Bar Core 1 PDF

COMPETENCY BASED LEARNING MATERIALS
Sector:
Tourism
Qualification:
Bartending NC II
Unit of Competency:
Clean Bar Areas
Module Title:
Cleaning Bar Areas
HOW TO USE THIS COMPETENCY- BASED LEARNING MATERIAL
Welcome!
The unit of competency, “Clean Bar Areas", is one of the competencies of

Bartending NC II, a course which comprises the knowledge, skills and
attitudes required for a learner to possess.
The module, Cleaning Bar Areas, contains training materials and activities
related to planning and preparing for installation, installing
equipment/device/system and conducting test for you to complete.
In this module, you are required to go through a series of learning activities

in order to complete each learning outcome. In each learning outcome are
Information Sheets, Self-Checks, Operation Sheets and Task/Job
Sheets. Follow and perform the activities on your own. If you have
questions, do not hesitate to ask for assistance from your facilitator.
Remember to:
• Work through all the information and complete the activities in each
section.
• Read information sheets and complete the self-check. Suggested
references are included to supplement the materials provided in this
module.
• Your instructor is there to support you and show you the correct way to
do things.
• You will be given plenty of opportunities to ask questions and practice
on the job. Make sure you practice your new skills during the regular
class. This way, you will improve your speed, memory and your
confidence.
• Use the Self-Checks, Operation Sheets or Task or Job Sheets at the end
of each section to test your own progress. Use the Performance Criteria
Checklist or Procedural Checklist located after the sheet to check your
own performance.
• When you feel confident that you have had sufficient practice, ask your
instructor to evaluate you. The results of your assessment will be
recorded in your Achievement Chart and Progress Chart.
BARTENDING Date Developed: Document No.:

NC II October 2012 ABCCA-BAR- TRS512312
Issued By:
Developed By: ABCCA Page
Cleaning Bar Areas
Joenel L. Torremoro 2 of 42
Revision# 02
SUMMARY OF COMPETENCIES
COMPETENCY-BASED LEARNING MATERIALS
NO Unit of Competency Module Title CODE
1 Clean bar areas Cleaning bar areas ELC724318
ELC724320
2 Operate bar Operating bar
Preparing and mix

Prepare and mix cocktails and ELC724321
3 cocktails and non-
non-alcoholic drinks
alcoholic drinks
Provide wine ELC724319

4 Provide wine service
service

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MODULE CONTENT
Unit of Competency : Clean Bar Areas
Module Title : Cleaning Bar Areas
Module Descriptor : This module deals with the knowledge & skills
required in cleaning bar and equipment, cleaning
and maintaining public areas.
Nominal Duration : 50 hrs.
LEARNING OUTCOMES:
Upon completion of this module the students/trainees will be able to:
LO1. Clean bar and equipment
LO2. Clean and maintain public areas

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ASSESSMENT CRITERIA:
 Bar surfaces and equipment were cleaned in accordance with
industry standard and hygiene regulations
 Equipment was operated in accordance with manufacturer’s
manual and instructions
 Conditions of utensils and glassware are checked for dirt and
damages
 Broken, cracked items, and other waste were safely disposed in
accordance with environmental considerations
 Reports were prepared in accordance with establishments policy
procedures
 Closing up procedures of glassware and other equipment is
accomplished based on establishment standards
 Identified public areas were promptly and maintained in
accordance with establishment standards
 Empty and unwanted glasses were removed on a regular basis
with minimum disruption to customers
 Customer service was enhanced thru courteous interaction with
customers

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LEARNING OUTCOME NO. 1 : Clean bar and equipment
CONTENTS:
1. Classification of bar surfaces and equipment

2. Care and use of bar equipment
3. Bar operations
4. Logical and efficient work flow
5. Preparation of reports according to policy procedures
 Bar surfaces and equipment were cleaned in accordance with

industry standard and hygiene regulations
 Equipment was operated in accordance with manufacturer’s manual
and instructions
 Conditions of utensils and glassware are checked for dirt and
damages
 Broken, cracked items, and other waste were safely disposed in
accordance with environmental considerations
 Reports were prepared in accordance with establishments policy
procedures
 Closing up procedures of glassware and other equipment is
accomplished based on establishment standards

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CONDITION:
The trainees/students must be provided with the following:
 Mop  Vacuum cleaner  Ice bin

 Cleaning towels  Floor polisher  Blenders
 Disinfectant  Service counters  Coffee machines
 Pail  Service stations  Utensils and tools
 Cleaning brushes  Backbar mirrors  glass washers
 Soft broom/sweeper  Display  Glassware
 Hand gloves counter/shelves  Food containers for
 Mask  Flooring garnishes, chips
 Powder detergents  Beverage storage  Reference materials:
 Liquid detergents  Post mix service  Manuals
 Stain removers points  Brochures
 Insecticide spray  Refrigeration  Company policy
equipment procedures
 Chemical solution
 Ice maker
 Duster
ASSESSMENT METHOD
1. Written Test
2. Practical Demonstration

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LEARNING EXPERIENCES
LEARNING OUTCOME 1:
Clean bar and equipment
Learning Activities Special Instructions
1. Read information sheet on After reading, the learner is

Classification of Bar Surfaces encouraged to answer the self-check.
and Equipment
2. Answer Self-Check Compare answers with Answer Key

1.1-1. You are required to get 80% of
the total correct answers. If not, read
the information sheets again to get
the required percentage of the
correct answers.
3. Read information sheet on After Reading, the learner is

Logical and Efficient Work Flow encouraged to answer self check.

correct answers.
5. Read information sheet on Bar After reading, the learner is

Operations encouraged to answer the self-check.

correct answers.

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INFORMATION SHEET 1.1-1
Classification of Bar Surfaces and Equipment
Learning Objectives: After reading this information sheet, you will be

aware on the different bar surfaces and equipment.
Brandy Warmer
Some guests will request their brandy or Cognac to be warmed. Select bars
carry brandy warmers that hold a tea light, however don’t fret if yours
doesn’t because you can make one with items found around most bars. All
you need is a rocks glass and hot water.
Preheat the brandy snifter by filling it 1/4 of the way with hot water (the
kind at a coffee station) then fill a rocks glass half with hot water as well.
Dump out the hot water in the snifter and pour in the Cognac and set the
bowl angled in the rocks glass.
It’s also nice to present it on a saucer. You may have to experiment with
the glassware at your bar to test which glass the snifter fits in best.

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POS
The point where the sale is made. In a bar, the POS Systems are the
computers used to make those transactions. The point of sale for a drug
dealer is the exchange in the street. He does have a point of sale just not a
POS system to do the sale on. Most POS systems are kept on the back bar
so they are out of public reach.
Most sophisticated POS systems work basically the same. You’re given a #
when you first get hired. The POS system only knows you by that #. The
system will take you through different screens and menus prompting you
along the way. Usually, the first buttons you hit on the screen are your # to
sign in.
Next it may ask a table #, then how many guests, and then it will open up
a menu/screen. From this point you have several squares to choose from.
Good programs will have all the most popular items on the first screen.
Meaning that the tap beers, specialty drinks, wines, and sodas are right in
front of you.
Or they will have buttons for wine, beer, specialty drinks, etc. then when
you push the beer button, for example, it will show you all the beers you
have. It’s really just a matter of repetition. There’s always a delete button or
back button if you make a mistake.
Some POS systems have been programmed to where only a manager can
delete items. Don’t sweat too much over the system and know that it’s
perfectly acceptable to not know how a new system works. Just write down
the steps and soon it will be old hat.
Know that some POS systems have credit card swipe built on the unit.
Some credit card machines are separate entities. But they both work the
same way. They are hooked up to the bars phone line because when you
swipe a credit card it’s calling and verifying if the card is good or not.
Fast paced/high volume nightclubs will have simple cash registers that
can be bought at a local office supply store. Basically, you just need to
know the price of the drinks and add them up. Some have a few
programmable buttons. These will always have a separate credit card
machine.

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A cash drawer is just the insert that you put into one of the machines.
Banquet bars will just use the insert.
Vacuum pump and wine stoppers
If you work in a bar that sells a lot of wines by the glass then more than
likely you will have to insert a rubber wine stopper into each bottle then
place the vacuum over it and pump until all the air has been pumped out.
This preserves the wine longer.
Well
Your well is where you make drinks. It contains your ice, ice well, speed
rail filled with the most common bottles you pick up, juices, soda gun, bar
mats, shakers, strainers, jigger, rimmer, and anything else you need to
make drinks. Most of everything you need should be no more than one step
away from the well.

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Keg System
A keg is a large stainless steel container that holds beer and a CO2 (carbon
dioxide) tank is a tall heavy cylinder-shaped thick metal canister with two
gauges attached to it. The CO2 gives the beer carbonation. Together, these
make up the keg system.
The two most important things with a keg system is the temperature of the
beer and psi pressure (pound per square inch) of the tank. These two work
together and if one is off then you will get foamy or flat beer
Every system is a little different so you have to adjust them to figure out
the best temperature and psi you need that works for your bar. Managers
and beer distributors often handle this, but it’s always good for a bartender
to know how their equipment works.
In most cases, the CO2 lines for a beer keg need to be pressured between
12 & 14 psi Over 14 psi and the beer will be too foamy and below 12 psi
the beer will be flat. And the beer keg temperature needs to be between 36
& 38 degrees F; below the beer will be flat and above and it will be foamy.
To change the keg and CO2 tank is pretty easy. The keg has a coupler that
just twists on and off and also has a locking mechanism/handle. To
change a keg, just pull out on the handle (this unlocks it) then lift the
handle up while still pulling out. Now it’s unlocked and all you have to do
is twist it a half turn lefty loosey and it will come off.
To reattach it to a full keg just do the steps backwards. Whatever you do,
when putting the tap on a full keg, don’t push down or you will get sprayed
with beer. All you do is find the groove/thread where it will twist half turn
righty tightly. You’ll see 2 hose lines hooked up to the handle. One is from
the CO2 tank (in) and the other line going to your tap (out).
The CO2 tank will last a long time. It has two gauges; one is the tanks
pressure and the other is the output pressure. When changing the tank,
always make sure it’s empty first by looking at the gauges. To be on the
safe side turn off the valve that sits on top. There’s always a wrench near
the tank so find it and unscrew the nut hose connection then disconnect,
but don’t lose the washer. Reconnect a new tank by following these steps
backwards.

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Gun
99% of the time your gun refers to the soda gun. The soda gun will have
buttons with letters on the buttons. Generally, S = soda water, C = cola, W
= water, L = sprite or 7 up (L stands for lemon-lime soda), Q or T = tonic
water (Q stands for quinine of which is in tonic water), and D = diet cola.
Know that some of the soda’s can be on buttons that don’t make sense, but
you just remember what that bar uses and go with it.
Soda guns
are either use a post-mix or a pre-mix system. Post-mix has bags of syrup
housed in boxes that mix with a water line and CO2 line. When you press a
button on the soda gun, all three mix together and come out of the gun.
Most modern bars use a post-mix system because the boxes are very easy
to deal with. You know it’s time to go change the box when your cola, for
example, comes out clear (carbonated water).
To change the box is simple. Unscrew it and screw it to another bag-in-a-

box.
The pre-mix system has the water all ready pre-mixed in a canister. You
see these canisters at a lot of portable outdoor venue bars.
There are also juice guns and liquor guns. The juice guns are connected to
the nastiest flavored sugary crap on the planet. The buttons are normally
color coded as well as lettered. For example, O = orange juice. Liquor guns
usually dispense the well liquors; vodka, gin, rum, tequila, bourbon,
whiskey, and scotch.
The lines are run to a back room that house half gallon bottles turned
upside down into the lines. The gun will have V for vodka, G for gin and so
on. The gun only lets a shot come out and then to get other sized amounts
like a half shot you have to hit certain buttons first.
They’re a pain, but are put there by owner’s trying to control the inventory.

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Beer Tap Handle
Beer tap handles are normally supplied by the beer distributor. They are
pricey and don’t like it when you lose them. To operate just pull them
towards you. Some bars make you unscrew them and lock them up. When
a keg blows (runs out of beer) quickly stick a glass (plastic is best) on top of
the handle or remove the handle. This means that you’re temporarily out of
this beer.
Insulated Thermos Carafe
Sometimes when bars don’t have their own coffee maker and the kitchen is
too far, a great solution is to use an insulated thermos carafe. You can
have one for regular coffee, decaf and hot water.
Juice Containers
Juice containers are plastic containers that hold juice kept in your well for
easy access. Some people call them Store-n-Pours, but that’s just a brand
name. They come in quart, half gallon and gallon sizes and necks and
spouts come in different colors to easily tell what juice is inside.

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For example, cranberry juice would be put in the red one. There are a
couple different types. The first one is a spout neck pourer. These have
three pieces to them; the container, the neck (screws on the container) and
a spout (pops on the neck). To make the juice flow out faster, experienced
bartenders know to stick a straw in the spout.
Juice container designers got hip to the extra little straw trick bartenders
have to do so now you can find containers advertised as having an air vent.
The second kind only has two pieces; a container and a neck that screws
on and are usually called EZ pourers. These are the best ones to have.
Knife and cutting board
You’ll need a good sharp knife to cut fruit and garnishes. A serrated (little
edges not a clean edge) one is preferred. Clean edged knives have to be
sharpened too much. The Cutting board that meat is cut on as well. Bar
cutting boards are smallish so they can be cleaned easily in a bar sink. To
keep it slip-free always lay a wet bar towel under it.
Blender
There are many types of commercial or home blenders with various speeds.
Always put liquid in first when making a drink. This will save your blade.
Some blenders (but not all) can be used to make crushed ice. Check with
the manufacturer or buy an ice crusher.

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Ice bucket Pick one that's large enough to hold at least three trays of ice.
Ice Crusher
These are usually found in high end bars, tropical bars, pool and beach
bars and at home bars. Of all the things behind a bar, crushed ice is a
favorite of ours.
Champagne/Wine Bucket
A Champagne bucket holds and keeps the Champagne or wine cold. It’s
best to use them with a stand. They also make great make-shift tip
buckets.

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Beer Bucket
Some bars sell buckets of beer. They are normally galvanized metal
buckets with handles that you fill with ice and insert beer bottles. They are
great for large groups.

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SELF CHECK 1.1-1
Direction: Identify the following equipment:
1. 2. 3.
4. 5. 6
7. 8. 9.
10 11 12.

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ANSWER KEY 1.1-1
1. Beer tap handle

2. Soda gun
3. Kegs system
4. Well
5. Vacuum pump and wine stopper
6. Cash drawer
7. Brandy warmer
8. Knife and cutting board
9. Wine bucket
10. Ice Crusher
11. Blender
12. Ice bucket

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Cleaning Restaurant and Bar Areas
Procedures
Restaurants and Bars should be cleaned at least once a day or before or

after each service. These areas should also be cleaned before service starts
to avoid inconveniencing guests. Following are typical procedures for
cleaning restaurant and bar areas:
General cleaning Guidelines
It is recommended you read the list of approved and banned materials first.
For computers and associated equipment, please let the cleanroom
manager know you plan to bring these items in and if you require LAN
access from within the cleanroom. Before entering any part of the
cleanroom, pre-clean the items with IPA and fibre free wipes. Detailed
cleaning instructions will follow this general guideline.
For equipment such as computers, keyboards etc, vacuum clean using a

general purpose vacuum cleaner. Particular attention should be paid to the
ventilation ports. This pre clean should be done external to the cleanroom
and anteroom and items should be covered with clean bagging material,
but not of cleanroom quality. As a guide, notebook computers are preferred
to desktop computers (although this is not always practical) not only due to
size but also from a cleanliness aspect. Clean all equipment at an external
location to the cleanroom. This equipment can then be bagged to minimise
contamination.
Small metallic items (screws, nuts, washers) and non-metallic items that
are safe to use with solvents must be cleaned using the ultra-sonic cleaner
located in the chemical lab. Upon entering the cleanroom anteroom remove
from packaging and visually inspect for any obvious signs of contamination
that may have been missed and re-clean if necessary. The best way to
visually inspect any item is to view the item surface at a five degree angle
with good background lighting

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When cleaning items using wipes provided in the anteroom do the
following:
 Fold the wiper in half and then fold in half again.

 Now apply IPA to the folded wiper
 The maximum number of wiping actions per fold should be no more
than four times.
 Wipe the surface in a single direction
 Once four wiping actions have been done, use the other folds to
continue cleaning as above procedure.
If the person who performs the cleaning operation then goes into the
cleanroom, a new pair of cleanroom gloves must be fitted. The clean item
can then be taken into the cleanroom and any necessary final clean-up can
be done within the cleanroom as described above using wipers and IPA
provided.

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SELF CHECK 1.1-2
1. What is the General Procedure in cleaning the bar.

2. What are the steps in when cleaning items using wipes provided in the
anteroom?

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ANSWER KEY 1.1-2
1. Restaurants and Bars should be cleaned at least once a day or before or

after each service. These areas should also be cleaned before service
starts to avoid inconveniencing guests.
2. When cleaning items using wipes provided in the anteroom do the

following:
 Fold the wiper in half and then fold in half again.
 Now apply IPA to the folded wiper
 The maximum number of wiping actions per fold should be no more
than four times.
 Wipe the surface in a single direction
 Once four wiping actions have been done, use the other folds to
continue cleaning as above procedure.

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Bar Operations
Service Bar
When working the service bar itself or the service end of another bar, you
have special responsibilities. The servers come to you to fulfill the requests
of our most important asset, the customer. Prompt, courteous attention to
all beverage orders is the trademark of a professional. Additionally, as an
experienced bartender, you have a responsibility to reinforce proper use of
glassware, ice, garnish and correct pricing. All drinks must be properly
rung on a guest check. Rip the check when you have served the items.
Any consistent problems with correct procedures must be discussed with
the manager on duty.
During training and at periodic times during your employment, you will be
tested on the accuracy of your liquor pours. Accuracy is a condition of
continued employment. The manager will assign the format and times of
these tests.
Periodically, you will be required to assist in bar clean up. Clean up

involves work that cannot be done during normal schedules such as
stripping coolers, cleaning under backups and shelving, etc. The manager
assigns the staff and will provide information.
Tools of the Trade
To effectively perform your job function you are expected to have the
following with you at all times:
1. Three black or blue ballpoint pens

2. Proper name tag
3. Wine key
4. Note pad
5. A knowledge of on-going specials and promotions
6. A smile and a kind word

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Logical and Efficient Work Flow in the Bar
General Policies
1. There is no drinking of any alcoholic beverages allowed behind the
bar. If a guest offers to buy you a drink, thank them politely, but
explain to them that it is against house policy.
2. No smoking is allowed while you are on the clock. In some
situations, it is allowed in designated areas only. Sanitation
regulations require you wash your hands after smoking and before
returning to work.
3. Chewing gum and eating are not permitted behind the bar.
4. Always use an ice scoop to fill a glass with ice. Always use a fresh
glass for reorders.
5. If you break a glass in the ice bin, empty all the ice and wash the
bin thoroughly. Wipe dry, looking for any glass slivers. Never use
the ice from a bin where a glass was broken.
6. Know the well liquors and how they are arranged in the speed rail.
Know the back bar liquors and also where they are located on the
back bar.
7. Know your equipment. Be able to change a syrup box, a beer keg,
and a CO2 tank.
8. Try not to turn your back on a guest until you have served him or
her.
9. No free drinks will be given away unless approved by a manager. All
comped drinks should be rung up and immediately initialled by a
manager. It is your responsibility to see that this is done.
10. Carry a lighter at all times to light your guest’s cigarettes whenever
possible.
11. Ring up all drinks immediately after making them. DO NOT run
tabs in your head or with “hash marks”.
12. Always be sure to wash your hands after going to the restroom.
13. Off duty employees in the bar area will conduct themselves as, and
be treated as, any other guest in the bar. However, non-employees
will always be served first.
14. Always check identification of anyone who appears to be under 30.
15. Constantly clean ashtrays, two-butt maximum.
16. Keep the bar area clean.
17. Always return bottles to their proper area, your fellow bartender
should never lose time trying to find a bottle.
18. Always replace a bottle when you empty it.
19. Keep glassware clean, check rims for lipstick and never touch the
rim of either a clean or dirty glass.

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Things Bartenders Should Never Do
• Never leave a dirty blender.

• Never leave the ice cream scoop in the ice cream container.
• Never scoop ice with glassware.
• Never drink while on duty.
• Never overfill a glass with mix as it weakens the drink.
• Never come to work with a wrinkled uniform or dirty shoes.
• Never smoke behind the bar.
• Never go to back of house unless on duty.
• Never serve an intoxicated person; remember you could be
responsible for what happens to them.

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SELF CHECK 1.1-3
1 What are tools of the trade?
2 What are the things that bartender should never do?
• Never leave a dirty blender.

• Never leave the ice cream scoop in the ice cream container.
• Never scoop ice with glassware.
• Never drink while on duty.
• Never overfill a glass with mix as it weakens the drink.
• Never come to work with a wrinkled uniform or dirty shoes.
• Never smoke behind the bar.
• Never go to back of house unless on duty.
• Never serve an intoxicated person; remember you could be
responsible for what happens to them.

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ANSWER KEY 1.1-3
1. What are tools of the trade?
• Three black or blue ballpoint pens

• Proper name tag
• Wine key
• Note pad
• A knowledge of on-going specials and promotions
• A smile and a kind word
2. What are the things that bartender should never do?

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LEARNING OUTCOME NO. 1 : Clean and Maintain Public Areas
CONTENTS:
1. Bar cleaning procedures

2. Safe work practices and first aid regulations
3. Hygiene practices specific on bar operations
 Identified public areas were promptly and maintained in accordance

with establishment standards
 Empty and unwanted glasses were removed on a regular basis with
minimum disruption to customers
 Customer service was enhanced thru courteous interaction with
customers

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Cleaning Bar Areas
Revision# 02
CONDITION:
The trainees/students must be provided with the following:
 Mop  Vacuum cleaner  Ice bin

 Cleaning towels  Floor polisher  Blenders
 Disinfectant  Service counters  Coffee machines
 Pail  Service stations  Utensils and tools
 Cleaning brushes  Backbar mirrors  glass washers
 Soft broom/sweeper  Display  Glassware
 Hand gloves counter/shelves  Food containers for
 Mask  Flooring garnishes, chips
 Powder detergents  Beverage storage  Reference materials:
 Liquid detergents  Post mix service  Manuals
 Stain removers points  Brochures
 Insecticide spray  Refrigeration  Company policy
equipment procedures
 Chemical solution
 Ice maker
 Duster
ASSESSMENT METHOD
1. Written Test
2. Practical Demonstration

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Cleaning Bar Areas
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LEARNING EXPERIENCES
LEARNING OUTCOME 1:
Clean bar and equipment
Learning Activities Special Instructions
1. Read information sheet on Bar After reading, the learner is

Cleaning Procedures encouraged to job sheet.
2. Do Job sheet 1.2-1 The student may approach his/her

instructor to evaluate his work.
3. Read information sheet on Safe After Reading, the learner is

Work Practices encouraged to answer self check.

correct answers.
5. Read information sheet on After reading, the learner is

Hygiene practices specific on bar encouraged to answer the self-check.
operations

correct answers.

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Bar Cleaning Procedures
Step Action
1  Clean glass surfaces (windows, mirrors) as well as brass or
chrome surfaces using the appropriate polish or cleaning
material.
2  Check the surfaces to ensure that no removable marks
remain and that the polish that was applied has not left a
residue.
3  Clean and polish the glass and frame of pictures.
4  Dust and wipe all light fittings and shades.
 Make sure that all of the lights are in good working
condition.
 Ceiling lights and fittings are usually cleaned less
frequently.
5  Pick up any rubbish lying around and place it your rubbish
bag.
6  Empty and clean any ashtrays ensuring that all nicotine
stains are removed.
7  Clean chairs in the following manner:
- Remove the cushions.
- Wipe the grooves and the back of the chair with a dry cloth.
- Vacuum in the grooves to remove any remaining dirt.
- Fluff out the cushions and replace them.

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8  Clean tiled or hard floor surfaces in the following manner:
- Put up the appropriate hazard signs.
- Sweep the area with a broom to remove any loose dirt.
- Wash the floor using the appropriate cleaning equipment
and materials.
- Polish / buff the floor until the correct shine is achieved,
using the appropriate equipment for the surface.
- Move the furniture where possible to sweep / wash / polish
/ buff the floor area underneath it.
9  Replace the furniture in its original position when you have
finished.
10  Vacuum the carpets (floor coverings), moving the furniture
where possible to clean underneath it.
11  Replace the furniture in its original position when you have
finished.

Issued By:
Cleaning Bar Areas
Revision# 02
JOB SHEET 1.2-1
Title: Bar Cleaning Procedure.
Performance Objective:
 Given the different materials, tools and equipment, you should
be able to follow correct procedures in .
Supplies/Materials : TR and CBC
Equipment :  Backbar mirrors

 Mop  Display counter/shelves
 Cleaning towels  Flooring
 Disinfectant  Beverage storage
 Pail  Post mix service points
 Cleaning brushes  Refrigeration equipment
 Soft broom/sweeper  Ice maker
 Hand gloves  Ice bin
 Mask  Blenders
 Powder detergents  Coffee machines
 Liquid detergents  Utensils and tools
 Stain removers  glass washers
 Insecticide spray  Glassware
 Chemical solution  Food containers for
 Duster garnishes, chips
 Vacuum cleaner  Reference materials:
 Floor polisher  Manuals
 Service counters  Brochures
 Service stations  Company policy procedures

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Cleaning Bar Areas
Revision# 02
Steps/Procedure:
1. Clean and check glass surfaces
2. Clean bar chairs
3. Clean tiled or hard floor surfaces
4. Put up the appropriate hazard signs.
5. Sweep the area with a broom to remove any loose dirt.
6. Wash the floor using the appropriate cleaning equipment and
materials.
7. Replace the furniture in its original position when you have
finished.
8. Vacuum the carpets (floor coverings), moving the furniture
where possible to clean underneath it.
9. Replace the furniture in its original position when you have
finished.
Assessment Method:
Performance Criteria Checklist

Issued By:
Cleaning Bar Areas
Revision# 02
PERFORMANCE CRITERIA CHECKLIST
Name of Trainee:_______________________________Date:________________
CRITERIA YES NO
The leaner was able to:
1. Clean glass surfaces (windows, mirrors) as well as
brass or chrome surfaces using the appropriate
polish or cleaning material.
2. Check the surfaces to ensure that no removable
marks remain and that the polish that was applied
has not left a residue.
3. Clean and polish the glass and frame of pictures.
4. Dust and wipe all light fittings and shades.
5. Make sure that all of the lights are in good working
condition.
6. Ceiling lights and fittings are usually cleaned less
frequently.
7. Pick up any rubbish lying around and place it your
rubbish bag.
8. Empty and clean any ashtrays ensuring that all
nicotine stains are removed.
9. Clean chairs in the following manner:
• Remove the cushions.
• Wipe the grooves and the back of the chair
with a dry cloth.
• Vacuum in the grooves to remove any
remaining dirt.
• Fluff out the cushions and replace them.
10. Clean tiled or hard floor surfaces in the following
manner:
• Put up the appropriate hazard signs.
• Sweep the area with a broom to remove any loose
dirt.
• Wash the floor using the appropriate cleaning

Issued By:
Cleaning Bar Areas
Revision# 02
equipment and materials.
• Polish / buff the floor until the correct shine is
achieved, using the appropriate equipment for
the surface.
• Move the furniture where possible to sweep /
wash / polish / buff the floor area underneath it.
11. Replace the furniture in its original position when
you have finished.
12. Vacuum the carpets (floor coverings), moving the
furniture where possible to clean underneath it.
13. Replace the furniture in its original position when
you have finished.
Comments:
_________________ ______________
Trainer’s Name Date

Issued By:
Cleaning Bar Areas
Revision# 02
Safety Work Practices
Occupational safety and health
Occupational health and safety is a cross-disciplinary area concerned with

protecting the safety, health and welfare of people engaged in work or
employment. The goal of all occupational health and safety programs is to
foster a safe work environment. As a secondary effect, it may also protect
co-workers, family members, employers, customers, suppliers, nearby
communities, and other members of the public who are impacted by the
workplace environment. It may involve interactions among many subject
areas, including occupational medicine, occupational (or industrial)
hygiene, public health, safety engineering, chemistry, health physics,
ergonomics, toxicology, epidemiology, environmental health, industrial
relations, public policy, industrial sociology, medical sociology, social law,
labour law and occupational health psychology.
Definition
Since 1950, the International Labour Organization (ILO) and the World
Health Organization (WHO) have shared a common definition of
occupational health. It was adopted by the Joint ILO/WHO Committee on
Occupational Health at its first session in 1950 and revised at its twelfth
session in 1995. The definition reads: “Occupational health should aim at:
the promotion and maintenance of the highest degree of physical, mental
and social well-being of workers in all occupations; the prevention amongst
workers of departures from health caused by their working conditions; the
protection of workers in their employment from risks resulting from factors
adverse to health; the placing and maintenance of the worker in an
occupational environment adapted to his physiological and psychological
capabilities; and, to summarize, the adaptation of work to man and of each
man to his job.”

Issued By:
Cleaning Bar Areas
Revision# 02
Reasons for Occupational health and safety
The reasons for establishing good occupational health and safety standards
are frequently identified as:
• Moral – An employee should not have to risk injury or death at work,

nor should others associated with the work environment.
• Economic – many governments realize that poor occupational health
and safety performance results in cost to the State (e.g. through
social security payments to the incapacitated, costs for medical
treatment, and the loss of the “employability” of the worker).
Employing organizations also sustain costs in the event of an
incident at work (such as legal fees, fines, compensatory damages,
investigation time, lost production, lost goodwill from the workforce,
from customers and from the wider community).
• Legal – Occupational requirements may be reinforced in civil law
and/or criminal law; it is accepted that without the extra
“encouragement” of potential regulatory action or litigation, many
rganizations would not act upon their implied moral obligations.

Issued By:
Cleaning Bar Areas
Revision# 02
Hygiene Practices Specific on Bar Operations
Bartending positions are not easy to get these days. Everyone is applying
for the same position while most have no idea what they're doing.
Separating yourself from the pack can be as simple and having a better
understanding of what it really takes to be a bartender.
Here are a couple of rules to remember in regards to hygiene and safety

measures in a professional bar. It is easy to forget that these standards are
also laws in many states which is why we cannot stress the importance of
them for your safety, your friends and the bar's customers! In fact, your
managers expect you to know these standards before you even apply for
the position.
Keep your bar clean by constantly glancing around and picking up any
trash such as napkins, straws, and garnishes as well as used glasses. Bar
equipment should be washed thoroughly and shined like bar spoons and
cocktail strainers each time they are used - even between drinks. Wash
your hands often - in particular after any contact with raw citrus fruit. This
will prevent scaling of the hands and infection.
Make sure you are well-groomed, in particular focus on your hands -

especially your fingernails because they receive the most abuse on the job.
1. Always be sure to use soap when you wash your hands as the oils
from garnishes need the extra scrub to remove them.
2. Keep your nails short.
3. Don't use bright nail polish colors if you paint your nails, so the
focus is on you and your drinks instead of your bright fingernails.
4. Leave a little room at the top of the drink so the customer can carry
it.
5. It causes wet puddles across the bar and will have your bar smelling
much worse by the end of the night.
6. You also want to avoid having customers spill on themselves and
others.
Make it a point to be proactive with regard to your bar's sanitation. The

significance can't be stressed enough. Honestly, your workplace and your
customers will definitely appreciate your time and effort made. And you
can prevent yourself from losing your job over something as simple as
cleanliness and hygiene.

Issued By:
Cleaning Bar Areas
Revision# 02
SELF CHECK SHEET 1.2-3
1. What are the six most important things to remember in practicing

proper hygiene on bar operations?

Issued By:
Cleaning Bar Areas
Revision# 02
ANSWER KEY 1.2-3
1. What are the six most important things to remember in practicing

proper hygiene on bar operations?
• Always be sure to use soap when you wash your hands as the
oils from garnishes need the extra scrub to remove them.
• Keep your nails short.
• Don't use bright nail polish colors if you paint your nails, so
the focus is on you and your drinks instead of your bright
fingernails.
• Leave a little room at the top of the drink so the customer can
carry it.
• It causes wet puddles across the bar and will have your bar
smelling much worse by the end of the night.
• You also want to avoid having customers spill on themselves
and others.

Issued By:
Cleaning Bar Areas
Revision# 02

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COMPETENCY BASED LEARNING MATERIALS

The unit of competency, “Clean Bar Areas", is one of the competencies of

In this module, you are required to go through a series of learning activities

BARTENDING Date Developed: Document No.:

COMPETENCY-BASED LEARNING MATERIALS

NO Unit of Competency Module Title CODE

1 Clean bar areas Cleaning bar areas ELC724318

Preparing and mix

Provide wine ELC724319

BARTENDING Date Developed: Document No.:

Unit of Competency : Clean Bar Areas

Module Title : Cleaning Bar Areas

Nominal Duration : 50 hrs.

Upon completion of this module the students/trainees will be able to:

LO1. Clean bar and equipment

LO2. Clean and maintain public areas

BARTENDING Date Developed: Document No.:

BARTENDING Date Developed: Document No.:

1. Classification of bar surfaces and equipment

 Bar surfaces and equipment were cleaned in accordance with

BARTENDING Date Developed: Document No.:

The trainees/students must be provided with the following:

 Mop  Vacuum cleaner  Ice bin

BARTENDING Date Developed: Document No.:

Clean bar and equipment

Learning Activities Special Instructions

1. Read information sheet on After reading, the learner is

2. Answer Self-Check Compare answers with Answer Key

3. Read information sheet on After Reading, the learner is

4. Answer Self-Check Compare answers with Answer Key

5. Read information sheet on Bar After reading, the learner is

6. Answer Self-Check Compare answers with Answer Key

BARTENDING Date Developed: Document No.:

Classification of Bar Surfaces and Equipment

Learning Objectives: After reading this information sheet, you will be

BARTENDING Date Developed: Document No.:

BARTENDING Date Developed: Document No.:

Vacuum pump and wine stoppers

BARTENDING Date Developed: Document No.:

BARTENDING Date Developed: Document No.:

To change the box is simple. Unscrew it and screw it to another bag-in-a-

BARTENDING Date Developed: Document No.:

Insulated Thermos Carafe

BARTENDING Date Developed: Document No.:

Knife and cutting board

BARTENDING Date Developed: Document No.:

BARTENDING Date Developed: Document No.:

BARTENDING Date Developed: Document No.:

Direction: Identify the following equipment:

BARTENDING Date Developed: Document No.:

1. Beer tap handle

BARTENDING Date Developed: Document No.:

Cleaning Restaurant and Bar Areas

Restaurants and Bars should be cleaned at least once a day or before or

General cleaning Guidelines

For equipment such as computers, keyboards etc, vacuum clean using a

BARTENDING Date Developed: Document No.:

 Fold the wiper in half and then fold in half again.

BARTENDING Date Developed: Document No.:

1. What is the General Procedure in cleaning the bar.

BARTENDING Date Developed: Document No.:

1. Restaurants and Bars should be cleaned at least once a day or before or

2. When cleaning items using wipes provided in the anteroom do the