BAR OPERATIONS

ORIGIN OF THE TERM BAR

A bar is a place for the sale of alcoholic and non-alcoholic beverages. The word bar derives from a contraction
of the English word barrier: in fact, during the first colonization of the Americas, the corner devoted to the sale
of alcohol in the bars or taverns was precisely divided from the rest of the room with a bar. It’s from this barrier
that divided then, over time, has come to identify the premises and not only that marked the corner.

Other sources say the term bar comes from the contraction of the word “barred”, which means blocked, as in
the nineteenth century in England the doors of shops were closed with boards because the Prohibition period
was in action.

In Italy, the use of the term bar is very different than Anglophone speaking countries because that term defines
essentially a room in which are mainly served alcoholic and non-alcoholic (like coffee, cappuccino and hot
chocolate), as well as simply foods like pizza, croissants and various sweet and savoury products

TYPES OF BARS

Bar is a licensed place selling all kinds of alcoholic beverages to the customers. Bars are found in hotels,
resorts, clubs, casinos, and many such establishments and they can also be operated as independent units. Bar is
one of the key revenue generating areas of the food and beverage (F&B) department of the hotel industry. The
main function of the bar is to serve the alcoholic drinks in the appropriate glassware according to the
customer’s preferences. Most customers like their drinks with ice, some without ice, some like to add mixers
such as tonic water, soda, lemonade, ginger ale, flavoured effervescence drinks, etc., and some prefer their
drink with nothing added, or 'neat' Complimentary snacks, finalized by the management, are served along with
the drinks. Some like to settle down for cocktails and some only for juices and mocktails. To carry out its
operations efficiently, the bar must have adequate supply of all kinds of alcoholic drinks, ice, water, mixes,
kitchen stock, appropriate glassware, straws, drip mats, etc, within the reach of the bartenders. Bars act as both
service and the storage area for all these items mentioned. The other important requirements for bar operations
are water supply, electric supply, lighting, and drainage. A bar needs a continuous hot and cold water supply for
many applications. Water is required for making ice, washing, and to mix with drinks. The drainage system
should ensure that the water drains quickly without any stagnation.

TYPES OF BAR

Dispense Bar

It is a bar attached to a restaurant, serving alcoholic drinks to the guests in the restaurant during the meal time.
The stocks are either collected from the main bar or from the stores. This bar stores only the sellable drinks.

Can be back of the house bar or front of the house bar

Cocktail Lounge / Bar

Cocktail bar is an upscale bar often seen in airports, restaurants, luxury hotels, ships, etc. Lounge it an area
meant for relaxing which is normally located near the reception area. Some establishments have lounge bar
which serves all kinds of alcoholic beverages to the guests at the lounge. The drinks may be collected from the
main bar and carried on a tray to the lounge and served. If the volume of business is more and there is adequate
area in the lounge, a separate bar may be set up to address the needs of the guests.

Pubs
It is a word derived from public house which is licensed to sell alcoholic beverages. Pubs mainly serve all kinds
of beers along with other alcoholic drinks. Most pubs were once owned by the breweries to market their
products, but today they are operated by other business promoters. Originated in England, where people would
gather for drinks.

Wine bar

This bar sells only wines of all kinds, mainly the most expensive wines. It has a good collection of wide range
of wines. The guests are given free samples of wine for tasting before making purchase decisions. The guest
may buy bottles of wine for consuming later or drink in the wine bar itself. This kind of bar is a comparatively
new concept and becoming very popular amongst wine connoisseurs and affluent people.

Banquet Bar

This is a temporary bar set-up in the banquet suites to serve alcoholic drinks during a specific function. The
type and quantity of drinks to be served are generally predetermined at the time booking the function. The
drinks may be either bought by those who wish to drink or paid by host for all the drinks consumed by his/her
guests during the function. The banquet bar collects the required stock either from the main bar or from the
cellar. Sometimes, the guests would bring their own bottles of liquor in which case corkage charges will be
levied.

Nightclub/discothèque

They are entertainment venues which usually operate late into the night. There is use of strobe lights, lasers,
smoke machine, etc. Entry criteria may include cover charge, guest list, dress code or association

Sports bars

A kind of a theme bar where the main focus is laid on relay of sports events. Here sports fans watch games on
large-screen televisions.

Mini bar

A mini-bar is a private bar in hotel rooms in the form of a counter and small refrigerator stocked with a precise
inventory. Miniature bottles of alcoholic beverages, soft drinks etc. are placed along with snacks.

BAR DESIGN

PARTS OF A BAR

A bar consists of the following three parts:

• The front bar • the back bar • the under bar

Each of the above has its own functions.

THE FRONT BAR

It is the meeting point for the customers and the bartenders where the customer order for their drinks and are
served by the bartenders. The front bar should be functional and have adequate space for pouring the drinks and
serving them. The height of the bar is normally 42-48 inches. The width of the bar is 16-18 inches with the
surface of water proof and alcohol proof material and should be easy to clean. Most bar surfaces are laminated
or made up of high quality granite. It may or may not have armrest running from one end to the other. If
provided, around 8-inch space must be added up to the width of the bar and the armrest should be padded for
comfort.
The waiters pour the drinks along with the mixers, such as soda; water etc. into the appropriate glass arranged
in the glass rail which is recessed for about 3 inches at the bartender’s side. The front bar is supported on a
vertical structure called “bar die” which separated the customers from bartenders’ work area. The customer side
may be padded, decorated with carving, or left plain. A footrest runs the length of the counter on the customer
side from the floor of about 9-12 inches. If sit-down bar is designed, it will have high stools, tail enough to
convert the bar to table and each stool will have the space allocation of 2-feet length of bar. The stools should
be very comfortable with proper height with rungs far footrest or the footrest of the front bar should be within
the reach.

THE BACK BAR

It is located at the back of the front counter leaving sufficient space for the bartenders to do their work The back
bar consists of display rack set over the storage cabinet. The bar holds the bartenders to, all kind of all kind of
liquor bottles and sparkling –assorted glassware in an attractive manner which enhances the appearance of the
bar. Often the back bar is lined with mirror at the back which reflects the bottles stored in the rack. It also acts
as a merchandising device by displaying the bottles. The mirror adds depth to the room, helps observe the
customers discretely. Many bars include pictures, posters, tainted glass, plants, antiques, etc. to make the back
bar more attractive and to break monotony. In most bars, the overhead slotted racks are fitted to store the
stemware which makes the bar very attractive.
The base of the back bar functions as a storage space and the part of it may be a refrigerated cabinet. The extra
stock, such as drinking straws, napkins, cocktail umbrellas, salvers, jugs, condiments, sugar, etc. are stored. The
base of the bar may accommodate special equipment, such as bottle cooler, glass froster, non-alcoholic
beverage dispenser, cash register, etc. The base bar is wider than the display rack.

The design of the back bar must be functional and at the same time very pleasant to look at from the top to the
bottom as it is the centre of attraction in any bar and is in constant view of the customers. The design must
blend with overall décor of the bar.

All the three parts of the bar—front bar, back bar, and under bar—must be functional keeping the requirements
of the guests and the bar staff in mind. The minimum space from the back of the bar to the front of the front bar
is 8 feet for comfortable operations.

THE UNDER BAR

It refers to the area under the front bar of the bartender’s side. The under bar should be designed keeping in
mind the kind of drinks to be made, equipment required, and mixes needed for the drinks. In other words, work
flow must be considered while designing the under bar. It is the main centre for the entire bar operations as the
bartenders will be facing the guests while preparing their drinks.
The under bar may be divided into many workstations according to the volume of the business and the length of
the counter. Each station will have its own supply of fast moving liquor, mixes, ice, glasses, blender, sink,
garnishes, etc. within reach. The liquors in each station are grouped into ‘well brands' and 'call brands'. Well
brands are house brands that are served to the guest who do not specify a particular brand of liquor. They may
just ask for scotch, bourbon, rye, gin, vodka etc. Hotels will be serving the brand that is kept in stock. Call
brands are the brands requested by guest by name;, For example, Blue Sapphire Gin, Johnnie Walker, Red
Label, etc. If blender is required for most of the drinks then the blender may be provided in each section,
otherwise kept separately at the back bar. Most busy bars will have automatic dispensing system for mixes in
each: station. If draught beer is served, beer dispensing unit must also be provided. Clean glasses should be
grouped according to the type and stored in the glass shelves near the station, on the back bar or in the overhead
racks, and the prepared glasses for the drinks should be kept ready in the glass rail or near the ice box. Storage
area should be provided for storing reserve stock of spirits, wines, liqueurs, beers, and kitchen supplies. Under
bar should have provisions for waste disposal and hand wash.
Some restaurants may not have dispense bar attached to it; so, the waiters or sommeliers will be collecting the
drinks from the main bar. In that case, one or two sections must be completely devoted to catering to the needs
of the restaurant guests. The bartender should have adequate area to collect the BOT (bar/beverage order
ticket), prepare the drinks, issue to the concerned waiters/sommeliers, receive empty glasses, empty bottles,
prepare the bill, etc. If separate section is not set aside, the restaurant staff will be forced to collect the drinks
from the stations moving through the customer’s station. This will result in accidents and confusion.

BAR OPERATION PROCEDURES

Bar operations involve careful handling of all kind of alcoholic drinks and converting their contents into
revenue. Standard operating procedures set by the establishment must be strictly followed during the service.

STEPS:

 Establish the drink size for straight drink

 Standardize recipes for all cocktails and other mixed drinks.
 Standardize the size and shape of the ice to be used
 Standardize the glassware in which each drink is to be served
 Finalize the methods of pouring the drink-freehand pour/automatic pour/electronic pour devices
 Finalize the mixes and juices to be stocked in the bar
 Standardize the complimentary snacks to be served at the bar
 Calculate the selling price of the drink based on the gross profit aimed at achieving.
 Establishing control system –both cost and revenue
 Monitor and check if there are any deviations from the SOP
 Compare and analyse the potential and actual cost
 Ensure consistency in quality of products and services
 Assist in training the staff
 Fight against the internal and external malpractices

METHODS OF POURING

Free Hand Pouring

This is a subjective form of pouring in which the bottle with the pourer is turned upside down at full force. The
bartender counts in his head the measures. This though is not an accurate method.

Pouring with shot glasses or jiggers

The two basic types of measures being shot glass and jiggers. Shot glasses are used for basic spirits and served
neat and jiggers are made of stainless steel and measure smaller quantities.

Automated Pouring

These are directly fitted on the mouth of the pourers and cut off automatically when the pre-set quantity is
achieved. Some electronic pourers are connected to registers where each pour gets recorded automatically with
the sales value.This facilitates effective control.

Following are the advantages of using this system:

 Spillage is reduced
 Billing problems are eliminated as prices are pre-programmed.As when the drinks are poured the values
keep getting registered.
 Drinks are accurately poured
 It is quick and saves labour
 Performance of the bar can be easily analysed
  It has better operational control

BAR FRAUDS

Bartenders are expected to pour full shots for customers, charge the correct amount and place the receipts in the
till. Bartenders who "scam" the bar are common and difficult to catch. Generally, bartenders who do scam, do
so with pride and without conscience, for they do not only take from their employer, but their patron and co-
workers as well.

1. Bartenders can easily bring their own bottle of stock liquor into the restaurant. When that beverage is ordered
they pour from their own bottle, never recording the usage or the sale.

2. Drinks, such as draft beer which have a high spillage rate and which are generally counted in an estimated
fashion, can be sold for cash. If the sale is not recorded, the lost beverage will usually not be noticed, making it
possible to take 30 10- ounce drafts per day.

3. If the restaurant serves double shots at a discounted rate (i.e. a shot is Rs.350 and the second shot is Rs.200)
the bartender could ring in a double shot (Rs.550) when two singles were ordered while charging the customer
for two singles (Rs.700). The result is the nightly counts are correct and match the sales, but the bartender is up
Rs.150

4. Drinks such as a Bloody Mary may sell for Rs.500 while a shot of vodka sells for Rs.350. In this case, the
bartender could ring in the shot of vodka, accounting for the single shot of liquor, charging the higher price,
thus pocketing the difference of Rs.150.

5. In order to obtain higher tips and keep customers happy, bartenders have been known to provide free drinks
after closing. While the cash may no longer be at the bar, the liquor is. If this is kept to a minimum, or if the
bartender has enacted another scam and has leftover alcohol, it would likely go undetected.

6. Bartender and waitress collusion would enable the waitress to request drinks without providing a chit to the
bar. The drinks could be added manually to the bill and the customer would pay the amount. In order to adjust
the liquor count the bartender would simply ring in a double shot for every two singles taken.

7. In most cases bartenders, because of the volume at the bar, decide independently if the bottle is chipped and
it cannot be sold. The chipped bottle beer, once approved by management, is then sold to a customer without
being rung in.

8. Drinks can be sold and later in the night recorded as a wrong mix. This would justify the shortage in the
beverage count while the bartender pockets the money.

9. Wine for kitchen use is usually taken from the bar at a cook's request and recorded by the bartender as
spillage or kitchen use so it can be reduced from inventory. A glass of wine can be sold, but not rung into the
register can be placed onto the kitchen use sheet. The bartender keeps the money.

10. When a premium liquor is ordered the bartender could pour a well brand (especially when a mix is
involved), and ring it in as a well shot. In turn, the customer is charged for a premium shot and pockets the
difference.

11. If a bartender is provided with opening cash and claims it is short, management almost always puts in the
difference from petty cash. The cash could easily have been correct while the missing amount could have been
pocketed by the bartender.
12. The service of non-alcoholic beverages, including mocktails and soft drinks from behind the bar, are
virtually untraceable. If the bartender doesn't enter the sale into the register, the restaurateur would not notice
the loss.

13. Over pouring of liquor for additional tips is common, and usually not traceable.

14. Electronic liquor dispensing machines, which count a shot each time a button has been depressed, have been
known to be jimmied. This is done by removing the interior screen and sliding a straw into the nozzle, thus,
when the gun is activated, the liquor pours out continuously until the straw is removed. A full bottle could be
poured into a pitcher at the bar while recording only one shot. The balance of the liquor would not be found
missing until the next full inventory.

15. Although pouring drinks after last call is illegal, it is really only the restaurateur who is at risk, not the
bartender. It is in fact, very profitable for bartenders to serve after last call. The bartender doesn't necessarily
have to punch in the sale while he can charge the customer a little extra to compensate for the high risk
involved in serving the drink.

16. Bottle dropping is another favourite method. The bartender works an entire shift and pours shots from a
particular bottle and pockets the money At the end of the shift he lets the bottle slip from his hands, and
accordingly calls the manager over to see the damage while profusely apologizing. Ingenious bartenders usually
add water to the bottle before dropping it to ensure that the puddle is big enough to be believable as a full bottle
lost. The manager notes the accidental breakage and deducts the bottle from inventory while the bartender
makes a small fortune.

INTERNAL OPERATING CONTROL PROCEDURES

• BARTENDERS NOT ALLOWED TO “TAIL” MEASUREMENTS — “Tailing” is the practice of letting a

bottle continue to pour after the true measure has been reached. Tailing is often used deliberately over pour the
liquor portion used in a drink and should be prohibited.

• NO OVERPOURING OR UNDERPOURING LIQUOR PORTIONS ALLOWED — Bartenders should be

expressly forbidden from purposely over pouring or under pouring the liquor portion in a customer’s drink.
Likewise, bartenders should be directed not to “top-pour” liquor or “ghost” the alcoholic portion in a blended
drink. Both of these techniques are used by bartenders to steal by under pouring the alcohol in a series of
drinks.

• STANDARDIZED DRINK RECIPES — provide the bartending staff with a comprehensive set of
standardized drink recipes. It is absolutely fundamental in the pursuit of consistency of product and controlling
the beverage operation’s liquor costs. It should be a matter of policy that bartenders are required to pour only
the drink recipes provided by management. This directive will, for the most part, prevent bartenders from over
pouring the alcoholic portion in drinks.

• DRINK TABS SECURED BY MAJOR CREDIT CARD — if a customer wants to run a drink tab, the
bartender should first obtain a major credit card from the customer as a type of security deposit. This practice
will ensure that the establishment will receive payment in the event the customer walks out without first
clearing his or her tab. Another reason to institute this policy is to prevent the bartender and customer from
working together to defraud the establishment. This could be accomplished by the bartender claiming that the
patron left without clearing his or her tab, when in fact, the person gave the bartender a sizable cash gratuity to
let him or her leave without paying the tab amount.

THEFT PREVENTION THROUGH PROACTIVE MANAGEMENT

There are dynamic measures management can use in addition to the aforementioned policies and procedures to
curb employee theft. One of the elements in the strategy is increasing management’s presence in the bar. Direct
observation is the best method of preventing bartenders from stealing and no one is in a better position to
observe than the manager-on-duty. If an individual is trained to spot specific improprieties and is well versed in
the operation’s prices, policies and procedures, he or she will be ideally situated to monitor the bartenders’
conduct while on-duty.

One costly misconception many managers possess is that the bar is somehow the bartenders’ private domain
and any managerial encroachment into their inner sanctum is intrusive and operationally disruptive. The fact
that the bar facility itself often provides bartenders with the privacy and sanctuary necessary to steal warrants
that you need to occasionally intrude into that space. From such a vantage point, it is far easier for a manager-
on-duty to detect evidence of internal theft.

When bartenders steal, they need to keep track of exactly how much money they have stashed in the register’s
drawer. If a bartender makes a mistake, the cash count and the register reading will not balance and it becomes
incriminating.

More than likely, the manager-on-duty’s presence in and around the bar will have an impact on limiting internal
theft. Having a manager hovering about the bar will undoubtedly act as a deterrent. Specific steps which
management can use to exert greater control over the actions of the bartending staff and thereby lessen the
beverage operation’s vulnerability to internal theft:

• MID-SHIFT “Z” READINGS — If a bartender is suspected of stealing and using the POS or register’s cash
drawer as a place for stolen funds, the manager on duty can either confirm or deny those suspicions by taking a
mid-shift “z” reading. At some point in the shift, the manager should clear the register by taking a “z” reading
or run a sales report on the POS and replace the cash drawer with a new bank. If the bartender has deposited
unaccounted for funds into the register for safe keeping, the cash drawer count will be “over” when compared
to the cash register’s sales totals.

One important element of the strategy is to periodically conduct two mid-shift readings during the course of a
night. This will prevent you from being predictable. The bartenders will never be certain which nights you’ll
take two readings, making it riskier to use the cash drawer for stolen proceeds.

• VIDEO CAMERAS — an effective preventive measure is to install remote video cameras to monitor the
activities behind the bar. Tremendous technological advancements have made these video surveillance systems
both more cost-effective and more effective. There are systems that will show you four different views on the
screen simultaneously.

• SPOTTING SERVICES — another option available to management is to enlist the services of a spotting
service to scrutinize the operation. Spotters are essentially detectives who, armed with the operation’s prices,
policies and procedures, will sit at the bar observing the legitimacy of the bartenders’ activities.

OPENING DUTIES AND CLOSING DUTIES :

Opening duties :

1. Cleaning of area – Front, back and under bar

2. Ensuring the bar stools and other piece of furniture are in place

3. Opening windows to drive out alcohol and tobacco smell

4. Checking CCG for cleanliness

5. Frosting glasses

6. Returning empty bottles and collecting bottles from the cellar’s for the day’s operation

7. stalking bottles collected from cellar

8. collecting garnishes from kitchen

9. Preparing garnishes for drinks

10. filling ice bins

11.Keeping bar equipments ready