FOOD AND
BEVERAGE SERVICE
Part 1 Bar Service and
Career Overview
OBJECTIVES
• Identify bar tools and equipment
• Determine the duties and
responsibilities of a bartender
TOPICS
• Bar Service
• Duties and Responsibilities of a
Bartender
BAR SERVICE
THE BARTENDER
• Primary functon: to mix and serve drinks
for patrons at the bar and to pour drinks
for table guests served by waiters and
waitresses.
• Responsibilities: drink sale, washing
glassware and utensils, maintaining clean
and orderly bar, stocking the bar before
opening and closing the bar. Sometimes,
the bartender also acts as the cashier.
THE BARTENDER
• He/she acts like a host and a promoter whose
combination of skill and style that translates
into public relations benefits that build
goodwill and great business.
• The bartender is the person who notices when
the bar is getting crowded and crazy, and uses
eye contact and a smile to buy time when
newcomers or singles approach the bar, the
person whose wit, wisdom, and
approachability make him or her the center of
conversation and drink concoctions
THE BARTENDER
Qualities
• Can handle any situation in any bar at any
time
• A good host
• Is a diplomat
• An authority figure
• A role model
• How to mix a drink
• Pays attention to details
• Imaginative and fun
Source: The Bar and Beverage Book 5th Edition by Katsigris and Thomas, 2012
Source: The Bar and Beverage Book 5th Edition by Katsigris and Thomas, 2012
TYPES OF BAR
Permanent Bar
• A bar that forms an
integral part of the
interior design and
decoration of the outlet.
• It has the three basic
parts of the bar.
• It serves directly to the
customer at the bar, and
likewise filled drinks
order brought by the
server.
TYPES OF BAR
Mobile Bar or Portable Bar
• Refers to a bar that is
movable, can be
transferred from one
place to another.
• It is usually provided
for parties and
special function such
as banquet and
catering.
TYPES OF BAR
Service Bar
• Refers to a bar that pours
drink for table service
only.
• It does not serve the
customer directly but
deals only with filling
drink orders brought by
the servers.
• Sometimes, it parts of
the dining room but
more often it is out of
sight.
Front or Top Bar
• The front top portion
of the bar is known as
the "counter".
• The back portion of
the counter is known
as the "rack" or "rail."
• All drinks are mixed in
the rack or rail then
served to the
customer.
BAR STRUCTURE
Under Bar
The under bar is located behind the bar and contains your
sinks, drain boards, ice bins, and other necessary
equipment to properly prepare your drinks.
BAR STRUCTURE
Back Bar
The back bar accommodates your glassware and stock reserve. If your
place of employment does not have a "speed rack" or "house well"
section, the house liquors are usually stored in the upper and lower
portion of the back bar.
BAR TOOLS AND
EQUIPMENT
Cocktail shaker Stainless Jigger
Garnish Container
Bar Tray
Bar Spoon
Ice Scoops
Ice tongs and Strainer Strainer
Muddler Free Flowing Pourer
Measured Pourer Rimmer
Electric Blender Ice Machine
Espresso Machine Coffee Bean Grinder
Wine Bucket With Stand Wine Cooler
Wine Holder Wine Opener
Wine Fridge
ADDITIONAL
BAR GLASSWARE
9 oz High Ball 7 3/4 oz Old Fashioned
10 1/2 oz Hi gh Ball
16 oz Mug Beer Pint 2 oz Shot Glass
32 oz Clear Plastic
Deck Tumbler
20 oz Clear Plastic
Deck Tumbler
12 oz Clear Plastic
Deck Tumbler
6 oz Cocktail 4 1/2 oz Cocktail 12 oz Brandy Snifter
Martini Glass Martini Glass
8 1/2 oz Irish Coffee Mug 10 1/2 oz Poco Grande
8 1/2 oz Teardrop 6 oz Teardrop
Wine Glass (Red & White) Champagne Flute 3 oz Port/Sherry Glass
1 1/4 oz Cordial Glass 5 1/2 oz Champagne Saucer
12 oz Clear Footed 8 1/2 oz Clear Footed 6 oz Clear Plastic
Plastic Goblet Plastic Goblet Martini
12 oz Catalina 21 oz Thistle Super
Glass Libbey Glass
Martini Ball V Shape Pilsner Plastic Clear Light Up
Shot Ball V Shape
BAR SET-UP
PROCEDURE
OPENING AND CLOSING THE BAR
OPENING THE BAR
While the bar is still closed
• Make sure to switch on lights, fridge lights,
glass washers, blenders, coffee machines and
any other electrical equipment.
• Check the cleanliness and sanitation of the
bar.
• Fill the ice bins to the top so the mixers will be
kept cold.
• Put mixers in ice bins and check the inventory
of the mixers to ensure there is enough for the
entire day.
OPENING THE BAR
• Check the liquor rail and premium
section and replace any empty bottle.
Check liquor stock to verify there is
enough for the entire day.
• Wash back bar and all sinks.
• Prepare garnishes, mixers and
napkin/stirrer supplies. Be sure to have
enough for the entire day.
CLOSING THE BAR
Important task just like opening the bar
• Place mixers in the fridge.
• Place garnishes in the container and
place in the fridge.
• Wipe out ash trays.
• Wipe off the top of the bar
• Empty sill mats.
CLOSING THE BAR
• Wipe off bar rail
• Wash all glasses.
• Empty wash sinks.
• Place dry glasses on back bar.
• Mop the floor.
• Clean as you go
Hands-on
• Clean and sanitize Bar area
• Bar set – up opening & closing
• Familiarization of bar tools, equipment,
glassware & other accessories, service
& its uses
MIHCA Cheer
