It is 18:45. Guests come up for cocktails at 19:00. If at 19:02 you are hunting for the strainer while a Negroni sits melting, you have already lost the service. Mise en place — everything in its place, before you need it — is what separates a bartender from someone standing behind a bar.
The Tools
| Tool | Use |
|---|---|
| Boston shaker (two tins, or tin + pint glass) | The professional standard: fast, big capacity, seals well |
| Cobbler shaker (three-piece with built-in strainer) | Simple, but the cap sticks and it is slow |
| Mixing glass | Stirred drinks — Martini, Negroni, Manhattan, Old Fashioned |
| Jigger (25/50ml or 15/30ml) | Always measure. Free-pouring is inconsistent and wastes expensive stock |
| Hawthorne strainer (spring) | Strains from a shaker tin |
| Julep strainer (perforated spoon) | Strains from a mixing glass |
| Fine/tea strainer | Double-straining — removes ice shards and muddled fruit/herb debris |
| Bar spoon | Stirring, layering, measuring ~5ml |
| Muddler | Pressing fruit and gently bruising herbs |
| Channel knife / peeler / paring knife | Citrus twists and garnish |
Setting Up: The Bar Station
Work in a "speed" layout — the things you touch most are closest to your hands:
- Ice well at the centre, full, with a dedicated scoop (never scoop with a glass).
- Speed rail below the bar top with your workhorse spirits: gin, vodka, white rum, tequila, bourbon, plus vermouths.
- Garnish tray, prepped, covered, on ice or refrigerated.
- Two cloths: one clean and damp for wiping the bar, one dry for glassware and hands. Never mix them up.
- Waste bin and a wet-wipe area — clear as you go.
- Jigger, strainers, spoon, muddler laid in the same place every single time.
Pre-service checks: syrups made and dated, citrus juiced fresh (juice the same day — it dies within hours), fridges stocked and cold, chilled glassware in the freezer or on ice, backup ice made.
Glassware
| Glass | Drinks |
|---|---|
| Coupe / Nick & Nora | Shaken or stirred, served up (no ice): Daiquiri, Espresso Martini, Martini |
| Rocks / Old Fashioned | Spirit-forward over ice: Old Fashioned, Negroni |
| Highball / Collins | Long drinks with mixer: G&T, Mojito, Bloody Mary |
| Copa de balón | Gin & tonic, Spanish style |
| Flute / tulip | Sparkling, French 75 |
| Wine glass | Aperol Spritz |
| Martini glass | Classic but spills badly in a swell — the coupe is a safer choice at sea |
Chill the glass for anything served up: freezer, or ice and water while you build the drink.
Onboard Notes
- Everything stows. In a seaway, bottles left standing become projectiles. Use fiddles, non-slip matting and bottle racks, and secure the bar before any passage.
- Glass on deck is a hazard. Many yachts use high-quality unbreakable stemware for the sundeck and beach club — no broken glass near bare feet or a pool.
- Wash and re-lay your station during the lull, not at the end. Guests appreciate a bar that always looks untouched.