| It is quite easy to set up and start up your own | | | | whiskey to Swedish punch arranged from left to |
| bar. There are a few basic elements that a good | | | | right according to the decrease in alcohol content |
| bartender must keep in mind to run a bar with as | | | | of the different liquors. You may end with |
| little effort as possible. All bars must contain the | | | | grenadine and sugar. In the refrigerator, there |
| most basic and important spirits and liquors as well | | | | should be a supply of fresh fruit juices, sodas, |
| as equipment. Also, there are essential techniques | | | | cream, milk, lemons and other ingredients that are |
| a bartender must learn about mixing cocktails and | | | | perishable. |
| long drinks. | | | | Each mixing station should contain the base spirits |
| First and foremost is the physical set up of the | | | | which are Vodka, Tequila, Gin and Rum. Also, the |
| bar. Location is the key. It will be to your | | | | stations should have available sets of fruit juices |
| advantage if your bar is in an easily accessible | | | | and extracts such as Orange juice, Pineapple juice, |
| place in the room and make sure that you have | | | | Lemon and Lime. These are present in a lot of |
| enough space behind the bar. This is a good tip | | | | cocktail drinks. Below the bar of each station, |
| because you can store extra liquor and glasses. In | | | | there should be available cooled soft drinks like |
| the space, install a small sink with running water, | | | | Schweppes, Russian Water, tonic water and the |
| which is important to keep hygienic, a small | | | | usual Coca Cola, Sprite and others. |
| refrigerator and a chair or two for you to rest in | | | | Some drinks require the use of special gadgets. All |
| your free time. The bartender must know his | | | | stations must have them handy at all times. A |
| way in, out and around his bar to avoid confusion | | | | Shaker, a measuring cup, a rinsing bowl and |
| and to save time and energy especially when he | | | | straws should be present and ready to use. Each |
| is catering to a party of a thousand people. The | | | | station must have sets of glasses in three sizes, |
| rush hour, which is from one to two in the early | | | | 32cl, 25cl and 8cl. They should also have the |
| morning, the mixing stations can serve up to 180 | | | | ever-needed cloth that is placed over the mixing |
| drinks per hour. In these situations, four to six | | | | area to wipe off spills and deal with other |
| mixing stations are set up all around the place. | | | | incidences. |
| Inventories must be made before the bar opens. | | | | Lastly, hygiene and sanitation is very important |
| The next step is to know your menu and learn | | | | for all bartenders. Your nails must be trimmed |
| how to mix the drinks by heart. But with the | | | | short and make sure to wash your hands and |
| wide variety of drinks, a "Mixing List" can be | | | | gadgets in between drinks as much as possible. |
| posted discretely under the bar. Since you may | | | | Wash glasses when they become empty so that |
| not have a lot of time in mixing, you will not have | | | | you will always have spare glasses. Always serve |
| time to read the labels of each bottle of liquor. To | | | | napkins to the customers so they too will keep |
| help in this dilemma, you can set up your spirits | | | | clean. |
| and liquors in a certain order. You may have | | | | |