A Short Guide To Using Bar Equipment

By Anna Stenning

For students or young people in general, imagine getting your first job at a bar or pub and being faced with all these large metallic equipment which pump out various beverages of varying colours. New bars or pubs that have a modern decor tend to be the most intimidating of all places to work in, because it is important to keep up with the new clean appearance. Every aspect of the pub would need to be taken care and a watchful vigilant eye over the furniture is equally as important.

Training is usually given to newbie staff over using bar equipment especially if it means making complex cocktails or using it during a busy period and getting the drinks churned out quickly to demanding customers. The most important thing about keeping a bar running smoothly is not just knowing how to work the equipment but to also keep it maintained and cleaned. Without this amount of effort and emphasis on keeping the equipment working at its best you are more likely to run into problems at the worse possible times.

Bar equipment can be drinks processing machinery such as hot drinks machine or a soft drinks machine. Hot drinks machine are usually built to process teas, coffees, cappuccinos, hot chocolates, mochas, lattes etc. These cut the time down considerably if they are needed quickly, rather than making them from scratch this can be fast forwarded slightly with a few pushes of a button and the odd top up with squirty cream or heated milk using the steamer.

Other things that count towards using good bar equipment efficiently is the unique glassware and knowing which ones to use for each beverage. For example, it would be silly to use a beer glass for wines or spirits; however they can be used for soft drinks and non-alcohol concoctions. Putting them in presentable glasses and adding attractive little features to them give the drink a tastier appearance. More people are drawn to something that looks stylish and clean, rather drinking from something that is stained and does not match the beverage.

Accessories in drinks such as the usual umbrella, fruits on a stick, tongs or long spoon are good especially when serving drinks in a long glass. Some bars have their own unique beverage holders, specific to the theme of their restaurant, in this instance the equipment used must be checked regularly and maintained to the highest level in order to keep the bar running at top speed.

Major cocktail equipment are generally used to keep up with the demands such as the obvious cocktail shakers, ice crushers, ice machines, drink stirrers, ice flakers, shot glasses, granita mix glasses, steamer spouts etc. Without these the bar would have trouble maintaining a reputation for providing quality cocktails.

Some of these equipment are not always readily available in commercial shops and stores. These are generally available online, where experienced users of these products provide advice and recommendations on specific brands of equipment.

About The Author

Anna Stenning is an expert on buying the right bar equipment when running a successful business.

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