BEVERAGE SERVICE EQUIPMENT
Very important because many restaurants
are merchandising drinks to satisfy the
demand of guests & to increase profits.
The server must have knowledge about
beverages and also the procedure of
Helps the bar work much more quicker, easier, safer & hygiene.
Divided into 2 categories:-
Beverage service equipment
Category 1 - Glassware
Factors in selecting glassware – size, shape, ease to handling and
washing, durability and price.
Should be appropriate to the style of the restaurant & menu.
E.g. – Goblet use for the most wines requiring ice & mixers.
Brandy Balloon is a glass for serving brandy.
Champagne Tulip is a tulip shape glass for champagne.
Bordeaux Goblet Burgundy Balloon Merlot Glass Chardonnay Glass Champagne
Storage shelves must be clean, free dust and regularly
Stored upside down & no stacking
Same type kept together
Collect used glasses regularly.
Handle glass by base, stem or handle, not by the rim
Don’t pour hot water into a cold glass
Category 2 – Beverage Service
Invented to help staff to carry out
efficient service of drink requested.
Bar should have necessary equipment
for making cocktails, decanting wine,
making fruit caps.
use for chilling bottles of wine,
use for opening bottles of wine.
Also known as “Waiter’s Friend”
is where a very old wine been
poured in and leaving any
sediment behind the bottle
using to prevent drops from
falling onto the guests