🍸 11 Types of Bar
1. Cocktail Bar
Focus on cocktails. Fully equipped with whisky, vodka, rum, gin, tequila, liqueurs. Found at luxury hotels, airports, cruises, casinos.
2. Wine Bar
Sells wines from different countries, regions, grape varieties. Menu by glass or bottle. Serves fruit, cheese platters, hors d’oeuvres. Popular with wine connoisseurs.
3. Sports Bar
Multiple TVs, sports memorabilia. Speciality = draught/fresh beers. Often charges fixed cover fee (small customer turnover).
4. Pub (originated in Britain)
Focus on beers + all alcoholic beverages. Light music. No dance floor. Originally owned by breweries to sell their beers. Best pubs in India: Bangalore and Mumbai.
5. Night Club / Discotheque
Operates at night. Cabaret/floor shows, live bands, dancing. Discotheque = special sound + lighting, informal, mostly youth. Entry fee charged, limited capacity. Located in secluded area of hotel.
6. Lounge Bar
More comfortable than other bars. Drinks more expensive. Usually lobby level of hotel. Drinks collected from main bar if no in-house bar.
7. Portable / Banquet Bar
Maximum flexibility. Used in weddings, receptions, house parties, corporate events. Temporary setup in hotel banquets.
8. Service / Dispense Bar
Serves other F&B outlets + room service. Back of house, out of guest view. Speed = essential ingredient. Equipment: Cocktail shaker, Boston shaker, Strainer, Stirrers, Jigger, Wine opener, Bar spoon.
9. Mini Bar
Small refrigerator/cabinet in hotel rooms stocked with drinks + snacks for guest convenience.
10. Cigar Bar
Extensive cigar selections + single malt Scotches + Bourbons + Cognacs + Ports. Upscale niche market.
11. Hookah Bar
Water pipe smoking. Popular with under-30 crowd. 470 hookah bars in USA by 2008. Under threat from anti-smoking laws.
🏗️ 4 Parts of the Bar
1. Front Bar (Customer Area)
Bar counter (alcohol-proof, 16–18″ wide). Arm rest (padded) along front edge. Bar-die (vertical structure, 42–48″ tall). Footrest ~12″ off ground. Public perception area.
2. Back Bar (Dual function: decorative + storage)
Soul of the bar. Stimulates conversation. Displays bottles, logos. Base = storage for bottles, glass frosters, ice machines, dishwashers, cash registers. Usually mirrored.
3. Under Bar (Workhorse of the bar)
Below counter top. Pouring station with liquor, ice, mixes, glasses, blender, garnishes. Speed rail = special receptacle holding most popular drinks. Cobra gun / Six Shooter = automatic dispenser for mixers. Sink, bottle coolers, draught beer unit. Standard width = 3 feet between backbar and underbar.
4. Bar Floor
Hard and non-porous (tiles recommended). Not carpets or wood. Rubber/plastic mats to minimize slippage (must be cleaned regularly).
👔 Bar Staffing Hierarchy
GM → F&B Director → Beverage Manager → Asst. Beverage Manager (Head Bartender) → Bartenders → Bar Backs → Beverage Servers.
Bar Manager: Recruiting + training · Supervising alcohol service · Forecasting sales · Maintaining bottle movement watch · Preparing bar budget · Formulating beverage control · Handling guest complaints.
Head Bartender: Supervises bartenders · Schedules rota · Receives stock from cellar against requisition · Maintains par stock · Trains staff in cocktails, garnishing, service · Takes opening/closing stock · Maintains empty bottle record.
Bartender: Mixes and serves drinks · Pours measures for BOT · Washes glassware and tools · Records sales · Receives cash or bill signatures.
Bar Waiter/Waitress: Mise en place for beverage service · Records BOT, collects from bar · Serves drinks at tables · Clears glasses · Collects payments.
🔧 Bar Equipment — Key Tools
Jiggers/Peg Measures: 30, 45, 60, 90 ml capacities. Pourers: Free pour = regular pourers. Measure-controlled = Optics. Cocktail Shakers: Manhattan Shaker (3-part, all metal) · Boston Shaker (2-part: 1 glass + 1 metal). Hawthorne strainer = spring-loaded, used with Boston Shaker. Bar Spoon: Long, for stirring built-up cocktails. Muddler: Hardwood or hard plastic, for mashing mint/lemon. Condiment Tray: For storing garnishes, swizzle sticks, straws. Also: Ice scoops · Fruit squeezers · Glass rimmers · Cutting board · Bar knife · Zester · Corkscrew/Waiter’s Friend.
🥂 Key Bar Glassware
Cocktail / Martini Glass
4.5 fl oz standard. For martinis, daiquiris etc. Traditional champagne saucer now used as cocktail glass.
Old Fashioned / Rock Glass
7–10 fl oz (210–300 ml). For whisky or drinks on ice. “On the rocks” = served on full ice.
Highball Glass
8–12 fl oz (240–350 ml). For highball cocktails and mixed drinks.
Collins Glass
10–14 fl oz. Narrower than highball. Cylindrical. For Tom Collins and mixed drinks.
Brandy Snifter / Balloon
180–240 ml (6–8 oz). Wide bottom, narrow top. Only 60–90 ml poured per serving.
Shot Glass
~2 oz. Small barrel-shaped. For any liquor (vodka, whisky, tequila).
Sherry Glass
~60 ml. Stemmed. For sherry, fortified wines (port, marsala, tokay), aperitifs (Dubonnet, vermouth).
Champagne Flute
Tall, narrow. Concentrates mousse and bouquet. Traditional champagne saucer now used as cocktail glass.
🎯 UGC NET Key Points — Part 5 Module 34
◆ Bar = sells alcoholic beverages for consumption ON premises
◆ Stand-alone bars = operated outside hotel
◆ Front bar: bar counter 16–18″ wide · bar-die 42–48″ tall · footrest 12″ off ground
◆ Speed rail = special receptacle in under bar for most popular drinks
◆ Cobra gun / Six Shooter = automatic dispenser for mixers
◆ Standard width between backbar and underbar = 3 feet
◆ Bar floor = tiles (hard, non-porous) recommended. NOT carpet or wood
◆ Pub concept originated in Britain · originally owned by breweries
◆ Service/Dispense bar = back of house, out of guest view
◆ Optics = measure-controlled pourers
◆ Boston Shaker = 2 parts (1 glass + 1 metal). Manhattan Shaker = 3 parts (all metal)
◆ Hawthorne strainer = spring-loaded, used with Boston Shaker
◆ Old Fashioned/Rock glass = for whisky/drinks on ice (7–10 oz)
◆ Collins glass narrower than Highball glass
