Bar Glossary For F&B Staff

About This Course

This glossary-based course is designed to help bar staff and hospitality professionals build confidence with the essential terms, tools, and service language used in a professional bar environment. Whether you're mixing drinks, supporting service, or learning the basics, this glossary offers clear explanations to improve communication, consistency, and performance behind the bar.

You don’t need to memorise everything—this course is about becoming familiar with the vocabulary that keeps service smooth and professional.

In this course, you will explore:

• Common types of glassware and when to use them

• Bar tools and their functions, from shakers to strainers

• Mixing techniques used in daily bar operations

• Basic service terms for ordering, pouring, and preparing drinks

• Industry-specific bar language used by professionals

Each chapter includes a short quiz, with a final assessment at the end of the course. Successful completion earns a certificate in “Bar Glossary for F&B Staff.”

Course Curriculum

5 Chapters

Chapter 1 - Glassware

Covers key glass types and their uses, including Old Fashioned, Collins, Martini, Highball, Flute, Coupe, Pint, and Wine glasses, helping staff select the correct vessel for every drink.

Chapter 2 - Essential Bar Tools

Introduces bartending tools such as shakers, strainers, jiggers, bar spoons, muddlers, pourers, and garnish tweezers, explaining how each supports consistency and presentation.

Chapter 3 - Mixing Techniques

Explains bartending methods like shaking, stirring, building, muddling, layering, and blending to ensure balance and texture in cocktails.

Chapter 4 - Basic Service Terms

Defines common service expressions like “on the rocks,” “neat,” “dirty,” “top up,” “double,” and “with a twist,” enabling clear communication between team members.

Chapter 5 - Bar Language

Teaches essential behind-the-bar terminology such as “mise en place,” “fire,” “chit,” “covers,” and “on the fly,” helping staff coordinate efficiently during busy service.