Different Types of Bars

Neighborhood bar. can be found everywhere in the United States. Some of these pubs open as
early as 6 a.m., and they sometimes close earlier than other bars–depending on the clientele. This
type of bar is perfect for small-scale entertainment options, such as darts, pool tables, video games
and jukeboxes.

Sports bar. Depending on the establishment’s capacity, sports bars can be a specific version of the
neighborhood tavern, or they can take on a life as big as a club. Generally, sports bars offer some
kind of menu options, such as sandwiches, burgers, pizza, sandwiches and appetizers. Since the
main attraction is sporting events, sports bars have televisions in view of every seat, sometimes all
tuned to different channels. Audio and video technology comes into play, with some owners spending
a large percentage of their revenue on keeping up with the latest in technology–from satellites to big-
screen TVs.

Brewpub or beer bar. microbrews are more and more popular. In a brewpub, you can brew your
own beer right on the premises. In a beer bar, you can offer a large selection of different types of
beer, including microbrews produced elsewhere. Most brewpubs only sell their own beer options on
tap (draft beer), with a few selections of bottled beer options, too.

Specialty bar. Specialty bars, which concentrate on one type of libation, from wine to martinis, or
theme, like cigar bars, are gaining popularity. Although some specialty bars focus on only one drink
category, there must be a wide variety available within the genre. Take martinis: They have become
very popular due to the variety they offer. The traditional martini still has a solid appeal if made with
quality vodkas and gins, but other mixes, like sour apple martinis, have expanded the martini-drinking
base, especially among women. But even with their increased popularity, martinis are still looking up
at wine.

Club. Like the neighborhood bar, nightclubs can take on a number of different personalities. A
medium-sized club might look like a neighborhood bar during the lunchtime hours, then spring to life
with a popular band at night. Or if you have a big enough budget, your club might be a large dance
club where the most fashionable people and hippest celebrities hang out every weekend

Public bar
A bar which is located in lobby or public area were people move is more is has luxury décor and
lavish furnish with excellent bar tenders to enjoy varieties of beverages it cost more
It is located in public area or lobby of a hotel, large in size and reasonable in rates

Loung bar
It is small in size. It is more comfortable and having cherished atmosphere. It is expensive and meant
for elites.

Cocktail Bar

This is a standard bar serving mixed drinks ie: gin and tonic, rum and coke etc., in addition to beer
and wine. Includes: bar towels, wine openers, bar mat, straw and napkin caddy, bar utensils, cutting
board, knife, garbage & recycling bags, speed pours, taps, back-up plastic drinkware,
lemons, limes, and cherries.
Night club bar
Very expensive, exclusively meant for elites. They serve lots of table wines with table service. It
closes late night.

Pub
A pub formally public house (a house “open to the public”, as opposed to a private house), is a
drinking establishment fundamental to the culture of Britain, Ireland, Australia, Newfoundland,
Canada and New Zealand. In many places, especially in villages, a pub can be the focal point of the
community. The writings of Samuel Pepys describe the pub as the heart of England.

Wine Shop

Have a different kind of party! Let us set up a wine tasting bar in your home or other location.
Technical and detailed or fun and informative, we will create a custom theme for you and your guests.
Some we like are: one grape from several regions, blind wine tasting.

Beer Bar
They provide several different beers with a theme. Choose local, imports, or a mix. Also includes beer
information and pairing notes along with pairing accompaniments, ie: our cheese fondue, bar snack
mix, olives & peppers.

Cabaret
Cabaret is a form of entertainment featuring music, comedy, song, dance, recitation or drama. It is
mainly distinguished by the performance venue (also called a cabaret), such as in arestaurant, pub or
nightclub with a stage for performances. The audience usually sits at tables, often dining or drinking.
Performances are usually introduced by a master of ceremonies or MC (spelled emcee in the U.S.).
The entertainment is often (but not always) oriented towards adult audiences.

Dive Bar

A dive bar is a type of bar or pub. Dive bars generally have a relaxed and informal atmosphere—they
are often referred to by local residents as “neighborhood bars,” where people in the neighborhood
gather to drink and socialize. Individual bars may be considered to be disreputable, sinister, or even a
detriment to the community

MINI-BAR
A mini-bar is a small, private snack and beverage bar, that is often found in upscale Western-style
hotel rooms. Typically, a minibar comes in the form of a counter and small refrigerator stocked with a
precise inventory. The room’s guests can take a beverage or snack at any time during their stay.
The bar is commonly stocked with small bottles of alcoholic beverages, juice, and soft drinks. It may
also include candy, cookies, crackers, and other small snacks. Some hotels offer non-food items,
such as socks, toiletries, and condoms.
 BAR SERVICES
Bar services should be executed in accordance with prescribed standards and with graciousness to
insure customer satisfaction. For a faster and more efficient bar service, mis-en-place requirements –
bar stocks, tools, equipment, etc. must be ready before the start of operations.

Sequence of Bar Service

1. Bar captain/receptionist greet guests and assists them in getting sealed.

2. Bar captain/receptionist takes drink order.
3. Drink order is written down in an order slip/guest check.
4. Corresponding order slip is detached and given to the bartender, the guest check is given to the
cashier.
5. Bartender prepares the drink.
6. Drink order is taken from the bar using a bar tray.
7. Drink is served on the right side of the guest, together with the bar tidbits if any.
8. Hors d’ oeuvres menu is presented and offered.
9. Hors d’ oeuvres menu book is taken out.
10. Hors d’ oeuvres order is written down in an order slip.
11. Corresponding order slip is detached and endorsed to the kitchen.
12. Server picks up hors d’ oeuvre order from the kitchen.
13. Second, third, round of drink is offered by the attendant.
14. Order slip is filled up for any additional order.
15. Empty bottles and glasses are cleared from tables, soiled ashtrays are replaced.
16. Hors d’ oeuvres order is served.
17. Cashier closes the bill (guest check) and prepares billing.
18. Attendant presents the bill and receives payment; turns it over to the cashier.
19. Attendant/Captain/Receptionist thank the guests for their patronage.

PARTS OF A BAR
The front bar

front bar

It is the meeting point for the customers and the bartenders where the customer order for their drinks
and are served by the bartenders. The front bar should be functional and have adequate space for
pouring the drinks and serving them. The height of the bar is normally 42-48 inches. The width of the
bar is 16-18 inches with the surface of water proof and alcohol proof material and should be easy to
clean. Most bar surfaces are laminated plastic or made up of high quality granite. It may or may not
have armrest running from one end to the other. If provided, around 8-inch space must be added up
to the width of the bar and the armrest should be padded for comfort.
The waiters pour the drinks along with the mixers, such as soda; water etc. into the appropriate glass
arranged in the glass rail (drip rail) which is recessed for about 3 inches at the bartenders side.
The front bar is supported on a vertical structure called “bar die” which separated the customers from
bartenders’ work area. The customer side may be padded, decorated with carving, or left plain. A
footrest runs the length of the counter on the customer side from the floor of about 9-12 inches. If sit-
down bar is designed, it will have high stools, tail enough to convert the bar to table and each stool
will have the space allocation of 2-feet length of bar. The stools should be very comfortable with
proper height with rungs far footrest or the footrest of the front bar should be within the reach.

The back bar

It is located at the back of the front counter leaving sufficient space for the bartenders to do their work
The back bar consists of display rack set over the storage cabinet. The bar holds the bartenders to,
all kind of all kind of liquor bottles and sparkling –assorted glassware in an attractive manner which
enhances the appearance of the bar. Often the back bar is lined with mirror at the back which reflects
the bottles stored in the rack. It also acts as a merchandising device by displaying the bottles. The
mirror adds depth to the room, helps observe the customers discretely, and the customers to view
others in the room. Many bars include pictures, posters, tainted glass, plants, antiques, etc. to make
the back bar more attractive and to break monotony. In most bars, the overhead slotted racks are
fitted to store the stemware which makes the bar very attractive.
The base of the back bar functions as a storage space and the part of it may be a refrigerated
cabinet. The extra stock, such as drinking straws, napkins, cocktail umbrellas, salvers, jugs,
condiments, sugar, etc. are stored. The base of the bar may accommodate special equipment, such
as bottle cooler, glass froster, espresso machine, non-alcoholic beverage dispenser, cash register,
etc. The base bar is wider than the display rack.
The design of the back bar must be functional and at the same time very pleasant to look at from the
top to the bottom as it is the centre of attraction in any bar and is in constant view of the customers.
The design must blend with overall décor of the bar.
The under bar

under bar

It refers to the area under the front bar of the bartender’s side. The under bar should be designed
keeping in mind the kind of drinks to be made, equipment required, and mixes needed for the drinks.
In other words, work flow must be considered while designing the under bar. It is the main centre for
the entire bar operations as the bartenders will be facing the guests while preparing their drinks.
The under bar may be divided into many workstations according to the volume of the business and
the length of the counter. Each station will have its own supply of fast moving liquor, mixes, ice,
glasses, blender, sink, garnishes, etc. within reach. The liquors in each station are grouped into ‘well
brands' and 'call brands'. Well brands are house brands that are served to the guest who do not
specify a particular brand of liquor. They may just ask for scotch, bourbon, rye, gin, vodka etc. Hotels
will be serving the brand that is kept in stock. Call brands are the brands requested by guest by
name;, For example, Blue Sapphire Gin, Johnnie Walker, Red Label, etc. If blender is required for
most of the drinks then the blender may be provided in each section, otherwise kept separately at the
back bar. Most busy bars will have automatic dispensing system for mixes in each: station. If draught
beer is served, beer dispensing unit must also be provided. Clean glasses should be grouped
according to the type and stored in the glass shelves near the station, on the back bar or in the
overhead racks, and the prepared glasses for the drinks should be kept ready in the glass rail or near
the ice box. Storage area should be provided for storing reserve stock of spirits, wines, liqueurs,
beers, and kitchen supplies. Under bar should have provisions for waste disposal and hand wash.
Some restaurants may not have dispense bar attached to it; so, the waiters or sommeliers will be
collecting the drinks from the main bar. In that case, one or two sections must be completely devoted
to catering to the needs of the restaurant guests. The bartender should have adequate area to collect
the BOT (bar/beverage order ticket), prepare the drinks, issue to the concerned waiters/sommeliers,
receive empty glasses, empty bottles, prepare the bill, etc. If separate section is not set aside, the
restaurant staff will be forced to collect the drinks from the stations moving through the customer’s
station. This will result in accidents and confusion.
All the three parts of the bar—front bar, back bar, and under bar—must be functional keeping the
requirements of the guests and the bar staff in mind. The minimum space from the back of the bar to
the front of the front bar is 8 feet for a comfortable operations.