Bar set ups are basically all the same, but designs vary; such as, horseshoe, round, square and long with back bars. Usually back bars are used to display brands of liquors, liqueurs and wines. A variety of glassware is usually displayed there also. These displays are laid out on several shelves with a mirrored background wall to reflect the display. If the display is properly done, it can be quite impressive.
1. Counter: for your guest
2. Stain Raid: All drinks should be prepared and poured into glass on this station so your guests can see the drink they requested.
3. Speed Rack: Where house brands are kept. Liquor used in drinks when your guests does not request a specific brand. Usually house brands are cheapter than the bottles that are displayed where guests can see (oftentimes in front of a bar mirror).
4. Drain Board: used glass area. Empty glasses into an open drain and rinse. This prevents dilution of your wash sink.
5. Wash Sink: Warm water with sudsless soap to wash glasses and barware (change water every two hours).
6. #1 Rinse Sink: First rinse uses fresh running water
7. #2 Rinse Sink: Second rinse contains sanitizer
8. Drain Board: Place glasses upside down in a stainless steel wire drainer or plastic to drain and dry. After they are dry, check to make sure glassware is clean and free of chips and cracks. Dispose of any you may find; put others back in proper use area.
9. A Cocktail Unit: Remember, it's unsanitary to use your hands to scoop ice, and it is dangerous to scoop with a glass. Always use an ice scoop.
10. Tap System: Kegs of beer are stores and cooled for the serving of beer on tap. Kegs are available in quarters or halves.