Bar accessories

Start with frequency. Anything you reach for more than ten times a shift belongs within arm's reach without turning or bending; everything below that can live under the bar. Then choose on size. A glass rack of 30 cm fits a narrow wash-up area, a rack of 40 cm takes more glasses at once but also claims more worktop. A crate for 35 glasses is meant to be stacked and carried, so check whether a matching lid comes with it.

For syrup and juice a squeeze bottle works better than pouring from the original packaging: you dose one-handed and see at a glance how much is left. They come in 35 and 70 cl. Choose cutting boards for the spot where they will sit; a board of 30 by 20 cm is enough for citrus, while garnish in series is more comfortable on 40 by 30 cm.

Give every item a fixed place and stick to it. That saves hunting during the rush, and at the end of the night you can see straight away if something is missing. Put the cutting board on the side of your cutting hand, with a bar mat underneath so it does not slide, and line up squeeze bottles in order of use rather than by colour.

Stand wet glasses upside down on a glass rack rather than on a cloth, so air can reach them and no musty smell settles in. If you are moving glasses outside or to another room, use a crate with a lid; stacking them loose on a tray is the most common cause of breakage in transit.

Everything behind the bar that touches drink has to cope with moisture, acid and cleaning. Stainless steel is the safest choice: it takes on no smells and is usually dishwasher-safe. Plastic is lighter and does not break when dropped, but check that the material is food-safe and does not discolour from citric acid.

Rubber and silicone sit comfortably in the hand and dampen noise, but they absorb smells over time. Replace them as soon as they turn sticky or discoloured. Empty and rinse squeeze bottles daily, because sugar residue dries into the nozzle and attracts fruit flies.

If you are after tools to mix with rather than supporting kit, those sit with the cocktail supplies. For dosing on the bottle shelf, look at the pourers. If you want to see what a complete station looks like before you top up, the bar tools page lays it out, and the mojito shows which items you actually need all at once in practice.