13 The Bar

A bar is a business establishment that serves alcoholic and non alcoholic

drinks beer, wine, liquor, and cocktails,mocktails for consumption on the
premises along with choices of snacks .
Bars provide stools or chairs that are placed at tables or counters for their guests. Some
bars have entertainment on a stage, such as a live band, comedians. Bars which offer
entertainment or live music are often referred to as music bars or nightclubs.
Many bars have a happy hour to encourage more guest. Bars that fill to capacity
sometimes implement a cover charge or a minimum purchase requirement during their
peak hours. Such bars often feature entertainment, which may be a live band or a disk
jockey playing recorded music.
The term "bar" is derived from the specialized counter on which drinks are served.
Guest may sit or stand at the bar and be served by the bartender, or they may sit at
tables and be served by cocktail servers.

Areas of Bar
Back Bar- The "back bar" is a set of shelves of glasses and bottles behind that counter.
In some establishments, the back bar is elaborately decorated with woodwork, etched
glass, mirrors, and lights.
Under Bar- Under bar is very important area of a bar so it should be designed and
arranged for maximum convenience. The area under the bar counter is known as under
bar. Shelving is required for storing bottled drinks . Garnishes ,ice cubes, different
mixers and flavoring liquids are kept in this area . A garbage bin must be kept in this
area to through to through empty bottle and canes.
Front Bar-The front bar is exactly where customers' drinks are served. The space is 16
to 18 inches wide, topped by a waterproof surface of treated wood, stone (such as
marble or granite), or laminated plastic. Some bars have a 6- to 8-inch padded armrest
along their the front edge. The recessed area, nearest the bartender, is known as the
rail (glass rail, drip rail, or spill trough). That's exactly where the bartender mixes the
drinks.

Types of Bar
Public Bar- It is located in a public area or lobby of a hotel. These are large in size and
reasonable in rates. They are also termed as pub. Food is secondary product,
offered in these bars.
Lounge Bar or Saloon Bar- It is small in size . it is more comfortable and having
intimate atmosphere .It is expensive and meant for elites.
Cocktail Bar These are extremely furnished and well equipped . They serve various
kinds of mixed drinks with flaring show by the bar tendrrs.
Club or Night club Bar- These are very expensive places. Here lots of table wines are
served .
Service Bar- A bar where all drinks are made to be served to the rooms (rooms service)
coffee shop and other restaurant. This is located in the back of the house.
Mini Bar- In every guest room a small cellar is added in which an assortment of soft
drinks beer and some wines are stored. These cellar are known as mini bar.
BAR EQUIIPMENTS
The range of equipment found in licensed bars today will vary according to the type of
bar and the products they offer. But it is important to keep in mind that in order for
equipment to function
efficiently and provide for quality beverages, regular cleaning and maintenance is
essential. The equipment found in bars today can be classified as:
I). Major - that equipment which is usually large,electricity or as powered, fixed or
permanent,and subject to mechanical break-down.
II. Minor - that equipment which is usually smaller, manually operated, mobile and
subject to regular replacement.
MAJOR BAR EQUIPMENT
Furnishings
- bar counter
- shelving
- bar stools
Plumbling
- sinks
- taps

MINOR BAR EQUIPMENT

- Blenders
- Shakers and bar glasses
- Manual spirit measures
- Spirit pourers
- Service trays
- Glass racks
- Drip trays
- Cutting boards
- Knives and utensils

- beer tap (manual)

Refrigeration
- fridges
- glass chillers
- ice machine
- bulk beer cooling system

- Ice buckets
- Ice crushes
- Juicers
- Stirrers
- Ash trays
- Glassware
- Rubbish bins
- Wine and beer bottle openers

Electrical
- glasswashers
- expresso machines
- electric spirit dispensrs
- cash register
- beer taps (electric)

Cocktails-A cocktail is an alcoholic mixed drink that contains two or more ingredients
at least one of the ingredients must be a spirit.
Cocktails are originally a mixture of spirits, sugar, water, and bitters. The word has come
to mean almost any mixed drink that contains alcohol. A cocktail today usually contains
one or more kinds of spirit and one or more mixers, such as soda or fruit juice.
Additional ingredients may be sugar, honey, milk, cream, and various herbs.
Definition:Cockail Combination of liquor and mixers. Can also be non-alcoholic. This can be
done in a variety of ways (see below). Recipes are carefully created to
achieve the desired end result. Careful measurements should be used for
consistency and cost controlThere are really only 5 basic methods of
preparation
(Non-Alcoholic Mixed drinks are called Mocktails)
Methods :

Whilst there are literally thousands of different recipes there are really
only
5 basic methods of preparation (some cocktails may employ more than
one method

1. Build

All items are added one after the other into the glass in which the cocktail
is served. As a general rule ice is placed first, then spirits/liqueurs, then
any juices mixers. But always read recipe instructions first for any
variations of this, e.g. Harvey Wallbanger.

2. Layer

Similar to 'build' in that all ingredients are placed in the serving glass one
after the other. But no ice is used and all ingredients are carefully poured
(usually over the back of a barspoon) so they will sit on top of each other
in distinct contrasting layers. They are usually served in shot glasses
e.g. B-52. Some can also be flamed e.g. Flaming Lamborgiru.

3. Stir& Strain

Ingredients are placed in a bar glass over ice and stirred quickly for a few
seconds only. This chills the ingredients quickly without too much water
content from the ice diluting the drink. It is then strained into a chilled
serving glass and garnished, e.g. Martini.

4. Shake Strain

Ingredients are placed in either a conventional or American cocktail

shaker
with ice and shaken vigorously before being strained into a chilled glass.
Showmanship is utilised here e.g. Grasshopper.

5. Blend

Ingredients are placed in blender or vitamiser with ice and 'pureed' at high
speed to blend all ingredients. This method is utilised where fruit and ice
are integral components of the drink. The entire contents should be
poured into the serving glass, e.g. Pina Colada