10/12

Technical-Vocational and Livelihood

Bartending
Module 1:
Cleaning Bar Areas
(Week 1 & 3)

1
TLE/TVL Bartending -Grade 10/12
Module 1: Clean Bar, Equipment’s and Tools
First Edition, 2020

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Every effort has been exerted to locate and seek permission to use these materials from
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ownership over them.

Published by the Department of Education – Region XI

Regional Director: Allan G. Farnazo
Assistant Regional Director: Maria Ines C. Asuncion

Development Team of the Module

Writers: Randolf I. Romero
Editor/s: Feralyn V. Estrellado
Reviewers: Ana Monica A. 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 – Region XI Davao City Division

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

Davao City, Davao del Sur, Philippines
Telephone: (082) 224 0100 / 228 3970
E-mail Address: info@deped-davaocity.ph / lrmds.davaocity@deped.gov.ph
 10/12

Technical-Vocational and Livelihood

Bartending
Module 1:
Cleaning Bar Areas
(Week 1 and 3)
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 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 for your 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 a deep understanding of the relevant competencies. You can do it!

Let Us Learn

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 This module was anchored on the following Curriculum Guide (CG) in
TLE/TVL 10/12 – Bartending under the Home Economics component.
Understand the concepts related to the Clean Bar Areas in Bartending

LO 1: Clean bar, equipment’s and tools TLE_HEBRT9- 12CBA-Iia-c-18

1.1. clean bar surfaces and equipment following industry standards and
hygiene regulations.

1.2. Check working condition of equipment following manufacturer's manual

and instructions.

1.3. Check the condition of utensils and glassware for dirt and damages.

1.4. Accomplish closing up procedure of glassware and other equipment

based on establishment’s standards.

After going through this module, you are expected to:

 Identify procedures in cleaning areas;

 Value the importance of cleaning working areas of the bar; and
 Perform by writing procedures in cleaning bar equipment.

5
Directions: Write the word TRUE if the statement is correct and the word FALSE if
it is wrong. Answer on a separate sheet of paper.

_________1. Put on the cleaning gloves for hand protection when cleaning.

_________2. Storing equipment in its proper place is not important.

_________3. Sanitize your equipment and tools before and after using.

_________4. Bar cleaning is a must, but how you handlebar duties related to
cleaning can vary greatly depending on the particulars of your establishment.
________ 5. Bar cleaning, however, is one of the most important bar duties not only
because of the unannounced visits by the health inspector, but all because poor
bar cleaning can drive away customers and lead to tensions between staff.
________ 6. Always rinse/wash bar equipment like cocktail shakers and strainers
after use, even between drinks.
________ 7. One may smoke or drink while working behind a bar.
_______ 8. Shaker is a measurement tool.
_______ 9. A strainer is used for grate spices like nutmeg and others.
______ 10. Can Opener is for opening cans of fruit and syrup.

Lesson 1 Clean Bar, Equipment, and Tools

6
Some tasks are important enough that they need to be done regularly throughout
the day. Whether you want to instruct employees to simply do these tasks as a
reflex or add them as a shift-based cleaning schedule for your restaurant, they
need to be regularly addressed. Bars are one of the busiest places where
customers can enjoy and relieve their stress at work. It is the responsibility of the
establishment to secure the safeness of their customers in terms of the cleanliness
and orderliness inside the bar.

 Always be clean, tidy, and diplomatic.

 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 dermatitis.
 Look after your hands, especially your fingernails, as these are always in
view. Keep fingernails short, and if using nail polish, use neutral colors.
 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 cork 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 brim.

When you first open up a bar, cleaning is probably one of the farthest
things from your mind. With all the other concerns with decorations, financing,
and hiring, bar cleaning supplies and schedules were probably not even remotely
on your radar.

Bar cleaning, however, is one of the most important bar duties not only
because of the unannounced visits by the health inspector but also because poor
bar cleaning can drive away customers and lead to tensions between staff.
Customers rightly view poor bar cleaning as a sign of deeper management
problems.

Bar Cleaning Duties

Bar cleaning is a must, but how your handlebar duties related to cleaning
can vary greatly depending on the particulars of your establishment. If you have a

7
 small bar where it is just you and your partner running the whole place then there
isn’t much to it—you are the managers, the bouncers and, the cleaning crew.

Michael Griffin, http://ww.sirc.org/publik/drinking_origins.html

Most bars, however, have at least a half dozen employees and if you are a
larger bar you may even decide to hire a cleaning crew. (This is also a nice perk
because it not only saves you labor, but most such crews will bring their bar
cleaning supplies. Be sure to ask what you will be required to supply by way of bar
cleaning supplies if you decide to go this route.) Most bars, however, assign the bar
duties to their employees. It is important however to carefully manage this task.

If any particular employee feels as if they are asked to do an undue amount

of the bar cleaning tasks, or if their tasks are directly interfering with their ability
to handle their other duties, discontent will lead to problems and maybe even heavy
turnaround.

Identification of Cleaning equipment, tools, and chemicals

Kind of Chemicals Picture Uses

1. All-purpose  Great to clean your
Cleaner nylon halters, splint

8
 boots, saddle pads,
lead ropes, blankets,
etc
 Clean in the stalls
and around the barn
assuring safety with
no harsh chemicals.
 Great to use in the
washer.
 Very helpful in
removing those deep-
down dirt and hair
particles from
https://bit.ly/38qmODQ clippers.
2. Bleach  Bleach is a strong
(Chlorine) and effective
disinfectant. Its
active ingredient,
sodium hypochlorite,
denatures protein in
micro-organisms and
is therefore effective
in killing bacteria,
fungus, and viruses.
https://bit.ly/2U7WZ3a

3. Detergent  Either form of

detergent can be
used to clean tiles,
floors, counters,
tubs, and toilets.
 Can also use in
washing clothes and
linens.

https://bit.ly/2UdiqQi

4. Floor Cleaner  Use in cleaning the

floor.
 Remove stains on the
floor.
 Removes
microorganisms on
the floor.
 Help reduce the
cause of bacteria.

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 https://bit.ly/38sBFxC

5. Scouring  Used as scrubbing

powder agents for sinks,
stoves, tubs, and
floor as well as for
cookware, especially
porcelain or
enamelware
products.

shorturl.at/hEJNR

6. Rubber gloves  Use as a protective

gear for hands.

shorturl.at/pzHY4

7. Mop Squeezer  Use to reduce the

water from the MOP.

shorturl.at/gjxGS

10
8. Mop  Removes water
substances on the
floor.
 Dries up the floor
area.
 Removes dirt, stain
on the floor.

shorturl.at/uBMST

9. Floor Brush  Removes the stains

and dirt on the floor.

shorturl.at/kxGMR

10. Bucket  Use as a container

for water.

shorturl.at/osINV

11
11. Squeegee  Removes water
marks and dirt from
the window.

shorturl.at/bcuSU
12. Dryers  Use to dry wet
carpet, wet floors,
foam chair.

shorturl.at/uyJK7

Efficient Work Flow Chart

A well-defined workflow helps you plan for an exceptional customer experience.
This level of planning was once reserved for high-end restaurants, large banquet
facilities, and big chain eateries that could afford the consultants and equipment
needed to develop highly customized workflows, for both fronts- and back-of-house.

This is no longer the case. Advancements in hospitality technology have leveled the
playing field for smaller restaurants, bars, and cafés, and, let's face it, any
hospitality business – large or small – can no longer afford to provide anything less
than an exceptional experience.

12
The spike in online reviews and hospitality-focused social commentary means any
little mistake or disruption has the possibility of spiraling out of control with the
wrong kind of customer. Timely service, order accuracy, and an all-around hassle-
free experience are crucial to keeping modern diners happy.

shorturl.at/gnIQ1

How to Clean and Polish Glassware

There are many types of dishwasher-safe glasses. This makes cleaning easy and
convenient in a high-volume restaurant or bar. You can clean dishwasher-safe
glasses in a glasswasher. Glasswashers are efficient in that they can usually wash
up to 2,000 glasses per hour, one cycle takes about 90 seconds to complete.
Use the following steps as a guide for washing your glassware in a glasswasher:

1. Check the water hardness at the location of use. Then, regulate the water
hardness range for the dishwasher.
2. Pour out any leftover ice or liquid in the glass.
3. Use a dishwasher rack so your glasses avoid contact with each other,
pots, cutlery, and other dishes.
4. Load glasses into the correct size glass rack, and position the glasses so
that they are free draining. By positioning the glasses correctly, you can
prevent unwanted marks or stains from forming on your glasses. 

13
 5. Place the glass rack into the glasswasher and shut the door.
6. Set the glasswasher to your washing preferences and start the cycle.
7. Open the dishwasher briefly at the end of its cycle to let the steam pass.
Avoid opening fully until the dishwasher has cooled.

How to Clean Crystal Glassware

All crystals, unless otherwise noted, should be hand washed. This helps to cut
down on the damage done by dishwashers and tough detergents. Follow these
steps when washing crystal:

1. Line a sink with a dish towel or soft cloth and fill warm water. The soft
lining helps to prevent cracks or breaks.
2. Use a mild detergent to wash out the glasses one at a time.
3. Rinse with a vinegar-water solution and sanitize. The vinegar-water
solution can help remove any existing water spots and prevent future
spots.

CLEANING TO BE DONE THROUGHOUT THE DAY

Some tasks are important enough that they need to be done regularly throughout
the day. Whether you want to instruct employees to simply do these tasks as a
reflex or add them as a shift-based cleaning schedule for your restaurant, they
need to be regularly addressed.

1. Wipe down the bar:

Good restaurateurs and bar owners put a lot of work into their bars. Whether aged
wood or gleaming granite, a bar’s surface is an important statement about the kind
of establishment, you are running.

You need to be constantly paying attention to the condition of your bar surface,
wiping it down whenever needed. Make sure that you have a clean washrag with
sanitizer available at all times behind the bar.

2. Take out the trash regularly:

The pace of bartending can change unexpectedly -- what started as a slow day can
shift when the bar is suddenly slammed.

Taking out the trash regularly rather than letting it pile up throughout a shift is a
good way to handle an unexpected pace change. While a 3/4 full trash can may not

14
seem like an immediate concern, you don't want to get caught in the middle of a
rush with an overflowing wastebasket.

Similarly, make sure you are breaking down boxes and other large items whenever
you have a free moment. Again, you don’t want to wait until it needs to be done
because that need might occur in a moment when you have waiting customers who
need service.

3. Clean glass washing systems:

To keep up with the pace of drink service, bartenders have long relied on washing
systems for bars. A high-temperature glass washer, like our award-winning
solution, is an essential tool designed specifically to ensure that barware is clean
every time you serve a drink.

In addition, many bars have individual glass washers installed just behind the bar
so that bartenders can make sure that glass is thoroughly clean.

Because such equipment is essential for serving the perfect drink, you need to
make sure it gets the attention it deserves throughout your service and daily
cleaning routine.

Many of these systems include water tanks to make hot water readily available.
Regularly throughout the day, you need to make sure that the water is changed.

In addition, any sanitizing water that you keep behind the bar needs to be changed
regularly.

END OF DAY BAR CLEANING TASKS

These are tasks that should be completed nightly as part of your closing routine.
By doing the jobs at night, you ensure that employees can come in and get right to
work when they arrive the next day.

 Sweep behind the bar

 Empty & Sanitize ice bins

 Place floor mats in the dish washer

 Wipe doen botttles in the speed wells

 Clea the speed rails

 Clean soda gun

 Clean & empty garnish tray

15
  Clean any back bar food service solutions

 Refill non-perishable disposables

Let Us Practice

Direction: Write TRUE if the statement is correct and FALSE if it's incorrect. Put
the answer and write it on a separate sheet of paper. Do not write anything on the
module.

_________1. Put on the cleaning gloves for hand protection when cleaning.
_________2. Storing of equipment in its proper place is not important.
_________3. Sanitizing your bar equipment and tools before and after using.
_________4. Following procedure in cleaning surfaces and parts of the kitchen/bar
is necessary.
_________5. Using of Inspection Checklist is not applicable in the bar/restaurant
maintenance.
_________6. Drying up your tools and utensils after washing is not important.
_________7. Keeping of copy of Inspection Checklist can help in your inventory.
_________8. Using of write cleaning materials will prevent damages from the
equipment’s in the bar.
_________9. Checking regularly of equipment before and after using is necessary.
_________10. Always following the safety rules in cleaning, the equipment’s is
important.

Let Us Practice More

16
 A. Make a short description of the picture given below. Enumerate the wrong
practices inside the bar and explain each briefly. Write your answer on a
separate sheet of paper.

shorturl.at/lmFY0

Excellent Good Fair Poor Score

Paragraph Clearly Stated. At least 4-5 Must have at 1-2 paragraphs.
At least 5 sentences per least 2-3 Does not stay on
sentences per paragraph paragraphs topic. 2-3
paragraph have 4 sentences per
sentences. paragraph.
Spelling & No spelling Minor spelling At least 5 Frequent spelling
Punctuation errors. All correct errors. Decent spelling and errors and
punctuation. punctuation. punctuation punctuation
errors. mistakes.
Organizatio Opening Opening Opening No opening
n paragraph that paragraph that paragraphs 1-2 paragraph. Body
states theory. At states theory. At body paragraphs are
least 3 body least 2 body paragraphs off topic. No
paragraphs. paragraphs. that mention detailed closing
Concluding Concluding theory. paragraph.
paragraphs that paragraphs &
restates theory. restating theory.
Theory Clearly stated. Do Clearly stated. Theory is Theory is not
you States few stated. Only clear. No opinions
agree/disagree? opinions. Theory give your mentioned.
Why do you is most of topic opinion. Strays Theory is not

17
 agree/Disagree? through out away from mentioned in
Theory is main paper. topic. other paragraphs.
topic of paper.
Strongly state
yours and others
opinions.
Citation At least 3 sources At least 2 sources At least 1 No sources
source mentioned.

https://bit.ly/348wZKZ

B. Supply the necessary information for each column. Please use bond paper in
making this activity.

Draw Me! Name Me! Use Me!

(Illustrate/Draw the utensils being defined ) (Write the name of tools/utensil (Describe the tools/utensils how is
being drawn or defined) being used)

1. 2. Use as a protective gear for

hands.

3.
Use to reduce the water from
the MOP.

shorturl.at/gjxGS

4. 5.

shorturl.at/uBMST

6. 7.

shorturl.at/kxGMR

18
8. Bucket 9.

Squeegee 10.

shorturl.at/bcuSU

Let Us Remember

 Making the bar safe and always ready for operation is a must. It is
everyone’s responsibility that everything is in order. Making sure that they
can deliver the best quality of service that their customers deserve and are
worth the money they paid for.
 Cleaning and maintaining the bar is a day-to-day task that should always be
considered and must be done according to the cleaning standards of the bar.
 Employees have a big role in making the bar operation successful and they
are also responsible for any discrepancies brought by the team.

Let Us Assess

Direction: Matching Type. Match Items under Column A with the items under
Column B. Write your answer on a separate sheet of paper.

1. Sanitizing is important because_____________.

a. It reduces the bacteria inside the kitchen.

b. It makes the kitchen unsanitized
c. It is just for compliance requirements.

19
2. Hand washing can___________.

a. Make your hands clean when touching things inside the kitchen.
b. Make your hands full of bacteria.
c. Make you feel dirty.

3. Use of appropriate cleaning disinfectants helps__________.

a. Avoid harmful effects on the user.

b. High the risk of accidents.
c. Make the user unclean

4. When you should sanitize?

a. Every before and after using the kitchen.

b. Never sanitize the kitchen.
c. Cleaning will be after using the kitchen only.

5. Putting of signage inside the kitchen can________.

a. Help reduce the cause of an accident.

b. Make the kitchen more dangerous.
c. Make the kitchen look elegant.

Let Us Enhance

Direction. Complete the paragraph. The answer can be found in the word bank.
Write in BIG letters.

Some tasks are important enough that they need to be done regularly throughout
the day. Whether you want to instruct _____________ to simply do these tasks as a
reflex or add them as a ________________ cleaning schedule for your ______________,
they need to be regularly addressed. __________ are one of the busiest places where

20
_____________ can enjoy and relieve from their stress at work. It is the responsibility
of the establishment to _________ the __________ of their customers in terms of the
____________ and ________________ inside the bar.

Employees Ship-based Restaurant

Bars Customers Secure

Safeness Cleanliness Orderliness

Let Us Reflect

 The necessity of cleanliness is to ensure that everything is safe to use and

that the bar tools and equipment are free of contamination and viruses. The
individuals who work will be more productive and effective if the office
equipment and supplies are kept in good operating order.

 As a result, this practice must be followed at all times and will benefit
everyone in the organization. It is the manager's responsibility to ensure that
everything is in good working order, whether it is the workers of the bar tools
and equipment.

Answer Key

Let us Practice More Let us Practice Let us Try

A. 1. True 1. True
2. False 2. False
ANSWER MAY VARY
3. True 3. True
4. True 4. True
5. False 5. True
6. False 6. True
7. 21
True 7. False
8. True 8. True
9. True 9. False
 Let us Practice More
B.

ANSWER MAY VARY

Let us Enhance
1. Employees Let us Assess
2. Shape-based
1. A
3. Restaurant
2. A
4. Bars
3. A
5. Customers
4. A
6. Secure
5. A
7. Safeness
8. Cleanliness
9. Orderliness

References

 Dave Eagle by Kounta, 2020, https://www.kounta.com/blog/restaurant-

kitchen-workflow/, Restaurant Workflow
 Randolf I. Romero, May 2013, CBLM, Cookery NC II, Clean and Maintain
Kitchen Premises

22
 Webstaurant Store, 2003-2020,
https://www.webstaurantstore.com/guide/772/how-to-care-for-
glassware.html, How to Clean and Polish Glassware
 Perlick Corporation, 2020,
https://www.perlick.com/commercial/resources/use-and-care/back-bar-
cleaning-checklist/, Bar Cleaning Checklist
 Rapids Wholesale Equipment, April 16, 2020,
https://www.youtube.com/watch?v=l6bgElFX19k, Bar Staff Cleaning, and
Maintenance Tasks

23
For inquiries or feedback, please write or call:

Department of Education – Region XI Davao City Division

Elpidio Quirino Avenue, Davao City, Davao del Sur, Philippines

Telephone: (082) 224 0100 / 228 3970

Email Address: info@deped-davaocity.ph lrms.regionxi@deped.gov.ph