BARTENDING NCII

CLEAN BAR AREAS

MATERIALS:

Chillers,sink,ice bin,refrigeration equipment,glass wahers/brushes,ice maker other appropriate

equipments,bar tools and glasses

Beverage dispenser,whenever practicable

Cleaning detergents/solutions,floor mop

Handtowels,rugs,dump cloth

D&Q:

1.How do you keep the bar counter tidy and shiny?

2. How do you clean the beer lines and post mix dispenser ?

3.When is the best time to maintain cleanliness?

1.What would you do if the cleaning equipment malfunctioned while in the middle of the cleaning
process?
2.How would you clean a messy littered area of the bar with a jam-packed customer?

3.What safety precautionary measures will you take when cleaning in tiled bar area?

4.What would you do if your electrical cleaning equipment is grounded?

5.Could you site other ways for more effective disposal of garbage with environmental consideration?

6.How do you make your stainless equipment shiny and without water spots?

7.What would you do if you ran out of the appropriate cleaning agent to clean and shine your counter?

8.What would you do if one of your drunk costumers accidentally slipped on the floor while you are
cleaning spillage ?

9.What are the specific procedures in using cleaning detergents in cleaning bar areas?
10. What appropriate checking methods are required to make sure that your cleaning detergent is
effective?

11. What are the proper garbage disposal procedures embodied in a law that govern waste segregations
scheme?

12.How do you make sure that you follow the enterprise procedure in cleaning bar area?

Written Test

1.How do you maintain cleanliness in the bar? > clean as you go

2. The proper time to dust bar stools is? > before the operation time

3.The bar storage is an area of the bar where you keep your stocks.In order to maintain odorliness and
sanitary condition ,the sanitation practicesbelow should be followed,EXCEPT> Storing empty bottles of
beers and sofdrinks.

4.To maintain a clean and shinny stainless bar tools like shakers,and to avaoid water spots,it should
be>washed with appropriate cleaning materials and wipped it with dry cloth.

5.To maintain the bar counter area clean tidy during the operation,the bartender/service attendant
should do the following ,EXCEPT> Cap the ashtray when it is already full of dirt or cigarette butts to
avoid disturbing the guest…

MATCHING TYPE

1.

2.

3.

4.

5.
OPERATE THE BAR

MATERIALS:

Different alcoholic and non alcoholic beverages

Different types of glasses

Fresh fruits and vegetables for garnishes

Different bar tools ,blender,and other mechanical tools

Stirrers,coasters,straw,fruit picks,ice cube,crushed ice

Cleaning detergent,hand towels

Wash sink ice bin(preparation area and counter top)

Coffee and whip cream

Rubber matting ,drain board

Bar towels cocktail tray,ash trays

Cocktail menu

D&Q

1. How would you differentiate a tumbler from a footed glass

2. What are the 3 basic parts of the bar?
3. What is the use of the speed rail?
4. What is the proper position in storing bottle of wine
5. What is the first thing to do in setting up a bar?
6. What is the proper way in handle glasses to avoid breakage?
Multiple Choice

1.How do you set up glasses properly according to sanitary and hygienic practices?