bar, tools and equipment in hotels and restaurant

1. BAR PARTS,EQUIPMENT
AND TOOLS
PIT , BSHRM, PALOMPON, LEYTE

3. PRINCIPAL BAR PARTS
AND EQUIPMENTS

4. Principal Bar Parts and
Equipments:
1. Bar counter or Bar top- is needed to prepare
cocktails and other beverage orders.
2. Bar display rack- this is used to display various
wine/liquor bottles, glassware, etc.
3. Bar chiller/refrigerator - is used for storing
perishables and beverages/ ingredients needed
to be chilled or served cold.
4. Bar stools – these are elevated seats for the
comfortable stay of the guest at the bar
counter.

6. 5. Cocktail tables/chairs – this is used by guests
who do not want to sit at the bar counter.
6.Decorative fixtures/ features - these are used
to beautify the bar and improve ambiance.
7. Bar pour station - ids the section of the
commercial bar where the bartender
prepares the cocktails/ drinks.
8. Speed rail – a long shelf used to hold well,
house or pouring liqours/brands.

8. 9. Liquor dispensing gun - a system of
dispensing liquors in a bar using a gun with
buttons labeled with numbers or letters
corresponding to well and call brands.
10. Soda gun, cobra gun or mix dispenser – a
gun-dispensing bar contraption for colas,
ginger ale, tonic water, lemon or lime soda,
soda water, sour/bar mix and water.
11. Rinse sink – there are two kinds: one with
tap water and the other with a cleaning
agent. NOTE: Glasses emptied on the drain
board are rinsed in this sink.

10. 12.Wash sink - A sink located near the drain board
and rinse sink which is filled with warn soapy
water to wash emptied/rinsed glasses.
13. Drain board - A metal board where all used
glasses are emptied and drained; it is located
near the rinse and wash sinks.
14. Drying board - A metal grooved board where
cleaned glasses are allowed to air dry upside
down.
15. Bar trolley/cart - A bar cart used to carry loads
of the bar supplies/needs for he bar preparation
and service.

12. 16. Ice Machine/ Bin or ice maker – is used for the production
/storage of large quantities of ice needed in the high volume
bar.
17. Dry storage - this part of the bar secures stocks of the bar
supplies within the premises of the bar to avoid frequent trips
to the main storeroom.
18. Automated pouring system – an electronic dispensing and
drink-counting system for beers, juices, liquors and wines,
which may or may not be interfaced with an electronic cash
register for high-tech high volume bars.
19. Beer/Tap box - a refrigerated keg storage-chilling machine
which dispenses draft beer through a standard tap (or faucet)
with single or multiple kegs, lines and standards.
20. Bottle chiller/ cooler - a reach in down refrigerated storage
for white and sparkling wine bottles to be served in a high-
volume bar/restaurant.
21. Glass froster - a freezer used to chill glasses/mugs for beers
and straight-up or frozen drinks for high volume bars.

14. 22. Glasswasher – an electrical glass washing-
rinsing-sanitizing-blow-drying machine
usually located in the back bar or underbar of
a high-volume bar.
23. Cocktail freezer or slush freezer – an
electrical pressurized gadget used by high-
volume bars which specialize in gun/spigot-
dispensed frozen drinks/cocktails like
Margaritas or Daiquiris.

16. OPERATING EQUIPMENT/
BAR TOOLS

17. Operating Equipment/ Bar
tools:
1. Bar scoop – a metal tool for making fruit scoops for
garnishing specialty drinks.
2. Bar spoon - a long stemmed (usually 12inch) spoon
with a twisted mid-section, used to stir or layer
drinks.
3. Bar towel – preferably durable and 100% cotton for
maximum absorbency to wipe glasses and clean
bottles.
4. Blender - electrical bar gadget used for frozen
drinks and the speedy blending/pureeing of drinks.
5. Bottle / Can opener – is used to open bottles/cans.

19. 6. Bottle sealer - is used to ensure freshness of
the contents of opened bottles.
7. Brandy burner – is used for hot brandy or Irish
Coffee.
8. Carafe – a tall fancy glass container used for
serving house wines.
9. Cigar slicer and lighter - a gadget used to
slice the edge of the cigar prior to
lighting/smoking.
10. Cloth – is used for wiping surfaces and bar
equipment.
11. Cocktail decanter – is used as a container for
a large cocktail drink.

21. 12. Cocktail shaker – is used for shaking/mixing drinks
which do not easily combine by stiring and needs to
be made cold.
a. Boston shaker –a shaker with two parts, one
metal and the other, a mixing glass, design to ovelap
the other, fit snugly, and seal in the ingredients.
b. Standard shaker – a single unit shaker,
stainless steel or glass and consists of a shaker,
strainer and a cap/top
13. Cocktail strainer - a metal device which fits over the
mouth of the shaker or mixing glass to strain
cocktails unto a serving glass or to remove ice and
other solids.
14. Coffee maker - is used to make coffee by batches
for coffee-based drinks/cocktails.
15.Condiment tray – a plastic multi-portioned tray for
prepared garnishes.

23. 16. Corkscrew /Wine opener – is used to remove
the wooden cork from the wine bottle.
a.Waiter’s wine opener/corkscrew – the
handiest wine opener since it is easily fits into
the pocket.
b. Screwpull type – the frame of this
corkscrew is designed to fit the mouth of the
wine bottle to help center the screw.
c. Angel wing corkscrew - this is
recommended for the ladies since it is easier to
use compared to the first.
d.Wooden corkscrew - is the oldest type of
corkscrew with a straight wooden handle and a
metal screw.

25. 17. Cutting board – a small laminated board used
exclusively for the bar to cut and carve
fruits/garnishes.
18. Fruit juicer or Squeezer - is used to manually
extract the juice from fresh fruits.
19. Funnel – is used to transfer liquid to narrow-
mouthed containers.
20. Glass Brush - a manual or automatic/electrical
glass cleaner with bristles intended to clean
used glasses in the bar.
21. Glass rimmer or Salting tray – a commercially
available gadget with rock salt used to salt the
rim of glasses to make Margaritas. (Sugar-rim)
22. Grater - tool needed to grate whole nutmeg
and other spices to obtain the freshest possible
aroma and taste to your hot drinks.

27. 23. Ice bucket – metal or insulated bucket is used to
contain ice cubes; choose a two tray capacity.
24. Ice crushing machine – an electric gadget for
making crushed ice.
25. Ice pick – is I long, thin. Pointed (at the tip)
metal used for breaking the ice into smaller
pieces.
26. Ice shovel – is used to scoop ice from a large
container like an ice machine or ice bin.
27. Ice tongs – a metal tool used for handling ice
cubes or cracked ice in small quantities
28. Jigger – a glass or metal, single or double-
ended measure of liquid ing., consider the basic
measuring tool of a bartender ,.

29. 29. Juice containers – is used to store, chill, and
easily dispense commonly used juices in the bar .
30. Juicer or Fruit juice extractor - an electric
gadget to extract the juice from fruits.
31. Mixing Glass - a large, 16-fl.oz.tall glass used to
mix clear long cocktails which require mixing
without shaking, especially Martini.
32. Muddler – a small wooden bat or pestle, 5 to 6
inches long, used to crush ice, sugar cubes, fruits
or herbs.
33. Paring knife – the small, preferably stainless
steel knife, used to cut fruits and shear off the
rinds of fruits.
34. Pourer/Speed pourer - a plastic, metal cork or
rubber spiral-based tool inserted in the mouth of
a liquor bottle to pour its contents when needed.

31. 35. Pouring tray/mat – a rubberized, metal or plastic
gridded mat, 18 to 20 inches long and 4 inches wide,
used by the bartender when preparing drinks and
used to rest jiggers, placed upside down.
36. Relish fork – a long-stemmed two-tined stainless
steel fork used to get olives and pickled onions in
narrow-mouthed bottles/containers.
37. Set of measuring cups and spoons – for the accurate
measurements of large and small quantities of
ingredients needed in the bar.
38. Strainer – removes the ice and fruit pulp from a
cocktail shaker or mixing glass.
39.Water heater/ ElectricThermos – is used to produce
hot water needed for hot drinks.
40.Water pitcher – a metal pitcher used for serving
water.

33. 41.Wine Basket – is used for professionlly
presenting/serving red wine to the guests at
the table.
42. Zester – a scrapping tool used to make
citrus (like lemon) zest.

35. Glassware
- defined as an articles made from glasses especially
used for drinking.

37. Four basic styles of
glassware
1.Tumbler
2.Footed Glass
3.Stemware
4.Mug

38. tumbler
Footed glass
stemware
mug

39. White wine glass
 The white wine glass is made with a
bowl slightly smaller in diameter
and with sides a little straighter than
a red wine glass, a shape that
concentrates the flavor and releases
the delicate bouquet.

40. WHITE WINE GLASS

41. ChampagneGlasses
Champagne flute
is a stem glass with a tall, narrow bowl.

42. Champagne coupe or champagne saucer
=> commonly used at wedding receptions,
often stacked in layers to build a champagne
tower.

43. CHAMPAGNE TULIP

44. Red Wine Glass
 is served in a glass with a slightly
larger bowl and a little taller
overall than the white wine
glass.

46. SOUR GLASS
 Also called a whiskey sour glass.
 Use for sour drinks like whisky
sour.

48. Dessert Wine Glass
is a glass made with a slightly
smaller bowl than a white
wine glass.

49. PerceptionWine Glass
=>used for Port wine =>a sweet-tasting wine
with a high alcohol content.

50. Cordial Glass
Cordial glasses, also known as liqueur
glasses, are the smallest glasses in a
set of stemware.

51. Limoncello Cordial Glass

52. Brandy Snifter
 The brandy snifter, also known as a
brandy inhaler; is a short-stemmed
glass with a tulip or balloon-shaped
bowl.

53. Susquehanna Glass Brandy Snifter

54. BRANDY INHALER

55. COCKTAIL GLASS
 is a stemmed glass with an inverted
cone bowl.Though they are often
referred to as martini glasses, they
differ from martini glasses in that
they have smaller, narrower bowls
with rounded or flat bottoms, while
martini glasses generally have
larger, wider bowls which are fully
conical at the bottom.

57. MARTINI GLASS

58. MARGARITA/COUPETTE GLASS
 A cocktail consisting of
tequila, triple sec (such as
Cointreau) and lime or lemon
juice, often served with salt on
the rim of the glass.

60. SHERRY GLASS
 Used for sherries,Tio Pepe, Dry sack.
Teardrop Sherry Glass

61. BEER GLASSES
 Footed Pilsner glass Beer Mug

62. Pilsner GLASS

63. Old fashion glass

64. ZOMBIE GLASS
 The Zombie, (also known as skull-puncher), is a
cocktail made of fruit juices, liqueurs, and
various rums. It first appeared in the late 1930s,
invented by Donn Beach (formerly Ernest
Raymond Beaumont-Gannt) of Hollywood's Don
the Beachcomber restaurant. It was popularized
soon afterwards at the 1939 NewYorkWorld's
Fair.

65. ZOMBIE GLASS

66. COLLINS GLASS
 It is used to serve mixed drinks,
especiallyTom Collins cocktails.
 It is cylindrical in shape and narrower
than a highball glass.

68. HIGHBALL GLASS
 Used for drinks, soft drinks and
juices.
 A highball glass is taller than an
Old Fashioned glass, and shorter
and wider than a Collins glass.

70. ROCK/OLD FASHIONED GLASS
 Used for rock drinks like whiskies.
 It is also normally used to serve
certain cocktails, such as the Old
Fashioned, from which it receives its
name.
 Old Fashioned glasses usually
contain 6–10 US fl oz (180–300 ml).

72. DOUBLE OLD FASHIONED GLASS
A double Old Fashioned glass
(sometimes referred to by
retailers as a DOF glass)
contains 12–16 US fl oz (350–
470 ml).

73. DOUBLE OLD FASHIONED GLASS

74. SHOT GLASS
 Used for straight spirit like
vodka, tequila, whisky, and
bourbon.
 A "shot" of liquor is not the same
as a "shooter".

76. IRISH COFFEE mug
 Is a cocktail consisting of hot
coffee, Irish whiskey, and sugar
(some recipes specify that brown
sugar should be used)stirred, and
topped with thick cream.

77. IRISH COFFEE mug

78. BANQUET GOBLET

79. ALL PURPOSE WINE GLASS

80. STEMMED BEER GOBLET

81. BORDEAUX GLASS (CLARET)

82. POCO GRANDE
 The Poco Grande glass has a similar fluted bowl
shape, but is shallower and has a longer stem. It
is used for similar drinks as the hurricane glass,
but its smaller portion size (about 12 fluid
ounces) allows the bartender flexibility in
determining the size of the drinks offered and/or
the amount of alcohol in the glass.

84. SQUALL GLASS

85. TALL GOURMET

86. SHERBET GLASS

87. PARFAIT GLASS

88. SUNDAE GLASS

89. SODA GLASS
 Served in soda fountain.

90. CARAFE
 A glass or metal bottle, often with a flared lip,
used for serving water or wine. A glass pot with a
pouring spout, used in making coffee.

91. DECANTER GLASS
 is a vessel that is used to hold the
decantation of a liquid (such as wine)
which may contain sediment.
Decanters are normally used as serving
vessels for wine. Decanters vary in
shape and design.

93. JIGGER GLASS
 A small measure for liquor, usually holding 1 1/2
ounces.

94. PUNCH BOWL
 is a bowl, often large and wide, in which the
drink punch is served. Punch bowls were
often painted with inscriptions or were used
for testimonial purposes: the first successful
whaling voyage from Liverpool was
commemorated by a punch bowl presented
by the owners of the ship to its captain.

95. PUNCHBOWL, PUNCHBOWL CUP AND
PUNCHBOWL LADLE