EQUIPMENT SUPPLIED BY BAR OR RESTAURANT

1. Ice Tongs - Designed to handle one cube of ice at a time.

2. A Zester - A special cutting tool used to make lemon twist.

3. A Bar Knife -A stainless steel knife for cutting fruit.

4. Sinks - The sink is divided into three parts, wash, rinse, and sanitize. Use a brush to wash, cold water for rinse and sani tub for the santizer.

5.G1assware - The glass you use plays an important role in the quality and style of its presentation. All drinks have appropriate glasses.

6. Cash Register - All cash bars are different and they will show you how to use them.

7. Front Bar -The top is known as the counter and the back part of the counter is known as a rail. All drinks are mixed at the bartenders station on the rail. Drinks should be made where the customer can see them.

8. Back Bar -The back part of the bar is where the house liquors are kept They are grouped together reading from left to right

9. Spill Mat - A rubber mat on the rail at the bar station or set up. Used to pour drinks on and collect spillage.

10. Speed Gun - An electronically operated gun with a variety of buttons. Each button pours a different beverage. For example "C" for Coke, "S" for Soda, "W" for Water, etc. They are quick and easy to use.

11. Ice Bin - Kept beneath the front bar to hold ice.

12. Wells or Speed Racks - Usually beneath the counter behind the front bar. These racks - will hold your most used liquors and mixes.

13. Garnish Tray - At the bar station this is placed to store cherries, olives, lemon twists or wedges, wedges of lime, and any fruit used as a gamish

14. Sticks, Picks or Straws -Picks are for handling garnishes and sticks are for stirring. Straws are for any drink served with ice. Or if a mixed drink, to stir.

15. Towels - It is best to have a couple of terry cloth towels handy for spills and drying glasses.

16. Electronic Blender - For all your blended drinks.