LET'S

PRAY!
ATTENDANCE
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MOTIVATION!
JUMBLED LETTERS
SSGLAWEAR
GLASSWARE
ARB LOTOS
BAR TOOLS
QUIPETENM
EQUIPMENT
REBE LAGSS
BEER
GLASS
TOSH SAGLS
SHOT
GLASS
ANC RENPOE
CAN
OPENER
GERATORREFRI
REFRIGERATOR
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 ARB
ANAGEMMENT
 BAR
MANAGEMENT

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Topic: BARTENDING
AND BAR
MANAGEMENT

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Subtopic: Bartending
Tools, Equipment,
Beverages and
Policies
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Objectives
At the end of the lesson the
students should be able to: 

-identify the glassware, bar tools

and equipments;
-enumerate the 6 M’s of
management;
-identify and enumerate the
serving policy; and
-explain the importance of a
responsible alcohol service.
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 Topic:
BARTENDING
Subtopic:
GLASSWARE,
BAR TOOLS AND
EQUIPMENT
GLASSWARE
GLASSWARE- objec
ts made of
glass, esp. Containers
for drinking.
DIFFERENT
KINDS OF
GLASSWARE
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1. SHOT GLASS
- a small and thick
glass. It is used for
many shots as a
measuring tool.
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2. BEER GLASS
or BEER MUG
-a typical beer
container it has a
thick wall and a
large handle.
3. PILSNER GLASS
- a tall flute shaped
glass with no stem,
also known for beer.
 4. MARTINI
GLASS
- this is the classic
V-shaped steamed
glass for drinks
without ice (chilled
drinks).
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5. BRANDY
SNIFTER GLASS
- also known as
cognac or balloon
glass. It is mostly
used to serve aged
brown spirits such as
bourbon, brandy and
whisky.
6.MARGARITA
GLASS
– primarily used
for margaritas or
daiquiris, a glass
known as a
coupette glass.
A margarita is a
cocktail consisting
of Tequila, triple
sec, and lime juice
often served with
salt on the rim of
the glass.
The daiquiri is
a cocktail
whose main
ingredients are
rum, citrus
juice, and
sugar or other
sweetener.
7. SIDECAR
CARAFE
– is a container
without handles
used for serving
wine and other
drinks.
 8. POUSSE-CAFÉ GLASS

- is very narrow in order to

make it easy to craft multi
layered drinks using several
liqueurs of different colors in
separate layers. It is also used
very liqueur based dessert
drinks.
BAR HAND
TOOLS AND
EQUIPMENT
BAR SPOON

– a long
handed spoon
for stirring
drinks.
 BOTTLE
OPENER
– used to open
bottles and cans,
sometimes
mounted at the
counter. 
BEER
WARMER
– used to
warm beer
prior to
serving.
BAR KNIFE
– like paring
knife; it's
used for cutting
garnishes.
CORK
SCREW
 – used for
opening red and
white wines with
cork.
STANDARD
JIGGER
– is a small cup of
glass for
measuring liquor
holding about 1 ½
oz. (3 tbsp) other
jigger hold about 1
oz. 
BAR STRAINER
- a type of sieve, the
strainer is placed over
the mouth of the glass or
shaker in which the
beverage was prepared;
small holes in the device
allow only liquids to
pass as the beverage is
poured.
ICE SCOOPER
– is used for
transferring ice
from one container
to another. A tool
for scooping ice
from ice bin.
ICE TONG
 – are used to
transfer ice from
bucket to the
glass. A device
designed to
handle cubes of
ice one at a time.
MUDDLER/
MUDDLING STICK
 – a muddler is a
bartender's tool, used
like a pestle to mash or
muddle fruits, herbs,
and/or spices in the
bottom of a glass to
release their flavor.
FUNNEL
– is used for
transferring liquid,
mixed or the liquor
into narrow-
mouthed containers.
GLASS RIMMER – is a bar
accessory used to apply salt or
sugar to the rim of a glass. It
usually consists of one or more
shallow plastic or metal discs
that the glass is turned upside
down into. The discs can be
filled with either the rimming
salt or sugar, or sometimes
something to moisten the rim of
the glass such as lime juice.
BAR SHAKER – is a device
used to mix beverages (usually
alcoholic) by shaking. When
ice is put in the shaker this
allows for a quicker cooling of
the drink before serving.
BAR TRAY
- a bar tray is a flat, round
tray specially designed for
carrying glassware. Also
known as a waiter's tray,
they are most commonly
used by waiters and bar
staff. They are circular to
help the user balance the
tray with one hand while
serving and carrying.
ZESTER / ROUTER /
STRIPPER 
The lemon zester and stripper
is the ideal tool for peeling and
zesting heavy-skinned fruits
and vegetables like lemons,
limes, oranges, or grapefruits.
The quality stainless steel with
its strong plastic black handle
is so easy to use and will make
beautiful garnishes!
OVERHEAD
RACKS – for
hanging bar
glasses
ICE BIN/ ICE
CHEST – this is
used for stocking
ice. It has a speed
rail attached to
the front, with or
without bottle
wheels.
SPEED RAIL
– typically
contains the
most frequent
poured liquors.
REFRIGERATOR
– typical equipment
used for chilling
and storing beers,
juices, garnishes
and other bottle
drinks.
MECHANICAL
GLASS
WASHER – a
machine used for
washing glasses.
It delivers water
that is hot
enough to kill
bacteria.
WINE CHILLER
– a refrigerated
storage for chilling
wines particularly
white wines and
champagne.
GLASS
CHILLER –
a top
refrigerator
that chill
glasses.
MANAGING BAR
OPERATION
MANAGING 6M’s
 6 M’s of Management

As a collection of nouns, management is

defined as the process of directing and
coordinating human and nonhuman
resources to achieve the goals of an
organization these resources oftentimes
referred to as 6m’s of management.
 1. Man Power

Referring to all employees from

lowest to highest level in the
organization that render
services to the establishment.
 2. Materials

Such as edible ingredients put

together used the preparation
of meals or drinks.
 3. Methods

This are the process used in

food preparation and
service.
 4. Machines

This are the tools used in

This process to simplify
work.
 5. Minutes

This refer to the time

available to perform various
activities.
 6. Money

The financial resources

needed to purchase or acquire
other resources.
BARTENDING
UNIFORM
 BAR
SUPERVISOR
Black coat
Black pants
White shirt / long
sleeves
Neck tie
Black shoes
Black socks
BARTENDER
Dress/Vest
White shirt/long
sleeves
Bow tie
Black pants (for boys)
Black skirt (for girls)
Black shoes & Black
socks
Serving Policy
 Serving policy

Customer service is the key because

the majority of your income will come
from tips and there are a few things you
should keep in mind when it comes to
this part of working the bar.
 1.Have a Good Attitude

This is the hospitality industry

and every bartender needs to
remember that. To be successful you
need to keep a good attitude, no
matter how bad your day is going,
and treat every customer the same.
 2. Keep the Bar Clean
Replace cocktail napkins regularly.
These seemingly little things make a great
impression and can often be done when
you're headed back to the tap empty
handed. You'll probably hear it from the
boss too, but it's true: "If you have time to
lean, you have time to clean."
 3. Make Suggestions
If you see a woman perusing the
cocktail menu for 5 minutes, make a
suggestion. If a couple sits down and
look indecisive, make a suggestion.
When you are greeting someone, set a
cocktail napkin on the bar and tell
them about that day's drink specials.
 4. Memory, Memory, Memory
A good short memory of a
bartender is one of the keys to
success and to keeping a busy bar
under control.
 5. Anticipate, Anticipate, Anticipate
As a bartender you need to be aware of
everything in your bar and be prepared. If
you see a customer's drink getting down
to the last few sips, ask if they want
another. If you anticipate the needs of the
bar everything will go nice and smooth.
 6. Be Fair
It is human nature to give
preferential treatment to one person
over another, but a bartender has to
drop that habit. You should be
showing the same amount of care
and attention to everyone at your
bar, old friend and newcomer alike.
 7. Be Honest
Every person who walks through the
door is entrusting you, as the bartender,
with a good experience and one of the
worst things you can do is to break that
trust.
 8. Don’t Fixate on Tips

It is true, in the bar your tips will

probably make up the majority of your
income. However, if you are obsessed
about everyone giving you the best (or
even customary 15-20%) gratuity every
time then it will show on your face.
 9. Card, Card, Card
It is your responsibility to
make sure everyone drinking in
your bar is of legal age to do so.
If you have even the slightest
question that someone is 21, ask
for their ID
 10.Most of All, Be Professional
Bartending is a profession and
even if you are using it as a
temporary gig to get through
college, you need to treat it as
such. Most of all have fun as it
will show.
Guide to Responsible
Alcohol Service
 Managers should train their staff
to be sure that all bartenders and
servers are responsible and aware
whenever serving alcoholic
beverages to guests.
 The following are guidelines;
 Before serving a guest’s alcohol,
check their condition. Do not serve
the guests if you believe he or she is
already intoxicated.
 If you believe the guest is
intoxicated, you have the right to
decline services.
ASSIGNMENT
Answer the following question. Give at
least 3-5 sentences per question.
 
1. What is the importance of using
the right bartending tools and
equipment in preparing beverages?
(5 points)

2. What is the importance of a

responsible alcohol service? (5 points)
THANK YOU and
GODBLESS!