JOB SHEET

JOB TITLE : Prepare Inventory and Damage Report

UNIT OF COMPETENCY : CLEAN BAR AREAS

READING : Information sheet, ‘Bar Attendant’s Handbook by

George Ellis 2002 pp 57-58

OBJECTIVES : This job will enable the student to conduct actual

inventory in the bar.

LABORATORY WORK :

Tools and Equipment

bar work station
Materials and Supplies
Inventory form, pencil, beverages

Step-by-step Procedures
Conduct actual accounting of beverage items or stock in the
stock room.
Add the remaining stock in the bar after closing time, then
add all the stocks, the total will be the closing inventory.
If the par stock is not at par, it is necessary to make a
requisition for the needed items.
The consumption of the stock in the bar, as recorded at
stocktaking will be compared with the sales recorded by the
cash register to make sure that they balance. The money
received from sales equal the value of the stock consumed.
For this reason it is important part of stock control that sale
and other issues (including beer waste and breakages.
Safety Precautions
All stocks must be in the shelves with padlock
All utensils must be clean and dry and keep in their
proper places
Keep parts of the bar clean and shinny

EVALUATION : Evaluation methods of the instructor will be based

on the balance of sales and item sold. Accuracy of
the tally.

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JOB SHEET

JOB TITLE : Apply proper Closing Procedure

UNIT OF COMPETENCY : CLEAN BAR AREAS

READING : Information sheet

OBJECTIVES : This job will enable the student to apply proper

closing procedure in the bar.

LABORATORY WORK :

Tools and Equipment

Bar work station
Materials and Supplies
Beverages, bar accessories, groceries, etc..

Step-by-step Procedures

1. Put all perishables in the refrigerator, such as cream, juices and

garnishes.
2. Keep all bar snacks. Throw away all left over into the trash
3. Wash all glasses and put in their respective glass shelves or racks as
well as the bar tools and equipment.
4. Remove and soak in a lukewarm water all the pourer.
5. Clean the lines of the beer box, as well as soda guns; clean drip trays.
6. keep all the liquors and spirits displayed into their appropriate shelves.
7. Clean out the ice bin and all sinks.
8. remove everything from the bar top and wipe down the surface
9. Collect all dirty towels or napkins, bar runners and the likes.
10. Clean the bar floors, empty the trash cans and dispose all empty
bottles and cases.
11. Make the replenishment requisition for tomorrow’s operation.

Safety Precautions
Make sure that all cabinets are locked, all lights are switched off.

EVALUATION : Evaluation criteria and methods of assessment

of the instructor will be based on performance of
the student

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JOB SHEET

JOB TITLE : Demonstrate proper garbage segregation/

disposal system

UNIT OF COMPETENCY : CLEAN BAR AREAS

READING : RA 9003, Solid Waste Management System

OBJECTIVES : This job will enable the student to demonstrate

proper garbage segregation/ disposal system.

LABORATORY WORK :

Tools and Equipment

Bar work station
Materials and Supplies
Beverages, bar accessories, groceries, waste

Step-by-step Procedures

Segregate all the garbage

Put it in the recyclable receptacle all recyclable materials
Put all the residuals in the residual receptacle
All perishables like fruit peels and other in the perishable
receptacle.

Safety Precautions

EVALUATION : Evaluation criteria and methods of assessment

of the instructor will be based on performance of
the student

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JOB SHEET

JOB TITLE : Procedures in setting up the bar display and

work area

UNIT OF COMPETENCY : OPERATING THE BAR

READING : Information sheet

OBJECTIVES : This job will enable the student to perform setting

up the bar display and work area

LABORATORY WORK :

Tools and Equipment

Bar work station
Materials and Supplies
Beverages, bar accessories, groceries, glassware’s

Step-by-step Procedures

o Place beer and other bottle beverage into cooler/chillers first

then put ice immediately. This way it becomes cold and ready to
serve.
o Place fast moving items into speed rail, otherwise place it where
it is most comfortable to reach.
o Segregate and display liquors/ spirits as to classification or
importance. E.g. fast moving stocks close to you. Slow moving
items within easy reach, non-moving items- where it can be also
be seen to merchandise the product. Make sure label is facing
front.
o Modifiers/mixers (soft drinks, juices, other mixers) must be
placed within easy reach.
o Segregate glasses properly and according to importance and
usage.
o Prepare ample ice for the operation.
o Keep juices refrigerated as well as mineral water and other soft
drinks.
o Prepare garnishes for the day operation.
o Have enough reserve stocks for all fast moving items, avoid
unnecessary trip to the stock room.

Safety Precautions

EVALUATION : Evaluation criteria and methods of assessment

of the instructor will be based on performance of
the student

Meiloza C. De Leon 05/15/08 4

JOB SHEET

JOB TITLE : Perform Mis-en Place for Bar Operation

UNIT OF COMPETENCY : OPERATING THE BAR

READING : Information sheet

OBJECTIVES : This job will enable the student to perform Mis en

place a French term for “putting in place” it means
that the bar set-up is complete and everything is
in position, ready to go.

LABORATORY WORK :

Tools and Equipment

Bar work station

Materials and Supplies

Beverages, bar accessories, groceries, waste

Step-by-step Procedures

* Ashtrays – Clean, counted and in place?

* Back bar stock – Bottles dusted? Empties replaced? Back up stocks
brought from the storeroom? Make note on inventory shortage so you can
order replacement.
* Bar spoon and shakers – Washed, dried and in place.
* Bar top – Mopped and polished
* Beer – Have enough cold to use through the day
* Blender – washed, clean and ready to use
* Bowls – (for nuts and other appetizers) clean, in place and ready for
refilling.
* Cleaning Materials (for silvers, bar glassware’s)- clean filled and in place
* Containers- (for olives, pearl onions and cherries) clean, filled and in
place?
* Cork screw and can opener- wipe, clean and in place?
* Chilled glasses?
* Frosted glasses (for margarita, sidecar, Irish coffee) wipe with lemon
juice on the rim of glass and dip in salt and in place?
*Glass ware- washed, polished and ready? Chipped, cracked and broken
glasses replaced?
*Jigger- washed and in place?
* Ice- delivered crystal clear and in place?
* Ice pick, tongs, scoops and shavers- clean and in place?
* Lemon juice- freshly squeezed and refrigerated in clean covered bottles?
* Lemon slices- freshly cut and ready for use?

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JOB SHEET

* Mixers and other soft drinks- checked your stock and have enough?
* Napkins- got enough? Are they handy?
* Orange- trimmed and sliced?
* Standard recipe book- handy and out of customer view?
* Salt and pepper shaker- refilled, dry and ready?
* Simple syrup- mixed and ready?
* Snacks- got enough peanuts, pretzels, chips or whatever usually serve to
keep the bowls filled? Have you checked to make sure they are good?
* Squeezer- wipe, dry and ready?
* Stirrers – clean and in place?
* Strainers – clean and ready?
* Towels – got fresh clean linen?
* Wine coolers – clean and dry?
* Ice buckets- clean and ready?

Safety Precautions

EVALUATION : Evaluation criteria and methods of assessment

of the instructor will be based on performance of
the student

Meiloza C. De Leon 05/15/08 6

JOB SHEET

JOB TITLE : Procedures in preparing suitable kind of

garnishes

UNIT OF COMPETENCY : OPERATING THE BAR

READING : Information sheet, ‘Bar Attendant’s Handbook by

George Ellis 2002 pp 287 -291

OBJECTIVES : This job will enable the student to prepare at least

one garnish, the pineapple wedge.

LABORATORY WORK :

Tools and Equipment

Bar work station

Materials and Supplies

Cutting board, sharp knife with long blade, whole pineapple

Step-by-step Procedures

Stand the (topped-and-tailed) pineapple upright on the

cutting board. Cut it in half vertically. If only one half is
required, wrap the other half and put it in the refrigerator.
Lay the remaining half falt on the board, and cut through
it long ways, giving you two quarters.
Take one quarter and lay it on its flat side with skin facing
you. Cut it into slices (wedges) about one centimetre
thick.
Make a slice in each wedge from its point about two thirds
of the way towards the skin so that it can be slide onto
the edge of the glass.
Pineapple wedges may be used in various ways. One
common way is to present them with celery on a toothpick.
This may be further enhanced by adding one of the
pineapple’s own leaves.

Safety Precautions

EVALUATION : Evaluation criteria and methods of assessment

of the instructor will be based on performance of
the student

Meiloza C. De Leon 05/15/08 7

JOB SHEET

JOB TITLE : Take drink orders

UNIT OF COMPETENCY : OPERATING THE BAR

READING : Information sheet

OBJECTIVES : This job will enable the student to perform taking

beverage orders

LABORATORY WORK :

Tools and Equipment

Bar work station
Materials and Supplies
Beverages, bar accessories, groceries, glassware’s, order slip,
pen

Step-by-step Procedures

Present the beverage list

Listen to the orders of the guest
Jot down all orders carefully in the order slip
Offer alternative drinks if the beverage ordered is not
available.
Safety Precautions

EVALUATION : Evaluation criteria and methods of assessment

of the instructor will be based on performance of
the student

Meiloza C. De Leon 05/15/08 8

JOB SHEET

JOB TITLE : Prepare and Serve Drinks

UNIT OF COMPETENCY : OPERATING THE BAR

READING : Information sheet

OBJECTIVES : This job will enable the student to prepare ans

serve ordered drinks

LABORATORY WORK :

Tools and Equipment

Bar work station
Materials and Supplies
Beverages, bar accessories, groceries, glassware’s, garnishes
and mixers

Step-by-step Procedures

Build Stir Shake Blend

Prepare the glass Prepare the glass
Prepare the glass Prepare the glass
Slice the garnish Slice the garnish
Slice the garnish Slice the garnish
Put all ingredients Put all ingredients
Put all ingredients Put the ice first in
in the glass in the glass andin the cocktail the blender, and
stir shaker and shake all ingredients
vigorously and and blend pour in
strain in the the appropriate
appropriate glass glass
Put the garnish Put the garnish Put the garnish Put the garnish
Serve with Serve with Serve with Serve with
coaster and coaster and coaster and coaster and
cocktail napkin on cocktail napkin on cocktail napkin on cocktail napkin on
the side the side, if the side, if the side, serve w/
highball drink highball drink straw for ladies
serve w/ straw for serve w/ straw for
ladies ladies

Safety Precautions

EVALUATION : Evaluation criteria and methods of assessment

of the instructor will be based on performance of
the student

Meiloza C. De Leon 05/15/08 9

JOB SHEET

JOB TITLE : Interpret wine labels and terminologies

UNIT OF COMPETENCY : PROVIDING WINE SERVICE

READING : Information sheet

OBJECTIVES : This job will enable the student to interpret wine

labels and terminologies

LABORATORY WORK :

Tools and Equipment

Bar work station
Materials and Supplies
Red wine, white wine, glasses of wine

Step-by-step Procedures

Present the wine to the host

Mention the Wine Maker or vineyards name
Description of the wine. This is usually varietals- the name of
the grape variety used, for example Shiraz, Cabernet
Sauvignon, Chardonnay, Riesling, or Semillon. If a grape
variety (or blend of varieties) is named 85% of the wine in the
bottle must be made from the grapes of that variety (or those
varieties). On older bottles the description may be generic
e.g. claret or white burgundy
Volume in the bottle (usually 750 mL)
Alcoholic content ( usually 10-14% ALC/VOL)
Country of origin
Additives and preservatives (if any)

Approximate number of standard drink in the bottle ( this

information has been compulsory on bottles labeled since 22
December 1995)
Safety Precautions

EVALUATION : Evaluation criteria and methods of assessment

of the instructor will be based on performance of
the student

Meiloza C. De Leon 05/15/08 10

JOB SHEET

JOB TITLE : Serve wine to guest

UNIT OF COMPETENCY : PROVIDING WINE SERVICE

READING : Information sheet

OBJECTIVES : This job will enable the student to interpret wine

labels and terminologies

LABORATORY WORK :

Tools and Equipment

Bar work station

Materials and Supplies

Red wine, white wine, glasses of wine

Step-by-step Procedures

Present the wine that the host selected on a service cloth

held on the flat on your left hand, with the label directed to
the host so that it can easily be read. Identify the wine
verbally, mentioning the company and variety, so that the
host can confirm that the correct wine has been brought.
Hankin Cabernet Shiraz Malbec, sir? Do not open the bottle
until the host confirmed that the wine is the correct one.
When the host confirmed the wine is correct, take the bottle
firmly in your left hand, holding it at 45° angle at waist
height. Assuming that the bottle has a cork and not a screw
top, cut the foil with the blade of waiter’s friend just above
the raised ridge about 5mm below the top of the bottle. Ease
off the top of the foil with the point of the blade. Note that
the foil should always be cut in this way even if a perforated
pull-tab has been built into the foil; a clean cut prevents the
wine from catching perforations and dripping when poured.
Close the blade of the waiter’s friend and open the spiral
(corkscrew). Hold the neck of the bottle firmly in the left
hand. Insert the sharp tip of the spiral into the centre of the
cork. Slowly turn the spiral in a clockwise direction, keeping
it line with the core of the cork. Stop turning the spiral when
the last turn of the spiral is still visible to prevent the spiral
from piercing the base of the cork.

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JOB SHEET

Tilt the arm of the waiter’s friend so that the lever rests on
the lip of the bottle. Hold the lever in place using the side of
your index finger. Now extract the cork by raising the
opposite end of the body of the waiter’s friend, exerting
leverage on the lip of the bottle until the cork starts to bend.
Now cease the lifting action and place your thumb and index
finger at the base of the cork. Twist the cork gently into its
side to remove it from the bottle. This technique will prevent
the cork from breaking and will allow the cork to be
extracted without any distracting sound.
Remove the cork from the spiral and return the waiter’s
friend to the pocket.
Present the cork to the host for inspection, particularly when
fine red wines are being served. It is the custom of the
establishment to present the cork, a suitable small plate
should be placed on the table in advance to accommodate it.
If the cork has the name of the winery printed on it, the cork
should be placed so that the writing can easily be read by
the host.
Wipe the lip of the bottle with a service cloth.
The bottle is then firmly in the right hand with the label
directed toward the host. Pour about 30mL of wine in the
host glass for approval. The wine should be poured into the
centre of the glass with the bottle held above and not
touching the glass.
After the host has approved the wine, fill the guest’ glasses
(no more than two thirds full), starting with the guest
immediately next to the host. At the table the wine is poured
from the guest’ right. Moving right the table, complete the
service by topping the host’s glass.
When all the glasses has been filled, bottles of white wine
are placed in cooler or wine bucket (if available). Bottles of
red wine should be placed on the waiter’s station or place on
the table.
Bottles of red wine may be collared with the napkin to
improve their presentation. White wine bottles, if placed in
the bucket, may have a napkin draped over them.
The discarded cap, foil and cork must not be left at the table
or dropped into the ice bucket. Put them in your pocket and
disposed of them at the bar.
Keep an eye on the guest’ glasses. When they are only one-
third top them up.
When the bottle is empty, ask the host whether they require
another bottle of the same wine, or whether you should
bring the wine list for them to select another. If another
bottle of the same type of wine is ordered it is not necessary
to change the glasses unless you are asked by the host to do
so. Simply open the bottle and continue to top up the guest’

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JOB SHEET

glasses as before. If a different wine is selected, the glasses

must be changed and the tasting and opening procedures
are repeated in the same way as for the original bottle. The
tasting procedures should also be repeated if the wine
originally selected was an expensive one.

Safety Precautions

EVALUATION : Evaluation criteria and methods of assessment

of the instructor will be based on performance of
the student

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