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Bartending

It is the art of mixing wines and spirits, drink preparation, beverage services, merchandising and good customer relationships.

Bartender

(also known as a barkeep, barman, barmaid, bar chef, tapster, mixologist, alcohol server, flairman, or an alcohol chef) is a person who formulates and serves alcoholic or soft drink beverages behind the bar, usually in a licensed establishment.

Front bar

The area where customers order and are served drinks.

Back bar

Used for storage and display of bottles and tools.

Under bar

The workspace for bartenders to prepare and mix drinks.

Corkscrew

a lightweight, durable, and portable wine bottle opener, widely used in bars and restaurants. It often includes a foil cutter and beer bottle opener, making it a versatile tool favored by sommeliers worldwide. (A waiter’s friend)

Bar caddies

Used for holding cocktail napkins, straws, stirrers, and coasters.

Bar condiment/Garnish container

For keeping all cut fruits and garnishes, which are used for making cocktails and mocktails.

Speed rail

Kept on the side of bar work table for holding frequent using spirits and liqueurs.

Champagne bottle stopper

Used for keeping the opened champagne longer by sealing it with the bottle stopper

Wine Bottle stopper

Stopper is used to store opened wines bottles.

Vacuum wine saver

Stopper to use as a cap,vacuum pump to pump out the air from bottle, in order to keep the wine longer and lasting

Pour spouts

Pour spouts help bartenders portion every shot to the amount management wants the customers to receive.

Jigger

Used to Measure spirits/liqueur or other mixer.

Cocktail shaker and glass

Used as a pair of stainless steel shaker, and also for all stirred

cocktails and muddled fruits, can measure volume of juice/mixer as well.

Ice scoop

Use in Ice Bin or Ice machine

Decanter

Glass or crystal vessel for holding decanted liquids like wine, usually 0.75L in volume.

Cocktail Strainer/Hawthorne

Used with a shaker to strain ice or foam from drinks.

Juice container

Bottles for storing and sorting juices by color for easy identification.

Steel Ice bucket

Used with tongs for serving ice at guest tables.

Margarita tray

Three-layer tray for lime/lemon juice, salt, and sugar for preparing drink rims.

Bar spoon

Used for stirring and mixing liquids.

Muddler

Used to crush fruits or herbs in a glass.

Paring knife

Used for slicing garnishes.

Cutting board

For safely cutting ingredients

Bottle opener

Used for opening beer or soft drink bottles.

Strainer

Used to filter out ice or fruit pieces from drinks.

Ice tongs

Used to handle ice without touching it directly.

Can opener

Used to open cans.

Speed pourer

Used for quick and accurate pouring of liquids.

Spill mat

To prevent slipping from spilled liquids.

Electric blender

Used for making blended drinks.

Electric mixer

Electric glass brushes

Used for cleaning glasses

Multi-layered refrigerator

Used for storing various types of drinks

Draft beer dispenser

Used for serving draft beer

Coffe maker/percolator

Used for making coffee

Soda gun

Used for quick dispensing of soft drinks.

Cleaning

refers to the removal of dirt, grease, and other visible contaminants from surfaces using soap or detergent and water.

Sanitizing

refers to the process that reduces the number of micro-organisms to a safe level and this usually undertaken using hot water (above 75°C) or Chemical.

Refrigerator

Used to keep food and drinks cold, preventing spoilage and maintaining freshness.

Glass washer

A machine specifically designed for washing glassware quickly and effectively.

Ice machines

Equipment used to produce ice for use in drinks or to keep items cold.

Pre-mix cocktail dispenser

A device that automatically dispenses pre-mixed cocktail ingredients, helping speed up drink preparation.

Beer panels

Systems that allow for the dispensing of draft beer, typically used in bars or pubs.

Computerized tills

Point-of-sale (POS) systems used to process orders and manage transactions in a restaurant or bar.

Sink and draining boards

Fixed sinks for washing dishes, utensils, and food items, often paired with draining boards for drying.

Temprites/heat exchange plates

Equipment used to maintain or regulate the temperature of liquids, especially in foodservice environments.

Post-mix units

Machines that mix soda syrup with carbonated water on demand to serve soft drinks.

Electronic spirit dispenser

A machine that dispenses alcoholic beverages (spirits) in controlled amounts for consistency and accuracy.

Espresso machine

A specialized machine that brews coffee by forcing hot water through ground coffee beans under high pressure.

Drip trays

To catch spills and drips from bottles and glasses.

Bar runners

Towels or mats that absorb spills and enhance presentation.

Ashtrays

For customer convenience in smoking areas.

Straws

For serving drinks

Jugs and Ice buckets

For serving larger quantities of beverages and keeping drinks cold.

Peanuts/Snacks dispenser

For serving snacks to customers.

Coasters and Napkins

For hygiene and presentation.

Highball glass

a long, straight-sided glass holding 200-300 ml and used for cocktails

Pilsener glass

a beer glass (200 ml upwards in size). Mugs/ handles are also used.

Martini glass

the most well-known cocktail glass, featuring a classic V-shape (approximately 90s ml capacity) used for Martinis and other small volume cocktails

Old fashioned glass

a squat glass (short and wide) of approximately 200 ml used for cocktails such as a Black Russian. Commonly used to serve neat spirits, spirits served on-the-rocks and short mixed drinks

Champagne flute

purpose-built glass used to serve Champagne and a range of Champagne cocktails. Capacity varies between 160 ml-200 ml

Shot glass

small glass (45-60 ml) used for Shooter recipes and for serving single shots.

Manhattan glass

larger version (180-200 ml) of the Martini

glass used by many as their generic cocktail glass.

Colada glass

curvy glass of 300-400 ml capacity used for

cocktails.

Brandy balloon

short-stemmed, large-bowled glass used to serve straight. The large ones are used for display purposes, not for the presentation or service of drinks.

Liqueur glass

small glass (28-30 ml) used to serve a straight liqueur or a liqueur with cream floated on top.

Test tube glass

tube-shaped glasses (holding approximately 60 ml) commonly a wooden or metal rack.