Clean Bar Areas

QUALIFICATION BARTENDING NC II
SECTOR TOURISM
UNIT OF COMPETENCY CLEAN BAR AREAS
MODULE TITLE CLEANING BAR AREAS
UNIT CODE TRS512395
NUMBER OF HOURS 50 HOURS
CAGAYAN DE ORO (BUGO) SCHOOL OF ARTS AND TRADES

Bartending NC II
LIST OF COMPETENCIES
No. Unit of Competency Module Title Code
1 Clean Bar Areas Cleaning Bar Areas TRS512395
2 Operate Bar Operating Bar TRS512396
3 Prepare and Mix Preparing and TRS512397

Cocktails and Non- Mixing Cocktails and
Alcoholic Concoction Non- alcoholic
Concoction
4 Provide Basic Wine Providing Basic Wine TRS512398

Service Service
BARTENDING NC II Date Developed: Document No.

June 2010 Issued by:
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Date Revised:
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Clean Bar Areas Developed by: Page 2
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Bartending NC II
HOW TO USE THIS COMPETENCY- BASED LEARNING MATERIAL
Welcome!
The unit of competency, "Clean Bar Areas", is one of the

competencies of Bartending NC II, a course which comprises the
knowledge, skills and attitudes required for a TVET trainer to possess.
The module, Cleaning the bar area, contains training materials and
activities related to identifying learner‘s requirements, preparation of bar
reports, using and caring different bar equipments and bar cleaning
procedures for you to complete.
In this module, you are required to go through a series of learning

activities in order to complete each learning outcome. In each learning
outcome are Information Sheets, Self Checks, Operation Sheets and
Task/Job Sheets. Follow and perform the activities on your own. If you
have questions, do not hesitate to ask for assistance from your facilitator.
Remember to:
• Work through all the information and complete the activities

in each section.
• Read information sheets and complete the self-check. Suggested

references are included to supplement the materials provided in this
module.
• You will be given plenty of opportunities to ask questions and

practice on the job. Make sure you practice your new skills during
regular work shifts. This way, you will improve your speed, memory
and your confidence.
• Use the Self-Checks, Operation Sheets or Task or Job Sheets at

the end of each section to test your own progress. Use the
Performance Criteria Checklist or Procedural Checklist located
after the sheet to check your own performance.

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• When you feel confident that you have had sufficient practice, ask
your Trainer to evaluate you. The results of your assessment will
be recorded in your Progress Chart and Achievement Chart.
You must pass the Institutional Competency Evaluation for this

competency before moving to another competency. A Certificate of
Achievement will be awarded to you after passing the evaluation.
You need to complete this module before you can perform the on
Operating Bar.

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MODULE CONTENT
QUALIFICATION : Bartending NC II
UNIT OF COMPETENCY : Clean Bar Areas
MODULE TITLE : Cleaning Bar
Areas NOMINAL DURATION : 50 Hours
MODULE DESCRIPTOR
This unit deals with the knowledge, skills and attitude

required to provide general assistance in maintaining cleanliness of bar
area, related equipment and tools. It reflects the role of a “bartender”
and/or a bar utility/back and may be part of the role of a bar attendant.
SUMMARY OF LEARNING OUTCOMES
At the completion of the module the trainees/students should be

able to:
LO1: Clean bar and equipment

LO2: Clean and maintain public areas
ASSESSMENT CRITERIA
1. Bar surfaces, equipment and tools are cleaned in accordance with

industry standard and hygiene regulations
2. Working condition of equipment is checked in accordance with
manufacturer’s manual and instructions
3. Condition of utensils and glassware is checked for dirt and damages
4. Broken, cracked items and other waste are safely disposed in
accordance with environmental considerations
5. Reports are prepared in accordance with establishments policy
procedures
6. “Closing up” procedures of glassware and other equipment are
accomplished based on enterprise standards
7. Identified public areas are promptly cleaned and maintained in
accordance with industry and/or enterprise standards
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8. Empty and unwanted glasses are removed on a regular basis with

minimum disruption to customers
9. Tables and service counter are cleaned hygienically in accordance with
enterprise requirements and standards
10. Adherence to customer service is maintained in accordance with
industry and/or enterprise standards

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LEARNING OUTCOME # 1: CLEAN BAR AND EQUIPMENT
ASSESSMENT CRITERIA
1. Bar surfaces, equipment and tools are cleaned in accordance with

industry standard and hygiene regulations
2. Working condition of equipment is checked in accordance with
manufacturer’s manual and instructions
3. Condition of utensils and glassware is checked for dirt and damages
4. Broken, cracked items and other waste are safely disposed in
accordance with environmental considerations
5. Reports are prepared in accordance with establishments policy
procedures
6. “Closing up” procedures of glassware and other equipment are
accomplished based on enterprise standards
CONTENT
1. Identification of bar tools and equipments

2. Checking working condition
3. Doing different bar forms
4. Closing down bar operation
CONDITION
The trainees/students must be provided with the
following: Cleaning Materials:
 Mop
 Cleaning towels
 Disinfectant
 Pail
 Cleaning brushes
 Soft broom/sweeper
 Hand gloves
 Mask
 Duster

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Cleaning Supplies:
 Powder detergents
 Liquid detergents
 Stain removers
 Insecticide spray
 Chemical solution
Bar Surfaces:
 Service counters
 Service stations
 Backbar mirrors
 Display counter/shelves
 Flooring
 Beverage storage
Bar Equipment:
 Post mix service points
 Refrigeration equipment
 Ice maker
 Ice bin
 Blenders
 Coffee machines
 Utensils and tools
 glass washers
 Glassware
 Food containers for garnishes, chips
Reference materials:
 Manuals
 Brochures
 Company policy procedures
ASSESSMENT METHOD
 Written examination
 Oral Questioning

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LEARNING EXPERIENCES
Learning Activities Special Instruction
Read Information Sheet # 1.1-1

Bar surfaces, equipment and tools
Answer Self-Check # 1.1-1 Bar Compare answers with the answer

surfaces, equipment and tools key. You are required to get all
answers correct. If not, read the
information sheets again to
answer all questions correctly.

Closing Bar Operation
Answer Self-Check # 1.1-2 Compare answers with the answer

Closing Bar Operation key. You are required to get all
information sheets again to answer
all questions correctly.

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INFORMATION SHEET # 1.1-1

Bar Surfaces, Equipment and Tools
Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be able to

know the procedure in cleaning the different bar surface and identify
different equipment, tools and its usage.
Procedures in Cleaning Bar Surfaces:
1. Service Counters
Wipe down the station with damp towel from sanitizing bucket.
Sweep crumbs off counter using spray cleaner if necessary.
Wipe down bar counters and bar stools.
Use appropriate unscented detergent if not available use lemon or
lime juice diluted in water
2. Service Stations
Empty the large trash receptacles
Use your lobby broom and dust pan to pick up large food scraps and
items that would be inappropriate to pickup with a vacuum cleaner
or difficult to control with a dust mop or broom.
Work from the top of the room downward to prevent re-soiling of
previously cleaned surfaces.
Apply disinfectant cleaner to all surfaces of the sinks (inside,
outside, top, bottom, handles, spout, and any exposed plumbing
underneath.
3. Back Bar Mirrors

Clean mirrors with glass cleaner and a paper towel, or disinfectant
cleaner and a squeegee.
4. Display Counter / Shelves

Wipe all surfaces base unit with disinfectant cleaner. Do not spray
the drinks available in bar using the disinfectant cleaner. Spray
the cloth or wring a cloth in a utility pail of disinfectant cleaner.
Spot clean Vertical and Horizontal Surfaces. Remove spots and
stray marks from shelves, display cases, cabinets, counters, and
other surfaces.

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5. Flooring
Roll up rubber mats and move outside.
Unroll the mats on the scrub deck. Hose off large debris. Using a
mop bucket filled with cleaner/degreaser and a deck brush, scrub the
mats until clean. Hose off to rinse. Turn the mats over and scrub the
undersides. Hose off to rinse. Roll the mats up, stand the rolled mats on
end, and allow dripping dry. When the mats are completely dry, move them
back inside and place in correct locations.
Sweep floor with push broom.
Pick up debris with your lobby set. Push brooms with flagged bristles
capture even fine dust, and should be cleaned regularly to remove lint,
and hair. Use the broom with a sidewards motion to sweep behind low
fixtures and along wall edges pulling debris toward you and away from
corners and edges. It may help to press down on the handle to flatten the
bristles in order to sweep underneath very low items.
Place “Wet Floor” signs and damp mop floor.
Begin mopping at the corner farthest from the door and work
outwards. Pour about half a gallon of disinfectant cleaner down floor
drains as you pass to prevent sewer gasses from backing up into the
room. Leave signage in place until floor is completely dry
6. Beverage Storage
Arrange properly the stocks available in the storage area
Start the cleaning from top to bottom
Apply disinfectant cleaner in the surface by using a clean cloth.
Bar Tools and Equipments
Jigger: A two sided measuring tool with different measures on each

side used to measure the amount of liquor. They come in various sizes.
Muddler: Use for trashing fruit, or condiments,etc

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Cocktail Shakers: Use for shaking ingredients in cocktails and

mixed drinks. In cleaning stainless tools like shakers wipe dry immediately
water drops and stains with clean cloth to avoid spot markings. There are
two types: the easiest to use is the three part shaker consisting of Metal
mixing cup, strainer and measure cap.
The second type is a Boston shaker that consists of a metal mixing

cup and a glass mixing cup.
Bar Spoon: Use to stir ingredients in a mixing cup or in a tall

glass or mixing cup.
Strainer: Fits in the shaker or mixing cup and used to remove

the ice from a mixing cup or cocktail shaker.
Corkscrew: Use for opening wine bottles.
Ice Bucket: A metal or insulated ice bucket will keep your ice
cold and clean.
Ice Scooper. Use these to add ice to drinks.

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Ice Tongs or Scoop: Use to add ice to drinks. Never handle ice
with your hands, it’s not hygienic. Don’t use glassware as an ice scoop,
the glass could easily break in your hands.
Electric Blender: Use for drinks with fruit pieces, cream or ice
cream. An electric blender will smoothly blend thicker ingredients
together.
Cutting Board: Use for cutting fruit with sharp knife.
Can Opener. Useful for opening cans of fruit and syrup.
Bottle Opener. For opening screw top bottles
Speed Pourer. Place on top of a bottle helping to avoid spills and

splashes. Soak in lukewarm water to avoid odor accumulation after used.
Bar Knife. Use in cutting garnishes.

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Juice Squeezer/Fruit Juicer. Designed to extract juice

from lemons or other citrus fruits such as oranges, grapefruit, or lime. It
is designed to separate and crush the pulp of the fruit in a way that is
easy to operate.
Measuring Cups. Primarily to measure the volume of liquid or

solid bartending ingredients such as salt and sugar.
Grater. Used to grate ingredients into fine pieces like lemons

and oranges.
Speed Rail. Container for pouring brands in a bar for fast

moving items.
Glass Froster. Equipment where the glass are place for

frosting.

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Hand Guns/Bar Guns. Is a device used by bars to serve

various types of carbonated and non-carbonated drinks. A soda gun has
the ability to serve any beverage that is some combination of syrup,
water and carbon dioxide. This includes soft drinks, iced tea, carbonated
water, and plain water.
Glass Rimmers. To coat the rim of your cocktail glasses in

salt or sugar, use a glass rimmer. Just wet the glass on the
sponge portion of the rimmer, then dip in the salt or sugar.
Cap Catcher. Place a cap catcher under your wall mounted

bottle opener to save your bartenders the extra step of catching
and throwing away the cap.
Four Basic Styles of Glassware’s
1.Tumbler = 2. Footed =
3. Stemware = 4. Mug =
1. Tumbler – A flat glass that has a bowl but without a stem or a foot
2. Footed – a style of glass in which the bowl sits directly on a base or
foot
3. Stem – include any glass having all three features – bowl, foot, stem,
4. Mugs – tumbler with a handle
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Different Class of Glassware and Usage:
Beer Mug. A glass designed or commonly used for drinking

beer.
Highball Glass. A straight-sided glass, often an elegant way

to serve many types of mixed drinks.
Collins Glass. Shaped similarly to a highball glass, only taller,

the collins glass was originally used for the line of collins gin drinks,
and is now also commonly used for soft drinks, alcoholic juice, and
tropical/exotic juices such as Mai Tai's.
Old-fashioned Glass. A short, round so called "rocks" glass,

suitable for cocktails or liquor served on the rocks, or "with a splash".
Shot Glass. Is a small glass designed to hold or

measure spirits or liquor, which is either drunk straight from the glass
("a shot") or poured into a cocktail.
Pilsner Glass. Used for many types of light beers, including

pale lager or pilsner.

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Zombie Glass. Its original purpose was to hold a drink called

the Zombie, though the glasses are now used for various other drinks
Sherry Glass. The preferred glass for aperitifs, ports, and

sherry. The copita, with its aroma enhancing narrow taper, is a type
of sherry glass.
Brandy Snifter Glass. A short

stemmed glass whose vessel has a wide bottom and a relatively
narrow top. It is mostly used to serve aged brown spirits such
as brandy and whisky.
Cocktail Glass. A cone-shaped bowl placed upon a stem above

a flat base. It is mainly used to serve cocktails.
Margarita Glass. This slightly larger and rounded approach to

a cocktail glass has a broad-rim for holding salt, ideal for margaritas.
It is also used in daiquiris and other fruit drinks.

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Champagne Saucer Glass. Is a shallow, broad-bowled,

stemmed glass, commonly used at wedding receptions, often stacked
in layers to build a champagne tower.
Poco Grande Glass. A type of stemmed cocktail glass with a

curved, tulip-shaped bowl. Often used to serve cocktails such as
daiquiris and Singapore Slings, and even used to serve desserts.
Cordial Glass. Small and stemmed glasses used for serving
small portions of your favorite liquors at times such as after a meal.
Irish Coffee Glass. Replaces the average mug for good-looking

hot cocktails. This footed glass mug holds between 8 and 12 ounces
and is made of heat-resistant glass.
White Wine Glass. A clear, thin, stemmed glass with an

elongated oval bowl tapering inward at the rim.
Red Wine Glass. A clear, thin, stemmed glass with a round

bowl tapering inward at the rim.
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Champagne Flute Glass. Is a stem glass with a tall, narrow

bowl. The bowl of a flute may resemble a narrow wine glass as seen
in the illustration; or a trumpet shape; or be very narrow and
straight-sided. Suitable in for serving sparkling wine.
Water Goblet. It usually has a cup that holds the liquid, a

narrow stem, and a wide base. It is often made of cut glass and used
to hold water.
Hurricane Glass. A tall, elegantly cut glass named after it's

hurricane-lamp-like shape, used for exotic/tropical drinks.
Care of Glassware:
Glass is fragile and can break if not handled or cared for properly.
Sometimes breakage is unavoidable, but you can minimize breakage by
following these simple instructions.
 Never stack your glasses

 Never carry glasses in bouquets
 Do not add ice to a hot glass
 Keep an adequate supply of glassware on hand
 Never use a glass in place of an ice scoop
 Never use a glass to carry or store flatware
 Never let the beer tap come in contact with the glass
 Take care when bussing
 Never serve a beverage in a chipped or cracked glass
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SELF CHECK # 1.1-1
Multiple Choice: Read the questions carefully. On your answer sheet,

write the letter of the correct answer.
1. A two sided measuring tool with different measures on each side.
a. Measuring spoon c. Jigger

b. Measuring cup d. Bar spoon
2. A clear, thin, stemmed glass with an elongated oval bowl tapering

inward at the rim.
a. White wine glass c. Champagne flute glass

b. Red wine glass d. Sherry glass
3. A bar tool use as container for pouring brands in a bar for fast moving
items.
a. Speed rail c. refrigerator

b. Cabinet d. Glass froster
4. A cone-shaped bowl placed upon a stem above a flat base. It is mainly

used to serve cocktails.
a. Margarita glass c. Champagne saucer glass

b. Poco grande glass d. Cocktail glass
5. A tool use to stir ingredients in a mixing cup or in a tall glass or mixing

cup.
a. Straw c. Muddler
b. Bar spoon d. Tong
NOTE: DO NOT TURN TO NEXT PAGE UNLESS YOU ARE TOLD TO DO SO

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ANSWER KEY # 1.1-1
1. C
2. B
3. A
4. D
5. B

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Closing Bar Operation
Learning Objective:

know the different reports and forms in the bar.
Clean the following
Computer, printer, and

screen
Bar well (burn the well)
-Empty existing ice
-Use hot water (from the
tap) to melt ice
-Clean the bin
-Lift cold plate to clean it
Cooler & cooler doors
Speed well
Beer drains (Run hot
water/ Clorox bleach
through the beer drain
Soda guns and lines (soak
gun handles)
Condiment area (clean
and refill ketchup bottles,
salt/pepper, and sugar
caddies, napkins, straws)
Liquor cabinet (inside and
out) and door surfaces.
Clean stainless steel with
stainless steal cleaner
Use mop to dry bar floors
Keep beverage stock in
cabinets Bar stool legs
Liquor bottles
Ice chests (rims, cold plates, and side walls -use stainless steel
cleaner)
Glassware
Mirrors, light fixtures, artifacts

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Railings, ledges, walls, and windows

Sinks used to drain and dry glasses
Ice storage areas
Shelves (and organize)
Fruit containers, silverware, dishware blender cup (send to the
dish area)
Equipment and small wares (blenders)
Tables, chairs, counters
Line up chairs around bar and position tables
Ashtrays (outdoor seating)
Merchandise area (if applicable)
Sound system (if applicable-dust and clean with window cleaner)
Plastic shot cups
Additional Duties:
Shut down equipment and turn off

Discard leaky pourers\
Place soiled linen and towels in the proper
containers Place caps tightly on bottles
Forms in Bar Operation
Inventory Form – a form to determine physical count of stocks. One

basic tool for controlling losses and pilferages in the bar and the
stockroom is the inventory system. There are two types of Inventory,
namely:
1. Perpetual Inventory - is a method of recording the movement
of bar stocks-what stocks are brought in after the delivery, what is
issued and what id sold.
2. The Bin Cards - maintained and updated by the stock clerk.
The bartender may also maintain and update his bin card for the
par stock that is under his control and accountability
Requisition Form – a form use in requesting new stocks to replace
the maintain par stocks in a shift.
Damage/Broken Glass Form – form use to record the damage or
broken tools/glasses to support inventory report.
Maintenance Report – a form use in reporting the different tools
and equipment need to maintain in order to prolong its life usage
for further usage

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JEEPOYISM BAR & RESTAURANT

Daily Bar Inventory Report Form
OUTLET DATE
1 2 3 4 5 6 7 8 9
Size Beginning + store Less + or - less Closing Inventory
Particulars Per Requisition Sales Transfer Spoiled Expected Actual Variance
unit or balance account
damaged
Soft
Drinks
Coke
Pepsi
Sprite
Orange
Juices
Pineapple
Orange
Mango
Buko
Beer
SMB
Spirits
Vodka
Rum
Gin
Others
Prepared by Verified by:
Column # Column Heading Definition

1 item pre-listing of stocks
2 beginning inventory stocks available as the bar opens
3 requisition today’s issues from warehouse(if any)
4 quantity sold sales tally of each beverage order
5 inter-bar transfer plus or minus adjustments
6 spoiled/damaged spoiled or damaged/broken bottles
7 ending invty-expected column 2+, 3-, 4+, 5
8 ending invty-actual actual quantities
9 variance difference between column 6 and 7

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Bin Card Damage/Broken Glass Form

Item Date Time Area Where Type of Item Signature
Code Max. Par Breakage/Damag Broken of
Unit/size Unit Cost e Occured Supervisor
DATE REFERENCE IN OUT BALANCE on Duty
Waste Management
Apply proper garbage disposal following

government regulations that segregate the
Biodegradable - of a substance or object

that capable of being decomposed by
bacteria or other living organisms.
Non-biodegradable - of a substance or
object that is not capable of being
decomposed
Recyclable - a substance or object that can
be recycled
3 R’s in Waste Management
Reduce – to buy less and use less

Reuse – elements of the discarded item
are used again
Recycle – discards are separated into
materials that may be incorporated into
new products. This is different from Reuse
in that energy is used to change the
physical properties of the materials.

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Bartending NC II
SELF CHECK # 1.1-2

1. A form use in requesting new stocks to replenish par stock in a shift.
a. Inventory form c. Damage/broken glass form

b. Requisition form d. Maintenance report
2. A form use to record the damage or broken tools/glasses to support

inventory report.

3. A form use in reporting the different tools and equipment need to

maintain in order to prolong its life usage for further usage.

4. A waste management that aim to buy less and use less.
a. Reduce c. Recycle
b. Reuse d. Dispose
5. A waste management that the elements of the discarded item are used
again
a. Reduce c. Recycle
b. Reuse d. Dispose

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Bartending NC II
ANSWER KEY TO # 1.1-2
1. B
2. C
3. D
4. A
5. B

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Bartending NC II
LEARNING OUTCOME # 2: CLEAN AND MAINTAIN PUBLIC AREAS
ASSESSMENT CRITERIA
1. Identified public areas are promptly cleaned and maintained

in accordance with industry and/or enterprise standards
2. Empty and unwanted glasses are removed on a regular basis with
minimum disruption to customers
3. Tables and service counter are cleaned hygienically in accordance
with enterprise requirements and standards
4. Adherence to customer service is maintained in accordance
with industry and/or enterprise standards
CONTENT
1. Cleaning public area

2. Bar hygiene
3. Proper waste disposal
CONDITION
The trainees/students must be provided with the following:
 Mop
 Cleaning towels
 Disinfectant
 Pail
 Cleaning brushes
 Soft broom/sweeper
 Hand gloves
 Mask
 Powder detergents
 Liquid detergents
 Stain removers
 Insecticide spray
 Chemical solution
 Duster
 Vacuum cleaner
 Floor polisher
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Bartending NC II
 Service counters
 Service stations
 Backbar mirrors
 Display counter/shelves
 Flooring
 Beverage storage
 Post mix service points
 Refrigeration equipment
 Ice maker
 Ice bin
 Blenders
 Coffee machines
 Utensils and tools
 glass washers
 Glassware
 Food containers for garnishes, chips
 Reference materials:
 Manuals
 Brochures
 Company policy procedures
ASSESSMENT METHODS
 Written Examination
 Oral Questioning
 Practical Demonstration

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LEARNING EXPERIENCES
Learning Activities Special Instruction

Public Areas
Answer Self-Check # 1.2-1 Public Compare answers with the answer

Areas key. You are required to get all
information sheets again to answer
all questions correctly.
Do Task Sheet # 1.2-1 Proper

Hand Washing
Refer Performance Criteria # 1.2.1 Compare performance to
Proper Hand Washing Observation Checklist. You are
required to get competent remark.
If not, study the task again to
perform it correctly.

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Public Areas
Learning Objective

identify the public areas and maintaining cleanliness in the bar following
the establishment procedures.
Public Areas
1. Bar areas
2. Restaurant areas
3. Function areas
4. Gaming areas
Refuse and Waste Containers

Every day that you work you will need to deal with the issue of waste.
There are a few simple guidelines to follow in order to keep the working
environment clean tidy at all times:
There are many forms of waste in a bar – beer mats, drink, straws,
crisp packets and so on. You need to be aware of the procedures
used in disposing of each type of waste.
If the waste bins are not emptied on a regular basis they can
become a health hazard.
All the bins need to be cleaned on a regular basis to stop any
infestation.
Each type of waste has a corresponding refuse bin. Ensure you
dispose of the correct waste in the correct bin.
Empty full waste bins immediately.
Food waste needs to be disposed of in a totally separate bin.
All glasses should be disposed of in the recycling bins for glass.
Always line the bins with bin liners, to stop the bins from
becoming dirty and also to make emptying the bins easier.

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Bartending NC II
Cleanliness of Customer Service Areas

Cleanliness and tidiness in the customer service areas is
imperative at all times. A busy establishment is the perfect
environment for the customer, but if it is dirty and untidy, this
creates an unwelcome atmosphere. If the establishment is clean
and tidy, this provides an enjoyable place for the customer to
consume their drink.
Look at the top of the bar and see if there are any torn or ripped
beer mats. Replace these regularly to give a clean, tidy appearance
of the bar.
Remember, you are part of a team, so work as one. Don’t expect
others to do the worst jobs – share out the responsibility. Your
workmates will thank you for it.
Remove all empty glasses on the bar immediately. This should be
an automatic reaction when seeing an empty glass, and don’t forget
to offer another drink, if appropriate.
Remember, make each journey you make through the bar count.
Pick up empty glasses, plates, etc. Keep cleanliness the top of your
list.
If you are moving about amongst the customers, make sure you
acknowledge them and ask how their evening is going.
Regularly wipe down the bar counter and empty drip trays. There
should be nothing sticky on the bar for customers to place their
arms into.
If cleaning equipment are malfunction you can do the cleaning
manually following the enterprise standards
Keep the ice buckets full.
Make sure you have enough sliced lemons, oranges, etc so that
you do not have to make a mess of cutting up fruit throughout
your shift.
If there are nibbles on the bar, ensure that they are kept topped
up.
Hygiene in the Bar
Even if your bar or pub does not serve food, it must meet the legal
requirements for food premises. This is because drinks are regarded as
food. Like food, drinks become unsafe if they are contaminated and
cleaning is done before, during and after operation (all the time/ clean as
you go).
Ways this can happen include:
(migrated)
Date Revised:
June 2021
Cherie B. Sujero
Revision # 01
Bartending NC II
Someone sneezes over a tray of drinks

Hands are not washed properly after removing the empties
In a busy service period, glasses are not properly washed
Glasses are refilled when customers order another drink – bacteria
from customer’s mouth and hands spread on to beer-dispenser
nozzle or spirit measures, and from there to other glasses and
drinks.
Hygiene and Safety
A few guidelines to remember on hygiene and safety in a bar.
Always be clean, tidy and diplomatic.

Position the glasses upside down position after washing
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
dermititis.
Look after your hands, especially your fingernails, as these are
always in view. Keep fingernails short, and if using nail polish, use
neutral colours.
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.
Never fill a glass to the rim.
Apply 3 bucket system in washing - wash with proper detergent or
solution, rinse with clean water, and sanitize with warm clean
water.
Hand washing
Most infections are transmitted by hands.

Proper hand washing by staff will greatly reduce the
transmission of infections at least 20 seconds.

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Date Revised:
June 2021
Cherie B. Sujero
Revision # 01
Bartending NC II
SELF-CHECK # 1.2-1

1. Which of the public areas is not included?
a. Bar area c. Restaurant area

b. Kitchen area d. Gaming area
2. Recommended time to perform hand washing.
a. 10 minutes c. 30 minutes
b. 20 minutes d. 40 minutes
3. Hygiene and safety procedures in the bar, excepts
a. Bar should always be clean, tidy and diplomatic

b. Smoke or drink while working behind a bar
c. Always rinse/wash bar equipment like cocktail shakers and strainers
after use, even between drinks
d. Never fill a glass to the rim

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Date Revised:
June 2021
Cherie B. Sujero
Revision # 01
Bartending NC II
ANSWER KEY # 1.2-1
1. B
2. B
3. B

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Date Revised:
June 2021
Cherie B. Sujero
Revision # 01
Bartending NC II
PERFORMANCE CRITERIA
TASK SHEET # 1.2-1
Title Proper Hand Washing
Performance Objective Given the equipment the students should

be able to know how to perform proper
hand washing
Supplies/Materials Sink, soup and towel
Steps/Procedures
1. Palm to palm technique done
2. Right palm over dorsum and vice versa
3. Palm to palm fingers interlaced
4. Back of fingers to opposing palm fingers interlocked
5. Rotational rubbing of right thumb clasped in left palm and vice versa
6. Rotational rubbing of , backward and forward with clasped fingers of

right hand in left palm and vice versa done
7. Rinsing of the hands done
8. Dried hands thoroughly with towel

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Date Revised:
June 2021
Cherie B. Sujero
Revision # 01
Bartending NC II
OBSERVATION CHECKLIST # 1.2-1

Proper Hand Washing
Candidate Name
Assessor Name
Date of Observation
Description of Assessment Activity
Location of Assessment Activity
The candidate... YES NO
1. Palm to palm technique done
2. Right palm over dorsum and vice versa
3. Palm to palm fingers interlaced
4. Back of fingers to opposing palm fingers

interlocked
5. Rotational rubbing of right thumb clasped in left
palm and vice versa
6. Rotational rubbing, backward and forward with
clasped fingers of right hand in left palm and vice
versa done
7. Rinsing of the hands done
8. Dried hands thoroughly with towel
Did the candidate’s overall performance meet the

standard?

(migrated)
Date Revised:
June 2021
Cherie B. Sujero
Revision # 01
Bartending NC II
COMPETENCY ASSESSMENT
1. What will you use to clean and shine your counter if you run out of
appropriate cleaning agent?
2. When is the best time to clean the bar?
3. What will you do if the cleaning equipment malfunctioned while in the

middle of the cleaning process?
4. What is the proper garbage disposal following government regulations?
5. How do you maintain and keep your stainless equipment shiny and
avoid water spots?
6. Explain the three bucket system of washing glasses?

(migrated)
Date Revised:
June 2021
Cherie B. Sujero
Revision # 01
Bartending NC II
ANSWER KEY
(Competency Assessment)
1. Lemon or Lime juice diluted in water
2. Before, during and after operation (all the time/ clean as you go)
3. Clean manually
4. Segregate biodegradable/ non-biodegradable/recyclable
5. Wipe dry immediately water drops and stains with clean cloth to avoid
spot markings.
6. Wash with proper detergent or solution, rinse with clean water, and
sanitize with warm clean water.

(migrated)
Date Revised:
June 2021
Cherie B. Sujero
Revision # 01
Bartending NC II
REFERENCES
MRA Toolbox
http://www.hillyardccap.com
Training Manual in Providing Drinks
Bar Service by Roy Hayter
Wikipedia.org
Food Service and bartending by Amelia-Samson Roldan and Benito

Tangonan-Edica
Food and Beverage (A Practical Guide) by Edgar D’ Souza
101 Essential Tips Wine by Tom Stevenson
Principles of Bar Service Operations by Joseph Linford A Ditan
At Your Service ( A Waiter’s Manual) by Evelina Escudero

(migrated)
Date Revised:
June 2021
Cherie B. Sujero
Revision # 01

Clean Bar Areas

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QUALIFICATION BARTENDING NC II

CAGAYAN DE ORO (BUGO) SCHOOL OF ARTS AND TRADES

No. Unit of Competency Module Title Code

1 Clean Bar Areas Cleaning Bar Areas TRS512395

2 Operate Bar Operating Bar TRS512396

3 Prepare and Mix Preparing and TRS512397

4 Provide Basic Wine Providing Basic Wine TRS512398

BARTENDING NC II Date Developed: Document No.

HOW TO USE THIS COMPETENCY- BASED LEARNING MATERIAL

The unit of competency, "Clean Bar Areas", is one of the

In this module, you are required to go through a series of learning

• Work through all the information and complete the activities

• Read information sheets and complete the self-check. Suggested

• You will be given plenty of opportunities to ask questions and

• Use the Self-Checks, Operation Sheets or Task or Job Sheets at

BARTENDING NC II Date Developed: Document No.

You must pass the Institutional Competency Evaluation for this

BARTENDING NC II Date Developed: Document No.

This unit deals with the knowledge, skills and attitude

SUMMARY OF LEARNING OUTCOMES

At the completion of the module the trainees/students should be

LO1: Clean bar and equipment

1. Bar surfaces, equipment and tools are cleaned in accordance with

8. Empty and unwanted glasses are removed on a regular basis with

BARTENDING NC II Date Developed: Document No.

LEARNING OUTCOME # 1: CLEAN BAR AND EQUIPMENT

1. Bar surfaces, equipment and tools are cleaned in accordance with

1. Identification of bar tools and equipments

The trainees/students must be provided with the

following: Cleaning Materials:

BARTENDING NC II Date Developed: Document No.

BARTENDING NC II Date Developed: Document No.

Learning Activities Special Instruction

Read Information Sheet # 1.1-1

Answer Self-Check # 1.1-1 Bar Compare answers with the answer

Read Information Sheet # 1.1-2

Answer Self-Check # 1.1-2 Compare answers with the answer

BARTENDING NC II Date Developed: Document No.

INFORMATION SHEET # 1.1-1

After reading this INFORMATION SHEET, YOU MUST be able to

Procedures in Cleaning Bar Surfaces:

3. Back Bar Mirrors

4. Display Counter / Shelves

BARTENDING NC II Date Developed: Document No.

Bar Tools and Equipments

Jigger: A two sided measuring tool with different measures on each

Muddler: Use for trashing fruit, or condiments,etc

BARTENDING NC II Date Developed: Document No.

Cocktail Shakers: Use for shaking ingredients in cocktails and

The second type is a Boston shaker that consists of a metal mixing

Bar Spoon: Use to stir ingredients in a mixing cup or in a tall

Strainer: Fits in the shaker or mixing cup and used to remove

Corkscrew: Use for opening wine bottles.

Ice Scooper. Use these to add ice to drinks.

BARTENDING NC II Date Developed: Document No.

Cutting Board: Use for cutting fruit with sharp knife.

Can Opener. Useful for opening cans of fruit and syrup.

Bottle Opener. For opening screw top bottles

Speed Pourer. Place on top of a bottle helping to avoid spills and

Bar Knife. Use in cutting garnishes.