Dry till bars see below: a bar where drinks are served but no money changes hands. – What is involved in bar service? Understanding what a bar does is useful as it a context and focus for the set up duties which need to be performed. In general bar service will include the preparation and service of a range of drinks including: A variety of mixed drinks which may be served in short (capacity approx. 140 ml) or – long glasses (capacity approx. 200 ml) and served using either a full nip of spirits (30 ml) and/or a half nip (15 ml) nips A range of cocktails some bars promote cocktails more than others. Some bars have – a limited range of house cocktails while others boast a comprehensive range draught and packaged. Draught beer comes from kegs/barrels and is the beer – tap’ packaged beer refers to all the beer available in bottles, stubbies and cans. ‘on – Not all bars have beer ‘draught’ Spirits these may be: – - served on their own with nothing added ‘Neat’ ice’ served only with ice: also as the rocks’ ‘On – ‘on Mixed with aerated waters (such as cola, lemonade, dry ginger, lemon squash) or juices Liqueurs are usually served on their own (a serve size is 28 ml 30 ml) but may – – be served over ice, mixed into a cocktail or in some cases added to coffee Wines still table wines and sparkling wines (red and white) – Non-alcoholic beverages fruit juices, still and sparkling waters and aerated – waters/soft drink: aerated waters may be dispensed from bottles, cans or post mix Fortified drinks which include sherry, port, muscat, tokay and frontignac. A standard – serve size for a fortified wine is 60 ml. Enterprise requirements Enterprise requirements and standards will to the set up of a bar and the following requirements may apply set up: – Must support and reflect the style of service being offered Needs to accommodate and embrace the equipment being used
Dry till bars – see below: a bar where drinks are served but no money changes hands. What is involved in bar service? Understanding what a bar does is useful as it a context and focus for the set up duties which need to be performed. In general bar service will include the preparation and service of a range of drinks including: A variety of mixed drinks – which may be served in short (capacity approx. 140 ml) or long glasses (capacity approx. 200 ml) and served using either a full nip of spirits (30 ml) and/or a half nip (15 ml) nips A range of cocktails – some bars promote cocktails more than others. Some bars have a limited range of house cocktails while others boast a comprehensive range – draught and packaged. Draught beer comes from kegs/barrels and is the beer ‘on tap’ – packaged beer refers to all the beer available in bottles, stubbies and cans. Not all bars have ‘draught’ beer Spirits – these may be: ‘Neat’ - served on their own with nothing added ‘On ice’ – served only with ice: also as ‘on the rocks’ Mixed with aerated waters (such as cola, lemonade, dry ginger, lemon squash) or juices Liqueurs – are usually served on their own (a serve size is 28 ml – 30 ml) but may be served over ice, mixed into a cocktail or in some cases added to coffee Wines – still table wines and sparkling wines (red and white) Non-alcoholic beverages – fruit juices, still and sparkling waters and aerated waters/soft drink: aerated waters may be dispensed from bottles, cans or post mix Fortified drinks – which include sherry, port, muscat, tokay and frontignac. A standard serve size for a fortified wine is 60 ml. Enterprise requirements Enterprise requirements and standards will to the set up of a bar and the following requirements may apply – set up: Must support and reflect the style of service being offered Needs to accommodate and embrace the equipment being used
TM_Operate_a_bar_facility_refined.docx