Getting Started

Question 0

Jockey Box:

Answer 0

Used to hold and keep mixes cold.

Question 1

Main Sink:

Answer 1

Used to wash glassware and mixing equipment. The Sink consists of three tubs – one filled with hot water and detergent, the second with water for rinsing and the third with water and disinfectant.
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Question 2

Speed Racks or Wells:

Answer 2

Used to store the most frequently used liquor and mixes. The racks are attached to the front of the main sink and jockey box.

Question 3

Drain Board:

Answer 3

Used to drain glassware and mixing equipment.

Question 4

Speed Gun / Soda Gun:

Answer 4

Used to dispense beverages quickly. It is an electronically operated “cobra-head” gun with a variety of buttons. Depending on what button you depress, it will give you the corresponding beverage mix.

Question 5

On the soda gun:
L = 
C = 
Soda = 
T = 
Q =
G = 
D = 
Water =

Answer 5

Lemon/Lime Soda (typically 7-Up or Sprite)
Cola (typically Coke or Pepsi)
Soda Water/Club Soda (Carbonated Water)
Collins Mix (Tom Collins Mix)
Tonic (also known as Quinine, hence the “Q”)
Ginger Ale, but this isn�t so much the case these days, it is typically used for some other more popular beverage such as Dr Pepper, or even Lemonade
Diet Soda (Diet Coke or Pepsi)
Plain old water - no carbonation

Question 6

Spill Mats:

Answer 6

Used to collect moisture and spillage of liquor and mixes. They are made of rubber and are also where ingredients are poured into drinks.

Question 7

Garnish Tray:

Answer 7

Used to conveniently store cherries, orange slices, lime wedges, lemon twists and olives.

Question 8

Ice Bin:

Answer 8

Used to hold ice.

Question 9

Ice Machine:

Answer 9

Ice machines vary in size, depending on the amount of ice they will produce in a 24 hour period. Ice machines are also capable of producing a variety of cube sizes. They will typically be found in the Kitchen area, but can sometimes also be located directly in the bar ara.

Question 10

speed rack or well

Answer 10

The types of liquors that are generally stored in this area are the “house brands”. Ninety percent of all drinks are made from the liquor in the speed rack.

Question 11

Back Bar:

Answer 11

Located behind the Bar Station is a section where the more expensive liquors are kept. Also kept here are those liquors that are not as frequently used. If the establishment you are working in does not have a speed rack section, house liquors are usually kept on the upper part of the back bar. The back bar liquors should be (and usually are) grouped together.

Question 12

Front Bar:

Answer 12

The top portion of the bar is known as the counter and the back part of the counter that is slightly lowered is known as the rail. All drinks are mixed at the bartender’s station, on the spill mat, and poured into the glass before serving to customers. If drinks are made underneath the bar, customers cannot see what they have ordered or how much liquor they are receiving and may, in some way, feel cheated.

Question 13

Bar Spoon:

Answer 13

The Bar Spoon is a spoon with a long “twisted handle”. It is used for stirring drinks that are made in the glass mixing cup, such as Martinis and Manhattans. The bar spoon measures one teaspoon.

Question 14

Corkscrew, Can & Bottle Openers:

Answer 14

A corkscrew is necessary to open wine. A can opener is necessary to open tomato and other juices; a bottle opener for beer, bottled mixes, etc. Usually, all three instruments can be found in one handy tool.

Question 15

Electric Blender:

Answer 15

The ingredients in some drinks, such as Brandy Alexanders and Margaritas, need to be thoroughly blended. Blending them in an electric blender is the best method. Other types of blenders are used to make frozen drinks, such as Strawberry Daiquiris and Pina Coladas.

Question 16

Ice, Ice Bucket & Scoop:

Answer 16

There are three kinds of ice: cubed, crushed and shaved. Ice cubes (rocks) are used most often. Crushed ice is sometimes used to make drinks like Margaritas to achieve the frozen effect. Shaved ice is ice that has been crushed twice. To avoid running to the refrigerator every time you need ice, keep it in a bucket of some kind. A scoop should be used to handle ice. Never scoop ice with the glass you are using. You’ll risk breaking the glass in the ice

Question 17

Mixing Cup - Glass:

Answer 17

Drinks such as Martinis and Manhattans are stirred in the glass mixing cup.

Question 18

Mixing Cup - Metal:

Answer 18

Drinks such as Grasshoppers and Whiskey Sours are blended in the metal mixing cup on a malt shop type of blender. If an electric blender is not available, the metal cup can be used in conjunction with the glass cup to shake drinks.

Question 19

Paring Knife & Cutting Board:

Answer 19

A good paring knife is essential for cutting fruit for garnishes. A small cutting board, which can easily be kept in the bar, is very convenient for cutting fruit.

Question 20

Picks, Sticks, Straws & Napkins:

Answer 20

Picks make the handling of garnishes much easier. Use picks for olives, onions, etc. Swizzle sticks and straws are stirring devices that go in any drink that is served over ice. Cocktail napkins (small ones) are placed under the drink to absorb the moisture that forms on the glass due to condensation. Use a napkin with all drinks, including coffee or hot drinks.

Question 21

Salt & Sugar Container:

Answer 21

Usually these are found in one device with a sponge that contains Rose?s Lime Juice. This device makes it easy to “salt” the rim of the glass for drinks such as Margaritas.

Question 22

Speed Pourers:

Answer 22

Professional bartenders use speed pourers to give them control over how fast (or slow) the liquor flows from the bottle.

Question 23

Strainer:

Answer 23

After blending, stirring or shaking a drink, place the strainer over the mixing cup and strain the mixture into the glass. This prevents ice from being poured in the finished drink.

Question 24

Towels:

Answer 24

Use a moistened terry cloth towel to keep the bar area clean.

Question 25

Muddler:

Answer 25

Used to lightly “mash” (muddle) ingredients together for drinks such as the Old Fashioned & Mojito

Question 26

HANDLING GLASSWARE

Answer 26

Always use a stemmed glass for cocktails served without ice, so that the heat of your hand will not warm the drink. Always serve drinks with cocktail napkins or coasters to absorb the moisture of the outside of the glass. If this is not done, condensation will form at the bottom of the glass and leave a water ring.
Handle cocktail glasses by the stem. Handle other glassware near the base.

Question 27

CHILLING GLASSWARE

Answer 27

Some recipes require that a drink be served in a chilled stemmed cocktail glass. The easiest way is to refrigerate the glass at least one hour in advance. If you don’t have time, fill the glass with cracked, shaved or crushed ice, before mixing the drink.

Question 28

Opening The Bar

Answer 28

1. Unlock liquor cabinets and set out all liquor.
2. Rinse jockey box with hot water and fill with ice.
3. Set out damp bar towels for wiping down tables and bar.
4. Cut fresh fruit (lemon twists, limes, oranges, and celery) and spoon out olives and cherries and place in garnish tray.
5. Place clean ashtrays on bar and cocktail tables.
6. Replenish supply of napkins, straws and stir sticks.
7. Check juice mixes, particularly orange and tomato juice, for freshness.
8. Mix a day’s supply of juices from concentrate.
9. Collect your bank and cash tickets before customers arrive.
10. Turn on the music and set the atmosphere.
11. Be sure to restock beer, liquor and wine before PM bartender begins their shift.
12. Count your bank and make a money drop at the end of your shift.

Question 29

Closing The Bar

Answer 29

1. Wipe down all liquor bottles on the front and back bar and lock the liquor in the cabinet if required.
2. Store all fresh juices, mixes and garnishes in cooler.
3. Take all ice out of the jockey box and/or melt down with hot water and wipe out.
4. Drain all sinks and wipe down.
5. Run hot water through draft beer drain and wipe down.
6. Restock all beer, liquor and wine.
7. Wash all dirty glassware, mixing utensils and ashtrays.
8. Make out a requisition for all liquor and supplies needed.
9. Wipe down all bar counters, tables and stainless steel equipment.
10. Turn off music.
11. Count your bank and make a money drop.
12. Turn off lights and lock up.