Take a crash course on all the most important bartending tools and glassware.
Tools are to be kept clean, in order, and within easy reach for efficient service. Here are the basics with a few tips:
Boston Shaker – toughened glass and metal cover, secure before use, shake, loosen
Mixing Glass – toughened glass
Bar Spoon & Muddler – to mix and muddle depending on cocktail technique
Chopping Board – for preparation of garnishes (non-slip recommended)
Measures or Jiggers – to accurately measure cocktail ingredients and manage the use of spirits
Spout Pourers or Speed Pourers – regularly check air holes are clean and unblocked
Ice Buckets – preferably insulated with drain holes so water flows away from ice
Hawthorne Strainer, Julep Strainer & Fine Mesh Strainer – for straining and double straining cocktails
Juicer and Peeler – for freshly squeezed fruit and garnishes
Sharp, Straight Edged Knives
Here are some other useful tools to have on hand:
Bar Mats and Service Mats – provide stability and reduce spillage
Speed Rail – to hold spirits and mixers that you frequently use
Ice Crusher – tools to serve ice: cubed, crushed, cracked or extra-fine
Ice Kits – to make signature ice shapes
Multi-Tray Rimmer – for rimming edges of glasses with salt, sugar etc.
These are the most important types of glassware:
Which Cocktails are Served in Which Glasses?
Martini in a martini glass
Margarita in a margarita glass or coupe glass
Daiquiri in a coupe or martini glass.
Shots in shot glass
Mojito in a Collins or highball glass
Gin & Tonic in a highball or Collins glass
Manhattan in a coupe or martini glass
Neat, On the Rocks, Old Fashioned drinks in a old fashioned glass
Bubbly/champagne cocktails in a champagne flute
Irish Coffee, hot cocktails in a Irish coffee glass or hot toddy glass mug
Mule cocktails in a mule mug
Frozen Daiquiris, Pina Coladas & Fruity cocktails in a hurricane glass
80% of customers rank service as their #1 priority. Set-up yourself to ace service with a well set-up work station. All essential tools must be easily accessible within your work station
- Napkins and straws should be in the bar caddy for easy reach.
- All types of glassware should be easily accessible.
- There should be an ice bucket on the bar and another next to the glassware.
- Fully stock the bar and the speed rail with your spirits selection.
- Mixers should also be fully stocked in the chiller and back bar.
- Your chopping board and pre-prepared garnishes should be ready for use.