BAR TYPES

Public or Front Bars- In restaurants Lounge or Saloon bars Foyer bars Cocktail bars- Most common Club/Nightclub bars Dispense bar Wine bars Minibars

BAR DYNAMICS
Back bar / display

Middle bar

Service station

Front bar Bar Top

Bar Dynamics
The Bartender should ideally be centered at the service area (Station) & should ideally not have to move more than one or two steps to complete preparing the drinks & serving them.

Organization Chart
Restaurant/Bar Manager (Bar-Incharge) Bar Tender (Head waiter) Dispense Bar Staff Wine waiter (Sommelier) Waiter Apprentice Waiter Apprentice

Bartenders duties - main

Opening1. Cleaning- Bar, Bar stools, Furniture & fittings 2. Stock drawing The days necessities (within stock limit) 3. Checking all equipments & AC. Report any repair requirements to maintenance. 4. Linen arrangement. 5. Display rack cleaning & arrangement. 6. Prepare garnishes, juices, fruits, mixers etc. 7. Check stock of ice-cube. 8. Bar stock checked as per stock register. 9. B.O.T & Bill book made ready to use. 10. Dry-day / Closed board removed

Bartenders duties - main

Closing1. Put up closed signboard in the closing time. 2. Clear all tables & counters. 3. Wash & polish all equipments & keep in proper place. 4. Store all perishables properly. 5. Take physical stock inventory & enter in Bar register. 6. Lock all liquor bottles. 7. Bottle cooler to be stocked up with various bottles/cans to be chilled. 8. Close bill book/ Handover cash 9. Lock up & deposit keys to proper authority.

Equipments
Essential equipment include: a cocktail shaker (or Boston cocktail shaker) a measure (or jigger) a corkscrew , a Strainer Sharp knife and cutting board Ice bucket Ice machine Ice tongs or ice spade Bottle opener (for beer and soda bottles) Water pitcher Bar spoon , Cocktail Stirrers Can opener Bottle sealers Juice squeezer Electric cocktail blender Serving tray Bar towels

Glassware
Here we describe most of the cocktail glasses you might find in a well-equipped bar. The professional bartender will usually prepare the cocktail in the right glass. So a martini will be served in a martini glass and a Bloody Mary in a highball glass. This is a guide to the glasses that are available for making cocktails TIP: Always handle a glass by its stem (if it has one). This prevents your hand from warming the drink. It also prevents fingermarks on the glass.

Highball glass (aka Collins glass or Slim Jim) Typical volume of 350 to 400 ml / 12.3 to 14.1 Oz. Typical uses: Bloody Mary, Harvey Wall banger Lowball glass (short version of the highball) Typical volume: 250 to 300 ml / 8.8 to 10.6 Oz. Typical uses: drinks with a high proportion of mixer to alcohol. Often, cocktails with whiskey as the base ingredient are served in lowball glasses. Wine glass ( Various like red , white etc.) Typical volume: 250 to 300 ml / 8.8 to 10.6 Oz. Typical uses: wine, any cocktail

Cocktail glass Typical volume: 250 ml / 8.8 Oz. Typical uses: many cocktails are served in cocktail glasses. Daiquiris are usually served in cocktail glasses. Some call this a "Margarita glass". Champagne flute Slim elegant glass Typical volume: 200 ml / 7.0 Oz. Typical uses: anything with champagne and bubbles. The tall shape of the glass helps prevent the drink going flat too fast. It also let bubbles rise slower, giving the best visual effect of the bubbles.

Martini glass (aka martini saucer) Classic and well-know shaped glass. Typical volume: 250ml / 8.8 Oz. Typical uses: Martini, of course. Also used for Margaritas. Any drink looks good in it. Shot glass Typical volume:25 ml or 50 ml / 0.9 to 1.8 Oz. Typical uses: shooters, designed to be hit back and swallowed in a single gulp. Champagne saucer Typical volume: 300ml / 10.6 Oz. Typical uses: not many. It can be used to make smaller versions of big cocktails.

Brandy snifter (or goblet or balloon) Typical volume: 350 ml / 12.3 Oz. Typical uses: to sip good quality brandy and cognac. The brandy is poured to the widest part of the glass. The large surface area allows the aroma of the contents to rise and be concentrated at the narrow mouth for maximum effect. Port and sherry glasses Typical volume: 200ml / 7.0 Oz. Typical uses: These smaller versions of wine glasses are usually used for drinking fortified wine Beer glasses and mugs Typical volume: 400 ml up to 2000 ml / 14.1 up to 70.4 Oz. (and even bigger in Germany) Typical uses: Beer!

Dispense, Display & Mini-bar Mini Dispense Bar- A bar which is situated within a food & beverage service area that dispenses only wine & alcoholic drinks to guests consuming a meal Display bar- Is the part of the Bar against the wall which is visible to the guests & where you store your choicest selections. Mini-bar- A mini-bar is a small, private snack and beverage bar often found in upscale hotel rooms. The bar is commonly stocked with small bottles of alcoholic beverages, Juices, Soft drinks.

Bar A La Carte Menu

For a luxury type unit the menu will be quite extensive, being a combination of items from the full wine list and from the bar list There are basically two types, the large display of beverages & their prices which is often located at the back of or to the side of a bar (Often a legal requirement in many countries); or a small printed menu or list which are available on the bar & on the tables in the bar area (mainly lounge or cocktail bars) or are presented along with the restaurant a-la-carte menu in case of a dispense bar. The bar menu list usually contains Selection of Various wine types; Cocktails & Mixed drinks; Liqueurs & Brandies; Selection of various Spirits; Mock tails, Cordials & Soft drinks.

Alcoholic Beverage control

Receiving Check excise seals on individual bottles. Tally with order form for Quantity & breakages etc. Bottles handed over to Wet Store receiving Tagging (Batch & lot no, date of manufacture, Instructions of storage, store account no.) is done. Entered in Inventory system against purchase form no., License no. etc. To be sealed in the bond store in the wet store. Stock register for excise to be updated.

References
The Modern Bartender- Jason Jelicich Bar attendants Handbook George Ellis Bar Management & controls Dr. B.K.Chakravarti