Making the bar and bartender high production moneymakers requires a well-thought out bar equipment layout. These are some of the main bar equipment products to consider.
Ice machines vary in size depending on the amount of ice they produce in a 24-hour period. A water-cooled ice machine will not vary in production at room temperature, whereas an air-cooled ice machine will decrease in production in a room with a higher ambient temperature. Ice machines are also capable of producing a variety of cube sizes. The most popular ice cube is the cube sizes. The most popular ice cube is the cube let, or quarter cube, which is approximately 1” x 1” ½”. Ice scoops used in handling the ice should always be left on top of the machine, never in the bin, because the scoops used in handling the ice should always be left on top of the machine, never in the bin, because the scoop will be buried under hundreds of pounds of ice the next day.
Soda gun systems
Soda gun systems utilize tap water and carbon dioxide with a devise generally located beneath the bar sinks. This device is called a carbonator. The carbonated water in mixed with the syrup from the particular button which you choose on the gun. There are two types of syrup tanks; one is a pressurized tank which mush be replaced by your distributor; and the other is a non-pressurized tank which you can refill.
Soda gun systems have either , , or 7 buttons, as follows:
W=Water Q=Quinine C=Cola G=Ginger Ale Soda (Carbonated water) L=Lemon and Lime(7-up) T=Tap (Whatever is out on tap. If there is no Q button, the T=Tonic). D=Diet
Pouring From Bottles When holding the bottle, place your index finger on the top of the pourer. In the event that the pourer is loose, this procedure keeps the pourer from falling out of the bottle and prevents spillage. All pourers should be facing to the left of the label of the bottle when the label is facing you. All labels should face forward to ensure what you do not pick up the wrong bottle and serve the wrong type of alcohol to your customer.
This area will be your working station. The top portion of the bar is called the counter and the back part of the counter that is slightly lowered, is called the bar rail. Generally, on the bar rail there is a rubber mat, called a bar mat. It is extremely important to keep the mat clean to avoid serving dirty glasses to your customers.
All drinks are mixed at the bartender’s station on the bargaining, and poured into the appropriate glass prior to being served to the customer. If you make the dink under the bar, the customer can neither see that they are receiving the drink they ordered nor how much liqueur is in it. If you do this, the customer might feel cheated and you may lose a tip.
Behind the bar is a section where all the house liquors are kept. This section is called the speed Rack. House liquors are less expensive brands of liquors and should be readily available at all times because eighty percent of all drinks are made from the house brands I the speed rack.
In the event that the establishment where you are working does not have a speed rack section, house liquors are usually grouped together and kept on the upper part of the back bar. Call brands, always tired on the back bar, are more popular name brands. The customer must request call liquors if he/she would prefer them in the drink. Grouped together, the back bar liquors are:. Name Brandy, Scotches, Canadian, Bourbon, Vodka, Gin, Rum, Brandy, Tequila, and Cordials