Bar Smallware

This section speaks to necessary bar smallware which includes glassware, shakers and other necessities.

Below listed is an inventory of what is required:


Shot glass – obviously in which to serve shots and in some bars used to measure shots for mixed drinks. Most bars have automated equipment to ensure the bartender does not overpour.

Wine glass – obviously to serve wine. Choose an all purpose wine glass which is used for both red and white wine in a 5 oz or 8 oz small or large serving. If you intend to operate a wine bar which serves wine only you will probably need a greater variety of wine glasses.

Rocks glass – are for drinks served on the rocks which means served directly over ice. They are also called old fashioned glasses because a cocktail such as a Manhattan is served in them and are usually 5 or 6 ounces.

Highball and Collins glass – you can choose either one to make popular drinks such as Caesars, Bloody Mary, Collins or any other tall glass. A tall drink usually has extra mix and are 10 to 12 ounces.

Martini glass – you need classic Martini glasses as the Martini is once again a very popular drink. The usual size Martini glass holds 4 or 5 ounces. If a Martini is ordered on the rocks it is suggested they be served in a Rocks glass as ice does not do well in a Martini glass.

Beer glass- there are many styles of glasses and mugs and come in 20, 16, 12 and 10 ounces sizes. Beer glasses are also used to serve draft beer usually in the 12 and 16 ounce sizes are an important part of bar smallware.

A true pint of beer is 16 ounces.

Coffee glass or mug – some pubs use average mostly clear coffee mugs to serve both coffee or coffee cocktails.

Snifter – this glass is reserved for cognac and brandy.

Champagne glass – this glass obviously is used to serve champagne and comes in a flute or saucer shape. The flute is far more common these days.

Margarita glass – comes in many versions but usually resemble a champagne saucer glass.

Cordial glass – this glass is used to serve shots, layered shots, cordials and all other liqueurs in small quantity.

Bar Tools

Bar Rail and Service Mats – these are long narrow rubber mats on the bar on which drinks are mixed. The mats catch small spills and are easy to clean between mixes. Bar smallware demands these items be available.

Bar Spoon – is a long spoon for stirring and mixing cocktails.

Bottle Opener – no explanation needed.

Wine Bottle Opener – no explanation needed.

Garnish Caddy – is a divided tray that holds garnishes such as lime wedges, olives, onions, cherries, etc.

Glass Rimmer – is a tool that helps when adding garnishes to the rim of the cocktail glasses.

Ice Bucket – is to be used to move ice from the ice machine to the ice wells. Never use this bucket for anything other than ice as no matter how you clean it, it well taint the ice with other flavours.

Ice Scoop – is used to scoop ice from the ice machine to the ice bucket. Never use this scoop for anything but ice as no matter how you clean it , it will taint the ice with other flavours.

Jigger – is a metal double ended measuring cup which measures ½ ounce on one end and 2 ounces on the other.

Knives and Cutting Board – it is suggested one knife be kept at the bar for cutting garnishes. There should be a separate full set of knives in the kitchen. Clean after each use as flavours will transfer.

Muddler – this is a small wooden pestle used to crush herbs or fruit to be used in cocktails. Wash after each use.

Pour Jugs – these are plastic pitchers to use to keep orange juice, Bloody Mary mix and cranberry juice and stored in the bar cooler.

Boston Shaker – these have a glass and a tin piece. The 16 ounce glass fits into the tin and you shake vigorously. It also comes in a smaller size with just the metal piece which fits over the serving glass. Shake with ice remove the shaker from the glass and serve as is.

Standard Cocktail Shaker – these usually have a tight top and a strainer that is fitted into the bottom half and are available in many designs. Not many bars use them now but they may still be considered part of pub smallware.

Bar Sinks – there are a few required especially to accommodate a glass dish washing system at the bar.

Soda Gun System – the soda gun system is attached to a soda syrup feed sytems which is mixed with soda as required.

Speed Rails – these are metal trays that hold many of the commonly poured liquors which can help to keep spare bottles within easy reach. These rails are usually set up where the cocktails are made.

Strainers – strainers do the obvious and strain drinks which are poured from cocktail shakers and catch the ice used to cool the mix while shaking.

Well – is usually a dedicated area where a single bartender works to make drinks. The well will hold liquor, ice, garnishes, mixers and easy access to the glassware.

Wine buckets – these are only required if you are serving white wine or champagne by the bottle.

Cutlery – this is usually available in five piece settings, dinner fork, salad fork, knife, tablespoon and teaspoon. Depending on your menu you made add other pieces such as a fish fork, butter knife or steak knife.

Dishes – these may include plates, platters, soup bowls and bread and butter plates. Choose a simple pattern as they will last linger and be less expensive. All pieces should match as in case of breakage replacement. A selection of varying size bowls may also be required.

Linens – all linens must remain on the premises except when out for laundering. Linens may be bought or rented. If bought ensure linens are easily washed and dried. If you rent inspect the linen as it is delivered to ensure it is not frayed or worn.

Other supplies required ashtrays, trashcans, pens and pencils, notepads, telephone books, daily diary, juice and water pitchers, floor mats, straws and stirrers and napkins, salt and pepper shakers, table centrepiece, flowers, ketchup, mustard, Hot sauce, Worcestershire sauce, Peppermills, sugar and sweetener and creamers. All listed here are important to bar smallware.

Bar Smallware

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