PUCAYAN, ABEGAIL B.

BTVTEd 3-C FSM A

SELF CHECK 4

To check your comprehensibility and understanding about the lesson,

answer the following statements.
Directions: Complete the table by identifying specific bar work before, during and after
the bar operation.

Before opening a Bar Work Flow Before closing the Bar

1. Means organizing it 1. Avoid contaminating the 1. Put away any wines
for smooth operation ice use for drinks. that have been
each day. temporarily displayed.

2. The day’s supplies of 2. Properly store and 2. Put away all the
everything must be handle all drink mixes and perishables, cream
on hand position- food items. Keep them and juices, into the
liquor, mixes, beer,
refrigerated or in ice if a refrigerator
wine, ice, glasses,
garnishes, bottle or can have been
condiment, utensils, opened. Remove items
bar towers, money, from can and keep in
and register. covered container.

3. Only clean & 3. Fruits must be kept 3. Remove everything

sanitized glasses, covered in plastic or from the top. Wipe
cutleries, china wares stainless steel containers. the surface with a
and other service
damp cloth.
equipment shall be
set up and to be
used for service.
4. Equipment should not 4. In preparing fruits for 4. Empty ashtrays.
be exposed to garnish in the bar, do not
contamination. Keep cut fruits with bare hands.
them in closed drawers
Use gloves.
or cabinets, not
exposed to open air and
dirt.
5. All service equipment 5. Do not serve un- 5. Bar floor must be
must be wiped-dry with pasteurized milk or dairy cleaned.
clean wiping cloths to products as they are not
protect them from water
safe for human
marks. No glass, china
ware or cutlery will be consumption.
placed in the service
station or storage
containers until they are
completely dry. The
cloths used for this
purpose must be
segregated from other
cloths and if possible
color-coded.
6. Properly handle all 6. 6.
cleaned and sanitized
equipment and utensils
to protect them from
contamination.
7. Spoons, knives and 7. 7.
forks should be touched
only by their handles.
8. Cups, glasses, bowls, 8. 8.
plates and similar items
should be handled
without touching inside
surfaces that contact
the user’s mouth.
9. The standard amount 9. 9.
of starting cash for the
cash register. - It’s
purpose is to have
ample change in coins
and small bills - It is
then put into safe/vault
after bar is closed.

10. 10. 10.