Tsu Vmgo: FSM 312: Bartending and Bar Service Management

FSM 312: Bartending and Bar Service Management
TSU VMGO
VISION Tarlac State University is envisioned to be a premier university in Asia and the
Pacific.
MISSION Tarlac State University commits to promote and sustain the offering of quality and
programs in higher and advanced education ensuring equitable access to
education for people empowerment, professional development, and global
competitiveness.
Towards this end, TSU shall:
1. Provide high quality instruction trough qualified, competent and
adequately trained faculty members and support staff.
2. Be a premier research institution by enhancing research
undertakings in the fields of technology and sciences and
strengthening collaboration with local and international
institutions.
Be a champion in community development by strengthening partnership with public
and private organizations and individuals.
CORE VALUES The six(6) core values institutionalize as a way of life of the university
community are:
E – xcellence and Enhanced Competence

Q – uality
U – nity
I – ntegrity and Involvement
T – rust in God, Transparency and True Commitment
Y – earning for Global Competitiveness
1
FSM 312: BARTENDING AND BAR SERVICE MANAGEMENT
Lalaine C. Razon, LPT

BTTE- Food and Service Management
Tarlac State University
[email protected]
Table of Contents
Lesson 1: Introduction to Bartending..........................................................................................................7
History of Bartending..............................................................................................................................8
History of Alcohol and Drinking around the World: Wine, Beer and Spirits (Liquor)............................9
 Ancient Period.................................................................................................................................9
II. Early Christian Period.......................................................................................................................12
III. Middle Ages....................................................................................................................................13
Consumption High.................................................................................................................................14
IV. Early Modern Period.......................................................................................................................14
 16th Century..................................................................................................................................15
 17th Century..................................................................................................................................15
 18th Century..................................................................................................................................16
Lesson 2: The Bar......................................................................................................................................18
Bartending Terminologies.....................................................................................................................19
Personal hygiene....................................................................................................................................23
Proper Work Attire................................................................................................................................23
Policies Regarding Eating, Drinking, Chewing Gum, and Tobacco......................................................24
Environmental hygiene..........................................................................................................................24
Cleaning schedule..................................................................................................................................24
Bars and liquor outlets:..........................................................................................................................24
Personnel responsible for hygiene processes.........................................................................................25
Cutting Boards & Food Preparation.......................................................................................................25
Maintain a Clean Environment..............................................................................................................25
When to clean & sanitize?.....................................................................................................................25
Safe Waste Disposal..............................................................................................................................26
Safe Food Disposal................................................................................................................................26
What is the importance of cleaning & maintenance?.............................................................................27
Cleanliness and Sanitation at the Bar.....................................................................................................27
Types of bar...........................................................................................................................................28
Various kinds of bar by function is as follows:......................................................................................28
Bar Facilities..........................................................................................................................................29
Parts of bar............................................................................................................................................30
In a Bar..................................................................................................................................................30
Lesson 3: Bar tools, utensils and Equipment.............................................................................................33

Glassware-.............................................................................................................................................34
Handling Glassware...............................................................................................................................36
Chilling Glassware................................................................................................................................37
Small wares for mixing and pouring......................................................................................................37
Tools and equipment for garnishing......................................................................................................40
Serving tools and equipment..................................................................................................................40
. Lesson 4: Bar Personnel..........................................................................................................................43
Bar Manager Job Description................................................................................................................44
Head Bartender Job Description............................................................................................................44
Wine Steward Job Description..............................................................................................................45
Bartender’s Job: Duties and Responsibilities.........................................................................................46
Bar Server Duties and Responsibilities..................................................................................................47
Barboy...................................................................................................................................................48
Course Description
This course covers the outcomes required to facilitate the development of competency standards for
particular work functions, work processes, work roles and work-related vocational outcomes. It also deals
with the knowledge and skills required to undertake a training needs of individuals or organization. This
course will also cover the competency in developing and evaluating the training curriculum design which
include establishing training requirements, identifying the learner and finalizing training program
Course Outline
Introduction to Bartending
Bar Tools, Equipment and Glassware
Bar Personnel
Alcoholic and Non-Alcoholic Beverages
Basic Preparations for bar set-up (setting up and Closing the bar)
Beverage Service
Customer service
Job assistance and Opportunities
Purpose and Rationale
College of Teacher Education, as part of its commitment in supporting equity of access to Higher
Education for all students, has developed this module for use by both teachers and students to support in
building their skills needed to access quality education.
The purpose of this module is to develop an understanding of the study of Bartending and Bar Service
Management.
Through this instructional module, the students will be able to:
Apply knowledge and skills in preparing and mixing alcoholic and non-alcoholic
Enumerate the different tools and equipment used in bar operation
Apply knowledge and skills in bar service and bartending
To get the most from this Module, you need to do the following:
1. Begin by reading and understanding the Learning Objective/s (What You'll know). These will tell you
what you should know and be able to do at the end of this Module.
2. Perform the Pre-tests (this is a non-graded assessment tool) to determine your pre-existing subject
knowledge and your knowledge baseline. Also, this is to test you prior to topical material coverage
throughout the course.
3. Do the required Learning Activities. They begin with one or more Information Sheets. An Information
Sheet contains important notes or basic information that you need to know.
4. After reading the Information Sheet, test yourself on how much you have learned by means of the Self-
Test. Do not hesitate to go back to the Information Sheet when you do not get all test items correctly. This
will ensure your mastery of basic information.
5. Demonstrate what you learned by doing what the Activity Sheet directs you to do.
6. You must be able to apply what you have learned in another activity or in a real life situation.
Lesson 1: Introduction to Bartending

PRETEST
True or False. Write T if the statement is correct and F if False.
________1. Beer was the major beverage among the Egyptians.
________2. The ancient Egyptians made at least 17 kinds of beer and at least 24 kinds of wine.
________3. The Babylonians were reportedly introduced to wine during their captivity in Egypt.
________4. Gin is commonly known as Juniper berries generally flavored distilled spirit.
________5. Rum is produced by distilling fermented molasses.

Objectives:
After completing this lesson the learner will be able to:
1 Discuss the history of bartending

2 Explain the evolution of alcohol based on its use
3 Show appreciation on the value of alcohol to one’s life.
History of Bartending
The art of bartending has been around for thousands of years. While it has evolved drastically from when
the profession first began, it still consists of the same goal – serve alcohol while keeping patrons happy.
This brief history of bartending will help you understand where bartending originated and how it has
transformed with the help of world events.
Ancient Times
Bartending can be traced back to ancient times in Rome, Greece, and Asia. In fact, there is a recorded
history of bartending dating back to when Julius Caesar ruled Ancient Rome. Along popularly traveled
routes, travelers could find public drinking houses where they could relax, socialize, and enjoy a glass of
wine before continuing on to their destination. Residents of Rome could also find these public drinking
houses in their towns, so it wasn’t just travelers who could sip on finely crafted wine.
Even earlier than the Roman Empire, the Ancient Greeks set up taverns where patrons could socialize and
enjoy a drink poured by craftsmen while being entertained by a play or music.
Middle Ages
During the middle Ages, bartending was a full profession. Bartenders were usually innkeepers or women
who would brew their own drinks, such as wine and mead. During the 15th Century, these bartenders
were seen as part of the social elite class because they were able to own property from the money they
made through serving alcohol.
The public drinking houses of Ancient times soon turned into taverns and pubs (especially in England)
where patrons could gather and gossip. At this point in the history of bartending, bartenders became status
symbols and familiar with their clientele.
New World
With the discovery of the New World, Europeans made sure to bring over the practice of bartending.
Similar to the drinking culture in England, taverns and pubs opened up in the Colonies.
It wasn’t until a few centuries after the discovery of America that bartending would be completely
revamped. Jeremiah “Jerry” Thomas (1830-1885) became known as the Father of American Mixology.
He learned how to bartend in New Haven, Connecticut before going to California during the Gold Rush.
It was when he arrived in Europe that he amazed bartenders with his flashy moves and carefully planned
proportions of mixed drinks. Thomas also wrote and published the first drink book in the United States,
How to Mix Drinks.
Prohibition Era
It was in the early 20th Century that the United States government decided to outlaw all types of alcohol.
This was a hard hit for bartenders and mixologists in the history of bartending. Many bartenders were left
without jobs. Others decided to open up speakeasies and brew their own alcohol, such as bathtub gin.
While alcohol may have been banned, that didn’t stop Americans from drinking and producing it.
Modern Times
Bartending in modern times has drastically evolved since it first originated. Now bartending and
mixology is seen as an art. There are bartending schools across the world teaching new bartenders this art
as well as how to keep patrons satisfied. Large bartending competitions are held each year with flashy
tricks and movements to entertain guests.
The history of bartending starts with a basic duty, to refresh travelers on ancient roads. It then evolved for
bartenders to become part of the elite class where they provided a place patron to socialize. It was in the
New World that bartending gained such important, especially during the Prohibition era. Now, bartending
is an art and trade that has engraved itself into our culture.
History of Alcohol and Drinking around the World: Wine, Beer and Spirits (Liquor)
Alcohol has provided a variety of functions for people throughout all history. From the earliest times to
the present, alcohol has played an important role in religion.
Historically, alcoholic beverages have served as sources of needed nutrients. They have been widely used
for their medicinal, antiseptic, and analgesic properties.
The role of such beverages as thirst quenchers is obvious. They also play an important role in increasing
the enjoyment of life. They can be a social lubricant, promote relaxation, and can provide
pharmacological pleasure. And, of course, increase the pleasure of eating.
Thus, while alcohol has always been misused by a minority of drinkers, it has been beneficial to most.
So the history of alcohol and drinking is a fascinating part of our past.
Ancient Period
No one knows when beverage alcohol was first made. However, it was presumably the result of an
accident that occurred at least tens of thousands of years ago.Late Stone Age beer jugs prove that beer
was made at least as early as the Neolithic period. That was about 10,000 B.C. In fact, beer may have
preceded bread as a staple. Wine appeared in Egyptian pictographs around 4,000 B.C.
The earliest alcoholic beverages might have been made from berries or honey. Winemaking may have
originated in the wild grape regions of the Middle East. Oral tradition recorded in the Old Testament
(Genesis 9:20) asserts that Noah planted a vineyard. It says he did so on Mt. Ararat in what is now eastern
Turkey. In Sumeria, beer and wine were used for medicinally as early as 2,000 B.C.
The Egyptians
Brewing dates from the beginning of civilization in ancient Egypt. Alcoholic beverages were very
important there. Many gods were local. However, Osiris, the god of wine, was worshiped throughout the
entire country.
The Egyptians believed that Osiris also invented beer. The beverage was considered a necessity of life
and brewed daily in the home. Egyptians deified and offered both beer and wines were to their gods.
Cellars and winepresses even had a god whose hieroglyph was a winepress. The ancient Egyptians made
at least 17 kinds of beer and at least 24 kinds of wine. Alcohol was used for pleasure, nutrition, medicine,
ritual, payment and funerary purposes. The latter involved storing the beverages in tombs of the dead for
their use in the after-life.
Moderation
Many accounts of the period stressed the importance of moderation. These norms were both secular and
religious. Egyptians did not generally appear to define inebriety as a problem. But they warned against
taverns (which were often houses of prostitution) and excessive drinking.
The Babylonians
Beer was the major beverage among the Babylonians. In addition, as early as 2,700 B.C., they worshiped
a wine goddess and other wine deities. Babylonians regularly used both beer and wine as offerings to
their gods. Around 1,750 B.C., the famous Code of Hammurabi addressed alcohol. However, there were
no penalties for drunkenness. In fact, it was not even mentioned. The concern was fair commerce in
alcohol. Nevertheless, it appears that the Babylonians were critical of drunkenness.
The Chinese
A variety of alcoholic beverages have been used in China since prehistoric times. Alcohol was considered
a spiritual (mental) food rather than a material (physical) food. Many documents show the important role
it played in their religious life. “In ancient times people always drank when holding a memorial
ceremony, offering sacrifices to gods or their ancestors, pledging resolution before going into battle,
celebrating victory, before feuding and official executions, for taking an oath of allegiance, while
attending the ceremonies of birth, marriage, reunions, departures, death, and festival banquets.”
A Chinese imperial edict of about 1,116 B.C. asserted that drinking alcohol in moderation was prescribed
by heaven. Heaven may or may not have prescribed it. However, it was clearly beneficial to the treasury.
In fact, alcohol was one of the treasury’s biggest sources of income. At the time of Marco Polo (12547-
1324?) people drank it daily.
Alcohol was Pervasive
People widely used alcoholic beverages in all parts of Chinese society. They were a source of inspiration,
important for hospitality, and an antidote for fatigue. Of course, they sometimes misused them. So laws
against making wine were enacted and repealed 41 times between 1,100 B.C. and A.D. 1,400.
However, a commentator writing around 650 B.C. stated that people “will not do without beer. To
prohibit it and secure total abstinence from it is beyond the power even of sages. Hence, therefore, we
have warnings on the abuse of it.”
The Greeks
The art of wine making reached the Hellenic peninsula by about 2,000 B.C. But the first alcoholic
beverage to obtain widespread popularity in what is now Greece was mead. It’s a fermented beverage
made from honey and water.
However, by 1,700 B.C., wine making was commonplace. During the next thousand years wine drinking
had wide functions. It was part of religious rituals, was important in hospitality, and was medicinal.
Perhaps most important, it was part of daily meals. As a beverage, it was drunk in many ways. It could be
warm or chilled, pure or mixed with water, plain or spiced. At the time, writers observed that the Greeks
were among the most temperate of ancient peoples. Their rules stressed moderate drinking, they praised
temperance, and they avoided excess in general. An exception to this ideal of moderation was the cult of
Dionysus. Followers believed that intoxication brought them closer to their deity.
While habitual drunkenness was rare, intoxication at banquets and festivals was not unusual. The
symposium was a gathering of men for an evening of talk, entertainment and drinking. It typically ended
in intoxication. There are no references in ancient Greek literature to mass drunkenness among the
Greeks. However, there are references to it among foreign peoples. By 425 B.C., warnings against
intemperance, especially at symposia, appear to become more frequent.
Moderation Praised
Xenophon (431-351 B.C.) and Plato (429-347 B.C.) both praised the moderate use of wine. They saw it
as beneficial to health and happiness. But both were critical of drunkenness, which appears to have
become a problem. Later, both Aristode (384-322 B.C.) and Zeno (cir. 336-264 B.C.) were very critical of
drunkenness.HippocratHippocrates (cir. 460-370 B.C.) identified many medicinal properties of wine.
Even then, it had long been used for its therapeutic value (Lucia, 1963a, pp. 36-40).
Among Greeks, the Macedonians viewed intemperance as a sign of masculinity. They were well known
for their drunkenness. Their king, Alexander the Great (336-323 B.C.), whose mother belonged to the
Dionysian cult, developed a reputation for inebriety.
The Hebrews
The Hebrews were reportedly introduced to wine during their captivity in Egypt. Moses led them to
Canaan (Palestine) around 1,200 B.C. At that time they regretted leaving behind the wines of Egypt
(Numbers 20:5). However, they found vineyards to be plentiful in their new land.Around 850 B.C., the
Rechabites and Nazarites criticized the use of wine. They were two conservative nomadic groups who
practiced abstinence from alcohol.In 586 B.C., the Hebrews were conquered by the Babylonians and
deported to Babylon. However, in 539 B.C., the Persians captured the city and released the Hebrews from
their Exile (Daniel 5:1-4).
Judaism
Following the Exile, the Hebrews developed Judaism as it is now known. At that point they became Jews.
During the next 200 years, sobriety increased and pockets of antagonism to wine disappeared. It became a
common beverage for all classes and ages, including the very young.
Wine was many things.
• A major source of nourishment.
• A prominent part in festivities.
• An essential stock for any fortress.
• A widely used medicine.
• An important commodity.
In short, wine came to be seen as a necessary part in the life of the Hebrews. While there was still
opposition to excessive drinking, it was no longer assumed that drinking inevitably led to drunkenness.
Wine came to be seen as a blessing from God and a symbol of joy (Psalms 104; Zachariah 10:7).These
changes appear related to a rejection of pagan gods. To a new emphasis on individual morality. And the
use of wine in religious ceremonies. The Kiddush is the pronouncement of the Sabbath. Around 525 B.C.,
it was ruled that the Kiddush should be recited over a blessed cup of wine. This established the regular
drinking of wine in Jewish ceremonies outside the Temple.
The Persians
King Cyrus of Persia often praised the virtue of moderate drinking (525 B.C.).However, ritual
intoxication was apparently used as part of decision making. After the death of Cyrus, drunkenness was
not uncommon.
The Romans
The Romans practiced great moderation in drinking between the founding of Rome and the third century
B.C. They conquered the Italian peninsula and the rest of the Mediterranean basin between 509 and 133
B.C. After that, the Roman values of temperance, frugality and simplicity declined. These were gradually
replaced by heavy drinking, ambition, degeneracy and corruption. The Dionysian rites (Bacchanalia, in
Latin) spread to Italy during this period. However, the Senate then outlawed them.
Excessive Drinking
Some practices encouraged excessive drinking. They included drinking on an empty stomach, vomiting to
permit drinking more wine, and drinking games. The latter included, for example, rapidly consuming as
many cups as indicated by a throw of the dice.By the second and first centuries B.C., intoxication was no
longer a rarity. Consequently most prominent men of affairs were praised for their moderation in
drinking. They included Cato the Elder and Julius Caesar.
This appears to be in response to growing misuse of alcohol in society. That’s because before that time
temperance was not singled out for praise as exemplary. As the republic continued to decay, excessive
drinking spread. Some, such as Marc Antony (d. 30 B.C.), even took pride in their destructive drinking
behavior.
II. Early Christian Period

Christianity gradually began displacing the previously dominant religions. As this occurred, European
drinking attitudes and behaviors began to change. The New Testament was influencing people.
The earliest biblical writings after the death of Jesus (cir. A.D. 30) contain few references to alcohol. This
may be because drunkenness was largely an upper-status vice with which Jesus had little contact. Jesus
used wine (Matthew 15:11; Luke 7:33-35) and approved of its moderate consumption (Matthew 15:11).
On the other hand, Jesus strongly attacked drunkenness (Luke 21:34, 12:42; Matthew 24:45-51).
The writings of St. Paul (d. 64?) deal with alcohol. He considered wine to be a creation of God and
therefore inherently good (1 Timothy 4:4).
St. Paul also recommended its use for medicinal purposes (1 Timothy 5:23). But he consistently
condemned drunkenness (1 Corinthians 3:16-17, 5:11,6:10; Galatians 5:19-21; Romans 13:3). As a result,
he recommended abstinence for those who could not control their drinking.
Heretical Sects
However, late in the second century, several heretical sects rejected alcohol and called for abstinence. By
the late fourth and early fifth centuries, the Church responded. It asserted that wine was an inherently
good gift of God to be used and enjoyed. While individuals may choose not to drink, to despise wine was
heresy. The Church advocated its moderate use but rejected excessive or abusive use as a sin. This was
important in the history of alcohol and drinking. The Church urged those who could not drink in
moderation to abstain.
Wine or Only Grape Juice?
Both the Old and New Testaments are clear and consistent in their condemnation of drunkenness.
However, some Christians today argue that whenever “wine” was used by Jesus or praised, it was grape
juice. Only when it caused drunkenness was it wine. Thus, they interpret the Bible as asserting that grape
juice is good and that drinking it is acceptable to God. But they think that wine is bad and that drinking it
is unacceptable. This temperance position is unique in the history of alcohol and drinking.
This reasoning appears to be incorrect for at least two reasons. First, neither the Hebrew nor Biblical
Greek word for wine refers to grape juice. Second, grape juice would quickly ferment into wine in the
warm climate of the Mediterranean region.
The spread of Christianity and of viticulture in Western Europe were at the same time. Interestingly, St.
Martin of Tours (316-397) was actively engaged in both spreading the Gospel and planting vineyards.
Jewish Reaction to Christianity
Christianity was converting many Jews and threatening traditional Jewish culture. To counter this threat,
detailed rules about the use of wine were included in the Talmud. Wine was integrated into many
religious ceremonies in limited quantity. Social and political upheavals rose as the fall of Rome
approached in the fifth century. Concern grew among rabbis that Judaism and its culture were in
increasing danger. Consequently, more Talmudic rules were laid down about wine. These included the
amount that could be drunk on the Sabbath. Also the way it was to be drunk. The rules addressed wine in
any way connected with idolatry. They also specified the extent of personal responsibility for behavior
while intoxicated.
Abuse of Alcohol
Roman abuse of alcohol appears to have peaked around mid-first century. Wine had become very
popular. As Rome attracted a large influx of displaced persons, it was distributed free or at cost. This led
to occasional excesses at festivals, victory triumphs, and other celebrations. The four emperors who ruled
from A.D. 37 to A.D. 69 were all abusive drinkers. However, the emperors who followed were very
temperant. Literary sources suggest that problem drinking decreased substantially in the Empire. There
continued to be some criticisms of abusive drinking over the next several hundred years. Yet most
evidence indicates a decline of such behavior. The fall of Rome and the Western Roman Empire occurred
in 476.
III. Middle Ages
The Middle Ages lasted about one thousand years. It existed between the fall of Rome and the beginning
of the High Renaissance (cir. 1500). It saw numerous developments in life in general and in drinking in
particular. In the early Middle Ages, mead, rustic beers, and wild fruit wines became increasingly
popular. This was especially among Celts, Anglo-Saxons, Germans, and Scandinavians. However, wines
remained the favorite beverage in the Romance countries. Especially in what is now Italy, Spain and
France.
Monasteries
With the collapse of the Roman Empire, monasteries became the centers of brewing and winemaking
techniques. Production of rustic beers continued in homes. But the art of brewing essentially became the
province of monks. And they carefully guarded their knowledge. Monks brewed virtually all beer of good
quality until the twelfth century. Around the thirteenth century, hops (which both flavors and preserves)
became a common ingredient in some beers.
Viticulture
Not surprisingly, the monasteries also maintained viticulture. Importantly, they had the resources,
security, and stability in that often-turbulent time. This enabled them to improve the quality of their vines
slowly over time. The monks also had the education and time necessary to enhance their skills.
Find out more about wine’s past at
By the millennium, the most popular form of festivities in England were “ales.” Both ale and beer were at
the top of products given to lords for rent.
In twelfth-century Germany, towns were granted the privilege of brewing and selling beer in their
localities. A flourishing artisan brewing industry developed in many towns. This was often a source of
strong civic pride.
Distillation
The single most important development in the history of alcohol and drinking throughout the Middle
Ages was distillation. Interestingly, considerable disagreement exists concerning who first developed
distillation. And also when. However, Albertus Magnus (1193-1280) first clearly described the process.
Knowledge of the process began to spread slowly among monks, physicians and alchemists. They were
largely interested in distilled alcohol as a cure for ailments.
At that time it was called aqua vitae, “water of life,” but was later known as brandy. The latter term is
from the Dutch brandewijn. It means burnt (distilled) wine.
The Black Death
The Black Death and later plagues began in the mid-fourteenth century. They dramatically changed
People had no understanding or control of the plagues. The diseases killed as many as 82% of the people
in some villages.
So people became desperate. As a result, “processions of flagellants mobbed city and village streets,
hoping, by the pains they inflicted on themselves and each other, to take the edge off the plagues they
attributed to God’s wrath over human folly.”
On the other hand, some greatly increased their consumption of alcohol. They thought this might protect
them from the strange disease. Still others thought that through moderation in all things, including
alcohol, they could be saved.
Consumption High
On balance, consumption of alcohol during the Middle Ages was high. For example, in Bavaria, beer
consumption was probably about 300 liters per capita a year. That compares to 150 liters today. In
Florence wine consumption was about ten barrels per person a year.
As the end of the Middle Ages approached, the popularity of beer spread to England, France and
Scotland. Beer brewers were recognized officially as a guild in England. And the adulteration of beer or
wine became punishable by death in Scotland. Importantly, the consumption of spirits as a beverage
began to occur. Of course, it increased in popularity.
IV. Early Modern Period

The early modern period was characterized by increasing prosperity and wealth. Towns and cities grew in
size and number, foreign lands were discovered and colonized, and trade expanded.
Perhaps more important, there developed a new view of the world. The medieval period emphasized
other-worldliness. This is the belief that life in this world is only a preparation for heaven. That view
slowly declined, especially among the wealthy and well educated. It was largely replaced by an interest in
life here and now.
Protestant Reformation
The Protestant Reformation and rise of national states destroyed the ideal of a universal Church. And of
one that oversaw a Holy Roman Empire. Rationality, individualism, and science greatly increased. On the
other hand, emotional idealism, communalism, and traditional religion declined. However, beliefs of
Protestant leaders such as Luther and Calvin did not differ substantially from those of the Catholic
Church. They considered alcohol to be a gift of God. It was created to be used in moderation for pleasure,
enjoyment and health. But drunkenness was a sin. Thus, the Protestant Reformation was not a major event
in the history of alcohol and drinking.
People had increasing concern over the negative effects of drunkenness. Self-indulgence was considered
the cause of intoxication. And drunkenness was seen as a threat to spiritual salvation and societal well-
being. Intoxication was inconsistent with the emerging emphasis on rational mastery of self and world. It
was also inconsistent with work and efficiency.
16th Century
However, consumption of alcohol was often high. In the sixteenth century, alcohol beverage consumption
reached 100 liters per person per year in Valladolid, Spain. Polish peasants consumed up to three liters of
beer per day. In Coventry, England, the average person had about 17 pints of beer and ale per week.
Today, it’s about three pints. Swedish beer consumption may have been 40 times higher than in modem
Sweden. English sailors received a ration of a gallon of beer per day, while soldiers received two-thirds of
a gallon. In Denmark, the usual consumption of beer was a gallon per day for adult laborers and sailors.
However, the production and distribution of spirits spread slowly. Spirit drinking was still largely for
medicinal purposes throughout most of the sixteenth century. It has been said of distilled alcohol that “the
sixteenth century created it; the seventeenth century consolidated it; the eighteenth popularized it.”
17th Century
The Virginia colonists continued their traditional beliefs about alcoholic beverages. They considered them
natural foods and good when used in moderation. In fact, beer arrived with the first colonists, who
considered it essential to their well-being.
The Puritan minister Increase Mather preached in favor of alcohol but against its abuse. “Drink is in itself
a good creature of God, and to be received with thankfulness, but the abuse of drink is from Satan; the
wine is from God, but the Drunkard is from the Devil.”
During that century the first distillery was established in the colonies on what is now Staten Island.In
addition, the cultivation of hops began in Massachusetts. And both brewing and distilling were
legislatively encouraged in Maryland.
Champagne
A beverage that clearly made its debut during the seventeenth century was sparkling champagne. Thus,
it’s very important in the history of alcohol and drinking. England produced the first sparkling wine. Still
wine was imported from the Champagne region and stored in cellars over the winter. There a secondary
fermentation occurred. The English enjoyed the effervescence and called the product ‘brisk champagne.’
The English preferred bubbles in their wine. However, the French considered them to be an undesirable
defect to be prevented.
________1. Dom Perignon
In spite of the popular myth, Dom Perignon didn’t invent sparkling wine. That false belief has been traced
to ads published around the beginning of the 20th century for a Champagne company. That company
produces what else, Dom Perignon. However, to take advantage of its popularity, Dom Perignon began to
improve sparkling wine. He used strong bottles and developed a strong closure system. This helped
contain the powerful pressure within the bottles. He also experimented with blending the contents.
Nevertheless, it took another century of work by others to solve problems, especially that of bursting
bottles. So Dom Perignon remains important in the history of alcohol and drinking.
The pressure in a bottle of Champagne is as high 90 pounds per square inch. That’s about three times the
pressure in automobile tires.
________2. Whisky
The original grain spirit, whisky, appears to have first been distilled in Ireland. Its specific origins are
unknown. However, by the sixteenth century it was widely consumed in some parts of Scotland.
It was also during the seventeenth century that Franciscus Sylvius (Franz de la Boe) distilled spirits from
grain.
________3. Gin
Juniper berries generally flavored distilled spirit. The resulting beverage was known as junever. That’s
the Dutch word for “juniper.” The French changed the name to genievre. Then the English changed it to
“geneva.” Finally they modified it to “gin.”Gin was originally used for medicinal purposes. Its use as a
social drink did not grow rapidly at first. However, in 1690, England passed a law to promote distilled
spirits. Within four years the annual production of spirits reached nearly one million gallons. Most of it
was gin.
________4. Rum
Rum is produced by distilling fermented molasses. That’s the residue left after sugar has been made from
sugar cane. No one knows when rum was first produced or by what person.
The first European settlers in the West Indies presumably invented it. But by 1657, a rum distillery was
operating in Boston. It was highly successful. Within a generation rum production became colonial New
England’s largest and most prosperous industry. This was important to the history of alcohol and drinking
in North America.
18th Century
The dawn of the eighteenth century saw Parliament pass legislation designed to encourage the use of
grain for distilling spirits. In 1685, consumption of gin had been just over one-half million gallons. By
1714, gin production stood at two million gallons. In 1727, official (declared and taxed) production
reached five million gallons. Six years later the London area alone produced eleven million gallons of
gin.
Assignment:
1. Make a timeline regarding the history of bartending.
POST TEST
________1. Beer was the major beverage among the Egyptians.
________2. The ancient Egyptians made at least 17 kinds of beer and at least 24 kinds of wine.
________3. The Babylonians were reportedly introduced to wine during their captivity in Egypt.
________4. Gin is commonly known as Juniper berries generally flavored distilled spirit.
________5. Rum is produced by distilling fermented molasses.

Lesson 2: The Bar

PRETEST
Fill in the blanks. Identify the correct answer.
________1. Liquor which means to specify a premium liquor instead of a well or house liquor.
________2. A drink with Tequila mixed in
________3. A drink that is served without any ice is called “up”. This does not mean that it has not
been shaken over ice.
________4. Is bar jargon meaning that an item is out of stock.
________5. A beverage served over ice, usually in a rocks glass.

Objectives:
1. Identify the different bar terminologies and its parts
2. Familiarize about the legal aspects and bar operation.
3. Practice of occupational health and safety procedures
Bartending Terminologies
Continuing with our comparison of bartenders to doctors and plumbers, bartenders also have specific
jargon that they use to quickly communicate specific ideas and concepts while they are working. This
“language” is not especially complicated and does not include a great many terms; however, you will
need to know the following terms before you start work.
Bruised: A “straight up” Martini that is shaken, instead of stirred
Build- Building a drink simply means mixing a drink in the glass it will be served in. All you do is add
ingredients and stir.
By Volume-“By Volume” is another means of measuring alcohol in a liquor. This scale goes from 1% to
100%. This means that a liquor claiming to be 26% alcohol by volume is 26% alcohol and 74% other
stuff (includes water, coloring etc.).
Call-To “call” a liquor means to specify a premium liquor instead of a well or house liquor.
Collins- Collins mix is an equal parts mix of lemon and lime soda and sweet and sour mix. This is often
mixed with gin, vodka or whiskey.
Ditch: A drink with a water mix
Double-Double the amount of alcohol. This does not necessarily mean double the amount of mixer. This
makes for a much stiffer drink.
Electric: A drink with Tequila mixed in
Float-A float is a small amount of liquor that is poured on top of a mixed drink. This liquor is not mixed
in but allowed to float.
Frappé (or Mist): A drink poured over crushed ice
Liquor-liquor is a mix of alcohol and other liquids including water, coloring, and flavoring.
Mexican Style: A drink with Tequila poured on top
Muddle- Muddling means the crushing of ingredients in a glass with ice. This is accomplished with a
muddler. It is common to muddle mint, citrus fruit or cherries.
Neat- A drink that is served neat is served up, straight out of the bottle. This is common with high quality
scotches and cognacs.
Premium-premium liquor is any type of liquor that is not a well liquor and needs to be ordered by name.
Press-A press mix is an equal parts mix of soda water and lemon and lime soda. A “press” is often mixed
with whiskey or vodka.
Proof-the proof scale is a measure of alcohol in a liquor. This scale goes from 1 to 200 where “200 proof”
is 100% alcohol. This means a liquor that is “80 proof” is 40% alcohol.
Rocks/ On the Rocks- A drink served on the rocks is served over ice.
Screaming: A drink with Vodka poured on top
Shaken-Shaken means pouring the liquor and mixers of a cocktail into a shaker and shaking. You can
then return the entire content of the mixer to a glass or strain the mix and serve the cocktail up.
Shot-A shot is a measure of liquor comprising 1.5 fluid ounces.
Sour-Sour refers to the mixer “sweet and sour”. This often comes in a concentrate mix that is watered
down and served. This can be mixed with vodka, melon liquors, amaretto or whiskey.
Up/ straight Up- A drink that is served without any ice is called “up”. This does not mean that it has not
Well or House- Every bar has a basic series of liquors that are used when a brand name liquor is not
specified. These are called “well” or “house” liquors.
Virgin or NA-Virgin means a non-alcoholic version of a cocktail. This often is requested for pińa
colodas, daiquris or margaritas. NA is another term for non-alcoholic. This phrase is often used in
conjunction with beer.
Tall-“Tall” means extra mixer but the same amount of alcohol. This makes a larger beverage that takes
longer to drink and slows the consumption of alcohol.
Twist-Asking for a “twist” is a means or ordering a slice of either a lemon or a lime with a cocktail. This
is common with vodka and gin drinks.
86-86 is bar jargon meaning that an item is out of stock.

APÉRITIF: Comes from the Latin word aperio, meaning “to open.” An alcoholic drink taken before
meals to open or enhance the appetite. Aperitifs include Vermouth, Campari, Dubonnet, Pernod, and
AmerPicon, to name a few.
BACK: Any mixer or beer served separately, accompanying a shot or alcohol served neat. Also called
Chaser.
BAR BACK: An assistant to the bartender, responsible for keeping the bar stocked, clean, and running
smoothly. A great way to learn the bartending profession.
BAR KNIFE: Keep your bar knife sharp for attractive garnishes. A paring knife is best.
BAR SPOON: A long spoon; use either end for stirring drinks.
BAR TOWEL: Keep them handy around the bar. Towels should be clean, damp and rolled neatly. To
roll: fold the towel in half, then in half again. (This will leave two folded edges and two open edges).
Begin to roll from an open edge. Roll the towel so that it finishes with a folded edge.
BOTTLE OPENERS: If you do not have a permanent opener installed next to your beer cooler, make
sure to have a sturdy, handheld opener and a back-up nearby.
BREAKAGE: The alcohol bottles emptied during a given period. Keeping track of breakage is one way
of monitoring the amount of alcohol poured.
CARD: To check someone’s identification card.
CHASER / BACK / ON THE SIDE: The term used when requesting a beverage to follow a hard liquor.
A shot may be requested with a beer chaser or soda back.
CLUB SODA: Water that has been filtered, carbonated, and flavored with mineral salts.
COLLINS: A tall, sweet drink made with sweet-and-sour mix and club soda or Seven-Up. The most
popular being made with vodka and gin (Tom Collins).
CORDIAL: Also called liqueur. Cordials are made by either infusion or maceration. Infusion mixes the
alcohol with fruits, plants, herbs, flowers, juices, and sweeteners. In maceration, the flavoring agents are
steeped min brandy or neutral spirits. Cordials are usually sweet, syrupy, and concentrated.
CORKSCREW: Keep your own handy. No bartender should be without one.
CORKSPOON: A tool used to remove broken cork from inside of bottles.
COOLERS: A tall drink made with spirits or wine and mixed with a carbonated beverage (usually
Seven-Up or soda water).
CUTTING BOARD: Always use one. Cutting on stainless bar surfaces will leave scratches and a dull
knife. In addition to general cleaning, cutting boards should be periodically cleaned with bleach.
DRY: A term used when referring to the type and/or amount of Vermouth used to prepare a drink.
HOSTED BAR: Open bar for a special event. Drinks are included and paid for by the host.
HOUSE: The restaurant or bar that you work for.
FLASH BLEND: Using a blender just long enough to mix ingredients and crush the ice.
GRENADINE: A sweet, red flavoring made from pomegranates.
HIGHBALL: A basic drink containing liquor, served over ice with a carbonated liquid or water.
ICE SCOOP: Keep one in or around your ice well. Always use your scoop. Broken glass in your ice can
ruin a good night.
LIQUEUR: See Cordial.
MIST: A drink served over crushed ice.
MUDDLER: A wooden pestle used to mash and mix ingredients.
NEAT: Liquor served without ice.
“ON THE ROCKS”: A beverage served over ice, usually in a rocks glass.
ORANGE FLOWER WATER: An orange flavoring agent used for making Ramos Fizzes.
ORGEAT: A sweet, non-alcoholic almond-flavored syrup.
OVER: Alcohol served over ice.
P.C.: A term used when referring to ‘pouring-cost’ percentage.
POUR SPOUTS: Pour spouts are used to control the speed at which you pour. Use regular size pourers
for most liquor. Thick or chilled liquors and juices may require a pourer with a larger spout (called speed
pourers).
POUSSE-CAFÉ: A drink made by layering or floating liqueurs of different densities.
SELTZER: Similar to club soda but without the addition of mineral salts.
SHOOTER: A drink intended for quick consumption.
SPEED RACK: The rack usually located closest to your ice bin, used to hold your most frequently used
bottles.
SPLASH: A small amount of mixer added to a drink.
“STRAIGHT UP”: A term originally used for any cocktail prepared in a mixing glass, strained, and
served “up” in a chilled cocktail glass. The terms “up,” “straight up,” or “neat,” may also be used by
customers when requesting any drink without ice.
STRAINER: Used along with a mixing glass for straining ice away from chilled shots or cocktails served
‘“straight up.”
STRAWS: Use a straw with all mixed drinks containing ice and with drinks served over ice that contains
more than one liquor. Use no straw for single liquor served over ice or for drinks served without ice.
TODDY: A mixture of a spirit, hot water, and a sweetener served with a lemon twist or wedge. The most
popular is made with brandy, sugar, and hot water.
WELL: Alcohol brands poured by the house when no specific brand name is called for. The “well area”
is considered the area around the ice bin and speed rack.
WORCESTERSHIRE SAUCE: A sauce originated in England composed of soy, vinegar, anchovies,

and spices. Used primarily in Bloody Mary’s.
Factors to consider in establishing a bar
Personal hygiene
A major cause of food poisoning is the lack of personal hygiene practiced by food handlers. Food
handlers must be aware that they themselves, their actions, their health and their personal habits have a
great impact on the wholesomeness of food served to the public. As with many aspects of control in other
areas, all personal hygiene requirements and regulations must be abided by: failure to follow just one rule
can (and has) led to massive outbreaks of food poisoning causing not only loss of trade and jobs at the
venue, but also deaths in the community especially among the very young, the very old, and the very
weak. Personal hygiene is a serious issue and must be treated as such: the industry simply cannot afford to
tolerate workers who treat it as a joke. You are regarded by patrons and your employer as a professional
and you must therefore know what is expected, cub/ate sound work practices, and be vigilant in ensuring
regulations are complied with.
Proper Work Attire

A barman appearance and personal hygiene are a paramount importance for his image. They allow the
customer to judge his personality at a glance. He must always smile, be friendly and respectful at the
same time.
 POSTURE- habitually upright, but easy

 HAIR- close cut, clean, well brushed. Women should have their hair tied neatly
 PERFUME- not permissible while on duty
 MANNER- alert, cheerful, ready smile, well-poised
 FACE- clean shaven for men, and neat make-up for women
 HABITS- no drinking, eating or smoking while on duty
 NECKTIE- neat and properly tied, preferably black bow
 JEWELRY- preferably not worn while on duty
 HANDS- kept dry and clean, nails are trimmed
 UNIFORM- free from stains, spots, perspiration, and well pressed
 HOSE(female)/stocking- free from holes and tears
 SHOE- neat, well shined and comfortable for standing hours at a time.
Hand Maintenance
In addition to proper washing, hands need other regular care to ensure that they will not transfer
microorganisms to food. To keep food safe, make sure food handlers follow these guidelines:
Policies Regarding Eating, Drinking, Chewing Gum, and Tobacco

Small droplets of saliva can contain thousands of disease- causing microorganisms. In the process of
eating, drinking, chewing gum, or smoking, this saliva can be transferred to the food handler's hands or
directly to the food they are handling. For this reason, food handlers must not smoke, chew gum or
tobacco, or eat or drink while preparing or serving food, while in food preparation areas, or in areas used
to clean utensils and equipment. Some jurisdictions allow employees to drink from a covered container
with a straw while in these areas. Check with your local regulatory agency. Food handlers should eat,
drink, chew gum, or use tobacco products only in designated areas, such as an employee break room.
They should never be allowed to spit in the establishment. If food must be tasted during preparation, it
must be placed in a separate dish and tasted with a clean utensil. The dish and utensil should then be
removed from the food- preparation area for cleaning and sanitizing.
Environmental hygiene
Environmental hygiene is the overall hygiene of the food handling area. This means all the areas that food
comes into contact with: delivery areas, storage, pre-preparation, cooking, presentation and service, as
well as the areas involved in cleaning pots, crockery and cutlery. Such an approach acknowledges that
foodstuffs are susceptible to contamination at each and every of the many steps in its preparation &
service. A foul up in any single area can cause death.
Cleaning schedule
It is a general rule that all these areas and all the equipment must be clean. To achieve this, a cleaning
schedule (or cleaning program) should be used. The cleaning schedule identifies every piece of food
equipment, and every food area that must be cleaned, In addition it allocates the cleaning task to a
specified person, at a specified time on specified days, and sets out what should be done and what should
be used, A major benefit of using a cleaning schedule is that no job gets left undone, To supplement this
schedule, sheets may be developed for each cleaning task that explain exactly how the job is to be done
(e.g., how to dismantle the item, problem areas to target, chemicals and equipment to be used, safety
issues).
Effective Management
Effective and efficient managers will check that all the listed jobs are done, and done when required, fully
and properly. It will help if you adopt a 'clean as you go policy — which means that dirty swabs/cloths
are not left sitting on work surfaces. 'Clean as you go' will minimize the buildup of 'working dirt and
assist in the eventual scheduled cleaning of each item.
Bars and liquor outlets:

 Cleaning of small equipment such as drip trays (including those provided under beer taps, under
post mix nozzles, and those inside refrigerated equipment), chopping boards, knives, spoons,
glassware, cocktail shakers and measures;
 Cleaning of large equipment such as refrigerators (with special attention to the seals around
doors), ice machines and glass chillers;
 Cleaning of beer lines;
 Cleaning of fixed items such as the tar counter, cash registers and mirrors.
Clearing is a predictable task, whilst maintenance is not: items will require maintenance when
thermometers read above the designated temperature, when they make strange noises, and when they
stop working. Staff should be familiar with all preventative maintenance requirements of all
equipment they work with - proper cleaning is a prime preventative maintenance tool.
Personnel responsible for hygiene processes

At law, any manager of any food area has legal responsibility for ensuring the Food Act is adhered to
in their area If you are effectively in charge' of an area, then you are responsible. You don't have to be
especially designated as a manager ‘,’ supervisor or 'in charge', In addition, everyone who comes into
physical contact with food, or who has responsibility for the cleaning or maintenance of any food
related areas, also has responsibility for food hygiene.
Cutting Boards & Food Preparation

Separate cutting boards should be reserved for the preparation of either cooked or raw foods, and
should be labeled/color-coded accordingly:
 White — Dairy Products

 Red — Raw Meat
 Blue — Seafood
 Yellow — Poultry
 Brown — Cooked Meat
 Green — Fruit and Vegetables
After use all boards should be scraped with a flat metal scraper and washed. Note that Polyboards can
be put through the dishwasher. At the end of each day, cutting boards should be soaked in a sanitizer,
wooden boards are not the preferred option but if they are used, they should be smeared with salt at
the end of each day. Management should try to organize staff so that staff handling raw food do not
handle ready to eat food. Single serve containers must be clean and stored in a clean environment,
and not be re-used.
Maintain a Clean Environment

Difference between cleaning & sanitizing
It is important to understand the difference between and cleaning and sanitizing.
Cleaning is the process of removing food and other types of soil from a surface, such as a countertop
or plate. Sanitizing is the process of reducing the number of micro-organisms on that surface to safe
levels. To be effective, cleaning and sanitizing must be a two-step process. Surfaces must first be
cleaned and rinsed before being sanitized
When to clean & sanitize?

Everything in your operation must be kept clean; however, any surface that comes in contact with
food must be cleaned and sanitized. All food-contact surfaces must be washed, rinsed, and sanitized
after each use. Any time you begin working with another type of food. Any time you are interrupted
during a task and the tools or items you have been working with may have been contaminated. At
four-hour intervals, if the items are in constant use.
Cleaning most food contact items and surfaces should be cleaned using the following basic steps.
Pre-clean – remove excess dirt & food scraps
Wash – remove grease and dirt using hot water and detergent
Rinse – remove loose dirt & detergent with hot
Safe Waste Disposal

Garbage & waste areas provide the perfect environment for bacteria to breed and multiply, and
hospitality establishments produce a lot of waste every day!
The following guidelines will help prevent the spread of bacteria in the garbage area.
 Waste and rubbish bins must be clearly identifiable from storage containers
 Waste disposable bins are to have tight fitting lids and should be durable fly-proof and rodent
proof containers that do not leak or absorb odours.
 Place waste disposable bins conveniently around the work area of the premises
 Use plastic liners in waste disposal bins
 Empty waste disposal bins on a regular basis to avoid overfilling
 Clean and sanitize bins daily and drain overnight
 Regularly clear waste pits or grease traps of any build up
 Provide a separate area for garbage storage and ensure regular collection of refuse.
 Contaminated food must be disposed promptly and in the appropriate bins to lower the risk of
cross contamination with other food staff.
 Wash your hands after handling garbage
Bacteria grows readily on humans, therefore it is paramount staff and workers practice exceptional
personal hygiene.
Safe Food Disposal

There will always be some waste products that cannot be utilized, not matter how cost conscience a
business may be. These include product packaging, rotted foodstuffs, fats and some trimmings. These
waste products need to be disposed of in a safe and environmentally responsible manner to prevent
pests, unwanted odours and bacterial growth.
 Dispose of food items as quickly as possible.

 Ensure food to be disposed is not exposed to or stored with uncontaminated food; for example in
the same area of the fridge or in food preparation areas.
 Place food items in the appropriate lined rubbish bin or disposal area such as a food recycling
container for later composting, food disposal units or incinerators
 Remove any packaging which may tear bin liners, hurt staff when removing rubbish bags or
cannot be processed by the designated disposal method (for example a waste disposal unit).
When appropriate, label foods ‘Not fit for human consumption’; for example if food past its use-by date
must be stored for a period of time before disposal
What is the importance of cleaning & maintenance?

One of the main causes of food contamination is poor equipment maintenance. An effective
maintenance program helps to identify problems before they occur, and also avoids expensive
repairs – not to mention expensive product recalls.
Maintenance programs should be documented, including the dates and times of scheduled visits,
copies of maintenance reports and any follow-up action taken. Items such as dishwashers and
cold holding equipment are examples of equipment that requires some preventative maintenance.
Damaged small equipment such as crockery, glassware, service equipment and utensils should be
disposed of. Chipped, cracked and broken equipment is both a hygiene and occupational health
and safety issue. Immediate disposal stops the damaged item from being returned to the service
area.
Cleanliness and Sanitation at the Bar

 Bar should be inspected regularly, see to it that that it is spotless before starting to work (areas
like counters, walls, bar back, etc.)
 Room temperature should be alright.
 Counter must be clean and shiny, woodworks and bar hack should be dusted/clean.
 Surrounding should not be littered (mops and brooms must be hidden).
 Sink must be maintained and shiny.
 Freezers chillers must be kept clean. Spoils items (such' as garnishes) affects the tastes of wine
and other drinks.
 Maintain dispensing areas clean dry.
 Display areas and cabinets must he clean and ready for use.
 Liquors a spirit bottles should ne dust free.
 Bar utensils should he clean and shiny.
 Chopping boards should be kept clean. Wiped with calamansi/lemon to rid of bad smell.
 Ashtray cleaned from time to time
 - Ice should be crystal clear. Always use ice shovel/tongs. Ice should be washed.
 Empty cans should be kept out of sight when filled.
 Cover trash can always.
 Never use ice pail for garbage purposes.
 Avoid soil glasses on counter tops, wash them immediately.
 Avoid sink or drainage from clogging, use strainer.
Bar is a place or area where beverages are ordered, mixed and served to the guest.
Types of bar
1. Entertainment or cocktail bar- design to provide special entertainment like a live band,
a sing along, videoke or live entertainment done known singer, dancer, and comedians.
2. Coffee bar- has become phenomenon now a day as place not only served high quality
coffee.
3. Stand up bar- is a simply bar counter inside a food outlet where drinks order prepared.
4. Mobile or portable bar- refers to the bar that is movable and can be transferred from
one place to another.
According to its shape

There are various forms according to the Bar:
A. Elongated shape of the letter I
2. Semicircular
3. Combined semi-circle
4. Full circle
5. Combined semi-circular and elongated
6. L-shaped
7. U-shaped
8. Shaped island (Island)
According to its function

Bar can be divided into 2 types:
A. Stand-alone bars.
It includes employers who join the Nite Club, Discotheque, Café, and so forth that are outside the
hotel.
2. Which is a hotel bar facilities.
This bar is located inside the hotel and all the motion, activity, or action is under the auspices of
the hotel bar, but has the same function.
Various kinds of bar by function is as follows:

A. Public Bar
Bar that serves drinks to the public sales, where the bartender can be directly related to the guest
while making drinks.
2. Service Bar
Located behind the bar which is located adjacent to the kitchen / kitchen, and room service a
hotel, bartender does not deal directly with the guests and the bar of this type are not equipped
with bar stools.
3. Snack Bar
Bar only sell great food and drinks
4. Mini Bar
Bar inside the hotel room where drinks of alcohol in the form of small bottles, which is arranged
on a table equipped with a small freezer to store other beverages such as beer, soft drinks so
guests can pick their own. This bar is under the responsibility of Housekeeping Department.
5. Pool Bar
Bar in the hotel sector in the pool area (swimming pool). Sales of the drink are incomplete,
limited to beer, soft drink, juice, cocktails, also provided some kind of snack. For his service
bartender assisted by one or two waiter / waitress. Glass usually uses a plastic cup.
6. Portable Bar
Bar can be moved or assembled according to need. Usually the bar is a counter that given the
wheel or a combination of a few tables are combined and arranged to form a counter. Portable
bars are typically used for such party: cocktail party, garden party and others. And also usually
serves only as soft drink, juice, beer or any type of high ball.
7. Sanken bar / Garden bar

Bar that is located outside the room or open (open water) such as: the Garden (the garden).
8. Expresso Bar
Bar at sea ports and air. Originating from Italy and sell some drinks here it is put on sale café or
ice cream.
9. Private Bar
Bar which is /. Found in the homes of "The Have" or the people are. Drink at the bar is not as
complete. Usually limited to the collection that had a bar. The service is handled directly by the
host or the guests themselves.
10. Lounge Bar

Bar, usually located in the hotel where broad and elongated. The room is closed and is served by
the bartender and a waiter. It is suitable for guests looking to relax, listen to music while enjoying
a drink.
11. Bar and Restaurant

Usually in the form of cities and looks like a restaurant. The bar is located corner of the restaurant
is equipped with entertainment such as bands to accompany the guests who were eating and
drinking. Sales of drinks here complete with
Bar Facilities
Facilities for guests who are usually there at the bar:
- Toilet
- Public telephone
- Ashtray, paper napkin, snack
- Parking area and Valet parking
- Car call
- Air conditioner
- Music and other entertainment.
Parts of bar
Composed of three parts
1. Front bar- is the customers’ area, where drinks are ordered and served. This is usually 41-46
cm wide with an alcohol proof and water proof surface usually made of laminated plastics.
o Rail- the last few centimeters of the back edge is usually recessed. This is where the
bartenders pour the drinks as he/she demonstrates pouring skills.
o Counter bar- serve as the guest service are and has a high tool, set up in front to serve or
at the guest service area.
o Spill well- place where the shot glass are assembled. Found at the end of the counter bear
the bartenders area.
o Bar sink- a small sink under the counter.
o Drain tray- stainless steel extension of the bar sink to drain the glasses and other tools.
o Glass rack- usually suspended over the counter and it holds the stemmed glasses.
o Day or dispense cellar- small cellar with a special cooling cabinet near the dining room
and where most of the wines shown on the wine list are reserved.
2. Back bar & upper bar- is the place where drinks and glass ware are displayed and stored. It
provides a background for customer to see the display of brand as they watch the bartender in
action
3. Pouring station
o Ice bin- a stainless steel, holding tank for ice with removable cover.
o Speed rail- it holds bar brand liquor and juice bottles. It can be custom made
defending on the size of the bar.
o
In a Bar
1. 3 Comp Sink: Used to wash glassware and mixing equipment. The sink consists of three tubs – one
filled with hot water and detergent, the second with water for rinsing and the third with water and
disinfectant.
2. Reach/Reach-In: Used to hold and keep mixes/juices cold.
3. Speed Rack/Well: Used to store the most frequently used liquors and mixes. The racks are attached to
the front of the main sink and jock box. They are kept in the same order in every bar. Vodka, Rum, Gin,
Triple Sec, Tequila, Bourbon/Whiskey. Being attached to the front of the sink, they are easy to reach and
put away. They greatly increase the bartender’s ability to mix drinks quickly.
4. Drain Board: Used to drain glassware and mixing equipment before and after washing.
5. Speed Gun: Used to dispense beverages quickly. It is an electronically operated “cobra head” gun with
a variety of buttons. Depending on what button you depress, it will give you the corresponding mix, juice
or soda.
6. Spill Mats: Used to collect moisture and spillage of liquor and mixes. They are made of rubber and are
also where ingredients are poured into drinks.
7. Garnish Tray: Used to conveniently store cherries, olives, onions, lemons, limes and oranges.
Assignment:
Create your own bar lay-out including your own designed setting.
POST TEST
________1. Liquor which means to specify a premium liquor instead of a well or house liquor.
________2. A drink with Tequila mixed in
________3. A drink that is served without any ice is called “up”. This does not mean that it has not
________4. Is bar jargon meaning that an item is out of stock.
________5. A beverage served over ice, usually in a rocks glass.

Lesson 3: Bar tools, utensils and Equipment

PRETEST
________1. A type of glass as its name implies is designed to hold only one shot of liquor
________2. Type of glass which are used for any manner of hot drink.
________3. It is a shallow spoon with a long handle, ideally made of stainless steel.
________4. It is used to measure out liquors for cocktail and other mixed drinks.
________5. It is a combination of mixing glass and stainless steel container which made to fit on the
top of the glass.

Objectives:
1. Identify the different tools and equipment used in the bar operation
2. Maintain the proper care of the tools and equipment used in operation.
Glassware-
Is an essential part of the presentation of cocktail. It should be elegant and transparent. Without glasses,
you are out of business. They are one of the most important items that you have behind a bar. When you
run out of them, things get pretty rough, pretty fast. In this book, you will encounter many terms like
“bucket” and “cocktail”. These refer to glasses. All of the glass types that will be referenced in this book
are summarized in the following pages. Study them and know them by heart.
Shot Glass - A shot glass, as its name implies is designed to hold only one
shot of liquor. Often, you will find these glasses with marks on them to
indicate the exact fill mark on the glass when it is filled with 1.5 ounces of
liquid.
https://www.bing.com/images/blob?bcid=S9M4ojcj5DwCIw
Pint Glass - A pint glass is a beer glass that holds 16 ounces of beer. These
glasses are considered industry standard for beer, although some companies
are beginning to offer 22 ounce standard beers. Also use these for many
cocktails such as a Long Island Iced Tea.
-Both these glasses are pints; the one on the right is called and "Imperial".
https://www.bing.com/images/blob?bcid=S4z8PJ9NQTwCBA
Pilsner Glass -
A pilsner glass is a smaller beer glass than a pint. These glasses are usually
ten or twelve ounces. These glasses are also called “schooners” or “half
pints” and are often used to provide a beer back to accompany a shot.
https://www.bing.com/images/blob?bcid=Swx3JCVzJTwCwA
Collins/Chimney Glass -
Collins glasses are used for drinks like a Tom Collins. These glasses are also
frequently used for juice drinks live a Sea Breeze or a Screwdriver. Some
bars also use these glasses for Bloody Mary’s and Long Islands.
https://th.bing.com/th/id/OIP.bf_8LTWHqgt6tO15z-vwFgHaOR?
pid=Api&w=84&h=84&c=7
Rocks Glass -
Rocks glasses are used to serve a single shot served over ice. These glasses
are also very useful for mixing larger shots such as a Red Headed Slut or a
Lemon drop Shot.
https://th.bing.com/th/id/OIP.Cclr3tjke3f3ncSwEOlo1gAAAA?
pid=Api&w=60&h=60&c=7
Bucket or Double Rocks Glass -

Buckets are a classic cocktail glass. They are used for many mixed drinks
including Margaritas and Bloody Marys. Also used for double shots.
https://www.mugsyspub.com/l/images/37899881.jpg
Coffee Glass -
Coffee glasses are used for any manner of hot drink. They are made of
tempered glass that won’t crack when heated, so they can also contain
flaming .drinks. Heat with warm water and empty before filling with a
cocktail
https://www.bing.com/images/blob?bcid=S6Uekj-Y7zwCQg
Brandy Snifter -
Brandy snifters are used for serving brandy and other cordials such as ouzo.
These glasses can also be used to serve hot drinks if they are made from
tempered glass. The large inside space allows aromas to be captured and
enjoyed by the drinker.
https://www.bing.com/images/blob?bcid=S6sVIdtyUDwCkA
Cocktail or Martini Glass -

Cocktail glasses are the classic “martini glass”. These glasses can be used to
serve any drink “up”. This includes any martini style drink such as a
Cosmopolitan, but can also include strained drinks such as a margarita
served up.
https://www.bing.com/images/blob?bcid=S56YAIZ47TwCIQ
Cordial Glass -
Cordial glasses are small capacity glasses that are used to serve cordial
liquors. Cordials include port and sherry. The small Portion size is traditional
and these glasses only have a capacity of three ounces.
https://www.bing.com/images/blob?bcid=S-L2c6mOJjwCFA
Daiquiri Glass -
Daiquiri glasses are curvy deep cocktail glasses good for frozen drinks. This
style is a traditional shape for may tropical drinks that are served blended.
These include frozen margaritas, pina colodas and daiquiris.
https://www.bing.com/images/blob?bcid=S0sTvbKXzDwC6g
Margarita Glass -
Margarita glasses are similar in appearance to a cocktail glass. However,
these glasses are suitable to serve drinks that are strained, on the rocks or
even blended. These are great for margaritas and daiquiris as well.
https://www.bing.com/images/blob?bcid=S6L6BMiK4TwC0A
Wine Balloon -
Balloons are a traditional wine glass that offers a large open air space above
the surface of the wine. This air space allows for aromas to rise from the
wine surface and be trapped to be savored. This is to the function of a brandy
snifter.
https://www.bing.com/images/blob?bcid=Szs6HYuMfjwCsQ
White Wine Flute -

Wine flutes are used to serve sparkling white wines. The smaller amount of
surface area of the wine slows the heating of the wine. The downside is that
you are able to experience the scents of the wine much less.
https://www.bing.com/images/blob?bcid=S8n4Cc7DxjwCuw
Handling Glassware
No matter what style of glass you choose, there are a few basic rules you should always follow.
1. Always keep your glassware sparkling clean; check for lipstick, finger prints etc.
2. Always use a stemmed cocktail glass for cocktails served with no ice (Straight Up/Up),
so the heat of your hands will not warm the drink.
3. If you are using oversized stemmed wine glasses, don’t worry if the recipe doesn’t fill the
glass completely.
4. Always serve drinks with a cocktail napkin or coaster to absorb the moisture of the
outside of the glass. If this is not done, condensation will form at the bottom of the glass
and leave a water ring.
5. Avoid handling any part of the glass that might come into contract with a person’s mouth.
6. Never use the glass to scoop ice directly from ice bin.
7. Handle cocktail glasses by the stem. Handle other glassware near the base.
Chilling Glassware
Some recipes require that a drink be served in a chilled stemmed cocktail glass. Here are a few different
examples to chill the glassware:
1. Place glassware in a designated refrigerator
2. Fill glass with ice during drink preparation
3. Fill glass with ice and soda water/water during drink preparation
*Be aware glassware will be specific to each establishment.
For example: “Collins” and a “Large Rocks” hold 10oz. either can be used.
“Rocks” and a “Highball” both hold 8oz…..etc.
Store glassware- must be stored properly in order to keep it clean. Always use a clean level surface to
store glassware and it should be inverted.
Small wares for mixing and pouring
Bar spoon- is a shallow spoon with a long handle, ideally made of

stainless steel. It is used for stirring drinks, either in a drink glass or a
mixing cup.
https://www.meticulousmixing.com/content/images/2016/09/spoons.jpg
Bar strainer- is a round wire spring attached to a handle. It prevents ice

and fruit pulp from getting into the glass when the drink is poured.
https://cdnimg.webstaurantstore.com/images/products/extra_large/4937
0/828056.jpg
Fruit squeezer- is a hand size gadget used to squeeze half of a lemon

or orange at the same time straining the juice to remove pulps and pits.
https://consumatorium.com/wp-content/uploads/2015/04/Juice-
Squeezer-2015-04-07-50.jpg
Funnel- used to transfer liquid from one container to another.
http://www.rocketwatcher.com/wp-content/uploads/2011/01/Funnel-
mod.jpg
Hand shaker- is a combination of mixing glass and stainless steel

container which made to fit on the top of the glass.
https://alexnld.com/wp-content/uploads/2018/12/e551d07e-8123-47c5-
ba95-def73c14719e.jpg
Ice scoop- is used to take ice from the ice bin.
https://www.drinkstuff.com/productimg/81786.jpg
Jigger- is used to measure out liquors for cocktail and other mixed
drinks.
https://ae01.alicdn.com/kf/HTB1CaajRFXXXXc3XVXXq6xXFXXXN/
SJapanese-Double-Bar-Jigger-Copper-Stainless-Steel-Jigger-
Measurement-Ounces-Jigger-Bartender-Cocktail-Tools-Wine-
Accessories.jpg
Mixing glass- is a heavy glass container, in which drink ingredients are

stirred together with ice.
https://images.crateandbarrel.com/is/image/Crate/CocktailMixingGlass
SHS16
Pourer- is a device that fits into neck of a beverage bottle. It is attached

to the liquor bottle once it is open.
https://www.containerstore.com/catalogimages/283046/bottle
%20pourer.jpg?width=1200&height=1200&align=center
Muddler or muddling stick- is a wooden tool with flat end used for
crushing one substance into another.
https://i.etsystatic.com/5309090/r/il/9de145/2182526376/il_794xN.218
2526376_kyd0.jpg
Rimmer - A rimmer provides the stickiness needed to get sugar or salt

to stick to the glass. In essence it is nothing more than a sponge that is
soaked in a juice. Roll the glass on the mat and then roll it in the sugar
or salt.
https://th.bing.com/th/id/OIP.uMi5mY0VkZG6sG6gSO2VnAHaIq?
pid=Api&rs=1
Flash Mixer - A flash mixer is a specialized blender. A rotating blade

on a long shaft is inserted into engaged with a switch. These units can
be used to mix whipped cream, quickly mix large batches smoothie.
https://cdn.store-factory.com/www.barsolutions.fr/media/%20Flash
%20Mixer%20_%20Drink%20Mixer%20Hamilton%20Beach%20_
%20Waring%20-%20Bar%20Solutions%20-%20www_barsolutions_fr
%20.png
Blender - Professional blenders are similar to the blenders you use at

home. However, these machines are simpler to operate, only having a
high and a low setting unlike a household unit. A quick flick of the
switch is generally all you will need to blend any drink.
https://kitchenblenderbrands.files.wordpress.com/2013/08/2.jpg
Tools and equipment for garnishing

Bar knife- is a small or medium size stainless knife, with a blade
always kept sharp to make the finished product look neat and appealing
http://alwaysfinaltouch.com/2661-thickbox_default/fta7317.jpg
Cutting board- made from the plastic so that no particles of food may
stick to the surface after washing.
http://shuffleboardmccluretables.com/wp-
content/uploads/2015/01/Edge-Grain-Cutting-Board-Bar-1024x682.jpg
Relish fork- tined form made from stainless steel. This is used to pick
small items such as pickles, cherries and olives from a narrow mouthed
bottle.
https://th.bing.com/th/id/Rf8c7b3e8abedcbb285c018cc15ce330c?
rik=rqT6kZ9%2fTL0wdw&riu=http%3a%2f%2fwww.relishdecor.com
%2fwp-content%2fuploads
%2ftrident_bar_spoon_relish_decor.jpg&ehk=aY
%2b1ITaFfJ0EwignYtnR4ckwbYH%2bH1IzXcJaYBKudfE
%3d&risl=&pid=ImgRaw
Zester- also called router or stripper is a special cutting tool for making
lemon twist.
https://www.bing.com/images/blob?
bcid=Sw2IrS4vazwCqxcxoNWLuD9SqbotqVTdP60
Serving tools and equipment

Wine opener- also known as the corkscrew.
https://thez9.com/wp-
content/uploads/2017/04/71i1X7nnEiL._SL1500_.jpg
Bottle opener- most used tool in a bar. It is a crucial in bartending. It is

use depends on personal preferences, but make sure you use it well.
https://opensesameusa.files.wordpress.com/2009/12/00169304624397c
61eff3f.jpg
Coaster- if you want to keep your bar clean and not sticky, you need
coaster
.
https://i.pinimg.com/originals/26/10/27/261027ef3415bebb74e9e9e425
a50429.jpg
Swizzle sticks- use to stir the drink. Use to pick up piece of fruit or
olives from the drinks without using your finger.
https://th.bing.com/th/id/R93e322f77e8dcff33bc6746aac360111?
rik=wrZkaOeCt7sQpA&riu=http%3a%2f%2fwww.drinkstuff.com
%2fproductimg%2f105898_large.jpg&ehk=BQyncG7rCUjZC%2fjt
%2bppg9NrfRubNDBC2oLrJkeHLkO8%3d&risl=&pid=ImgRaw
Assignment:
Make a PowerPoint presentation enlisting all the Bar tools, utensils, equipment and including glasswares
POST TEST
________1. A type of glass as its name implies is designed to hold only one shot of liquor.
________2. Type of glass which are used for any manner of hot drink.
________3. It is a shallow spoon with a long handle, ideally made of stainless steel.
________4. It is used to measure out liquors for cocktail and other mixed drinks.
________5. It is a combination of mixing glass and stainless steel container which made to fit on the
top of the glass.

. Lesson 4: Bar Personnel

PRETEST
________1. Head bartenders oversee the running of the bar, from managing the team and ensuring
they provide a pleasant customer experience, to serving customers and dealing with
administrative tasks.
________2. Bartender Plan, direct and oversee all bar operations including managing staff, ensuring
product and service standards are met and implementing and maintaining procedures for
maximum operating efficiency. .
________3. A bar server supervises the wine list, assisting in the maintenance of it for the restaurant.
________4. A Bar waiter ensures that all guests are served to the company standard in the Bar or
Lounge areas.
________5. Barboy a bartender's helper who keeps the bar supplied (as with glasses and ice) and
performs related duties (such as peeling fruit and carrying off waste)
Objectives:
1. Familiarize on the Beverage organizational chart.

2. Identify the duties and responsibilities of each position
3. Appreciate the importance of each position and what career opportunities await after graduation
Bar Manager Job Description

Plan, direct and oversee all bar operations including managing staff, ensuring product and service
standards are met and implementing and maintaining procedures for maximum operating
efficiency.
Set objectives and targets for beverage unit/bar determine staff needs and recruit staff performance
manage staff assess development needs and train
manage staff members to meet standards and objectives ensure staff operate within company
policies organize and adjust staff rotas and schedules in accordance with available resources and
labor regulations
oversee the preparation and presentation of beverages to meet set standards resolve customer
complaints
promptly monitor cleanliness and hygiene of bar area promote and practice compliance with fire,
health, safety and hygiene standards and regulations
oversee accurate cash-up procedures and ensure necessary paperwork is complete ensure
adherence to cash management procedures
ensure adherence to stock control procedures, monitor and order supplies
maintain regular communication with staff and management through meetings and discussions
stay current with relevant legislation regarding service of alcohol, sale of tobacco and licensing
Head Bartender Job Description

Head bartenders oversee the running of the bar, from managing the team and ensuring they provide a
pleasant customer experience, to serving customers and dealing with administrative tasks. Bartenders
work in bars or restaurants. They work shifts, which can mean long hours, as well as evening and
weekend work. Applicants looking to become a head bartender need to be good at problem-solving,
organized, and have excellent communication skills. This position is well suited to people who enjoy
working as part of a team, enjoy a fast-paced work environment, and take pride in providing excellent
customer service.
Head Bartender Duties and Responsibilities
The type of company a head bartender works for will determine the kind of tasks they will be responsible
for. Based on job listings we analyzed, a head bartender’s duties typically involve:
Make drinks- Making drinks and having an extensive knowledge of drink recipes is vital to this
role. Head bartenders assist in taking orders and serving customers, particularly during busy
shifts, and restocking supplies as needed.
Supervise the bar- Head bartenders oversee the running of the bar, making sure that complaints
and disturbances are dealt with in a polite manner. They also make sure the bar is clean and tidy
at all times, even during busy periods.
Check inventory- Inventory needs to be checked regularly and head bartenders are responsible for
ordering stock when it is low and supervising deliveries to make sure everything is delivered and
unpacked properly.
Administrative duties- Head bartenders look after the administrative side of running the bar as
well as the customer-focused side, from scheduling shifts and training staff to managing the
budget and payroll, which involves some office-based work.
Deal with complaints-Complaints or queries from customers are directed to the head bartender to
deal with in a professional manner. He or she deals with disturbances within the bar to ensure that
all customers enjoy a peaceful environment, as well as resolving issues among staff.
Head Bartender Skills and Qualifications
Strong interpersonal skills and a pleasant demeanor are good qualities for head bartenders to
have. Typically, employers require a one-year minimum of bartending experience and some
managerial experience, as well as the following:
Customer service skills – working with customers is a key part of a head bartender’s position; the
ability to remain professional at all times is vital to this role
Numerical abilities – head bartenders have administrative duties; a good grasp of numeracy is
important to carry out tasks such as budgeting and administering payroll
Organization – head bartenders need to be organized to keep track of shifts, customers, deliveries,
and the general workings of the bar
Physical stamina – working in a bar can be physically demanding, requiring a good level of
fitness to endure standing for long periods of time and carrying heavy items such as kegs and
cases of alcohol.
Leadership skills -motivating a team and ensuring good performance from all members of the
staff are key to keeping things running smoothly
Wine Steward Job Description

A Wine Steward supervises the wine list, assisting in the maintenance of it for the restaurant.
Also gives suggestions about food matching so that it will be suitable to the chef’s dishes if
needed.
Capable of discussing, buying and serving all kinds of wine. A Wine Steward is comfortable to
talk with customers and capable of giving recommendations to fit the customers’ tastes.
Greet guests and pour wines according to established wine tasting procedures
Describe wines, winemaking techniques and winery history
Suggests and sells wine, wine tasting experiences, wine clubs and non-wine products
Conduct guided tours, as needed, answer questions and provide general tourist information
Stay current on winery/wine knowledge and be able to multitask
Bartender’s Job: Duties and Responsibilities

Bartender duties are not just about mixing drinks, making cocktails and serving them to guest. In most
establishments, a bartender is often relegated to other duties besides the usual ones that a bartender does.
Most practitioners go to a good bartending to develop their existing skills and learn new skills are order to
be more versatile in bartending. Though such schooling is optional, it will help you get the job when
applying to an establishment that needs their bartenders to be more flexible in their duties.
Make your customers feel at home – Greet them in a pleasant and friendly manner. You’d be
surprised how being friendly positively affects your customers, and some will appreciate you for
it.
Make your customers happy – A happy customer is paying customer and if said customer is
happy then that customer might just return again since he or she finds your services in bartending
very satisfactory. However, remember to keep your customers happy within the boundaries set by
the establishment’s owner.
Give them a good show – This is for those are doing flair bartending as their job. This action
requires showmanship from your part. Be sure that you know how to do this right before signing
up for it.
Bar cleaning – Be sure to keep the bar clean. It can be a real turn-off for customers to see a dirty
bar. The drinking glasses, your equipment for bartending and the utensils are the things that you
must regularly clean. Also, try straightening the chairs and stools afterwards.
Helping or filling in for your co-workers – Sometimes when a bar has too many customers that
can’t be handled alone by your fellow bartender you are expected to help him or her (and vice-
versa). If the establishment serves meals, you can fill in as waiter should the need arise. Same
also goes for cleaning up.
Supervising the bar – The bar staff and the other bartenders need guidance and instructions when
carrying out their duties. If you are the one in charge, you are expected to point them in the right
direction.
Handling the bar’s supplies – Be sure to keep track of the supplies if they need restocking. You
have to do the requisitioning and ordering of ingredients when the supplies are running out.
Age and requirement checking – In some states there is an age requirement for drinking. You as a
bartender need to remember you don’t serve to the young or customer age is below 18 years old.
Monetary duties – You’re duties is to complete the transaction of the drinks by getting the money
from a customer. You have to give the exact and correct change for their drinks, and you have to
attend to the cash receipts to balance them.
Customer control – A customer’s excessive drinking can lead to situations that might generate
liabilities and problems for the establishment. As a bartender, your job is to limit it. Your duties
also include dealing forcefully with customers who are becoming unruly and out-of-control due
to drunkenness.
Prepare, mix and serve drinks and beverages correctly to either customer directly or through
serving staff.
Bar Server Duties and Responsibilities

1. As a Bar waiter / server you will ensure that all guests are served to the company standard in the
Bar or Lounge areas. Ensure that the highest standards of hospitality and welcome are
demonstrated at all times within all food and beverage areas.
2. Additionally you will serve and explain drinks, cocktails and coffees to guests including
ingredients and discussing any allergy information. Take and deliver accurate drink orders to
guest as per the hotel standards.
3. Bar servers are hired by a number of establishments, including hotels and restaurants, but the
basic duties and responsibilities are the same everywhere and include the following:
4. Serve Drinks to Customers
5. Mix Drinks and Prepare Cocktails
6. Take Beverage Orders
7. Provide Customer Service
8. Check Customer Identification and Monitor Customer Drinking
9. Make Menu Recommendations
10. Record Orders and Collect Money
11. Cut and Prepare Drink Garnishes
12. Keep Glasses and Bar Tools Clean
13. Replenish beverages and ensure guest satisfaction throughout the meal service
14. Ensure serving station is well-stocked at all times.
15. Accurately total, process and collect payments from guests to include, but not limited to, using
the point-of-sale system.
16. Should know basic cashiering procedures like handling money, processing credit and debit cards,
making change and processing gift certificates, cards and vouchers.
17. Be responsible for billing/credit card/payment and collecting feedback from the guest.
18. Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all
equipment and areas.
19. Return all equipment to proper locations, locking refrigerators, restocking items, turning off
lights, locking doors and completing bar closing checklist.
20. Stock and maintain the bar with all the required supplies and inventory (eg: beer, wine, spirits,
paper products, straws, stirrers, condiments, glassware, ice cubes etc.)
21. Take ownership of guest request and follow up guests incidences.
22. Attend daily briefings from management who will explain any special requirements for service.
23. Assist in carrying out scheduled inventories of products and operating equipment.
24.
Bar Server Skills and Qualifications
Bar servers must have strong customer service skills in order to succeed. Employers hiring bar
servers will look for people who display the following abilities as well:
Positive personality – because bar servers interact with customers regularly, employers want
people who have friendly, charming personalities to fill this role
Communication skills – bar servers frequently speak to guests and the rest of the staff, which
requires good listening and speaking skills
Mathematics – bar servers must keep track of all customer orders and charge guests accurately,
which requires a basic grasp of mathematics
Physical fitness – most establishments require bar servers to be able to lift at least 30 pounds and
have the physical capability to move quickly and accurately without clumsiness
Salesmanship – bar servers must always try to sell more food and drink products to customers, so
employers look for people who have some experience with sales
Barboy- a bartender's helper who keeps the bar supplied (as with glasses and ice) and performs related
duties (such as peeling fruit and carrying off waste)
 Acts as runner and helper in the bar
Specific Duties:
1. Assists the bartender in mis-en-place preparation and bar set-up.

2. Looks after the upkeep of the bar area;
3. Assist in cleaning soiled glasses, empty bottles, other bar items;
4. May assist in serving drinks to guests;
5. May assist bartender in mixing and preparing drinks.
6. Assists in the storage and safekeeping of bar stocks and supplies.
7. Performs errand functions for the bar.
Assignment:
Create a Beverage Organizational Chart enlisting a brief job description.

POST TEST
________1. Head bartenders oversee the running of the bar, from managing the team and ensuring
they provide a pleasant customer experience, to serving customers and dealing with
administrative tasks.
________2. Bartender Plan, direct and oversee all bar operations including managing staff, ensuring
product and service standards are met and implementing and maintaining procedures for
maximum operating efficiency. .
________3. A bar server supervises the wine list, assisting in the maintenance of it for the restaurant.
________4. A Bar waiter ensures that all guests are served to the company standard in the Bar or
Lounge areas.
________5. Barboy a bartender's helper who keeps the bar supplied (as with glasses and ice) and
performs related duties (such as peeling fruit and carrying off waste)
References
 Roldan, Amelita S. and Edica, Bennito T. Food Service and Bartending., AR Skills Development
& Management services, INC 2008
 A Brief History of Bartending - GetBFLY
 Trinidad, Ma. Cristina Q. & Corazon-Reyes Ph. D., beverage knowledge: An introduction to bar
Operation
 History of alcoholic drinks - Wikipedia
 Boddy, management: An introduction, Prentice Hall, Upper Saddle River, NJ 2005
 Clark, P. Diet Trends Affect Processing. Food technology, 2005
 Guash, Juan Martin D, et al., Food and Beverages Service Procedures. 2008
 A Brief History of Bartending – Mayday Solidarity 2012

Answer Key
Lesson 1: Introduction to Bartending
1. F
2. T
3. F
4. T
5. T
Lesson 2: The Bar
1. call”
2. Electric
3. straight Up-
4. 86
5. On The Rocks”:
Lesson 3: Bar tools, utensils and Equipment
1. A shot glass,
2. Coffee glasses
3. Bar spoon-
4. Jigger-
5. Hand shaker-
. Lesson 4: Bar Personnel
1. T
2. F
3. F
4. T
5. T

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FSM 312: Bartending and Bar Service Management

E – xcellence and Enhanced Competence

FSM 312: BARTENDING AND BAR SERVICE MANAGEMENT

Lalaine C. Razon, LPT

Lesson 3: Bar tools, utensils and Equipment.............................................................................................33

Purpose and Rationale

Through this instructional module, the students will be able to:

Enumerate the different tools and equipment used in bar operation

Apply knowledge and skills in bar service and bartending

Lesson 1: Introduction to Bartending

True or False. Write T if the statement is correct and F if False.

________1. Beer was the major beverage among the Egyptians.

________5. Rum is produced by distilling fermented molasses.

After completing this lesson the learner will be able to:

1 Discuss the history of bartending

Alcohol was Pervasive

II. Early Christian Period

III. Middle Ages

IV. Early Modern Period

True or False. Write T if the statement is correct and F if False.

________1. Beer was the major beverage among the Egyptians.

________5. Rum is produced by distilling fermented molasses.

Lesson 2: The Bar

Fill in the blanks. Identify the correct answer.

________2. A drink with Tequila mixed in

been shaken over ice.

________4. Is bar jargon meaning that an item is out of stock.

________5. A beverage served over ice, usually in a rocks glass.

After completing this lesson the learner will be able to:

1. Identify the different bar terminologies and its parts

2. Familiarize about the legal aspects and bar operation.

3. Practice of occupational health and safety procedures

Bruised: A “straight up” Martini that is shaken, instead of stirred

Ditch: A drink with a water mix

Electric: A drink with Tequila mixed in

Frappé (or Mist): A drink poured over crushed ice

Mexican Style: A drink with Tequila poured on top

Screaming: A drink with Vodka poured on top

Shot-A shot is a measure of liquor comprising 1.5 fluid ounces.

86-86 is bar jargon meaning that an item is out of stock.

CARD: To check someone’s identification card.

CORKSCREW: Keep your own handy. No bartender should be without one.

CORKSPOON: A tool used to remove broken cork from inside of bottles.

HOUSE: The restaurant or bar that you work for.

GRENADINE: A sweet, red flavoring made from pomegranates.

LIQUEUR: See Cordial.

MIST: A drink served over crushed ice.

MUDDLER: A wooden pestle used to mash and mix ingredients.

NEAT: Liquor served without ice.

ORGEAT: A sweet, non-alcoholic almond-flavored syrup.

OVER: Alcohol served over ice.

P.C.: A term used when referring to ‘pouring-cost’ percentage.

POUSSE-CAFÉ: A drink made by layering or floating liqueurs of different densities.

SHOOTER: A drink intended for quick consumption.

SPLASH: A small amount of mixer added to a drink.

WORCESTERSHIRE SAUCE: A sauce originated in England composed of soy, vinegar, anchovies,

Factors to consider in establishing a bar

Proper Work Attire