BAR LAB: LESSON 1 - BAR PARTS, DESIGN AND EQUIPMENT LAYOUT

Question 1

There should be sufficient room behind the bar counter for the bartender to move about when his bar is busy.

Answer 1

Space

Question 2

The ideal distance between the back of the bar counter and the cupboards is ___ cm or about __ ft.

Answer 2

125; 4

Question 3

This will vary according to the type of business that the bar is expected to attract.

Answer 3

Service Area

Question 4

All bars should have at least 2 sinks; the wash sink and the ice sink.

Answer 4

Plumbing

Question 5

It should be a part of every bar.

Answer 5

Refrigeration

Question 6

Containing ample reserve stock is best suited adjacent to the bar. It is important that sufficient store space is available to house the stock required for daily business.

Answer 6

Storage

Question 7

As many electric machines, such as electric blender and mixers are now used in cocktail bars a plentiful supply of power points is essential. Power points are best suited in the area above the working surfaces below the bar counter but well away from the water.

Answer 7

Electricity

Question 8

The recommended height is approximately 110 cm or about 3 ½ ft. and no wider than 60 cm or 2 ft. The surface should be of material that is easy to clean and resistant to stains. A padded front of the counter and a foot rail contribute to the comfort of the customers.

Answer 8

Bar Counter

Question 9

The best material for the floor is one that is easily sponge-mopped dry and is as slip resistant as possible.

Answer 9

Flooring

Question 10

The bar must be aesthetically designed to attract the guest for the bat to portray the concept of the establishment.

Answer 10

The Element of Decor

Question 11

The bar must be designed properly so that it is able to function well. It means the size of the bar should be large enough depending on the space available and the task to be performed in the bar. It must be large enough so that the bartender could perform his function well.

Answer 11

The Element of Function

Question 12

A bar is made up of three parts:

Answer 12

Front Bar, Back Bar, Underbar

Question 13

is a customers’ area, where they order their drinks and where the drinks are served.

Answer 13

Front Bar

Question 14

The bar is typically 16 to 18 inches wide, with a surface that is alcohol-proof and waterproof, usually of laminated plastic.

Answer 14

Front Bar

Question 15

The vertical structure supporting the front bar, known as the _____, is like a wall separating the customer from the working area

Answer 15

Bar Die

Question 16

It forms a “T” with the bar, making a kind of table on the customer side, with the other side shielding the underbar from public view.

Answer 16

Bar Die

Question 17

The height of the front bar, __ to __ inches, is a good working height for the bartender. It also makes the front bar just right for leaning against with one foot on the footrest, in the time-honored tradition of the nineteenth century barroom. All underbar equipment is designed to fit under a 42-inch bar.

Answer 17

42 - 48 inches

Question 18

Each stool is allotted a 2-foot length of bar. True or False?

Answer 18

True

Question 19

the flat surface where drinks and foods of the guests are placed and consumed by the guest.

Answer 19

Bar Table

Question 20

It is where the glass is placed and drink is poured and garnishing is placed before serving it to the guest. It serves as a check for the bartender’s personal hygiene and sanitation.

Answer 20

Rail

Question 21

the column that supports the bar table.

Answer 21

Bar Die

Question 22

it is where the glasses are placed after drying and polishing and for display.

Answer 22

Glass Rack

Question 23

where the guest can lean on the bar for comfort.

Answer 23

Arm Rest

Question 24

also for guest comfort while in the bar.

Answer 24

Footrest

Question 25

it is where the order of table guest is placed by the bartender and is picked up by the bar server.

Answer 25

Pick up Station

Question 26

has a double function: the decorative function of display and the work function of storage.

Answer 26

Back Bar

Question 27

The _____ adds depth to the room; it also gives customers a view of others at the bar and the action going on behind them. Bartenders sometimes use it too; to observe customers without being noticed.

Answer 27

Mirrors

Question 28

the lower part of the bar is either used as ___ storage or ___ storage.

Answer 28

wet or dry

Question 29

If it is for wet storage, usually the lower back bar storage is a refrigerator or also called the backbar refrigerator. True or False?

Answer 29

True

Question 30

If it is for dry storage, then it is just a covered shelf either made of wood or stainless metal. True or False?

Answer 30

True

Question 31

is the heart of the entire beverage operation and deserves the most careful attention to its design. It is known as the heart of the beverage operation because most of the tools, equipment and ingredients used for pouring and storing drinks are placed and it is where drinks are being prepared or mixed.

Answer 31

Underbar

Question 32

Each bartender must have an individual supply of pouring liquor, ice, mixes, glasses, blender, and garnishes, all within arm’s reach in the ____________.

Answer 32

Pouring Station

Question 33

a section of the front bar by the pouring station set off from the customers’ bar area, where serving and personnel turn in and receive orders and return empty glasses.

Answer 33

Pickup Station

Question 34

Another area of the underbar contains equipment for washing glasses – a _____-compartment or ____-compartment sink with drain boards on both sides, or in some cases a mechanical dishwasher. The underbar must also have provision for waste disposal and a hand sink. These are typical health department requirements.

Answer 34

3; 4

Question 35

_____ feet is the customary distance between the Back bar and the under bar, to accommodate the bartenders’ movements and the opening of doors to storage cabinets.

Answer 35

Three

Question 36

Special drinks require special planning for the equipment they need, if you plan to have beer on tap, you must place the standards (faucets) so that they are easily accessible to the bartender (but not to the customer), and there must be refrigerated storage space for each keg either at the bar or in a nearby storage area with lines bringing the beer to the bar. The latter arrangement is more sophisticated than having kegs at the bar and requires custom-engineered equipment to maintain beer quality. True or False?

Answer 36

True

Question 37

also known as bartender station, it is where the drinks are being prepared.

Answer 37

Pouring Station

Question 38

also known as well, it is in this part where most frequently used liquors are kept handy for fast and organized service.

Answer 38

Speed Rail

Question 39

for storing ice.

Answer 39

Ice Bin

Question 40

it is located at the side of the ice bin for chilling bottled drinks.

Answer 40

Bottle Wells

Question 41

for hand washing of the bartender.

Answer 41

Hand Sink

Question 42

use for air drying of glasses before polishing.

Answer 42

Drain Boards

Question 43

use for cleaning glasses and other items in the bar.

Answer 43

Glass Sink

Question 44

for dispensing trash / waste.

Answer 44

Waste Dump

Question 45

The floor under their feet must have a ____________, such as tile or sealed concrete, to meet sanitary code requirements.

Answer 45

Nonporous Surface

Question 46

Wood and carpeting are not acceptable. A tile or concrete surface is cold, hard and slippery when wet. As the evening wears on, ice cubes, beer foam, soapy water, debris from empty glasses and broken glass may accumulate. True or False?

Answer 46

True

Question 47

allow spills to go down between the slats, to minimize hazards of slipping. They must be taken up for cleaning, however, which is a nuisance and if it isn’t done often they become stale and unsanitary. They are also hard on the feet.

Answer 47

Slotted Plastic Panels

Question 48

minimize slippage and are easy on the feet, but they must also be cleaned frequently.

Answer 48

Rubber or Plastic Mats

Question 49

From the front of the front bar to the back of the back bar, the overall depth should usually be about __ feet.

Answer 49

Eight