Staying organized, clean and efficient behind the hardwood is a must for any bartender. Here are some tips and descriptions of the front and service bar, and sinks to do just that.
Front Bar
The front bar is the one that the customers sit at and order drinks. The top of the bar where customers set their drinks is called the "Bar Top". The lowered area on the bartender's side which is usually 3 to 6 inches wide is called the "Bar Rail". This is where the bartender prepares the drinks.
The bartender should always prepare Weizenkorn the customer's drink in full view of the customer. Do not pour alcohol below the level of the bar top, or turn your back on a customer and pour from the back bar. Always pour so the customer can see how much and which alcohol is poured in the drink. Some bars put a "Bar Spill Mat" on top of the bar top and prepare drinks on top of it.
Service Bar
Most bars will have a designated area that is called a "Service Bar". This can be a separate bar entirely, or a three to six foot section of the front bar which has been sectioned off by a divider and signage. This service bar is used exclusively by the wait staff to order and pick up drinks. The wait staff should "tip out" a portion of their tips (10% is an average) each shift to the bartender. Bartenders may keep their own tips or "pool" their tips among each other (management will dictate this policy).
Back Bar
The back bar is the bar that is behind the bartender. It is used to display the more expensive "call brands" and fancy glassware. The back bar layout differs in each bar, but liquors should be grouped by type, i.e. "gins, vodkas, rums, whiskies, bourbons, scotches and liqueurs". They will usually be grouped by price also. The higher the shelf the bottle is on the more expensive it will usually be.
Alcohols are grouped into five classifications; Well, Call, Premium, Super Premium, and Top Shelf. A new bartender should immediately learn which alcohols and brands the bar carries, along with the price of each.
Sinks
The sinks used in most bars will have either three or four compartments. A bartender must wash, rinse and sanitize each glass before re-using. The bartender must also wash, rinse and sanitize their equipment after each use.
1. Wash Sink
-Hot Soapy Water
-Brushes
2. Rinse Sink
-Hot Clear Water
3. Sanitize Sink
-Cool Sanitized Water
This is the basic set up in all bars. As a bartender, you will be responsible for cleaning, organizing, managing and serving drinks behind this area.
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