Being well equipped is one of the basic steps to running a successful bar. As well as having the right tools for the job, your equipment should be good quality and durable.

Here's a list of the equipment you'll need, as well as a short description or tip to help guide you:

Can Opener
Useful for opening cans of fruit and syrup.

Corkscrew
For opening wine and champagne bottles.

Cloths
For wiping surfaces and equipment. These should be damp and not wet.

Cutting Board
For slicing fruit and other garnishes. This should be heavy and laminated.

Bar Towels
These are 100% cotton and have sewn edges for durability. Use these along with cloths to keep things clean. Make good use of times where you have no guests to clean bottles and wipe surfaces.

Bottle Opener
For opening screw top bottles.

Bottle Sealers
For keeping liquors and other bottle contents fresh.

Cocktail Shaker
Essential for blending ingredients in cocktails and mixed drinks. Use a short, sharp and snappy shaking technique unless otherwise stated. There are many cocktail shakers available mostly all get the job done. Choose one that's right for you. Always pour the least expensive ingredient into the cocktail shaker first, then if you find you've made a mistake, you've not wasted the expensive liquors.

Electric Blender
Many cocktails require a blender to blend the ingredients smoothly together. Useful for drinks with fruit pieces or ice cream etc.

Grater
To grate spices like nutmeg and others.

Ice Bucket
A metal or insulated ice bucket keeps your ice cold and clean.

A few guidelines to remember on hygiene and safety in a bar:

Always be clean, tidy and diplomatic. Always rinse/wash bar equipment like cocktail shakers and strainers after use, even between drinks.

Always wash and dry your hands frequently, especially after contact with citrus fruit/juices, this helps prevent hand dermatitis.

Look after your hands, especially your fingernails, as these are always in view.

Keep fingernails short, and if using nail polish, use neutral colors.

Don't smoke or drink while working behind a bar, it is considered unsanitary and in many countries is also illegal.

Don't allow a champagne corks to 'pop' on removal, this is of bad taste and dangerous.

Handle a glass soda siphon by the plastic or metal part only. The heat of your hand may cause the glass to shatter.