DETAILED LESSON PLAN IN BARTENDING NC II

Session No. 1

School Grade Level 12

Teacher Quarter 1st
Learning Area TVL- Bartending Teaching Dates & 2hours
Duration
I. LEARNING OBJECTIVES
A. Content Standards The learner demonstrates an understanding of concepts and
underlying principles in cleaning bar areas.
B. Performance Standards The learner independently performs cleaning bar areas based
on industry standards.
C. Learning Competencies/Code LO 1. Clean bar, equipment and tools.
1.1 Clean bar surfaces and equipment in accordance with
industry standard and hygiene regulations.
1.2 Check working condition of equipment in accordance with
manufacturer’s manual and instructions.
TLE_HEBRT912CBA-Iia-c-18
D. Objectives
 Knowledge Discuss the cleaning equipment used in cleaning the bar
 Skills Identify the bar tools and equipment to be cleaned.
 Attitude/Values Display honesty in checking the condition of the equipment.
II. CONTENT • Classification of bar surfaces and equipment
• Identification of cleaning equipment, tools and chemicals
• Logical and efficient work flow
III. LEARNING RESOURCES
A. References
1.Teacher’s Guide pages K-12 Basic Curriculum Guide in Home Economics- Bartending NCII
2.Learner’s Materials pages
3.Textbook pages
https://www.artofdrink.com/bar/bar-tools-and-equipment-list
https://www.thestainton.com/essential-bar-cleaning-
equipment/
4.Additional Materials from
http://successfulbarsecrets.com/how-to-run-an-efficient-bar-
Learning Resource (LR) portal
shift/
http://www.hse.gov.uk/work-equipment-
machinery/maintenance.htm
B. Other Learning Resources
C. Supplies, Equipment, Tools, etc.
I. PROCEDURES
A. Introductory Energizer/ Ice Breaker
Activity
( _5__ minutes)
B. Activity
( _5_ minutes)

https://www.google.com/url?
sa=i&source=images&cd=&cad=rja&uact=8&ved=2ahUKEwiko4Wq66TiAhWbFogKHWefCJMQjRx6BAgBEAU&url=ht
tps%3A%2F%2Fwww.videoblocks.com%2Fvideo%2Fthe-bartender-wiping-glasses-behind-the-bar-
hl_zgm_ieixxsf2xs&psig=AOvVaw3pnfYLMo7LGnivZSVtn1ey&ust=1558260579749298
Say something about the picture.
What is the bartender doing?
By doing such thing, do you think it can help to the business? Why or why not?
C. Analysis Do you think it is easy to be a bartender?
( _10__ minutes) How can it contribute to the growth of the business?
What are the tools and equipment in the bar?
D. Abstraction Bar Tools and Equipment List
( _60__ minutes)
Behind the bar, you need a lot of bar tools and equipment, often more than
you think, especially if you want to be perceived as a professional. Most bars
will have the essential equipment, such as shakers and bottle openers, but
depending on where you work, they may not provide all the things that make
your job easier. Aside from the most common items (bottle opener, wine key,
shaker), there is a whole list of other tools and things that are useful behind
the bar. Now this list is what you as a bartender should bring to work, not the
things that should be naturally supplied by the restaurant/bar. The key
reason for all of this stuff is that it will make your life easier, and it will help
increase your income, believe it or not. A lot of the stuff on this list is there to
help your guests have a better experience, and in return, they will reward
you with better gratuities.

This list is relatively long, but surprisingly you can fit everything into a small bag. I use
a shaving kit bag that has three compartments to provide for a little organization. The
only problem, if you are a guy, is that your “kit bag” will eventually be referred to as a
“murse” or “man-purse” by some dork, but you’ll learn to live with it because work will
be easier and your tips will be higher.
Photo: Bartending tools

Required Common Bartending Tools

This is the absolute basic list of equipment you need behind a decent cocktail bar.
Boston Shaker: Plainly obvious bar tool, but at one place I worked they only had
two, so your personal shaker will ensure you always have one. Faster service, better
tips.
Hawthorne Strainer: Still the best way to strain a drink. Buy a good one. Otherwise,
you’ll end up with a broken slinky.
Bar Spoon: Great for stirring, scooping, layering and rapping the knuckles of garnish
buffet deviants while they try to feast on the garnish tray.
Muddler: A modern bar professional always has a muddler. It’s a great way to make
unique drinks and extract great flavours from fruit and herbs. If you work in a rougher
bar, get a PUG Muddler to keep the miscreants under control.
Citrus Zester: Martini with a lemon twist? No problem, and it’s faster and safer than
using a knife.
Fruit Press: One-handed style. A hygienic approach to squeezing fruit. Also, it
maximizes the amount of juice you get out of a lemon or lime. Plus the citrus juice
won’t irritate all those little cuts on your hands.
Mesh Tea Strainer: This is an excellent way to polish drinks to make them look great
(i.e. removal of raspberry seeds, pulp, etc.). Also, great for filtering out wine crystals,
for those who don’t appreciate them.
Knife: A good sharp knife helps make excellent garnishes. Also, if you have to cut
three cases of limes for a Friday night, it will save your wrist. The cutting position can
be awkward and put a lot of pressure on your wrist, leading to a repetitive strain injury.
If you use a dull knife, you have to exert more pressure, leading to injury.
Bottle Opener: Obvious, but a good one will help save your wrist and palms. Bar
blades are good if you do high volume sales.
Ice Scoop: Pick a decent sized one, not a 6-ounce scoop. Get something like a 12oz
or 16oz scoop that is cylindrical in nature, not square, it will help funnel ice into the
glass, not around it. Stick with a good metal scoop, not cheap plastic. And don’t get a
cheap ass stamped scoop, they cut your hands, spend the extra $5 and get a good
ice scoop.
Wine Key (Cork Screw): Again obvious, but in so many bars I’ve seen people
 without one. I’ve watched four servers share a wine key once. Get a good one, and
the two-stage corkscrews work nicely (Pulltaps).
Spirit Measure: A good jigger is nice to have makes your boss happy and gives the
customer a good drink. I like to free pour, but sometimes a jigger is handy.
Pour Spouts: A few extra are always handy for when a liqueur bottle gets the pour
spout stuck, and you don’t have time to mess with it.
Funnel: Great for getting stuff into bottles, like simple syrup, etc.
Lighter/Matches: Most establishments are going smoke-free, but lighters and
matches are still useful for lighting candles and flaming orange peels.
Can Opener: You need one of those old style punch openers to get at the pineapple
juice, coconut cream and apple juice.
Pens: You need three of them. One to keep, one to lend, one to give away.
In part two I’ll take a look at some of the bar tools that aren’t so common, like a first
aid kit, reading glasses, business cards, soap and breath mints. In total, there are an
additional 27 items that come in handy and can make you the go to the bartender
when someone needs something. Trust me, guest and co-workers do appreciate
these things.

Essential Bar cleaning Equipment

One of the best ways to attract people in a business is to have the surroundings
clean. It’s an essential factor in determining whether customers would patronize its
products/services or not. Bars and pubs are no exception to this. Since these places
often draw crowds, it’s a must to keep them clean – the place itself, bottles, glasses
and the like.
Choosing from among hundreds of cleaning equipment brands available in
the market is a crucial decision since almost all of the brands are identical. One must
be picky enough to decide what to buy for the bar or pub’s cleanliness.

Below are the list of essential cleaning equipment that every bar owner must
know and must have in order to make the bar clean:
1. Glass Washers & Sink Accessories – These equipment are vital in cleaning since
customers use glasses to drink liquor and wine. Bar sinks must also be clean in order
not to house harmful bacteria in them. Scrutiny in cleaning glasses and sinks after use
must be done in order not to jeopardize guests and customers.
2. Cleansers and Sanitation Wipes – These are also important in order maintain
proper hygiene inside a bar. It’s not a guarantee that when bar dishes are washed
with soap and water, it’s clean already that is why the use of cleansers and sanitation
wipes is recommended.
3. Trash bins – Every establishment has its trash bins where people throw garbage.
These should be placed in strategic locations in order to minimize littering
everywhere.
4. Floor Sweepers and Vacuum – These usually require electricity for it to function
well and also a must have in order to keep the bar clean without exerting too much
effort with regards to manpower. The rush of people coming inside a bar suggests that
 cleaning should be done quickly.
5. Bar Towels – It’s a good thing to make your guests feel comfy whenever they want to
pee or wash their face after a night full of enjoyment. Bar towels must be kept in place
for customers to use them whatever the situation is.

6. Floor Drain Brush – For those bars with floor drains, it’s impractical not to clean
such for it could be a possible breeding ground for harmful bacteria.
7. Restroom Cleaning Equipment – Touch-free restroom cleaning equipment like the
ones developed by EDIC brings a new way to easily clean bar restrooms like a pro.
8. Pest Control Equipment – In order to complete the list, these equipment must also
be considered by the bar owner for the reason that it completely prevents pests from
entering the bar. Pests like mosquitoes, rats, flies, and cockroaches are big “No-No’s”
to any place especially indoors that is why it is recommended to install pest control
equipment inside bars and pubs.

There are numerous equipment available in the market today. Some have evolved
and have been developed in order to make cleaning easy. Who wants a dirty place by
the way? It’s improper for bars to operate yet the environment is not properly cleaned.
Of course it’s a must to have a regular cleaning schedule in bars or pubs in order to
achieve a clean place. It would be useless to have these cleaning equipment without
a regular cleaning done. A schedule must be put into place so that the bar will be able
to attain its desired cleanliness. After all, customers’ first impressions last.
Since business owners promote customer satisfaction, these equipment must be
placed intact in order to achieve its goal of having a neat environment that’s
comfortable and well-ventilated.

How To Run An Efficient Bar Shift

Your busiest shifts are the times you will be able to make the most concentrated
amounts of income. So, it makes sense to be prepared for these busy shifts. As a
general rule,

Your busiest shifts are going to progress and ‘flow’ a hundred times better if you plan
them strategically. If you invest time and energy at the start of your shift into
planning and checking that every element of your bar is ready, chances are things will
run like clockwork. Be prepared for anything. Have a ‘plan B’ (and ‘plan C’) in case
things go awry.

If you have planned your shift properly:

1. You won’t run out of anything crucial,

2. Your staff will know and understand all the information they need to work the
 shift, and

3. Ultimately your customers will be delivered the best customer service

experience possible.

If you remove all possible problems at the beginning of your shift (and be prepared as
possible for unforeseen problems), you’ll be freed up later on to deal with other
issues, should they arise.

Planning ahead may also even let you enjoy your evening!

I have mentioned in earlier chapters that planning is an activity worth every second
of time spent on it. Listed below is a basic framework (and template) of what
to do and check before (and during) a busy shift – hopefully with this framework in
mind, you can fine-tune your planning and preparation to deliver a smooth and
professional night of entertainment to your guests.

If you are a ‘hands on’ frontline bar manager, the following guide is for you:

Before your shift starts

Before your shift starts, make sure you are personally ready to work your shift. Are
you prepared with the tools you need to make things happen (A pen, waiter’s friend,
beer opener, cigarette lighter, good mood, clean clothes etc.)? Make sure you don’t
need to run back to your bag to get something you forgot when you arrived. Basically,
before your shift starts, make sure you are 110% self-organised. Eat before you get to
work, so you aren’t making decisions on a hungry stomach. Basically, lead by
example and be prepared to start work as you expect your staff to be prepared.

Beginning of shift

At the beginning of your shift, complete the following tasks to ensure your team and
venue are prepared:

 Check you have sufficient stock available to cover your shift (if you cannot
get stock delivered over the weekend, check you have sufficient stock for the
whole weekend). This includes:

 Dry stock

 Wet stock

 Disposable goods such as toilet paper, napkins

 Fill out a ‘shift management sheet’ which clearly explains which sections of
your venue your staff will be working in (this is beneficial for staff who are
cross trained)

 Organise any ‘specials’ or other promotions you are conducting, and be sure
 to communicate this to all staff. Write the details of each promotion on your run
sheet, so staff can check details if they need to

 Check to see if you have any ‘out of stock’ items, and record on run sheet

 Check your toilets are clean, and operate correctly

 Check your licensing documents are in order (if applicable)

 Check your staff are ready. Check they are prepared (with the necessary
equipment they need to complete their roles) and are aware of your
specials/promotions and any out of stock items

 Try and have a quick meeting with all your staff (I understand this is hard to do
sometimes, especially if you have staggered start times on your roster),
and keep it positive. Tell a joke or do something to raise morale. Talk about
the shift ahead, and raise any points you need to. If you have negative things
to discuss, raise them at the end of the shift or at another time (You need your
staff to be in their best ‘mood’ for the duration of their shift – trust me, they’ll
work a hundred times better than if they had just been reprimanded or
‘growled at’). Try and ‘condition’ your staff to deliver the best customer service
possible.

During Shift

During your shift, keep an eye on the following:

 Cleanliness of bathrooms and toilets. Ensure all toilet paper and hand towel
dispensers are full (a bathroom could be low on stock for a few hours before a
customer informs you, and if it gets to this point you have already made many,
many bad impressions – this is bad for your external reputation)

 Staff breaks (make sure your staff are having breaks, even if they are small
ones)

 Cash (make sure you ‘sweep’ your cash drawers if they are even slightly full
– this lowers staff temptation and possibility of theft)

 Tidiness of the venue (walk around your whole venue regularly, make sure
everything is tidy and looks acceptable)

 Stock levels (make sure you have enough of everything – and if you think
you are going to run out of something, act before you completely run out

 Ice machine and other machinery (in case they are showing signs of possible
failure. Sometimes an ice machine will work less efficiently when it’s hot or
humid, or if it collects too much dust on its air intake)

 Staff transactions (make sure your staff are not giving away drinks to their
friends)
  Your ‘mental’ approach towards your venue and team. Stay positive, and
remember to lead by example.

After shift

After your shift, remember you are still leading by example. Staff are still receptive
to your comments and actions – try and keep your conduct appropriate.

Also, write yourself notes of things you need to do during your next shift, or anything
else for that matter. Write it down while it is fresh in your mind (and remember to
check your notes the next day).

Maintenance of work equipment

all work equipment be maintained in an efficient state, in efficient order and in good
repair; where any machinery has a maintenance log, the log is kept up to date; and
that maintenance operations on work equipment can be carried out safely.

What you must do

In order to ensure work equipment does not deteriorate to the extent that it may put
people at risk, employers, the relevant self-employed and others in control of work
equipment are required by PUWER to keep it 'maintained in an efficient state, in
efficient order and in good repair'. If you are self-employed and your work poses no
risk to the health and safety of others, then health and safety law may not apply to
you. HSE has guidance to help you understand if the law applies. Such effective
maintenance can not only help in meeting PUWER requirements but can also serve
other business objectives, such as improved productivity and reduced environmental
impact.

The frequency and nature of maintenance should be determined through risk

assessment, taking full account of:

 the manufacturer's recommendations

 the intensity of use
 operating environment (eg the effect of temperature, corrosion, weathering)
 user knowledge and experience
 the risk to health and safety from any foreseeable failure or malfunction
Safety-critical parts of work equipment may need a higher and more frequent level of
attention than other aspects, which can be reflected within any maintenance
programme. Breakdown maintenance, undertaken only after faults or failures have
occurred, will not be suitable where significant risk will arise from the continued use of
the work equipment.

The manufacturer's instructions should describe what maintenance is required to

keep the equipment safe and how this can be done safely. These instructions should
always be followed, unless there are justifiable reasons for not doing so (eg where
more frequent maintenance is necessary, due to intense use, adverse environmental
conditions or when other experience shows this need). Maintenance on a less
frequent basis than the manufacturer's recommendation should be subject to careful
risk assessment and the reasons for doing so should be reviewed at appropriate
intervals. For example, where there is already an inspection regime, perhaps for
 lightly used equipment, less frequent maintenance may be justified because of the
condition monitoring already provided by the inspection programme.

There is no requirement for you to keep a maintenance log, although it is

recommended for high-risk equipment. Maintenance logs can provide useful
information for the future planning of maintenance, as well as informing maintenance
personnel of previous action taken. However, if you have a maintenance log, you
must keep it up to date.

Undertaking maintenance safely

Steps should be taken to manage any risks arising from maintenance activity.
Manufacturer's instructions should make recommendations on how to safely
undertake maintenance of their work equipment and, unless there are good reasons
otherwise, these should always be followed.

Where possible, equipment should normally be shut down and any residual / stored
energy safely released (eg pneumatic pressure dumped, parts with gravitational /
rotational energy stopped or brought to a safe position). For high-risk equipment,
positive means of disconnecting the equipment from the energy source may be
required (eg isolation), along with means to prevent inadvertent reconnection (eg by
locking off). Formal systems of work, such as a permit to work, are required in some
cases to safely manage high-risk maintenance operations.
In some cases, it may not be possible to avoid particular significant hazards during
the maintenance of work equipment so appropriate measures should be taken to
protect people and minimise the risk. These may include:

 physical measures, eg providing temporary guarding, slow speed hold-to-run

control devices, safe means of access, personal protective equipment , etc
 management issues, including safe systems of work, supervision, monitoring
 personnel competence (training, skill, awareness and knowledge of risk)
It is important that these situations are properly assessed. Staff undertaking
maintenance may need to undertake significant on-the-job risk assessment
(essentially considering what could go wrong and how to avoid injury), as the situation
may develop and change in ways that could not be foreseen at the outset.

HSE's Safe maintenance health check provides a question list which can help you in
undertaking safe maintenance, while there is also a short video forming part of the
current European Campaign on Safe Maintenance .
Work equipment may need to be constructed or adapted in a way that takes account
of the risks associated with maintenance work. For example, lubrication and
adjustment points can be repositioned / adapted to enable the work to be carried out
at ground level; safe means of access can be provided on the equipment (eg
handholds, anti-slip surfaces for feet), or so that guarding to prevent contact with
dangerous parts can be kept in place. In most cases (all machinery supplied since
1995), this should have been taken into account by the manufacturer in the design of
the equipment, and by you when deciding which product to purchase. However, this
may not always be the case and it may not apply to older work equipment on your
site.

What you should know

The duty to maintain work equipment (PUWER regulation 5 ) and take measures to
manage the risks from maintenance (PUWER regulation 22 ) builds on the general
duties of section 2 of the Health and Safety at Work Act , which requires work
 equipment to be maintained so that it is safe, and work to be undertaken safely, so far
as reasonably practicable.
Closely linked to maintenance are the duties to inspect work equipment (PUWER
regulation 6, and 33 for power presses) and undertake thorough examinations
(LOLER regulation 9, and PUWER regulation 32 for power presses). Inspection may
be part of the overall maintenance programme and, like thorough examination, may
be one of the techniques for validating the maintenance programme.

Who can undertake maintenance of work equipment

Maintenance work should only be undertaken by those who are competent to do the
work, who have been provided with sufficient information, instruction
and training (PUWER regulations 8 and 9). With high-risk or complex equipment,
these demands may be significant and, in some cases, may be best undertaken by
the manufacturer or specialist contractors. But, in many cases, maintenance can be
done in-house by suitably trained, competent staff.
For some maintenance work, eg the changing of abrasive wheels, there are well-
established industry training schemes. In other cases, such as for the use of small-
scale scaffold towers, sufficient training may be provided by the hirers of such
equipment. In others, such as hand-held chainsaws, training on the safe maintenance
of the equipment is normally provided as an integral part of the basic training in the
safe use of the equipment.

E. Application Give at least 5 cleaning equipment.

( _10__ minutes) 1. Glass Washers & Sink Accessories
2. Trash bins
3. Bar Towels
4. Floor Sweepers and Vacuum
5. Restroom Cleaning Equipment
F. Assessment Identify the tools and equipment needed to be cleaned.
( _15__ minutes) 1. knife
2. Juicer
3. Ice scoop
4.bottle opener
5. Bar spoon
A. Enhancement Give Importance of cleaning and checking bar tools and equipment
Activity
( _5__ minutes)
B. Concluding Call some students how they are able to apply the topic in their life.
Activity
( _5__ minutes)
V. REMARKS
VI. REFLECTIONS
A. No. of learners who earned
80% on the formative
assessment
B. No. of learners who require
additional activities for
remediation.
C. Did the remedial lessons
work? No. of learners who
have caught up with the
lesson.
D. No. of learners who continue
to require remediation
E. Which of my teaching
strategies worked well? Why
 did these work?
F. What difficulties did I
encounter which my principal
or supervisor can help me
solve?
G. What innovation or localized
materials did I use/discover
which I wish to share with
other teachers?

Prepared by:
_______________________
Teacher

Noted by:
ANTONIO B. BAGUIO, JR.
Division EPP/TLE/TVL Coordinator