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TVL-H.E.-
BARTENDING
Module 3:
CLEAN AND MAINTAIN PUBLIC
AREAS: Bar Personnel
 Lesson CLEAN AND MAINTAIN PUBLIC
3 AREAS: Bar Personnel

The BAR is one avenue for this purpose as it provides a cozy place for
relaxation where customers can chat with friends, enjoy a service of their favorite
drinks, listen to music or watch a live entertainment. The word’’ BAR’’ refers the place
where drinks are prepared or mixed and serve to the customers. The cleanliness of
your bar—even your customers’ perception of the cleanliness of your bar—has a huge
impact on your business.

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 What’s New

In your activity note book please write.

1. What are the skills and traits for a good bar personnel?
2. Who are the personnel in a bar?
3. What are their duties and responsibilities

What is It

Bartending jobs are considered professional jobs because they require a

specialized set of skills that can only be learned through time and practice. A
specialization in bartending, combined with a certificate and/or professional
experience, makes one a professional bartender.

What skills, traits and attitude will help you succeed in this course?
o Comfortable in serving other people
o Good hand-eye coordination
o Endurance – the ability to withstand tiresome work such as serving
customers, standing up and walking from one area to another and being in
an uncomfortable environment.
o Accuracy – while aesthetic is important, the taste of cocktails and other
beverages is highly dependent on accurate mixture of ingredients; a student
must be able to remember, prepare and mix the accurate amount of
ingredients.
o Patience – you may encounter irritable and demanding clients therefore they
must be patient enough to deal with different types of people
o Technical Skills – the knowledge and ability to learn, operate and control
properly and safely an extensive range of equipment, tools and instruments
such as refrigerators, blenders and other tools kitchen appliances.
o Being cautious – in the bar where there a lot of glassware and bottled
beverages, thus you need to be careful at all times
o Creativity – creating and mixing different cocktails and beverages needs a lot
of creativity; presenting it in an impressive way is also very important.
o Basic oral and written English skills – the use of English is important both to
entertain foreign customers and for job related tasks.

The basic requirements for trainees of Bartending NC II as set by TESDA includes

the following:
• Can communicate both in oral and written
• Good moral character

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 • Physically and mentally fit

Bars, also called nightclubs, lounges, taverns or pubs, offer patrons entertainment
such as a live band, DJ or pool and dart tournaments. A bar usually serves
cocktails, beer and wine and some offer a food menu. The bar business is usually
busiest at nighttime and on weekends when people are off work and stay out late. It
takes work from all staff to run a successful bar and it begins with the bar staff. Bars
have at least one bartender and a waitress or waiter. Larger bars will require
several bartenders possibly running more than one bar, a waitstaff, security and a
barback

BAR PERSONNEL

The success of a bar operation depends on the disposition

and trade savvy of its service personnel. Bar staff should
be friendly, attentive and honest, as well as good
entertainers. At the same time, the

must have a thorough knowledge of drinks and be able to

identify guest’s request and explain the components of
drinks.

Bar Captain:

Responsible for directing and monitoring the

operations in the bar outlet assigned to him.

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Bartender:

Prepares/serves beverage according to prescribed

standards. Bartenders mix drinks, serve beer and wine
and provide conversation to patrons in a bar. In addition,
a bartender can be responsible for keeping the bar area
clean and take inventory. A bartender accepts cash
payments or opens up a tab for patrons to charge
drinks

Bar Attendant

Serves drinks and food according to prescribed standard

Bar Boy:

Acts as runner and helper in the bar and assists the bartender and attendants in
mixing and serving drinks.

Waitress or waiter, also called a server, seats and takes orders from a bar patron.
This can include mixed drinks, beer or wine and sometimes food.

Barback
A barback keeps the bar stocked with all the dishes
and supplies a bartender needs. This includes clean
glasses for wine or beer and utensils if the bar sells
food. A barback will restock beer, change the tap on a
keg and restock any liquor the bartender needs. A
barback usually makes a salary and receives 10
percent of the bartenders' tips. Many barbacks
eventually train into a bartender

Bouncer and Security Guard

A bouncer or security guard often cards a person to

identify if he is old enough to enter the bar. A bouncer
will also monitor for any illegal activity, intervene if a
fight occurs, and provide security so the bar runs
smoothly. A bouncer will remove any patrons who are
causing problems in the bar and make them leave or
call the police

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Other Bar Jobs

Hostess or host, - A host greets patrons on arrival,

collects a cover charge for entrance, and may seat
patrons.

On-staff DJ, - that provides music or karaoke

Bar manager or owner-

Oversee the entire bar and can be the owner. They

are responsible for the hiring of all bar staff, ordering
supplies and maintaining the entire bar. They are
also responsible for providing entertainment like
hiring a band, DJ or other entertainment to increase
business

Sommelier – a waiter who specializes in

wine selection and serving.

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Cleaning to be Done Throughout the Day

Some tasks are important enough that they need to be done regularly throughout
the day. Whether you want to instruct employees to simply do these tasks as a
reflex or add them as a shift-based cleaning schedule for your restaurant, they need
to be regularly addressed.

1. Wipe down the bar:

Good restaurateurs and bar owners put a lot of work into their bars. Whether aged
wood or gleaming granite, a bar’s surface is an important statement about the
kind of establishment, you are running.

You need to be constantly paying attention to the condition of your bar surface,
wiping it down whenever needed. Make sure that you have a clean wash rag with
sanitizer available at all time behind the bar.

2. Take out the trash regularly:

The pace of bartending can change unexpectedly -- what started as a slow day
can shift when the bar is suddenly slammed.
Taking out the trash regularly rather than letting it pile up throughout a shift is a
good way to handle an unexpected pace change. While a 3/4 full trash can may
not seem like an immediate concern, you don’t want to get caught in the middle
of a rush with an overflowing waste basket.

Similarly, make sure you are breaking down boxes and other large items whenever
you have a free moment. Again, you don’t want to wait until it needs to be done
because that need might occur in a moment when you have waiting customers who
need service.

3. Clean glass washing systems:

To keep up with the pace of drink service, bartenders have long relied on washing
systems for bars. A high-temperature glass washer, like our award-winning
solution, is an essential tool designed specifically to ensure that barware is clean
and spotless every time you serve a drink.

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In addition, many bars have individual glass washers installed just behind the bar
so that bartenders can make sure that a glass is thoroughly clean.

Because such equipment is essential for serving the perfect drink, you need to
make sure it gets the attention it deserves throughout your service and daily
cleaning routine.
Many of these systems include water tanks to make hot water readily available.
Regularly throughout the day, you need to make sure that the water is changed.

In addition, any sanitizing water that you keep behind the bar needs to be changed
regularly.

End of Day Bar Cleaning

These are tasks that should be completed nightly as part of your closing routine. By
doing the jobs at night, you ensure that employees can come in and get right to
work when they arrive the next day.

1. Sweep behind the bar:

While you want to be doing spot cleanings as needed throughout the day, every
night you need to have the back bar thoroughly swept, making sure to get under
any appliances.

2. Empty and sanitize ice bins:

The ice bin or ice well is a crucial part of any bar set up. They allow you to
quickly serve iced drinks and sodas without having to walk away from the bar.
High- quality commercial ice chests like ours are designed to be high efficiency
and low maintenance.

However, perhaps because they are so well designed, ice wells are commonly
overlooked, yet crucial, when preparing a cleaning schedule for your bar. While
you should have food safety protocols in place to limit contamination of your ice
wells, their constant use in bar service means you also need to work hard to
make sure that any potential contamination is addressed daily.

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 You can only accomplish this by completely emptying your ice wells every night
and making sure that you give the inside of the well the same sanitizer treatment
that you would any other bar implement.

3. Place floor mats in the dish washer:

Your floor mats are designed to withstand high powered and high-temperature
dish washers. At the end of every shift, after the dishes have been washed, you
should run a wash cycle on your floor mats as well.

Do this after you have swept and removed any debris from your mats. This will
help to make sure that pests don’t try and invade your restaurant o r back bar over
night when the place is closed

4. Wipe down bottles in the speed wells:

While you will likely display your top shelf booze on a shelf behind the bar, most
bartenders like keeping their well liquors in a speed well where they can be quickly
added to commonly served cocktails. Because this serving space is designed for
speed, many bartenders are less careful with these bottles. Small spills and drips
that might be seen as costly when coming out of a top-shelf bottle are often ignored
during busy service of well drinks.

That means you need to wipe down the bottles at the end of the night. Sugary
liqueurs are especially prone to a sticky residue. Because customers expect that
their drinks will be served in a clean environment, you need to pay attention to
the optics of serving every drink out of a clean bottle.

If you are using replaceable drink nozzles or bottle toppers, you should also take
this time to make sure that they are clean. If you can, remove them and run
them through the dishwasher.

5. Clean the speed rails:

While you have the well bottles out, you should also take the time to clean the well
or speed rails, depending on the design. If you are using one of our basic speed
rails, this is a quick job, as the rail is designed out of stainless steel.

Although somewhat more involved, the job of cleaning a speed well is made
easier if the service station is well designed. Our all-in-one service stations are
designed to be broken down quickly and easily so that nightly cleaning is a
snap.

6. Clean soda guns:

You also need to be regularly cleaning and checking your soda guns. Because
soda guns are serving many sugary drinks, they can get dirty pretty quickly.
Furthermore, a poorly cleaned soda gun nozzle can negatively influence the
flavor of the drinks you are serving.
You also want to clean the nozzle holder. Because soda guns tend to drip a little
when they’re in the holder, that sugary residue can get sticky and gross, especially
if left overnight. It’s a simple and quick job, but it can have a big impact on your
work if you neglect it.

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7. Clean and empty the garnish tray:

A good garnish tray is essential for drink service. For high-end cocktails, the
presentation is important. Furthermore, if you are a bar that specializes in
mixology, customers are likely to be eager to watch your bartenders prepare
their drink. At the end of the night, make sure to either store or throw away any
garnishes that haven’t been used. Next, run your garnish tray through the
dishwasher and replace it so that it is ready for service the next day.

8. Clean any back-bar food service solutions:

Not every back bar includes food service solutions. However, in some places,
deep fryers and steam tables are part of the presentation.

If you have a deep fryer, you need to check the oil nightly, either replacing it or
filtering. You also need to wash the baskets and whip down and clean the area
around the fryer. This is crucial, as oil build up becomes exponentially harder to
clean if it is left overnight.

If you have steam tables, you also need to make sure that they are drained and
cleaned. Make sure to use sanitizing solution and then replace the water so that
you are prepared for next day service.

9. Refill non-perishable disposables:

Many bars have napkins, stirrers, straws and toothpicks available for those
sitting at the bar. You want to make sure that these service trays are clean and
refilled.

Weekly Tasks

There are some deeper cleaning tasks that don’t need to be done daily, but do need
to be regularly scheduled. Many restaurants to add these items to their Sunday
closing check lists.

1. Empty and clean reach-in coolers:

Reach-in coolers are used to store items that are often served but are perishable.
Emptying and cleaning your cooler, therefore, serves two important purposes.

First, it lets you inspect all of the items that you have stored in there. They should
have a prominently displayed freshness date. If it is time to remove those items
from use, do so.

It also gives you a chance to wipe and sanitize the interior of your reach in
cooler. Like your speed rail, small spills will build up over time. Getting in there and
giving it a good clean is essential or you will soon have bigger problems on your
hands.

2. Clean behind movable equipment:

Depending on how your service and storage equipment is installed, you may be
able to move it and do a thorough cleaning behind it. This is a great way to
address

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 any hidden issues that may be attracting critters or otherwise hurting the
cleanliness of your bar. Furthermore, grease buildup, if the equipment is near
the deep fryer, can become a fire hazard if left untouched for an extended period
of time.
Obviously, a good server isn’t going to be constantly spilling things behind
equipment, but unfortunately, in a high-paced environment, the occasional spill
or accident may go unaddressed in the moment. Put cleaning behind equipment
into your weekly schedule so that you are sure to take care of a problem that may
otherwise be forgotten and remain unseen.

3. Remove glassware and display bottles and clean shelves:

If you have a well-tended bar, you won’t need to remove and replace the bottles
and glassware on display behind the bar every day. However, you should be
doing this weekly or bi-weekly. You don’t want to pull out a specialty glass for a
high- end drink only to find that that the rim is dusty or sticky.

4. Investigate bug prevention measures:

Hopefully, if you are doing everything else right, your insect and pest prevention
measures will go unused. However, as a backup, they are important.

You need to put inspection of these preventative measures into your weekly
schedule. If you’re doing well with all your other back bar cleaning checklist items,
this will be a quick job that will just require a cursory visual inspection.
However, even clean bars occasionally have a problem, and you want to catch it
as soon as possible. A weekly inspection will ensure that someone doesn’t go
unnoticed for too long.

5. Clean keg lines:

Different bars have different methods for making sure that their beer lines
connecting kegs to taps are clean. However, regardless of how you do it, you
need to do it regularly and sufficiently.

Because beers, especially more experimental craft beers, have a lot of yeast, the
residue left in keg lines can quickly become a breeding ground for other
microbes that will influence the quality of your beer.

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 What’s More

Direction: Write in your activity notebook

1. Enumerate the following:

a. Personnel of the bar
b. Back bar cleaning checklist
c. Weekly task in cleaning the bar

What I Have Learned

Direction: Write your personal reflection about your insights and learning on this
lesson.

I have learned that

I have realized that

I will apply

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 What I Can Do

PICTURE GALLERY

Directions: Identify the following personnel and write their duties and
responsibilities. Write your answer on your notebook.

3. 4.

2.
1.

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 Assessment

Enumeration:
A. List down end day cleaning task:

1. 6.

2. 7.

3. 8.

4.

5.

Identification: Name the bar personnel being asked in each statement.

1. Oversee the entire bar and can be the owner. They are responsible
for the hiring of all bar staff, ordering supplies and maintaining
the entire bar.

2. Oversee the entire bar and can be the owner. They are responsible
for the hiring of all bar staff, ordering supplies and maintaining
the entire bar

3. Often cards a person to identify if he is old enough to enter the bar.

He/she will also monitor any illegal activity, intervene if a fight
occurs, and provide security so the bar runs smoothly.

4. Prepares/serves beverage according to prescribed standards.

He/she mixes drinks, serve beer and wine and provide conversation
to patrons in a bar.

5. Responsible for directing and monitoring the operations in the bar

outlet assigned to him.

Additional Activities

Direction: Write a summary of your learning in this lesson on your notebook.

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 References
https://abarabove.com/bar-cleaning-maintenance/

https://www.rcampus.com/rubricshowc.cfm?code=RBW5C2&sp=yes&

https://www.coursehero.com/file/p555l0de/Clean-bar-areas-Cleaning-bar-areas-
TRS512312-2-Operate-bar-Operating-bar/

https://www.google.com/search?q=cleaning+bar+areas&sour

https://www.bing.com/search?q=cleaning+bar+areas+module

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph Website:
lrmds.depednodis.net

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