L.O. 2.

1 OPERATE THE BAR

( PREPARE BAR FOR SERVICE)

DEFINITION
OF TERMS:
Bar- is a
commercial

establishment or area within an establishment where beverages, generally alcoholic are

sold and served to the Guests.
Back Bar- is the part of the bar wherein it serves as the display area and storage
area.
Bar Die- is the part of the bar that separates the bartender from the guests.
Public Bar- is the area of the bar where the bartender and the guests have direct
contact.
Service Bar-is considered as the main bar it is where all the stocks are located.
Under Bar- is considered as the heart of the bar operation.

FACTORS TO CONSIDER IN ESTABLISHING A BAR AREA

1. Decor
2. Functions
-Service Bar- is normally a part of the kitchen
-Public Bar provides seats for the guests: bar for everyone

PARTS OF THE BAR

 1. FRONT BAR- usually 42- 48 inches in height: Typically 16- 18 inches in wide
plus 8 inches in the arm.
Parts of the Front Bar
a. Bar counter-
Alcohol proof and water proof
Arm arrest usually padded
b. Rail- also known as glass rail, spill through drip rail
c. Bar die-
Vertical line
d. Foot rest- the area where you rest your foot about 12 inches wide.

2. Back Bar- Functions of the Back Bar

Decorative Functions
A good place to display all brands of alcoholic beverages
A mirror adds depths to the room
Gives the customer the view of what actually happen in the bar

WORK FUNCTIONS- serves as storage area

3. UNDER BAR-
-located under the bar area
-it is where the supplies and pieces of equipment are found
-this area deserves the attention on design.

DIFFERENT TYPES AND CATEGORIES OF BAR

1. THE BEVERAGE ONLY BAR-
This bar only serves beverages ( no foods) except canape and cocktail nuts

2. Bar and entertainment combination- this bar includes sports bar, live bands stand up
comedies concerts.

3. Food and beverage combination – this is the most common among the rest- eg., restaurant
4. Hotel and Beverages Operations- varied ambiance and room service

5. Microbrewery- this bar has own brewery installed inside

EVALUATION:
1. Define Bar
2. What are the different parts of the bar?
3. What are the different categories of a bar? Give examples of each part
4. What are the reasons for operating bar?

BAR SERVICE
 A bar is one venue for this purpose as it provides a cozy place for relaxation where
customer can chat with friends, enjoy a service of their favorite drinks, listen to music or watch
a live entertainment.
The word “BAR” refers to a place where drinks are prepared or mixed and served to
customer. There are many types of bar such as:

1. An entertainment or Cocktail bar - a bar designed to provide special entertainment like a live
band, a “sing along” videoke, or live entertainment.
2. Coffee bar – serves high quality coffee and design to be an ideal venue holding small
meetings.
3. Stand-Up bar - Is simply a bar counter inside a food outlet where drink orders are prepared.
4. Mobile or Portable bar – refers to a bar that is movable and can be transferred from one
place to another.
5. Service bar – refers to a bar that pours drink for table use, usually in conjunction with the
outlet only. It does not serve the customer directly but deals only with filling drink order
brought by servers.

BASIC PARTS OF THE BAR

1. Front bar – is the counter area of the bar where customers order their drinks.
2. Back bar – is an area where bottles of liquors and rows of sparkling glassware are displayed.
It is a good place to display call brands as suitable form of merchandising and some display
requirements.
3. Under bar – is the heart of the entire bar operation and deserves the most careful attention.
It is provided with shelves and spaces for the display of various equipment and supplies of the
product being sold.

L.O 2.2 BAR EQUIPMENT

EQUIPMENT AND SUPPLIES USES SAMPLE

REFRIGERATOR Used for chilling and storing
beers, juices, garnishes, and
other bottled drinks

BLENDER Used to blend ingredients and

to make drinks creamy. Used
crush ice for blending drinks.

ELECTRIC MIXER Used for drinks that do not

need blending especially those
containing cream.

ICE BIN/ ICE CHEST Used for stocking ice.

ICE CRUSHER For crushing ice cubes

GLASS CHILLER A top opening refrigerator that
chills glasses.

SINK Equipment used for washing,

have it equipped with drain
board.

FRUIT JUICER For extracting fruit juices

WINE CHILLER A refrigerated storage for

chilling wines particularly white
wines, rose wines, champagne
and sparkling wines.
COFFEE MAKER Used for brewing and for the
preparation of coffee.

GLASS RIMMER For frosting the rimmed of the

glass. One compartment for salt,
sugar and for lime juice

OVER HEAD RACK For hanging bar glasses.

SPEED RAIL This rail contains the most

frequent poured liquors
(pouring and house brands)
 BARTENDING TOOLS

Behind the bar, you need a lot of bar tools, often more than you think, especially if you want to be
perceived as a professional. Most bars will have the essential equipment, such as shakers and bottle
openers, but depending on where you work, they may not provide all the things that make your job
easier. Aside from the most common items (bottle opener, wine key, shaker), there is a whole list of
other tools and things that are useful behind the bar.

Tools/Equipment Uses Sample

Corkscrew The most professional

corkscrew is the waiters
version, a two-in-one gadget
that opens wine bottles and
beer bottles.

Bar spoon Used for stirring drinks

Blender A blender is essential to make

frozen drinks and for
smoothies

Bottle opener Used to open bottles

Shaker

This is a stainless steel use to

shake drinks before pouring it
into glass.

Coasters They’ll prevent a lot of

unnecessary wet spots or rings
on the bar from moisture off
the side of the glass.

Hawthorn Strainers Used to remove unwanted ice

from a drink when poring the
drink into a glass after it has
been shaken.

Swizzle sticks, Stirrer

Used to stir the drink. They

are used to pick up pieces of
fruit or olives from the drinks
with our using your finger

Muddlers
Muddlers are used to make a
mash of fruit, herbs or spices
when they have been added to
a cocktail.
Jiggers Are metal measuring devices
that usually have two (2)
cones, one on either end.

Speed pourer You can place in your bottle to

control how you pour drinks.

Flair Bottles Flair bottles are the ultimate

for flairing

Citrus Reamer or A reamer or a juicer is

Juicer designed to make it easy to
extract from citrus fruits.

Cutting board or Having a cutting board and a

knife sharp knife behind the bar is
essential , for those tasks such
as, slicing lemons and limes
for drinks for drinks or soing
upa garnish for a cocktail.

BAR GLASSES

Different Types of Bar Glasses and Their Uses

- A bar glass usually consists of a bowl, a base or foot and a stem although not all glasses have these
3 parts.

BOWL

STEM

FOOT

TYPES OF BAR GLASSES

A flat glasses that has a bowl

but without a stem or a foot.
1. TUMBLERS

A style of glass in which the

bowl sits directly on a base or
2. FOOTED GLASS
foot

Include any glass having all

three features – bowl, foot,
3. STEM WARES
stem
4.MUGS Tumbler with a handle

TUMBLER

GLASSES USES SAMPLE

SHOOTER GLASSES For straight spirits like vodka and tequila

1 ½ 0z

For whiskies like Manhattan, Black

Russian and other drinks served on the
rocks (with ice).
ROCK GLASS OR OLD
The rock glass maybe:
FASHIONED GLASS
Single – 8 oz. for serving of one shot
8 OZ..
Double – 12 oz. for serving two shots

For double (2) shots whiskies like

Manhattan, Black Russian and other
OLD FASHIONED OR ROCK
drinks served on the rocks (with rice) and
GLASS DOUBLE 12 OZ.
also for Bloody Mary and Mai-tai.
 For highball drinks, like gin tonic, Vodka
tonic,
HIGHBALL GLASS

8 OZ.
It is also used for soft drinks, juices, sodas
and tonic drinks.

COLLINS GLASS For Collins like Tom Collins, John Collins.

It is also used for long drinks (drinks
10-12 OZ.
served in tall glasses).

ZOMBIE GLASS For zombie, weng-weng, long island ice

tea etc.
14-16 OZ.

PILSNER GLASS For beer and red eye

10-12 OZ.

FOOTED GLASSES

For Brandies, Cognacs,

Armagnacs and white brandies
BRANDY SNIFTER/ BRANDY
GLASS Ex. Fundador, Carlos 1, Remy
Martin, Hennessy, Courvoiser
Single 8 OZ.

Double 12-14 OZ.

IRISH COFFEE GLASS For Irish Coffee and hot drinks

10 OZ.

FOOTED PILSNER For beer like San Miguel beer

and Budweiser and also for
shady

SQUALL GLASS Used for pina-colada and other

long drinks
12 OZ.

STEMMED GLASSES

CORDIAL OR LIQUEUR GLASS 1 For cordials or liqueurs like

½ oz. Kahlua or Drambuie
SHERRY GLASS For sherries like Tio Pepe and
Dry Sack
2 ½ OZ.

SOUR GLASS For Whisky Sour, Rum Sour,

Vodka
4 OZ.

For Chardonnay, Fume Blanc. It

is a smaller mouth to prolong
WHITE WINE GLASS
the coolness of the chilled
6 OZ.
wine.

RED WINE GLASS For Red wine like Pinot Noir

and Merlot. It is a wider mouth
8 OZ.
to allow the wine to breath and
to appreciate the aroma.

CHAMPAGNE SAUCER For champagne, sparkling wines

and other cocktails like
8 OZ.
Mimosa, Pink Lady and Side Car

CHAMPAGNE GLASS Used for Champagne and

Spritzel
8 OZ.
2 Types
 a. Flute b. Tulip

MARGARITA COUPPETTE For Frozen Margarita

8 OZ. Looks like a Champagne glass

but has a curve between the
mouth and stem

POCO GRANDE For Sangria. Singapore Sling,

and other Long Drinks.
10 OZ.

IRISH COFFEE GLASS For Irish Coffee and Hot Drinks

10 OZ.

MUGS

BEER MUG For Beer

10 OZ.
 L.O 2. 5 SUITABLE KINDS OF DECORATIONS, COASTERS, EDIBLE AND NON EDIBLE GARNISHES

WHY DO WE GARNISH COCKTAILS?

Garnishes add visual appeal as well as aromatics and subtle flavor to cocktails. These small
elements can have a big impact on the finished drink, so don’t skip them!
 At first glance, it might not seem like much, but the way a cocktail is presented to us is a critical
component of the drinking experience. We begin the experience with the preparation or ordering of the
cocktail, developing anticipation. As the drink is carefully prepared, our senses begin to take in all of the
sights, smells, sounds, and feel of the process. Finally, once shaken or stirred and strained, we garnish. A
delicate spray of citrus oils from a twist, a single plump green olive submerged in a bath of gin and
vermouth, a drip of heavenly Luxardo cherry syrup from three perfect, glistening cherries – these are
small moments that crystallize the cocktail crafting experience and signify completion. The garnish is the
final touch, meant to accentuate the drink’s flavors, tie them together, contrast with them, or perfectly
complement them.
VESSEL + GARNISH = PRESENTATION
Now, we take in the drink with our eyes. Like picking out our clothes, the garnish styles the drink
and helps to showcase a bit of its personality. Think of a petite, sharply pointed lemon twist perched on
a long-stemmed up serve, or an abundance of fresh mint and edible flowers atop a mountain of crushed
ice in a tiki mug. Our drinking experience is activated with taking in the beauty of the finished cocktail,
and then transformed with our first sip. The relationship between the look, feel, scent, and taste of a
cocktail is like a carefully crafted dance, and when perfectly balanced and executed well, we go from
simply having a drink to really having an experience.
If you’ve ever made or been served a really memorable cocktail that just stuck with you, that’s
what I’m talking about here. These cocktail memories bring to mind the good company or events of the
evening, in the same way that a certain song or scent can instantly transport us back to another time.
Our memories and emotions are wrapped up in our senses. And it’s precisely because it provides a
complete sensory experience that drinking a cocktail can be such an incredibly enjoyable thing.
WHAT IS A GARNISH, ANYWAY?
A garnish is defined as a decoration, an embellishment, an accent. And while I agree with this
basic definition, I think that cocktail garnishes are much more than that. Garnishes can serve many
purposes. They can be simple or extravagant, edible or inedible, large or small, dropped in a drink or
perhaps discarded altogether. In a bar environment, it makes sense to keep things mostly practical, but
as a home mixologist, I can experiment endlessly. (Which, full disclosure, is pretty much what I do all
day.)
Presentation = marketing. In a bar, the presentation of a cocktail should enhance the drinking
experience and also help to market the drink. Garnishes and the overall cocktail presentation are really a
form of marketing. Who doesn’t love a beautiful, even Instagrammable drink?
PRESENTATION AFFECTS PERCEPTION
What continues to fascinate me is the relationship between liquid, vessel, and garnish, and how
when these three things align perfectly, the experience can be extraordinary. I’m continually amazed by
how presentation affects perception, and how our perception can be greatly influenced by seemingly
very small details. In many ways, creating a cocktail has become a deeply fulfilling thing for me, and the
more I’ve experimented and explored the rich history of cocktails, the more I’ve come to understand
just what an art form a well-crafted drink really is.
The point is this: a good drink is much more than just the sum of its parts! Now, on to the garnishes.
TYPES OF COCKTAIL GARNISHES
 Let’s talk about the types of garnishes. I like to classify them by basic groups: twists, fruit,
leaves, flowers, food, and objects. I keep twists separate from other fruit garnishes because their
purpose is specifically to add the oils from the citrus peel to the drink, rather than to add subtle fruit
flavor or simple visual appeal.
THE TWIST AND OTHER CITRUS PEEL GARNISHES
Probably the most common cocktail garnish, the citrus twist is a very simple and yet very special
thing. Gently peel off a strip of orange rind with a vegetable peeler or a sharp knife, fold the edges
inward with peel facing out and watch as a mist of glistening citrus oils spray from the peel. This simple
application of oils can greatly enhance the flavors of a cocktail, and it can also dramatically cut through
the sweetness of syrups or liqueurs. It’s a magical thing really.
Learn how to make several of these garnishes step-by-step in my  Guide to Citrus Peel Cocktail
Garnishes!
A great example of this is to pour a simple glass of sweet vermouth, any brand, on the rocks.
Tasting it before and after adding a lemon twist is one of the quickest and easiest ways to understand
the power of the twist. What may have seemed quite sweet before now tastes perfectly balanced, and
the citrus aroma filling the glass adds opens up and adds depth to the flavors of the vermouth.
FRUIT
This category of cocktail garnish includes everything from an orange slice in an Aperol Spritz to
cocktail cherries in a Manhattan to a wedge of pineapple in a Pina Colada. Fruit garnishes are great for
adding a subtle fresh fruit flavor and aroma to the finished drink, and they often give us a visual cue
about what flavors are in the glass. In the case of cocktail cherries like maraschino or brandied cherries,
they can offer a contrasting sweetness that is incredibly satisfying in a spirit-forward serve like a
Manhattan or a Vieux Carre, or in a sour-style cocktail like a Whiskey Sour.
ARE YOU SUPPOSED TO EAT A FRUIT COCKTAIL GARNISH?
Sure! This is really your call. When it comes to garnishes like citrus slices or wheels, you may or may
not care to take a bite. But if your drink is adorned with a wedge of fresh pineapple or watermelon, why
not enjoy the entire experience? Cocktail cherries and olives are the perfect way to end a cocktail, so if
you’ve only got one, save that single bite for your last sip. Examples of fruit garnishes are:

 Citrus slices, wedges, and wheels

 Cocktail cherries (maraschino, brandied, etc.)
 Pineapple wedges or chunks
 Melon wedges or balls
 Dragon fruit balls (scooped with a melon-baller)
 Half a passion fruit, floated on top of the drink 
 Cucumber ribbons (cut lengthwise with a vegetable peeler)
 Fresh coconut meat cut into shapes with cookie cutters
 An apple, pear, or peach fan
 Berries skewered on a cocktail pick
 Dried fruits like apricots

Beach Bird, a variation on the classic Jungle Bird, garnished with mint, pineapple frond, and a flower
shaped slice of mango.
LEAVES
This category includes everything from a fresh bunch of mint to pineapple fronds. The leaves of
herbs like rosemary, thyme, or lavender add flavor and aroma, while leaves like pineapple are used
purely for their visual appeal and to alert the drinker to a flavor present in the drink. Because I love to
forage for wild edibles, I’m always discovering new plants to use either in flavoring or garnishing a
cocktail. A favorite is the super common wood sorrel, a small green plant with characteristic shamrock-
shaped leaves that taste lemony. It goes without saying that you should always do your research before
eating any wild plant, but wood sorrel is a nice safe plant to start with because there aren’t any
poisonous plants that resemble it. You can read more on this subject here.
Personally, I love leaf garnishes. Greenery can make a cocktail look lush and fresh, while pleasing,
symmetrical patterns draw the eye. I like to combine leaves with fruit or flowers to enhance the lush
factor. A great taste test for this category of garnish is mint. The addition of mint adds a cool freshness
that makes many, many cocktails taste even better, but a great example is a classic Mai Tai (2 oz aged
rum, .75 oz lime, .5 oz curacao, .25 oz orgeat, .25 oz simple syrup). Taste it before and after adding a
fresh sprig of mint and you’ll be sure to notice how the mint adds a whole new dimension to the drink!
Here are some great leaf garnish options to try:

 Mint
 Basil
 Rosemary
 Thyme
 Shiso
 Wood sorrel
 Pineapple leaves
 Amaranth leaves
 Hibiscus leaves
 Makrut lime leaf
 Kinome leaf

 A video will be posted on your SILID LMS, as one of your performance, I will upload a video
using Orange Fruit and make a video also on your own, making exactly the tutorial did on the
Video. Make sure that you have the tools and glasses in the video.