Bar Work Cheat Sheet

Bar Types

American Bar

Tiki Bar

Nightclubs

Beer Restaurants

Cocktail Bar

                    American Bar: Traditional hotel bars with wood, leather, brass decor and lively drink culture

                    Tiki Bar: Polynesian theme with bamboo, carvings, ceramic mugs

                    Nightclubs: Late hours, spectacular drinks, champagne focus

                    Beer Restaurants: Focus on specific country's beers, requires good beer knowledge

                    Cocktail Bar: Hotel lobby bars serving mixed drinks to international clients

Why do different bars require different skills from staff?

Drink Preparation Methods

Building (Floating/Layering):

1

Built directly in chilled serving glass

2

Ingredients added one by one

3

Ready to serve after final ingredient

4

Example: Gin & Tonic

Stirring:

1

Light stirring to mix without over-diluting

2

Keeps drink clear and colorful

3

Example: Negroni, Manhattan

Shaking:

1

For ingredients that mix easily

2

Add ice first, then ingredients

3

Shake vigorously to chill without over-diluting

4

Example: Whisky Sour

Blending:

1

For ingredients that won't mix otherwise

2

Used for pureeing berries/fruits with crushed ice

3

Example: Piña Colada

Drink Classifications

By Purpose: Aperitifs, classics, after dinner, all-day drinks, mocktails, shots, punches
By Style: Collins, cobblers, cups, daisies, fixes, fizzes, flips, grogs, juleps, mulls, sours
By Main Ingredient: Based on primary alcohol (can be complex with multiple alcohols)
By Preparation Method: How the drink is made

                    The most common classification is by purpose - how and when the drink is typically consumed
                

Garnishes & Decorations

Make drinks visually appealing and support flavor profile
Should match the drink's flavor world
Mostly edible decorations used
Avoid over-garnishing
Can communicate the drink's concept

                    Common Garnishes:

                    • Citrus wedges and slices (orange, lemon, lime)

                    • Fresh herbs (mint, rosemary, thyme)

                    • Plant branches (rosemary, juniper)

                    • Fruit chips (dried fruit slices)

                    • Berries (fresh, frozen, dried)

                    • Maraschino cherries

                    • Olives and preserved cherries

                    • Sugar rims on glass edges

What other benefits do drink garnishes provide besides appearance?

Fresh Juices

Freshly squeezed juices provide freshest, most intense flavor
Most used: orange, lemon, lime juices
Ready-made juices don't match freshly squeezed quality
Homemade juices have no additives
Fresh juice increases drink price but improves quality

Juice Extraction Methods:

1

Hand press for small quantities

2

Freshforce press for direct-to-glass squeezing

3

Lever-operated press for efficient citrus squeezing

4

Tabletop press for larger quantities

5

Electric press for high-volume locations

6

Juicer for vegetables and various fruits

How does using freshly squeezed juices affect staff workday?

Ice in Cocktails

Use plenty of ice and never reuse ice
Ice chills glasses and drinks during preparation
Keeps finished drinks cold and visually appealing
Ice should be dry to avoid extra water in drinks
Temperature matters - colder ice holds shape longer
Large ice cubes recommended - last longer

                    Ice Types:

                    • Ice cubes (standard)

                    • Crushed ice (for many mixed drinks)

                    • Shaved ice (thin flakes, like snow)

                    • Specialty shapes (spheres, large cubes)

                    • Flavored or colored ice

                    • Ice with embedded berries/fruits

Why monitor and maintain ice machine hygiene?

Bar Setup & Organization

Organization is essential for all operations
Everything must have its place
ABC analysis: 20% of products generate 80% of sales
Pouring products placed in front at speed rail
Premium products displayed in back bar for customers
Ice well is the center of the bar workspace

Opening Checklist:

1

Restock supplies (beers, mixers, juices, spirits, milk, cream)

2

Check all glasses are in place

3

Check ice machine function, stock ice station

4

Squeeze citrus juices and bottle them

5

Cut citrus fruits into wedges and slices

6

Open cash register, check base cash

Why keep alcoholic drinks in the same places in the bar?

Essential Bar Terms

Blade Crown cap opener that fits in pocket

Draft Tap beer

Flame Drink set on fire before serving

Float Pouring liquid to float on another drink's surface

Frappé Drink served with crushed ice

Happy Hour Specific time with discounted drinks

Jigger Hourglass-shaped double-sided measure (2cl & 4cl)

On the rocks Drink served with ice

Pourer Spout placed in bottle for controlled pouring

Speed Rail Steel rail for bottles with pourers

Straight up Drink served without ice

Virgin Classic cocktail without alcohol

Ideal Bartender Qualities

Good memory for orders and drink recipes
Neat and efficient
Masters drink mixing techniques
Knows business-appropriate products
Controls service tempo, fair to customers
Masters upselling and drink recommendations
Handles pressure well during busy times
Follows drink trends and learns continuously
Social and outgoing personality
Knows alcohol service legislation

                    At its best, bartending is like dancing - every movement is considered and controlled. This comes only through hard, systematic practice.
                

Why do bar staff need good memory?