Professional Documents
Culture Documents
02 Handout 2
02 Handout 2
Bar Tools
(1) bottle coaster; (2) champagne star cork grip; (3) wine bottle holder; (4) vacu-pump*; (5, 7, 9, 12) wine
bottle openers; (6, 10) champagne bottle stoppers; (8) wine funnel; (11) wine bottle foil cutter; (13)
champagne cork grip; (14) wine cork extractor
*A vacu-pump is used to remove some of the air from a bottle of wine after opening to prevent oxidation which
diminishes the wine’s flavor.
(15) appetizer bowls and cocktail stick holder; (16) measures on drip tray; (17) cutting board and knife; (18)
cigar cutters; (19, 21) bottle stoppers; (20) bottle pourers; (22) crown cork opener; (23) mini juice press
Table 1. Examples of bar equipment and tools
Source: Food and Beverage Service (9th ed.), 2014. pp. 64-65
Crockery
Bouillon Cup
Side Plate Breakfast Bowl/Cereal Plate
Size: 6 inches
Main/Dinner Plate Escargot Plate
Espresso Set
Size: 2 pints
Size: 11-14 inches Size: 250 mL (cup); 6 inches (saucer)
Soup Bowl Coffee Pot Milk Jug
Cutlery
Glassware
Martini Cocktail
Cocktail glasses: Worthington: for
glass: for dry,
generally for bottled beers, soft
medium, and sweet
cocktails; drinks, Pimms,
Martinis and
Smaller: for Pinky Coolers, and long
Manhattans but
Lady and White drinks such as Fruit
also used for other
Lady Cups
cocktails
Rocks/Old-fashioned
glass: also known as
The saucer: for Slim Jim: for spirits
whisky glass, often
champagne and mixers and for
used for any spirits
cocktails and sours and as an
and mixers; also used
Daisies; not really alternative to
for drinks such as Old
used much now highball glass
Fashioned and
Negroni
Highball/Collins glass:
The tulip: for all
use for spirits and Copita (sherry):
champagne and
mixers, Highballs, John mainly for sherry
sparkling wines,
Collins, Tom Collins, but also used for
Buck’s Fizz, and the
Mint Julep, Tequila sweet wines
Grasshopper
Sunrise, and Spritzers
References:
Association of Southeast Asian Nations (ASEAN). (2013). Toolbox Development for Front Office, Food and Beverage
Services and Food Production Divisions: Provide food and beverage services. Melbourne, Australia: William
Angliss Institute of TAFE.
Cousins, J., Lillicrap, D., & Weekes, S. (2014). Food and beverage service (9th ed.). Italy: Hodder Education.