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

A 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.

The waiter's friend corkscrew is 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.

•Bar Caddies: Used for holding cocktail napkins, straws, stirrers, and coasters.

•Bar Condiment Caddies/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 TOOLS

Jigger - Used to measure the quantity of drinks.

Cocktail shaker - Used for mixing drinks.

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.

Corkscrew - Used for opening wine bottles.

Ice scoop - Used to collect ice.

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.

Speed rail - For quickly accessing frequently used liquors.

Spill mat - To prevent slipping from spilled liquids.

EQUIPMENTS

Ice bin - Used for storing ice.

Electric blender - Used for making blended drinks.

Electric mixer - Used for mixing drinks.

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.

Wash sink with 3 compartments - Used for washing tools and equipment.

Coffee 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.

STATIC EQUIPMENT

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

2. Glass washer – A machine specifically designed for washing glassware quickly and effectively.

3. Ice Machines – Equipment used to produce ice for use in drinks or to keep items cold.

4. Pre-mix cocktail dispenser – A device that automatically dispenses pre-mixed cocktail ingredients, helping speed up drink preparation.

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

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

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

8. Temprites/heat exchange plates – Equipment used to maintain or regulate the temperature of liquids, especially in foodservice environments.

9. Post-mix units – Machines that mix soda syrup with carbonated water on demand to serve soft drinks.

10. Electronic spirit dispenser – A machine that dispenses alcoholic beverages (spirits) in controlled amounts for consistency and accuracy.

11. Shelving and cupboards – Storage units for organizing kitchen tools, ingredients, and other items.

12. Worktops & benches – Flat surfaces used for food preparation, cooking, or serving.

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

Movable Equipment

Blenders and Shakers: Used for mixing drinks and cocktails.

Drip Trays: To catch spills and drips from bottles and glasses.

Glasses and Glass Racks: Various types of glassware for serving drinks, stored in racks for organization.

Bar Runners: Towels or mats that absorb spills and enhance presentation.

Ashtrays: For customer convenience in smoking areas.

Bar Tools: Essential tools like tongs, knives, spoons, and garnish holders for drink preparation.

Straws: For serving drinks.

Jugs and Ice Buckets: For serving larger quantities of beverages and keeping drinks cold.

Peanut/Bar Snack Dispensers: For serving snacks to customers.

Coasters and Napkins: For hygiene and presentation.

Decorative Garnishes: Used to enhance the visual appeal of drinks.

GLASSWARE

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

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