This manual expounds the elements which make up the equipment needed for offering high quality drinks and table service. In this sense, the various sectors making up the bar are described, with the appropriate organisation of each. It is stressed that, in order to achieve customer satisfaction, special attention should be paid to the organisation and planning of services, based on the correct placing of glassware for the establishment in question, with the number of waiters at the bar. It is also necessary to establish quality control systems for the preparation and presentation of drinks.