in drink preparation and service.

1. BAR SERVICE

2. BAR SERVICE
HISTORY AND ITS ORIGIN

3. ORIGIN
The source of beverage service date back to 12,000
years, and it started with the first evidence of wine
making . It Has been traced to the year 2,000 B.C. in the
Mesopotamia and Nile valley. Egyptians show the main
stages of wine making in wall paintings. A list of wine
stored in cellars of Assyria around 800 B.C.

4. HISTORY
Fermented alcoholic beverages have known since
pre- historical times. Beer was certainty known in
Mesopotamia before 4000 B.C., as attested to by
recipes found on clay tablets and art that shows
individuals using straws to drink from large vats.

5. HISTORY
Wine was consumed in classical greece at breakfast or at
symposia, and in the 1st century BC it was part of the diet of
most Roman citizens.The transformation of water into wine at
a wedding feast is one of the miracles attributed to Jesus in the
New Testament, and his symbolic use of wine in the Last
Supper led to it becoming an essential part of the Catholic
Eucharist rite.

6. F AND B BAR OPERATION
ORGANIZATIONAL CHART..
Bar Manager
Asst. Bar Manager
←←←←←←←Bar Supervisor → →→→→→→
↓↓
BartenderBar Girl/Boy
→→→→→→Bar Helper←←←←←←

7. DUTIES AND
RESPONSIBLITIES OF A BAR
MANAGER
BASIC FUNCTION
Plans, directs, monitors the set-up and delivery of service in the bar,
insuring that service standards are consistently complied with.
DUTIES AND RESPONSIBILITIES
1.In consultation with superior, establishes sales forecast and sales strategies
and gimmicks.
2.Assist in the design and preparation of drink of the month and other
special items.

8. 3.Pr.epare staff work schedule and assignments.
4.Conducts daily briefing and inspection of grooming among his staff.
5.Supervises mis-en-place preparation; checks availability of pas stock
6.Oversees the set-up of the bar and bar tables.
7.Monitors the delivery of the bar service and the preparation of drinks.
8.Closely coordinates with his/her superior regarding the requirements
and operational problems of the bar, including availability and schedule of
entertainers or performer.

9. 9.Assists in order taking and service during peak hours.
10.Monitors the consumption and utilization of supplies and takes measures
to control losses and wasteful consumption.
11.Reviews and signs bar requisition that is prepared by the bartender.
12.Supervises daily stock inventory and submit inventory reports to superior.
13.Perpares and submits reports and documents that are required by the
management. i.e. critical incidents report, bar and stock inventory, etc.
14.Attends to guests complaints and requests.

10.  15.Ensures guests satisfactoin ,solicitis feedback from them regarding
the service and beverage/food and attends to their needs and concerns.
 16.Conducts corrective interviews among erring personnel, prepares
misconduct report as needed.
17.Trains and coaches staff regarding service procedures and bar policies.
18.Conducts performance evaluation of subordinates and trainees.

11. BARTENDER

12. BARTENDER
 Basic function – prepares/mixes alcoholic and non-alcoholic
beverages according to prescribed standards
 Specific Duties;
1.Prepares or mixes drink following standard recipes.
2.sets-up the bar
3. Takes charge of storage of beverages and bar supplies

13. 4. Makes report on beverage sales and spoilage.
5. Takes inventory of beverage consumption as well as of losses.
6. Sees to it that the bar is properly stocked, clean and well
maintained.
7. Attends to customers needs, request and complaints at the bar
counter.

14. 8. Pushes to sale of wines and other beverage items;
9. Checks the availability of bar stocks and makes requisition when
needed.
10.Serves drinks from the bar counter.

15. BARBOY

16. BARBOY
 Basic function- Acts as the runner and helper in the bar
 Specific Duties
1. Assists the bartender in mis-en-place preparation and bar set up.
2. Looks after the upkeep of the bar area.
3. Assists in clearing soiled glasses, empty bottles, other bar items;
4. May assists in serving drinks to guests.

17. 5. May assist bartender in mixing and preparing drinks.
6. Assists in the storage and safekeeping of bar stocks and supplies;
7. Performs errand function for the bar.

18. BAR WAITER AND BAR
ATTENDANTS

19. BAR WAITER AND BAR
ATTENDANTS
 Basic function – take and serve beverage and other orders
according to prescribed standards of service.
 Specific Duties
1. Looks after the necessary preparations before the start of
operation;
a. wipes/prepares the necessary containers ,glasses ,napkins , trays
,other supplies

20. b. Refills shakers and other condiments
c. Checks and re-stocks the service station and sees to it that the par
stock is maintained.
d. Sets-up the tables
2. Studies the drink list and familiarizes himself with the drink of the
month, outlets specialties as well as out of stocks items and
undertakes suggestive selling.

21. 3. Takes and serves beverage and food orders;
4.Places and picks up beverage orders from the bar, food order from
the kitchen.
5. Assists in welcoming and in seating the guests.

22. 6. Attends to the settlement of the bill of guests.
7.Attends to guest inquiries ,requests and complaints.
8. Assists in clearing soiled dishes, dirt and trash.

23. BAR RECEPTIONIST

24. BAR RECEPTIONIST
 Basic Function- welcomes and greets customers at the entrance
and escorts them to their tables.
Specific Duties
1.Receives guests, welcomes and greets them and escorts them to
their assigned or chosen tables.
2.Attends to reservations and inquiries over the phone and places
reservation signs on the assigned tables;

25. 3. Maintains and fills logbooks/reservation book with the necessary
information and keeps all reservation signs in place.
4.Assists in maintaining order and cleanliness in the bar.
5. Assists in the preparation of mis-en-place before the start of
operation.

26. 6. Monitors movement in the outlet and reports to captain ant
unusual incident or suspicious persons noted.
7. Attends to guest inquiries, requests and complaints.

27. BAR EQUIPMENT,
TOOLS , AND
SERVICE SUPPLIES

28. Uses
OVER HEAD-For hanging bar glasses[not advisable for outdoor
dining]

29. Electric Mixer-this machine is used for drinks that do not need blending especially those
containing cream or ice . Where ice is required, use only crushed or cracked ice.

30. Blender- a mechanical equipment that is used to blend ingredients and
to make drinks creamy. When blending used crushed ice.

31. Ice bins/ice chest- this used for stocking ice. It has speed rail attached
to the front , with or without bottle wheels.

32. Mechanical Glass Washer- a machine used for washing glasses. It
delivers water that is hot enough to kill bacteria.

33. Ice Crusher- used for crushing ice cubes.

34. Sink – equipment used for washing and usually with drain boards.

35. Wine Chiller- a refrigerated storage for chilling wines particularly
white wines and champagne.

36. M E C H A N I C A L D I S H WA S H E R
A machine used for washing glasses. It delivers water that is hot enough to kill
bacteria.

37. Coffee Machine- an equipment used for brewing coffee.

38. Coffee Maker- for preparation of coffee

39. Glass Rimmer- for frosting the rim of the glass. One compartment is
for frosting salt, another for sugar and another one for lime juice.

40. Fruit Juicer- for extracting fruit juices.

41. B. BAR TOOLS AND
SUPPLIES

42. Jigger[one full jigger is equivalent to 1.5 ounces or 45 ml. One side of
the jigger is equivalent to ½ of 45ml- used to measure the amount of
liquor poured over a drink. There are two kinds; one heavy glass base
and the other one is a doubled- ended stainless steel jigger.

43. Pourer [stopper] –a device fitted into the neck of a beverage bottle. It
is designed to control flow of liquor. Inside is a bearing that
automatically closes the spool when the liquor reaches 1 ounce per
shot.

44. Mixing Glasses- a heavy glass container for mixing drink ingredients
along with ice. Then the mixed drink is strained into a serving glass.

45. 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]. Three in one stainless steel-a
combination of stainless steel mixing container, stainless steel cup
with a built in strainer.

46.  BOSTON SHAKER- An original combination of a mixing glass
and stainless steel cup that fits on top.

47. 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 the ice and allow the liquid to pass through it.

48. 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 pick up of garnitures. The bowl of the spoon can contain 1
teaspoon.

49. Ice Scoop –a tool for scooping ice from the ice bin

50. Ice Tong- Device designed to handle cubes of ice one at a time.

51. Muddler-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.

52. Funnel – for pouring liquid from large container into a small one. It
comes in several sizes.

53. Cutting Board- for chopping ingredients for cocktails and garnish.
The board must have a surface that will not dull the knife.

54. Bar Knife-a paring and utility knife made of stainless steel for cutting
purposes.

55. Bottle and Can Opener- 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.

56. 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, angels wing, prongs type.

57. Ice bucket- serves as ice container

58. Wine basket – a basket designed to fit a bottle of
red wine during wine presentation and service.

59. Bar Mat – Protective device placed on bar
counters to protect glasses and other fragile items
from breakages.

60. Wine Decanter- for decanting wine

61. Water Pitcher- for serving water

62. Bar Tray – for serving beverages and bottled/ canned
drinks. It must be protected with a cork to avoid spills.

63. Bar Caddy- container for napkins, straw, strirer, etc.

64. Wine Bucket- for chilling white, rose and champagne
wines. During service, these wines are carried to the table
against moisture of chilled glasses.

65. Coaster- underliner for drinks designed to protect the
table against moisture of chilled glasses.

66.  Ice Pick- device used for cracking ice into smaller pieces.

67. Picks, stirrers and straw-
Stirrer – for stirring drinks
Straw-for customers use in drinking beverages
Picks-serve as garnish