TEST I.

1. How do you set up glasses properly according to sanitary and hygiene practices? UPSIDE DOWN
POSITION
2. If you want to merchandise your premium brand of liquor, the appropriate partner the bar display
it is the back bar
3. When setting up alcoholic beverage in a bar, the appropriate area for fast moving items is in speed rail
4. The things to prepare if the guest orders for a bottle of white wine is the wine bucket.
5. The first thing to do when setting up a bar operation is to Get ample of ice and chilled bottle and canned
beverages
6. If the customer’s orders scotch on the rocks wfio specifying any particular brand the brand that you
will serve is the Call brand.
7. The spirit could be best recommended if the customer is already having dessert is Liqueur.
8. If the customers order a Martini Cocktail with a twist of lemon the “lemon twist” pertains to
Lemon twisted on top.
9. The first thing to do when the customer wants to pay his bill is to present the receipt.
10. How do you take order effectively with a group of customer so you would not look to forget
individual drinks choices
Write the customer order and repeat
11. If the customers order a Manhattan “straight up” the straight up” means Drink serve chilled wfio ice

12. The bar tool that is used to measure the amount of liquor in the bar is called jigger

13. The equipment that is used in making a slushy frozen drink is blender.
14. To be able for a customer to readily mix hisfi her order of highball drinks it should be served always
with a stirrer.
15. If the customer order for a crème de menthe ’liqueur the crème de menthe should be serve over
ice.

TEST III.

1. In closing the bar operation all mechanical equipment should be shut off except .
2. The proper way to clean and avoid odor accumulation of the pourer after removing from the bottle is to
.
3. To count available stock and record its consumption at the end of the operation the bartender shall
.
4. In order to replenish the consumed stock during the operation upon bar operation the bartender should
.
5. Screwdriver is a mixed drink containing vodka and orange juice, if you top wfi galliano the name of the cocktail
is
.
6. If you run out of a triple sec for a side car cocktail, the best substitute is .
7. You make frozen and slushy by using the method of .
8. White Russian is a mixture of vodka, kahlua and milk, cream, if you omit the milk it is called
.
9. The red colored syrup used in making Shirley temple is .
10. Bloody mary is an alcoholic cocktail, when you omit vodka it will be called .
1. 3 basic parts of the bar? Front bar,
Back Bar and under bar

2. The difference between a footed glass and a tumbler?

tt a footed glass the bowl sits directly on a base or foot while a tumbler has no stem or foot a flat bottomed
base.

3. The use of the speed rail?

Where the fast moving items are located like liquor are located

4. The proper position in storing a bottle of wine? tt45degree

position or slant position to moisten the cork

5. The proper way to handle glasses to avoid breakage? ttUse

bar tray or hold glasses by its base or stem

6. Differentiate a brandy and a cognac?

ttBrandy is distilled once and cognac is distilled twice

7. Millimeter in one ounce? tt 30

ml

8. The proper way to float liquor in top of the drink? tt Use

the back part of the bar spoon

9. The difference between a martini and a Gibson?

tt They differ in their garnish Gibson uses cocktail onion and martini uses green olives

10. What is the procedure in making simple syrup?

tt Use the ratio of one is to one for sugar and lukewarm water

11. The procedure in making a rainbow cocktail?

tt From heaviest to lightest ingredients like liquor, and liqueurs.

12. If you run out of crushed ice to be used for a blend mixing method what would you do? Wrap
the cube ice with a cloth and crushed it using a hard object

13. What would you do if the jigger is broken? Use pre

pouring technique – counting mentally

14. How to arrange glasses to avoid breakage? tt

Arrange it according to its shape, size and its
15. How to achieve a perfect froth in your cocktail?

16. How to make the celery firm and crunchy in just a short period of time? Soak it
with water with ice

17. If the blender malfunctions while you are making a frozen drink what will you do? tt use
shake method, and put crushed ice

18. If a rotten egg is mix to your cocktail what will you do? tt
Discard the cocktail and mixed a new one.

19. The right way of making a free pouring service style? tt

Pouring while counting mentally

 20. What is the enterprise regulation when you unintentionally prepared an incorrect cocktail? tt
Discard immediately the incorrect cocktail and replace a new one

BARTENDING NCII REVIEWER

BAR SERVICE – is an industry comprising of establishment or business that offers primarily beverages,
food and sometimes entertainment or other services.
BAR SERVICE DEPARTMENT – is the art of presenting wines, mixing distilled spirits (liquor & liqueur),
cocktail drink, non-alcoholic beverages (mocktail), merchandising and quality service. BAR
ORGANIZATION
1. BAR MANAGER – in-charge in all preparation of the staff and the operation.
2. BAR CAPTAIN/SUPERVISOR – in charge in monitoring of he staff and the operation
3. BARTENDER/DRESS – in charge in preparing and pouring, serving the drinks of customer.
4. BARISTA – in charge in preparing coffee concoction
5. BAR RECEPTIONIST – in charge in receiving and entertaining costumer
6. BAR SERVER – the one who serves the prepared drinks
7. BAR BACK/BARBOY – assistant of bartender or serves a runner.
8. WINE STEWARD/SOMMELIER – responsible for for presenting and serving wine. IN PRESENTING WINE
a. BRAND – WINE
b. VINTAGE/YEAR FERMENTED
c. ALCOHOL CONTENT/PROOF
d. VOLUME CONTENT
e. TYPES OF WINE EXAPLE OF WINE SERVING Good morning! I’m __________ your wine sommelier for
today, you’ve ordered a (Brand of Wine) ________ Red wine, it was fermented since ________ (year),
________ (volume content), and it has ______ (alcoholic proof)

. QUESTIONARES:
1. How do you clean the bar? CLEAN AS YOU GO
2. When is the best time to dust bar stool? BEFORE OPENNING OPERATION
3. In order to maintain the cleanliness of cabinet storage, you should? CLEAN AND DRY STORAGE AREA
EVERYTIME (at all time)
4. An area where you can keep your stock in order to maintain sanitary conditions and practices. BAR
STORAGE
5. How to maintain bar tools shiny? WASH & DRY – WASH THEM WITH APPROPRIATE CLEANING AGENT
AND WIPE WITH DRY CLOTHE
6. What cleaning materials used to dry the floor? MOP
7. What is the receptacle for waste materials? TRASH CAN/WASTE DUMP
8. This is a small essential tool use to drain or dry glasses? DRAIN BOARD
9. What appropriate cleaning agent for washing glasses? UNSCENTED LIQUID SOAP
10. How do you put the glasses according to sanitary hygiene and practice? UPSIDE DOWN POSITION
11. When setting up a alcoholic drink, the appropriate area to place fast moving items is in the? SPEED
RAIL
12. If you want to merchandise your premium brand of liquor where is the appropriate part of the bar?
BACK BAR
 13. What are the things to prepare if the customer ordered a bottle of wine? WINE GLASS, CORK
SCREW, ICE BUCKET, TABLE NAPKIN
14. An electrical bin that can maintain the solidity of ice? ICE BIN
15. If a customer ordered a scotch without specifying any brand, you will serve what? POURING BRAND
– CHEAPEST SCOTCH THABT IS ALREADY OPENNED
16. If the customer ordered a martini cocktail with a twist of lemon, the twist of lemon is called?
GARBAGE/GARNISH
17. what is the 1st thing to do if the customer wants to pay his bill? PRESENT THE CHECK/RECEIPT
18. How to take order effectively with the group of customer? So you would not overlook/forget their
order? Writing down and repeat orders
19. To serve the customer to a readily mix drink, the drink is served in a highball glass it should be
served with what? STRAW
20. If a customer ordered a Crème de Menthe frappe, the crème de menthe should be served with?
SERVED OVER THE CRUSHED ICE
21. Four types of cocktails
; 1. BLENDED;
2. STIR;
3. SHAKEN
4. BUILD
22. This is one factor that influenced the behavioural intoxication. RATE OF ALCOHOL CONSUMPTION
23. What are the best ways to deal with costumer drinking alcohol beverage to slow down the alcohol
content? a. SUGGESTING FOODS WHEN DRINKING ALCOHOL BEVERAGES
b. UPSELLING PREMIUM BRAND
c. SELLING A STRAIGHT DRINK WITH WATER ON THE SIDE note: FOOD & WATER can dilute alcohol
24. How will you handle an intoxicated customer who is annoying other customer? REPORT TO THE
SUPERVISOR
25. Enclosing the bar operation, all mechanical equipment are turn off except? REFRIGERATOR/CHILLER
26. To count the available stock and record its consumption at the end of the operation the bartender
should do what?
27. In order to replenish consumed stock during the operation upon closing the bar operation, the
bartender should? PREPARE A REQUISITION FORM/SLIP
28. What is the proper way of cleaning a pourer or stopper to avoid odor accumulation after using it?
POURER/STOPPER
29. What is the liquor In Cuba Libre? RHUM
30. Liquor used in rusty nail? WHISKEY – BOURBON
31. it is used to produce a liqueur in pouring> STOPPER/ POURER
32. Tool used in open a wine bottle. CORK SCREW 33 IS a s without alcohol while