Module 3 Bartender

BARTENDING STUDENT MODULES
Module 3– CLEAN AND MAINTAIN PUBLIC AREA OF THE BAR
LESSON 1-BAR OPENING & CLOSING CHECKLIST
TOP 25 OPENING & CLOSING DUTIES
Whether you’re a one-man show or managing a bar staff of 50, these are the
top 25 opening and closing procedures you need to know.
Top 15 Bar Opening Procedures

Opening your bar at the beginning of the day can be a drag. Even if it was
closed properly the night before, there are likely many tedious, little items
that need to be taken care of. And with the anticipation of a busy day in front
of you, it’s important to crank through your checklist as quickly and
efficiently as possible. Here are the top 15 activities to take care of before
you open your bar:
Randy F. YU – TVET License Trainer and Accredited Assessor For Tourism Sector
1. When you arrive, take a quick walk around the outside of your building and
clear any debris or unpleasantries from your entryways and windows
2. Open the door and note anything that immediately jumps out at you as
needing attention (odors, misplaced items, spills or things that need to be
cleaned)
3. Clean floors (you can never vacuum too much)
4. Wipe down countertops and tables
5. Replace and refill any condiments and tabletop items
6. Clear the beer lines by pouring out a few ounces of beer from the taps
7. Inspect all the taps for buildup and bugs (we suggest using a squirt bottle
with warm water in it)
8. Rinse all the drains
9. Taste the beers to check for infections or line defects
10. Check for lipstick on the clean glasses
11. Check your web, Facebook, Google, print and/or digital menus, update
as needed
12. Wash down your work space & empty the trash
13. Check dates on open wine bottles (don’t date your wine? you should!)
14. Set up clean towels so they’re easily accessible during your shift
15. Get the till ready to go
Top 10 Bar Closing Procedures

1. Date any newly-opened wine bottles
2. Set all glasses up to air dry
3. Rinse inside all the taps
4. Wipe down taps and spouts
5. Cover spouts with rubber protectors to keep flies out
6. Rinse all the drains thoroughly
7. Wash drain covers
8. Mop down behind the bar
9. Recycle outdated menus
10. Take out the trash and recycling and rinse containers if needed
LESSON 2– CLEAN AND MAINTAIN PUBLIC AREA OF

THE BAR
Public area Cleaning is a vital and sensitive area since they attract human
traffic in large numbers. Keeping a public area or in fact any space clean
means digging into some dirt which is not everyone’s idea of a good time.
1. Sweep all entrances, steps, and exit areas.

2. Remove trash to designated areas. Empty all wastebaskets and other
trash receptacles.
3. Dust all -window sills, wall edges, chairs, desks, tables and file cabinets.
4. Makes sure mirrors, furniture, floors, ashtrays, elevators and doors are
clean and mark-free.
5. Damp wipe floor spillages.
6. Thoroughly clean elevators, including floors, walls, and saddles.
7. Clean and disinfect drinking fountains.
8. Keeps the Back area of Front desk neat and clean.
9. Spot vacuum high-traffic areas.
10. Sweep and damp mop corridors and stairwells.
11. Periodically checks all lobby restrooms / wash rooms.
12. Restocks all supplies including toilet paper, soap and hand towels
in the lobby wash rooms.
13. Thoroughly vacuum all carpeting and clean floors.
WHAT ARE PUBLIC AREAS ANYWAY?

Well, they are not merely stairwells in an apartment complex.
Public areas may involve resorts, apartment complexes,
libraries, malls, schools and educational establishments that
need to be kept clean. Resorts alone contain a vast amount
of public areas like lobbies, elevators, food outlets, water
outlets like swimming pools and grounds. Whilst most
resorts for example do have their own cleaning crew, this
too poses a different headache for the business.
It’s Friday night and you’re rushing into a busy evening shift. When you step behind the
bar, you notice everything is in disarray. The garnishes are out of place, the house
liquor is all mixed up and the napkin holders are all out of napkins and straws.
You immediately feel stressed and annoyed. Is it too much to ask to walk into a clean
and organized bar?In the bar industry, you get what you give when it comes to
organization and bar maintenance, and good bartenders know a clean and organized
space is a safe haven and money magnet!
When the bar is clean and easy to navigate, you’ll be more efficient and attentive when
serving customers which equates to better and faster service, meaning higher tips.
What’s more — an organized bar reduces chaos and feelings of overwhelm because
you’ll always know where everything is meaning you’ll feel happier and more at ease
and your shifts will run smoother. Plus, you’ll be ready for any surprise health
inspections that may come your way!
TOPIC 3- BAR MAINTENANCE MATTERS FOR YOUR

BOTTOM LINE (AND SANITY!),
Here are 5 ways you can work to keep your bar space clean, organized and
efficient while saving time and money in the process:
1. HAVE AN AGREED-UPON DESIGNATED SPOT FOR EVERYTHING
Get your fellow bartenders and bar backs to agree upon a placement for all
displayed and house liquors, garnishes, bar tools, glasses, purees and anything else
that impacts your ability to stay organized.
This will keep everyone accountable and on the same page when it comes to where
things are and need to be. Then if you ever walk into a shift where things are out of
place, you can go directly to the person who was working before you and talk to
them about putting things back where they belong.
2. KEEP OPEN WINE BOTTLES TO A MINIMUM

Unless you’re preparing for a big party or event featuring specific wine, keep open
wine bottles of the same wine to a minimum.
When you have multiple bottles open of the same wine, it gets confusing
for you and all of your co-workers and you all will probably be asking
yourselves these questions:
 Which bottle was opened first?
 Are they all still good?
 Which bottle do I use first?
 What if the wine is bad? Should I taste them all?
What’s more — it makes the bar look messy and may attract fruit flies. Ask your
fellow co-workers to keep open wine bottles to a minimum, and label any bottles
that are the same with open dates so anyone working can vouch for their quality.
3. FOLLOW AN OPENING AND CLOSING CHECKLIST
If everyone at your bar has (and follows) an opening and closing checklist, things
will stay clean and organized, and everyone will be held accountable.
An opening and closing checklists is the most equitable way to ensure people are
cleaning up after themselves and maintaining the bar.
A sample opening checklist might include the following:

1. Wipe down the liquor bottles
2. Replenish the garnishes and throw out any old garnishes
3. Count the bank, ensure there are enough singles and small bills for the night
4. Clean the bar area
5. Restock the glasses
6. Restock any liquor that’s low
A sample closing checklist might include the following:

1. Refill straw and napkin holders
2. Wash and dry the bar mats
3. Wash and put away the glasses

4. Restock liquor that’s low
5. Wash down the bar area
6. Clean and mop the bar floor
7. Close out any outstanding checks
8. Count bank and exchange your singles for bigger bills
Having a system to follow will allow everyone working to walk into a predictable
environment, and know exactly what’s expected of them. It will also ensure
everything is always tidy before and after each shift.
4. AGREE ON A WEEKLY ROTATING DEEP CLEANING SCHEDULE
Most bars have a porter that comes in and cleans every morning before the bar
opens. Even still, these porters don’t necessarily deep-clean the bar. That’s why it’s
important to agree on a weekly deep cleaning schedule.
On a rotational basis, one bartender and barback should dedicate a few hours to
cleaning the bar. This means diving into the refrigerator and cleaning out any old,
expired products, washing underneath the bar mats where the glasses sit, washing
underneath the liquor bottles, deep cleaning around the bar sink and underneath it
etc.
Depending on how many other bartenders work at your venue, this might mean
doing a deep cleaning shift every few weeks, or every few months.
5. TREAT YOUR BAR LIKE A DISTANT RELATIVE’S HOUSE
You know how when you go to a distant relative’s house you take your shoes off
before entering, put away everything you touch and always clean up after yourself?
If you can take that same mentality and apply it to your bar you’ll be able to create
and maintain a clean, inviting space for all of your customers and co-workers. This
means whenever possible (obviously there will be exceptions when the bar is
slammed) always put things back after you’re done using them, clean up after your
customers as soon as they leave, wash and restock dishes frequently and keep
things organized.
By honoring your workspace, you’ll attract customers who want to stay longer and
earn the respect of your manager and fellow co-workers.
Maintaining a clean and organized workspace will ensure you’re never wasting time
searching for items you need, restocking last minute during rush times, or
frantically trying to wash glasses, make change etc. Also, it will show your
customers you take pride in your job and are a true professional in this industry.
Restaurant Cleaning: Tackling the Bar Area

Restaurant kitchens and restrooms are two places that health inspectors scrutinize most
when grading a restaurant, but the one of the biggest areas of contact with customers is
at the bar. Bartenders serve food, drinks garnished with fruit, and other items that can
create a high volume of filth in a night's work. If not cleaned properly, this high traffic
and high revenue area quickly becomes unsafe and unsanitary and could ultimately
drive business away. Here are some tips for tackling the bar area and removing the dirt
and bacteria for a proper restaurant cleaning.
Bar Areas of Concern
In the course of an evening at the bar, you may witness drinks spilled, food
dropped on the bar chairs and floor, limes discarded on the ground, and even
cigarettes and other bar items thrown into the mix. A bar is the equivalent of
a wait station and a kitchen for cocktails combined.
Spilled drinks coat the surface of the floor and penetrate the porous grout
lines, while foot traffic grinds food particles between grout and tile in the
floor. Meanwhile, the fruits that garnish drinks attract fruit flies—as do the
liquors themselves, when left uncovered. The combination of food-related
soils, which tend to be oily, and liquids with high sugar content create a
particularly difficult environment to clean. On top of that, brisk bar business
tends to increase restroom traffic as well. Each of these areas, as well as the
refrigerators that hold beer and wine, must be addressed to maintain a high
level of cleanliness in your restaurants. To keep the conditions sanitary, you
have to properly clean the areas after every shift and be prepared to
maintain the level of cleanliness during service.
A New Level of Restaurant Cleaning

Traditional cleaning methods for bar floors, counters, ice bins, and
refrigerators involve mops and rags. These outdated cleaning methods often
do as much—maybe more—harm than they do good because they tend to

spread the matter around instead of removing it. Kaivac's dispense-and-vac
method of cleaning uses fresh cleaning solution and vacuum extraction to
physically remove the soils, grease and liquid, which also reduces the risk of
cross-contamination.
Rather than dragging dirt and contaminants from the restroom floor to the
bar area and possibly infecting patrons, Kaivac's cleaning system removes
soils and bacteria on the spot. There's no chance to carry contaminants
between restaurant areas, because the mops are eliminated. Using the
OmniFlex dispense-and-vac system, which is 30 times more effective than
the old systems, similar techniques are applied to the refrigerators behind
the bar, the ice bins, and other areas where germs can spread.
Bartenders begin the night knowing that the bar area is clean, and they can
keep it that way using Kaivac tools and disinfectant sprays. As with solutions
for commercial kitchen cleaning, maintaining a healthy environment is
typically less expensive than using the traditional methods. Kaivac takes
restaurants to a new level of clean.
TOPIC 4 – CLEANING EQUIPMENT IN THE BAR
All hospitality establishments and bars have a range of equipment: some are
static and other pieces are movable, some items maybe powered and others
un-powered.
It is imperative that equipment is only used after you have been trained in
the operations of the unit, and are familiar with the safety requirements for
safe usage.
It is also imperative that the cleaning of all equipment is completed in a

hygienic manner, and the correct procedures are followed.
Static equipment includes:

 Refrigerators
 Glass washers
 Ice machines
 Pre mix cocktail dispensers
 Beer panels
 Computerised tills
 Sinks and draining boards
 Temprites/heat exchange plates
 Post-mix units
 Electronic spirit dispensers
 Shelving and cupboards
 Work tops & benches
 Espresso machine
 Movable Equipment includes:
 Blenders
 Shakers
 Drip trays
 Glasses and glass racks
 Bar runners
 Ashtrays
Bar tools such as tongs, knives, spoons, garnish holders, nip pourers, etc.
Straws Jugs and ice buckets, Peanut/bar snack dispensers
Coasters and napkins, Decorative garnishes
During your shift you must constantly keep bar services glasses, utensils and
other beverage dispensing equipment clean and tidy. Tables must be cleared
and cleaned regularly of dirty dishes and glassware. When clearing surfaces
of used items, ensure customers are not inconvenienced and all safety and
hygiene practices are adhered to.
Stock levels must be maintained so that displays are held in good order, and
customers will be able to receive the beverage they have requested with
minimal delay.
TOPIC – THE 5’S IN PROPER HOUSEKEEPING MGT
What is 5S?
5S is a system for organizing spaces so work can be performed efficiently,

effectively, and safely. This system focuses on putting everything where it
belongs and keeping the workplace clean, which makes it easier for people
to do their jobs without wasting time or risking injury.
5S Translation
The term 5S comes from five Japanese words:
 Seiri
 Seiton
 Seiso
 Seiketsu
 Shitsuke
In English, these words are often translated to:
 Sort
 Set in Order
 Shine
 Standardize
 Sustain
Each S represents one part of a five-step process that can improve the
overall function of a business.
The Origins of 5S – 5S & Lean Manufacturing
5S began as part of the Toyota Production System (TPS), the manufacturing

method begun by leaders at the Toyota Motor Company in the early and mid-
20th century. This system, often referred to as Lean manufacturing in the
West, aims to increase the value of products or services for customers. This
is often accomplished by finding and eliminating waste from production
processes.
Lean manufacturing involves the use of many tools such as

5S, kaizen, kanban, jidoka, heijunka, and poka-yoke. 5S is considered a
foundational part of the Toyota Production System because until the
workplace is in a clean, organized state, achieving consistently good results
is difficult. A messy, cluttered space can lead to mistakes, slowdowns in
production, and even accidents, all of which interrupt operations and
negatively impact a company.
By having a systematically organized facility, a company increases the

likelihood that production will occur exactly as it should.
Benefits of 5S
Over time, the 5S methodology leads to many benefits, including:
 Reduced costs
 Higher quality
 Increased productivity
 Greater employee satisfaction

 A safer work environment
What Are the 5 S's?
The 5S concept might sound a little abstract at this point, but in reality it's a
very practical, hands-on tool that everyone in the workplace can be a part of.
5S involves assessing everything present in a space, removing what's

unnecessary, organizing things logically, performing housekeeping tasks,
and keeping this cycle going. Organize, clean, repeat.
Let's take a closer look at each of the parts of 5S.
Sort
The first step of 5S, Sort, involves going through all the tools, furniture,
materials, equipment, etc. in a work area to determine what needs to be
present and what can be removed. Some questions to ask during this phase
include:
 What is the purpose of this item?

 When was this item last used?
 How frequently is it used?
 Who uses it?
 Does it really need to be here?
These questions help determine the value of each item. A workspace might
be better off without unnecessary items or items used infrequently. These
things can get in the way or take up space.
Keep in mind the best people to assess the items in a space are the people
who work in that space. They are the ones who can answer the above
questions.
When a group has determined that some items aren't necessary,

consider the following options:
 Give the items to a different department

 Recycle/throw away/sell the items
 Put items into storage
For cases when an item's value is uncertain—for example, a tool hasn't been
used recently, but someone thinks it might be needed in the future—use
the red tag method. Red tags are usually cardboard tags or stickers that
can be attached to the items in question. Users fill out information about the
item such as:
 Location
 Description
 Name of person applying the tag
 Date of application
Then the item is placed in a “red tag area” with other questionable items. If
after a designated amount of time (perhaps a month or two) the item hasn't
been used, it's time to remove it from the workspace. It's not worth hanging
onto things that never get used since they just take up space.
Tip: Set a reminder—on your phone or computer, or posted somewhere in

the workspace—to check back in with the red tag area so it doesn't get
forgotten.
Set in Order
Once the extra clutter is gone, it's easier to see what's what. Now work
groups can come up with their own strategies for sorting through the
remaining items. Things to consider:
 Which people (or workstations) use which items?

 When are items used?
 Which items are used most frequently?
 Should items be grouped by type?
 Where would it be most logical to place items?
o Would some placements be more ergonomic for workers than
others?
o Would some placements cut down on unnecessary motion?
 Are more storage containers necessary to keep things organized?
During this phase, everyone should determine what arrangements are most
logical. That will require thinking through tasks, the frequency of those tasks,
the paths people take through the space, etc.
Businesses may want to stop and think about the relationship between
organization and larger Lean efforts. What arrangement will cause the least
amount of waste?
In Lean manufacturing, waste can take the form of:

 Defects
 Waiting time
 Extra motion
 Excess inventory
 Overproduction
 Extra processing
 Unnecessary transportation
 Unutilized talents
Tip: For the purposes of 5S, specifically consider how the layout and
organization of an area could increase/decrease waiting time, motion, and
unnecessary transportation.
Shine
Everyone thinks they know what housekeeping is, but it's one of the easiest
things to overlook, especially when work gets busy. The Shine stage of 5S
focuses on cleaning up the work area, which means sweeping, mopping,
dusting, wiping down surfaces, putting tools and materials away, etc.
In addition to basic cleaning, Shine also involves performing regular

maintenance on equipment and machinery. Planning for maintenance ahead
of time means businesses can catch problems and prevent breakdowns. That
means less wasted time and no loss of profits related to work stoppages.
Shining the workplace might not sound exciting, but it's important. And it
shouldn't just be left up to the janitorial staff. In 5S, everyone takes
responsibility for cleaning up their workspace, ideally on a daily basis. Doing
so makes people take ownership of the space, which in the long run means
people will be more invested in their work and in the company.
Tip: How to clean may seem obvious, but make sure people know how to
properly Shine their spaces. Show employees—especially new employees—
which cleaners to use, where cleaning materials are stored, and how to clean
equipment, particularly if it's equipment that could be easily damaged.
Standardize
Once the first three steps of 5S are completed, things should look pretty
good. All the extra stuff is gone, everything is organized, spaces are cleaned,
and equipment is in good working order.
The problem is, when 5S is new at a company, it's easy to clean and get
organized…and then slowly let things slide back to the way they were.
Standardize makes 5S different from the typical spring-cleaning project.
Standardize systematizes everything that just happened and turns one-time
efforts into habits. Standardize assigns regular tasks, creates schedules, and
posts instructions so these activities become routines. It makes standard
operating procedures for 5S so that orderliness doesn't fall by the wayside.
Depending on the workspace, a daily 5S checklist or a chart might be useful.

A posted schedule indicating how frequently certain cleaning tasks must
occur and who is responsible for them is another helpful tool.
Initially, people will probably need reminders about 5S. Small amounts of
time may need to be set aside daily for 5S tasks. But over time, tasks will
become routine and 5S organizing and cleaning will become a part of regular
work.
Tip: Visual cues such as signs, labels, posters, floor marking tape, and tool
organizers also play an important role in 5S. They can provide directions and
keep items in place, in many cases without words.
Sustain
Once standard procedures for 5S are in place, businesses must perform the
ongoing work of maintaining those procedures and updating them as
necessary. Sustain refers to the process of keeping 5S running smoothly, but
also of keeping everyone in the organization involved. Managers need to
participate, as do employees out on the manufacturing floor, in the
warehouse, or in the office. Sustain is about making 5S a long-term program,
not just an event or short-term project. Ideally, 5S becomes a part of an
organization's culture. And when 5S is sustained over time, that's when
businesses will start to notice continuous positive results.
Tip #1: To help sustain 5S practices, make sure all new employees (or
employees who switch departments) receive training about their area's 5S
procedures.
Tip #2: Keep things interesting. Look at what other companies are doing
with 5S. New ideas for organization can keep things improving and keep
employees engaged.
Safety – The 6th S
Some companies like to include a sixth S in their 5S program: Safety. When

safety is included, the system is often called 6S. The Safety step involves
focusing on what can be done to eliminate risks in work processes by
arranging things in certain ways.
This might involve setting up workstations so they're more ergonomic,

marking intersections—such as the places where forklifts and pedestrians
cross paths—with signs, and labeling the storage cabinet for cleaning
chemicals so people are aware of potential hazards. If the layout of the
workplace or the tasks people perform are dangerous, those dangers should
be reduced as much as possible. That's what the sixth S focuses on.
Some people consider safety an outcome of performing the other five S's
appropriately, and as a result say a sixth S isn't necessary. They think if the
workspace is properly organized and cleaned and uses helpful visual safety
cues, a separate safety step is unnecessary.
Neither approach to safety is right or wrong. But however a business wants

to approach safety, it should be aware that paying attention to safety is
important.
END OF MODULE EVALUATIONS ACTIVITY

Name : ____________________________________ Date _____________ Score______
General Instructions: answer the question acoording to wha is being asked?
1. Explain the importance of maintaining cleanliness in the bar area ?
________________________________________________________________
______________________________________________________________________
___________________________________________.
2. What are public areas?

____________________________________
____________________________________
____________________________________
____________________________________
3. What do mean by the following;

a) Sort
___________________________________________________________
b) Set in order ____________________________________________________
c.) Shine ________________________________________________________
d) Standardize ___________________________________________________
e) Sustain ___________________________________________________
4. Mention the 5 ways to maintain the bar clean?

_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
5. Name atleast 5 equipment used in cleaning?

________________________________
________________________________
________________________________
________________________________
________________________________
6. What will you use to clean and shine your counter if you run out of appropriate cleaning
agent?
______________________________________________________________________
__.
7. When is the best time to clean the bar?

____________________________________________.
8. What will you do if the cleaning equipment malfunctioned while in the middle of the cleaning
process?_____________________________________________________________________
__.
9. What is the proper garbage disposal following government regulations?

____________________________________________________________________________
__.
10. How do you maintain and keep your stainless equipment shiny and avoid water spots?
____________________________________________________________________________
___.
Checked and Recorded by:

_________________________
Mr. Randy F. YU
Trainer

Module 3 Bartender

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BARTENDING STUDENT MODULES

Module 3– CLEAN AND MAINTAIN PUBLIC AREA OF THE BAR

LESSON 1-BAR OPENING & CLOSING CHECKLIST

TOP 25 OPENING & CLOSING DUTIES

Top 15 Bar Opening Procedures

Top 10 Bar Closing Procedures

LESSON 2– CLEAN AND MAINTAIN PUBLIC AREA OF

1. Sweep all entrances, steps, and exit areas.

WHAT ARE PUBLIC AREAS ANYWAY?

TOPIC 3- BAR MAINTENANCE MATTERS FOR YOUR

1. HAVE AN AGREED-UPON DESIGNATED SPOT FOR EVERYTHING

2. KEEP OPEN WINE BOTTLES TO A MINIMUM

3. FOLLOW AN OPENING AND CLOSING CHECKLIST

A sample opening checklist might include the following:

A sample closing checklist might include the following:

3. Wash and put away the glasses

4. AGREE ON A WEEKLY ROTATING DEEP CLEANING SCHEDULE

5. TREAT YOUR BAR LIKE A DISTANT RELATIVE’S HOUSE

Restaurant Cleaning: Tackling the Bar Area

Bar Areas of Concern

A New Level of Restaurant Cleaning

do as much—maybe more—harm than they do good because they tend to

TOPIC 4 – CLEANING EQUIPMENT IN THE BAR

It is also imperative that the cleaning of all equipment is completed in a

Static equipment includes:

TOPIC – THE 5’S IN PROPER HOUSEKEEPING MGT

5S is a system for organizing spaces so work can be performed efficiently,

The term 5S comes from five Japanese words:

In English, these words are often translated to:

The Origins of 5S – 5S & Lean Manufacturing

5S began as part of the Toyota Production System (TPS), the manufacturing

Lean manufacturing involves the use of many tools such as

By having a systematically organized facility, a company increases the

Over time, the 5S methodology leads to many benefits, including:

 Greater employee satisfaction

What Are the 5 S's?

5S involves assessing everything present in a space, removing what's

Let's take a closer look at each of the parts of 5S.

 What is the purpose of this item?

When a group has determined that some items aren't necessary,

 Give the items to a different department

Tip: Set a reminder—on your phone or computer, or posted somewhere in

 Which people (or workstations) use which items?

In Lean manufacturing, waste can take the form of:

In addition to basic cleaning, Shine also involves performing regular

Depending on the workspace, a daily 5S checklist or a chart might be useful.

Safety – The 6th S

Some companies like to include a sixth S in their 5S program: Safety. When

This might involve setting up workstations so they're more ergonomic,

Neither approach to safety is right or wrong. But however a business wants

END OF MODULE EVALUATIONS ACTIVITY

General Instructions: answer the question acoording to wha is being asked?

1. Explain the importance of maintaining cleanliness in the bar area ?

2. What are public areas?

3. What do mean by the following;

b) Set in order ____________________________________________________

c.) Shine ________________________________________________________

4. Mention the 5 ways to maintain the bar clean?

5. Name atleast 5 equipment used in cleaning?

7. When is the best time to clean the bar?

9. What is the proper garbage disposal following government regulations?

Checked and Recorded by:

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