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Bartending NC II
Quarter 3 – Module 1/Week 1-4:
Operating The Bar
TLE/TVL – Bartending NC II
Quarter 3 – Module 1/Week 1-4: Serve drinks
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in
any work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
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impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this module are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission to
use these materials from their respective copyright owners. The publisher and
authors do not represent nor claim ownership over them.

Published by the Department of Education – Region XI

Regional Director: Evelyn R. Fetalvero
Assistant Regional Director: Maria Ines C. Asuncion

Development Team of the Module

Writers: Randolf I. Romero
Editors: Feralyn V. Estrellado
Reviewers: Ana Monica Ponsica
Illustrator:
Layout Artist:
Template Developer: Neil Edward D. Diaz
Management Team: Reynaldo M. Guillena
Jinky B. Firman
Marilyn V. Deduyo
Alma C. Cifra
Aris B. Juanillo
Marcelo O. Roco

Printed in the Philippines by ________________________

Department of Education – Department of Education Region XI

Office Address: Deped Davao City Division, E. Quirino Ave.,

Davao City, Davao del Sur, Philippines
Telefax: (082) 334 0100
E-mail Address: info@deped-davaocity.ph
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Bartending NC II
Quarter 3 – Module 1/Week 1-2:
Operating the Bar
Introductory Message
For the facilitator:
As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them
to manage their own learning at home. Furthermore, you are expected to encourage
and assist the learners as they do the tasks included in the module.

For the learner:

As a learner, you must learn to become responsible of your own learning.
Take time to read, understand, and perform the different activities in the module.
As you go through the different activities of this module be reminded of the
following:
1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer Let Us Try before moving on to the other activities.
3. Read the instructions carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are done.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are not
alone. We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!

Let Us Learn
Great day to you dear learner! This learning material was designed and written with
you in mind. It is here to help you master the lessons on operating the bar in
Bartending. The scope of this module permits it to be used in many different
learning situations. The language used recognizes the diverse vocabulary level of
students. The lessons are arranged to follow the standard sequence of the course.
Let us start the fun and learning now.
This module was anchored on the Curriculum Guide in TLE/TVL – Bartending NC
II under the Home Economics component.

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Lesson 7 – Operating the Bar (OTB)

LO3. Serve drinks - TLE_HEBRT9- 12OTB-IIIa-d22

3.1 Serve ordered drinks promptly and courteously in accordance

with customer’s preferences using required glassware and
garnishes.
3.2 Prepare and serve alcoholic and non-alcoholic beverages
according to customer’s preferences.
3.3 Minimize waste and spillage.
3.4 Observe proper handling of glassware at all times.

After going through this module, you are expected to:

1. Identify the types of containers used in serving beverages

2. Discuss the different types of glassware
3. Explain the beverage service techniques

Begin your journey now and enjoy the rest of the activities ahead! Happy learning!

Let Us Try
Let us try to check your prior knowledge on the lesson about greeting the
guests. Take this test!
True or False: Write TRUE if the statement is correct, and FALSE if it is incorrect.
______ 1. When taking drink orders and serving drinks you always server women
first.
______ 2. When picking up the glasses its ok to hold them at the rim.

Let Us Study

Types of Containers used in Serving Beverages

Glassware
Glassware refers to items used as beverage containers, usually made
from glass. The choice of the right glass is a vital element if the beverage is
to be invitingly presented to the guests. Well-designed glassware combines

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 elegance, strength and stability, and should be smooth rimmed and of clear
glass.

Standard shape and sizes of glassware are available to serve specific

wines, cocktails, and other beverages. Most glassware can be described as:

 Tumblers – are flat-bottomed glasses with no handle, foot, or

stem.
 Footed – glasses have a bowl-shaped container above a flat
base but no stem
 Stemware – has a bowl-shaped container on a stem over a flat
base

Glassware available for food service operations includes common

glass, fully tempered and lead crystal.

Fully Tempered Glassware

Commercial operations commonly use this type of glassware because it is
stronger that other types, although it has the disadvantage of shattering when
broken.

Lead Crystal Glassware

It is known to have 24% lead crystal, and also know as flint glass. This
glassware is known for its brilliance and clarity, but it is expensive, and it suited to
fine-dining establishments.

Standard Sizes and Shapes

Glassware is available in a variety of sizes and shapes as shown in the
following examples.

Types of Glassware
Beer Mug or Stein

A beer mug takes its shape from the traditional

German beer stein or tankard made of pewter, silver,
wood, porcelain, earthenware or glass; sometimes
with a hinged lid and levered thumb lift.
Source: https://cutt.ly/bkls4Ct

Goblet
Chalices and goblets are large, stemmed, bowl-
shaped glasses adequate for serving heavy Belgian
ales, German bocks, and other big sipping beers.

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Source: https://cutt.ly/HklfhP6

Snifter
Typically used for serving brandy and cognac, a
snifter is ideal for capturing the volatiles of aromatic
beers such us Belgian

Source: https://cutt.ly/3klfY5h

Cocktail Glass
A cocktail glass, martini glass, or champagne glass,
or stem cocktail glass is a drinking glass with a
cone-shaped bowl (the tip of the cone forming
approximately a 90-degree angle in the cross section)
on a stem above a flat base. The cocktail glass is
used to serve a cocktail or champagne. As with other
stemware. The stem allows the drinker to hold the
glass with affecting the temperature of the drink.
Source: https://cutt.ly/VklfJlq
One variation is the double martini glass which is
taller and wider at the opening than a standard
martini glass.

Red Wine Glasses

Glasses for red wine are characterized by their
rounder, wider bowl which gives the wine a chance
to breathe. Since most reds are meant to be
consumed at room temperature, the wider bowl also
allows the wine to cool more quickly after hand
contact has warmed it. Red wine glasses can have a
particular style of their own, such as:
Source: https://cutt.ly/EklgdWA
 Bordeaux glass – tall with a wide bowl, and is
designed for full bodied red wines like
Cabernet and Merlot as it directs wine to the
back of the mouth.
 Burgundy glass – it has a larger bowl to
accumulate aromas of more delicate red wines
such as Pinot Noir. This style of glass directs
wine to the tip of the tongue.

White Wine Glasses

White wine glasses are generally narrower, although
not as narrow as champagne flutes, with somewhat
straight or tulip-shaped sides. The narrowness of the
white wine glass allows the chilled wine to retain its
temperature for two reasons:
 The reduced surface area of the glass as
compared to red wine glasses means less air
Source: https://cutt.ly/4klgC4O circulating around the glass which warms the
wine.

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 The smaller bowl of the glass means less
contact between the hand and the glass. Body
heat does not transfer as easily or as fast to
the wine.
Champagne Flutes
Champagne flutes are characterized by a long stem
with a tall, narrow bowl on top. The shape is
designed to keep sparkling wine attractive and
inviting during its consumption. The glass is
designed to be held by the stem to help prevent the
heat from the hand up the champagne. The bowl
itself is designed in a manner to help retain the
signature carbonation in the beverage.
Sherry Glass
A sherry glass is a beverage ware generally used for
serving aromatic alcoholic beverages, such as sherry,
port, aperitifs and liqueurs, and layered shooters. An
ISO-standard sized sherry glass is 120 ml. the copita
with its aroma enhancing narrow taper is a type of
sherry glass.
Coupette Glass
A modified version of the cocktail glass which is used
for serving drinks. The rim of the glass is coated in
either sugar or salt or any other condiments. This is
used for more exotic drinks such as margaritas.
Old Fashioned Glass
The Old-Fashioned glass, rock glass, or lowball is a
short tumbler used for serving liquor “on the rocks”
which means over ice, or cocktails having few
ingredients. It is named after the old fashioned
cocktail, traditionally served in such as glass.
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Beer Glass or Pilsner
A beer glass is used to serve beer, sometimes also
known as a Pilsner. The German glass generally
holds 500 milliliters with room for foam or head. It is
much taller than a pint glass. It is very narrow at the
bottom and slightly wider at the top.
Pitcher
This larger container usually has a handle and a lip
or spout for pouring the contents into several glasses
which is available in glass or plastic. Pitchers are
generally used for serving beer from a beer keg or
draft beer.
Yard Glass
A yard or yard glass is a very tall glass used for
drinking beer; a yard or yard of ale also refers to the
quantity of beer held by such a glass. The glass is
approximately one-yard-long and holds two imperial
pints (1.14 liters) of liquid. The glass is shaped with
a bulb at the bottom, and a widening shaft a bulb at
the bottom, and a widening shaft which constitutes
most of the height. Because the glass is so long and
in any cade does not usually have a stable flat base,
it is hung on the wall when not in use.
Coffee Mug
A coffee mug is a smaller version of the beer mug. It
is made of thick heavy glass and used for coffee.
Irish Coffee Cup
A uniquely shaped glass with a handle that is used
to serve any hot beverage such as Spanish coffee,
Irish coffee, or cocoa.
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 Highball Glass
A high ball glass or tumbler contains 8-12 fluid
ounces (240 to 350 ml) and is used to serve highball
cocktails and other mixed drinks. A highball glass is
taller than an Old Fashioned glass, and shorter and
wider than a Collins glass.

Source: https://cutt.ly/1klEU0C

Beverage Service Techniques

The following are common procedures in serving beverages:

 Place the drinks sequentially on the beverage tray so that the first drink
served is closest to the server and the last drink is the farthest away.
 Carry beverages on a well-balance beverage tray with the left hand and serve
with the right hand from the guest’s right side.
 Never place your fingers near the rim of the cup or glass.
 Hold a stemmed glass by the stem and a base glass by the bottom third of
the glass.
 Make sure that the glassware, cups, saucers, and utensils are clean, and
present a new glass or cup and saucer with each new beverage.
 Never overfill the glass or cup.
 Use a cold glass for cold beverages and a warm cup for hot beverages.
 Place a cocktail or beverage napkin under the glass when serving on a hard
uncovered surface.
 If a beverage is spilled, remove the glass or cup and saucer and replace it
with a new beverage.

Cold Beverage Service

Cold beverage service includes presenting water, soft drinks, milk, liquor,
and wine. Glasses should be carried on a beverage or cocktail tray. Clean stemmed
glass should be carried by hand safely. The technique is very specific to avoid
contact with the bowl of the glass. Glasses are placed upside down with the stem
between the fingers and the bowls of the glasses touching one another.
Use the proper glass when serving beverages such as soft drinks, milk, and
ice tea. If using garnishes, ensure that they are appropriate and fresh. Place the
beverage to the right of the guest’s cover.
When serving bottled beverages, place the appropriate glass before the guest.
Fill it to no more than two-thirds of the way to the top. Leave the bottle to the
guest’s right with the label facing the guests.

Service of Aperitifs

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 The term “aperitif” covers a wide range of drinks that may be served before a
meal. Aperitifs may be offered at the table once the customers have been seated or
may be offered in the lounge or reception area.

Other Bar Drinks Service

DRINK SERVICE
Baileys

Either chilled or with crushed ice as frappe

Source: https://cutt.ly/zkR1RYi
Brandy

No addition to good brandies – popular mixers for

lesser brandies are lemonade or peppermint,
together with ice

Source: https://cutt.ly/dkR119R
Campari

Soda water or lemonade together with ice and slice

of orange

Source: https://cutt.ly/EkR0pHa
Dark Rum

Lemonade or cola with ice and slice of lemon or lime

or with blackcurrant and no ice

Source: https://cutt.ly/ykR0mH5
Sherries

Served chilled

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Source: https://cutt.ly/JkR2eLG

Angostura Bitters and ice (Pink Gin) or with tonic

water or bitter lemon together with ice and slice of
lemon or lime

Gin
https://cutt.ly/LkR2SWy
Liqueurs

May be served naturally or on crushed ice as frappe

Source: https://cutt.ly/BkR25yU
Mineral water

Properly chilled but can be with ice and lemon or

lime at the request of the customer. Sometimes
served with cordials or fruit juices

https://cutt.ly/dkTeaAE
Pernod

Water and with ice offered and sometimes with

cordials or lemonade

https://cutt.ly/MkR92qJ
Pimm’s
Source: https://cutt.ly/QkR39yh

Lemonade, ice and slice lemon, cucumber, apple,

orange and a sprig of mint sometimes also topped
up with ginger ale, soda or tonic water

Port (white)

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 Served chilled sometimes with ice and slice of lemon
or lime

Source: https://cutt.ly/KkRBD6i
Port (ruby)

Good port served naturally. Lesser port either by

itself or with lemonade.

Source: https://cutt.ly/ukRBXAa
Sambuca

Coffee bean and set a light

Source: https://cutt.ly/ykTrgIx Source: https://cutt.ly/mkTrZIH

Vermouths

With ice and slice lemon or lime or sometimes with

lemonade. Dry vermouths may alternatively be
served with an olive. Sweeter vermouths are served
with a cocktail cherry.

Source: https://cutt.ly/EkRNf0l
Vodka
Tonic water or lemonade, ice and slice of lemon or
lime; orange cordial, ice and slice of orange; lime
cordial, ice and slice of lemon or lime; tomato juice,
ice, slice or lemon and Worcestershire, sometimes
with salt offered and also celery sticks.

Source: https://cutt.ly/kkRNGn8
Whisky

Natural or with water which is often still mineral

water, with ice offered or with dry ginger or Canada
Dry or soda water with ice offered.

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 https://cutt.ly/zkRMb0v
Wine

By the glass and sometimes, for white wine, with

soda water or sparkling mineral water or lemonade,
as spritzer

https://cutt.ly/KkRMKn5
White rum
https://cutt.ly/XkR1hbh

Natural with ice or with cola, ice and slice of lemon

or lime

Let Us Practice
Read the following tests items carefully and choose the correct answer from the
given choices. Write the letter of your answer in you answer sheet.
1. You are assigned receptionist in the Restobar. A customer is coming as the
first customer on the day. What will you do first?
a. Approach the customer and lead the way to his table.
b. Open the door and greet him with a pleasant smile.
c. Welcome him with a smile and call a waiter.
d. Wave your hand and point where to go.
2. A customer entered the Restaurant. However, all tables are already
occupied. As a receptionist, what will you say to the customer?
a. “I am sorry, Miss. All seats are occupied at the moment. Would you
mind waiting at the lounge?”

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 b. “I am sorry, Ma’am. All seats are full at this time. Would you want to
have a drink while waiting?”
c. “I am sorry, Ma’am. All seats are occupied at the moment. Would you
mind waiting at the lounge for about five minutes?”
d. “I am sorry, Miss. All seats are occupied at the moment. Would you
want to wait or not?”
1. The person who welcomes or greets guests
a. Secretary b. manager c. receptionist d. supervisor
2. It means communicating with words or spoken.
a. Verbal communication c. communication
b. Nonverbal communication d. oral communication
3. It is the unspoken communication that goes on in every face-to-face
encounter with another human being.
a. Verbal communication c. communication
b. Nonverbal communication d. oral communication

Let Us Practice More

Identify whether the action is Verbal or Non-verbal (body language). Write
your answers on your answer sheet.
__________1. A guests and receptionist arguing.
__________2. A deaf man ordering food using sign language.
__________3. A guest calling for waiter to ask menu.
__________4. A receptionist nodding head to the customer.
__________5. The receptionist open the door and make pleasant eye contact and
smile with the guests

Let Us Remember
Points to remember in greeting the guests: (a) when the guests
arrive, greet them with smile (b) greet them by their name if they are returning
guests (c) be polite and always smile. Receptionist is the person who welcomes or
greets guests. They are also known as a host or hostess.

Communication – derived from the a Latin word “Communis”, which means

“to share”. It can be sharing of ideas, concepts, feelings and emotions. Two types of

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Communication 1. Verbal communication 2. Nonverbal communication. Verbal
communication means communicating with words, written or spoken. Two types of
verbal communication (a) oral communication (b) written communication.
Nonverbal communication is the unspoken communication that goes on in every
face-to-face encounter with another human being. Types of nonverbal
communication (a) Facial expressions (b) Body movements and posture (c) Gestures
(d) Eye contact (e) Touch (f) Voice.

Let Us Assess
True or False: Write TRUE if the stamen is correct, and FALSE if it
is incorrect.
______ 1. Having a clean appearance is important for customers/guests to
see.
______ 2. How we communicate with our guests is always noticed by
customers.
______ 3. While greeting the guests, it is not important to smile
______ 4. If you meet the guest at night, you can greet them by saying “Good
night”.
______ 5. Verbal communication is unspoken communication that goes on in
every face-to-face encounter with another human being.
______ 6. Nonverbal communication means communicating with words or
spoken.
______ 7. Secretary is person who welcomes and greets the guests.
______ 8. Speak quietly when addressing a guests.
______ 9. Cover your mouth and look down when you are speaking to the
guests.
______ 10. Look at guests directly in their eyes when they speak to you

Let Us Enhance
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 To deepen your skills and understanding of the lesson, let us have
another activity. Role play the following scenario in a restaurant. Find a
partner at your home and record your performance through video and
submit your output through email or any other platform at your
convenience.
Situation:
Mr. and Mrs. Valdez will celebrate their wedding anniversary. They
decided to have a simple dinner at Starbelly’s Restaurant. Mr. Valdez made
reservations via telephone three days before the event.

Your performance will be rated using this rubric.

Assessment
Excellent Very Satisfactor Needs Total
Criteria
(5 pts) Satisfactory y Improvement
(3 pts) (2 pts) (1pt)
Guests are
acknowledg
e as soon as
they arrive.
Guests are
greeted with
an
appropriate
welcome.

Let Us Reflect

As you have come to the end of this module, you will have to reflect on the
proper ways of greeting the guests that you have learned. Apply what you
have learned into real-life situation. Finish the statement below on your
answer sheet.
After going through this module, I leaned that proper greeting of the guests
is important because

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And I realized that communication is important because

Answer Key
Let Us Let Us Let us Assess
Let Us Try Practice Practice
1. TRUE 1. b More 1. TRUE
2. FALSE 2. a 2. TRUE
3. c 1. Verbal 3. TRUE
3. FALSE
4. a 2. Nonverbal 4. FALSE
4. FALSE
5. b 3. Verbal 5. FALSE
5. FALSE 6. FALSE
6. FALSE 4. Nonverbal
5. Nonverbal 7. FALSE
7. FALSE 8. FALSE
8. TRUE 9. FALSE
9. TRUE 10.TRUE
10.TRUE

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 References
Handouts/Manuals:

 Manual on Food and Beverage Services, Department of Education

 Antonio, James. Bartending CBLM 2015, ISHRM College-Davao

Web-based Articles:

Sanders, Prince A, “Nonverbal communication” accessed from

https://www.linkedin.com/pulse/nonverbal-communication-hospitality-industry-prince-
a-sanders/
“Developing Teachers.com accessed from
https://www.developingteachers.com/articles_tchtraining/nonverbalpf.htm

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For inquiries or feedback, please write or call:

Department of Education – Region XI

F. Torres St., Davao City

Telefax:

Email Address: lrms.regionxi@deped.gov.ph