Clean Bar Areas.

Read and answer the following questions.

1. What will you use to clean and shine your counter if you run out of appropriate cleaning
agent?

2. Q. When is the best time to clean the bar?

3. What will you do if the cleaning equipment malfunctioned while in the middle of the cleaning
process?

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

5. How do you maintain and keep your stainless equipment shiny and avoid water spots?

6. Explain the three bucket system of washing glasses?

7. If the cleaning equipment malfunctions in the middle of the cleaning process?

8. How do you clean a messy littered area of the bar with jam packed of customers?

9. What is the safety precaution when cleaning a tiled bar area?

10. What will you do if the cleaning equipment is grounded?

11. If you run out of appropriate cleaning detergents in cleaning bar areas what will you do?

12. If one of your customers accidentally slipped on the floor while you are cleaning spillage?

13. The proper garbage disposal that is embodied by our law that governs waste segregation

Test II. True or False.

Please answer true if the statement is correct and false if not correct.

1. Water in wash sink should be cooler than 110°C.

2. Use non-fat detergent in washing glassware and equipment.

3. Air drying avoids recontamination of glassware and equipment.

4. Fingers should not touch the rim of the glasses.

5. Anything that touches food or drink should be untouched by human hands.