MODULE 2 IN

BARTENDING
CLEANING BAR AREAS

LEARNING COMPETENCIES

At the end of the module, the learners should be able to:

• Clean bar surfaces and equipment in accordance with industry standard
and hygiene regulations;
• Check working condition of equipment in accordance with manufacturer’s
manual and instructions;
• Check conditions of utensils and glassware for dirt and damages;
• Dispose safely broken, cracked items and other waste in accordance with
environmental considerations.;
• Prepare supply inventory reports in accordance with establishment’s
policy procedures;
• Accomplish closing up procedures of glassware and other equipment
based on establishment’s standards;
• Clean and maintain identified public areas promptly in accordance with
establishment’s standards;
➢ Remove empty and unwanted glasses on a regular basis with minimum
disruption to customers.
 INTRODUCTION/OVERVIEW

The storage, preparation, and service of food and beverages in the bar and food
service areas involve understanding how to source and operate various small and large
pieces of equipment. This is crucial to the practice of good service and to delivering food
and drink products with the highest standards in the bar. This equipment can differ
depending on the food and drinks prepared and served, and the particular type of the
bar and dining areas, for example if the bar and food service areas are located within a
hotel, restaurant, cruise liner or night club.

A dirty workplace cannot produce quality products. A chaotic workplace with mess
around everywhere is bound to produce poor quality products. Everyone and all types of
business benefit from having a well constructed 5S program. It is usually manufacturing
that comes to mind, but any type of business from hospitals to professional services and
every area or department within the organization will benefit from implementing a 5S
program.

What Do You Need To Know?

Clean Bar, Equipment, and Tools

Housekeeping Procedure
The 5S which is a Japanese system to reduce costs, control inventory, and reduce
breakdowns and accidents drastically results in increased profits. It is the starting point
for any company who wants to make improvements at the workplace by reducing waste
and create better environment for its employees to work in. The process of Kaizen plays
an important role in employee satisfaction and customer satisfaction through small
continuous changes and eliminating defects. Kaizen focuses on continuous small
improvements and thus give immediate results. The name stands for five Japanese
words, seiri (sort), seiton (systematize), seiso (sweep), seiketsu (standardaize), and
shitsuke (self-discipline).

1. Seiri (Sort)
- proper arrangement
- unneeded items are thrown away or disposed
2. Seiton (Sytematize)
- orderliness focuses on the head for an orderly workplace
- tools equipment and materials must be systematically arranged for the easiest
and most efficient access
3. Seiso (Sweep)
- cleanliness, cleaning of the workplace
- cleaning things from having chance to get dirty
4. Seiketsu (Standardize)
- standard, maintaining the workplace in high standard housekeeping
5. Shitsuke (Self-discipline)
- sustaining discipline
- it is good discipline to leave the workplace cleaner than when it is found
Bar Area’s, Tools and Equipment Prior for Cleaning

1. Service customer (Everyday)

2. Back bar mirror (Everyday)
3. Display counter (Every other day)
4. Flooring (Everyday)
5. Beverage storage (Every week)
6. Refrigeration equipment (Every week)
7. Blender (Everyday)
8. Ice cooler (Every week)
9. Coffee machine (Everyday)
10. Utensils and tools (Everyday)
11. Glassware (Everyday)
12. Food container for garnishes (Everyday)
13. Walls (Every week)
14. Shelves (Every week)
15. Hanging wooden canopy (Every week)

Tips for Cleaning Bar Equipment

➢ Make sure that drip mats are always clean.
➢ Always wash spirit measures after use.
➢ Turn spirit measures upside down after use.
➢ Watch glasses as you wash them; they are expensive.
➢ Air dry glasses, do not polish them.
➢ Do not leave riders in beer cases. Riders are bottles, which are placed on
top of the stipulated quantity.
➢ Handle glasses with stems by the stem; tumblers by the body.
➢ Use detergent specially made for glasses to prevent spots and smudges.
➢ Air -dry equipment before storing them.
➢ Keep bar equipment always clean and sanitary; wash them after every use.
The Importance of Glassware in the Bar Operations are:
➢ It is part of the overall concept of the bar.
➢ Its style, sparkle, and quality express the personality of the bar.
➢ It has a part in measuring drinks you serve.
➢ A message carrier; that means you know what you are doing.
➢ A merchandising tool.

Glassware

Glassware is a container used to hold liquid. This is usually made of lead, ash,
crystals, etc. Below are some factors to consider in choosing glassware, especially in an
all-purpose glass:
➢ It should be stemmed to keep heat from transferring to the glass thereby
interfering with the proper serving temperature and aroma.
➢ It should be clear to show the wine’s true color and clarity.
➢ It should be tulip-shape to concentrate the bouquet under the nose.
➢ It should be adequate sized so that the average four(4) oz serving portion
fills the glass, leaving space above the liquid so that bouquet can be
enjoyed.

Care of Glassware
For safety and profitability:
➢ Never pick up glasses in cluster.
➢ Never put silverware into glasses.
➢ Never stack or ‘nest’ glasses inside each other.
➢ Never use glass for scooping ice.
➢ Be aware of sudden temperature changes and their impact on the glass
(glass shock).
➢ Always hold glasses near the base for hygienic purposes.
 ➢ To rim a glass, wipe the glass rim with lemon or dip the glass into a saucer
of egg white, water or different colored syrups then dip in salt, sugar or
coconut
➢ Glassware should always be clean, not smelling or sticky, and free from
lipstick.
➢ Never fill a glass to the brim; spillage will result in soiling clothes and bar
counters.

Washing Glasses by Hand

➢ The detergent chosen must be specially designed for washing glasses.
➢ Rinse the glasses thoroughly in clean hot water.
➢ Leave clean glasses to drain on clean plastic gridding on top of a suitable
draining surface for hygiene and ventilation, ideally 5-7 high glass care mats
will allow for proper air circulation.
➢ Wash the gridding thoroughly after each draining session.
➢ Do not clean gridding and draining surfaces with strong smelling detergent.
➢ Do not dry or polish the glasses with a glass cloth- drying with a tea towel
or glass cloth is superfluous and may even damage the glasses.
➢ If the glasses have been used for milk, rinse them with cold water before
washing them with detergent.

Equipment of the Bar (Under bar and back bar equipment)

1. Back bar refrigerator- is use to store perishable ingredients and different
types of bottled and canned beers.
2. Blender - is use to grind, puree, and refine ingredients.
3. Bottle wells- located beside the ice bin for chilling bottle of drinks or juices.
4. Coffee siphon- used in preparing brewed coffee.
5. Drain boards –is use to air dry the glasses.
6. Electric mixer- is use for blending and mixing solid ingredients.
7. Electronic cash register- is use to record and store cash transactions.
 8. Espresso machine- is use for producing espresso coffee.
9. Frozen drink dispenser- is use to prepare and dispense frozen drink.
10. Glass brush- is use to clean glassware particularly tall glasses.
11. Glass foster- is use to chill the glasses before serving.
12. Glass sink- is use to wash, rinse and sanitize glasses.
13. Glass washer- is a machine operated washer to clean glasses faster and in
large quantity.
14. Hand sink- is use to wash hands before and after preparing.
15. Ice bin- is use for storing ice.
16. Ice crusher- is use to produce ice faster and in large volume.
17. Ice flakers- is use to produce ice flakes or fine crushed ice.
18. Ice machine- is a machine that freezes water to make ice cubes, also called
ice maker.
19. Juicer- is use to extract juices.
20. Keg coolers- is use to store and chill keg or draft beers.

Bar Tools

A. Tools for mixing, pouring, and garnishing drinks

1. Bar caddy- is use in storing bar supplies and decorations.
2. Bar knife- is use to pick ingredients and in cutting and slicing.
3. Bar spoon- is use for picking up, measuring ingredients and in stirring
cocktails.
4. Bar strainer- is use for straining after mixing.
5. Cocktail shaker- is use for mixing cocktails by shaking.
6. Cutting board- is use to cut fruit slices and garnishes.
7. Fruit squeezer- is use for squeezing fruits to extract the juice.
8. Garnishing caddy/tray- is use in storing garnishes for easy access.
9. Glass rimmer- is use to rim or frost the rim of the glass with sugar or salt.
10. Ice scoop/ shovel- is use for picking ice in large quantity.
 11. Ice tong- is use for picking ice cube individually.
12. Jiggers – is use for measuring ingredients in preparing and serving drinks
or cocktails.
13. Mixing glass- is use for mixing cocktails by stirring.
14. Muddler – is use to press or muddle ingredients to extract flavor and
aroma.
15. Pourers – is use to control/regulate the flow of drinks during pouring.

B. Tools for Serving Drinks

1. Bottle and can opener- are used to open bottle or cans.

2. Coaster- is use as underliner in serving chilled drinks.
3. Cork screw- is use to open bottle of wine stopped with cork.
4. Folio or tip tray- is use to collect payments from the guest.
5. Ice bucket- use in serving ice to the table guests.
6. Picks- is use for picking garnishes to be place in the drink.
7. Round tray- is use to serve drinks to table guests.
8. Stirrer/swizzle stick- is use for stirring drink.
9. Wine bucket- is use to chill and maintaining the coldness of the wines
serve to the guests.

Major Types of Glassware

1. Tumbler- is a flat bottomed glass that is basically a bowl without a stem.

Examples of Tumbler:
1. Collins glass
2. Granite glass
3. High ball glass
4. Juice glass
5. Old fashion glass
 6. Pilsner glass
7. Pint glass
8. Rock/scotch glass
9. Shooter glass
10. Shot glass
11. Zombie glass

2. Footed ware - is the style of glass which the bowl sits directly with the base.

Example of Footed ware:

1. Banquet goblet
2. Brandy inhaler
3. Brandy snifter
4. Cordial glass
5. Footed high ball glass
6. Frappe glass
7. Irish coffee mug
8. Parfait glass

3. Stemware - a glasses with four main features.

Examples of Stemware:
1. Champagne saucer
2. Champagne tulip
3. Cocktail glass
4. Flute champagne
5. Margarita glass
6. Red wine glass
7. Sauvignon glass
8. Sour glass
 9. White wine glass
4. Mug - is thick glass with ear or handle used mostly for serving beers or some hot
beverages.
Examples of Mug:
1. Beer mug
2. Beer schooner

Features of the Stem Glass

Rim

Bowl

Stem

Base/foot
Different Types of Glassware
Sanitation Standards in Handling Service Equipment
1. Put and serve only the clean and sanitized glasswares, cutleries/flatwares,
chinawares/crockery and other service equipment.
2. Tools and equipment must not be exposed to adulteration. Maintain them
in closed cabinet, not expose to open air and dust.
3. Food delivered for room service must be covered to avoid bacterial
contamination.
4. All table appointments should be wiped-dry with clean discarded table
cloths to protect tools and equipment from watermarks. Sort out the cloths
used for cleaning and segregate them and possibly with a color coding.
5. Stemware should be handled by the stem, tumblers by the base and flat
wares by the side of the handle.
6. Avoid touching the rim when handling glasses or bowls with under liner.
7. Bare hands must not come in contact with food and cutleries.
8. Serve toothpick, straw or napkin with wrappers or respective dispenser to
avoid contamination.
9. Place additional cutlery or napkin on a small plate to avoid direct contact
with hand.
10. Avoid putting the thumb on the surface of the plate to prevent thumb
marks.
11. Place cutleries inside the table napkin or and carry them on the tray to
avoid leaving finger prints.
12. Cutleries that fell on the floor should not be set up anymore.
13. Cover the plate with the cover to protect the food from contamination.
14. Food containers must be wiped dry before using them.
15. Foods should not be placed on top of tables or counters.
16. Cleanliness of the station table be maintained to make neat, clean, free of
foul smell and prevent possible pest infestation.
 17. Avoid using tools and equipment that are oily, with finger prints, lipstick,
spot, crevices, abrasions and with rusts.

Identifying Glassware’s Causes of Breakages

1. Thermal Shock- glassware cracks or breaks when there is an abrupt exposure
from hot to cold, or cold to hot temperature
2. Mechanical Impact- breakage can also be caused by unexpected hit of one
surface to another surface. It is known as the object to object impact that causes
breakages or crack.
3. Improper Racking and Stacking- breakable tools and equipment, of different
types, are mixed or combined when stacked or racked. Follow decoy system to avoid this.
4. Improper Handling and Misuse of Equipment- glassware breaks when they are
used in inappropriate items and handled by wrong ways or procedures.
5. Inattentiveness or lack of Presence of Mind- normally happens when attends
losses focus in work thinking of thoughts out of nowhere.
6. Unsafe Work Area- poor safety practices and precautions. It could be a wet or
slippery floor or wrong access to entrance and exit doors.
7. Act of God- this is unpredictable. No one knows when or where a typhoon, fire,
or earthquake occurs.

Dispose of Broken Glass Safely

➢ Protect yourself with appropriate footwear and gloves.

➢ Seal glass in a box, plastic bags or wrap it in several sheets of newspaper.
➢ Tape up any cracked glass such as mirrors, dinner plates, or drinking
glasses to prevent it shattering.
➢ Break down larger glasses objects.
➢ Clearly label the package, ensuring the garbage handler is aware there is
broken glass inside.
➢ Vacuum over the area where glass was broken to remove smaller shards.
 ➢ Place in kerbside waste bin (do not place in recycling bin).

Basic Inventory Procedures

An inventory is everything that is found within your establishment. Produce, dry
stores, pots and pans, uniforms, liquor, linens, or anything that costs money to the
business should be counted as part of inventory.
Effective inventory control can be broken down into a few important steps:
1. Set up systems to track and record inventory;
2. Develop specifications and procedures for ordering and purchasing;
3. Develop standards and procedures to efficiently receive deliveries;
4. Determine the frequency and process for reconciling inventory;
5. Analyze inventory data and determine any areas for improvement.

Setting up System to Track and Record Inventory

One of the reasons you take inventory is to determine food costs and to work out
cost percentages. There are several procedures that simplify finding the value of goods
in storage. These techniques are based on keeping good records of how much supply
were purchased.
1. Incoming inventory
2. Invoices
3. Outgoing inventory
4. Requisitions
5. Inventory record keeping
6. Computerized inventory control
7. Pricing and costing for physical inventory
8. Inventory turnover
9. Costing prepared or processed items
Closing Up
Cleanliness is one of the easiest ways to garner customer loyalty and ensure that
business is steady. Using a bar cleaning checklist, this will help to develop a cleaning
schedule for the restaurant or bar.

Cleaning to be done throughout the day:

➢ Wipe down the bar
➢ Take out the trash regularly
➢ Clean glass washing systems

End of day bar cleaning tasks:

➢ Sweep behind the bar
➢ Empty and sanitize ice bins
➢ Place floor mats in the dish washer
➢ Wipe down bottles in the speed wells
➢ Clean the speed rails
➢ Clean soda guns
➢ Clean and empty the garnish tray
➢ Clean any back bar food service solutions
➢ Refill non-perishable disposables

Weekly Tasks
➢ Empty and clean reach-in coolers
➢ Clean behind movable equipment
➢ Remove glassware and display bottles and clean shelves
➢ Investigate bug prevention measures
➢ Clean keg lines
Public Area
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. The following areas must be observed:
➢ Sweep all entrances, steps, and exit areas.
➢ Remove trash to designated areas. Empty all wastebaskets and other trash
receptacles.
➢ Dust all-in windows sills, wall edges, chairs, desks, tables and file cabinets.
➢ Make sure mirrors, furniture, floors ashtrays, elevators, and doors are clean
and mark –free.
➢ Damp wipe floor spillages.
➢ Thoroughly clean elevators, including floors, walls and saddles.
➢ Clean and disinfect drinking fountains.
➢ Keep the back area and front desk neat and clean.
➢ Spot vacuum high-traffic areas.
➢ Sweep and damp mop corridors and stairwells.
➢ Periodically checks all lobby restroom/wash rooms.
➢ Restock all supplies including toilet paper, soap and hand towels in the lobby
wash rooms.
➢ Thoroughly vacuum all carpeting and clean floors.

Bussing Procedures
Team Qualifications
➢ Know how to be a team player; take orders and respect authority.
➢ Know how to manage time: being quick and consistent.
➢ Know how to communicate: if there is a problem with another employee or
within the equipment.
➢ Know how to continuously improve: searching for quicker and better ways
to achieve tasks.
➢ Clear thoughtfully: know to clear the table at the appropriate times
➢ Clear quietly: remove items without distracting the guests
➢ Clear confidentiality: use formal language (Example: may I clear this for
you?)
 How Much Have You Learned?

Answer the following questions.

1. Discuss the factors to consider in choosing glassware, especially an all-purpose glass.

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2. What are the importance of glassware in the bar operations?

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3. Give at least 5 ways on how to take care of glassware.

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4. Discuss the major types of glassware.
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5. Draw one type of stem glassware and indicate its parts.

 How Do You Apply What You Have Learned?

A. Classify the following items below according to the 5 S, and explain the
consequences of not practicing the5 s.

➢ Broken toys, old clothes, broken suitcases

➢ Good discipline, leave the workplace cleaner than when it is found
➢ Dirty furniture, floor, window, grills and bookshelves
➢ Pest control, personal hygiene
➢ Clutter, no orderly arrangement in the rooms

5’s Items Consequences of not practicing

Seiri (sort)

Seiton
(systematize)

Seiso (sweep)

Seiketsu
(standardaize)

Shitsuke
(self-discipline)

B. Make a picture compilation of bar equipment, bar tools, and tools for
serving drinks. Be able to familiarize yourselves with them.
REFERENCES

Books

• Arora, R. K. (2009). Bar Beverage Management. A P H Publishing

Corporation: Ansari Road, Darya Ganj, New Delhi

• Ditan, Joseph Linford A. (2007). Principles of Bar Operations. ECC

Graphics: Quezon City

• Murphy, James. (2013). Principles and Practices of Bar and Beverage

Management. Goodfellow Publishers Limited, Woodeaton: Oxford

• Rojo, Lorenzo G. (2008). Bar and Beverage Service. Mindshapers Co.,

Inc.: Manila

• Trinidad, Ma. Cristina Q. (2009). Beverage Knowledge. Mindshapers Co.,

Inc. Manila

• TESDA (2003).Training Regulations for Bartending NCII. Taguig City,

Philippines

Other Resources

• 5 Reasons 5S in a Good Place to Start Your Lean Journey. [Digital Image].

Retrieved from https://www.piterest.com.com

• Wine Glassware [Digital Image]. Retrieved from

https://www.wisegeek.com

• Glassware Images, Stock Photos and Vectors/Shutterstock. [Digital

Image]. Retrieved from https://www.shutterstock.com

• Cleaning Bar Images, Stock Photos and Vectors/Shutterstock. [Digital

Image]. Retrieved from https://www.shutterstock.com