Night shift bar supervisor is

fully responsible for the

preparation, serving and
closing of the outlet. Right
after his timecard he should
do the following:
 1.Report to the bar Manager’s office.
2.Report to the assistant Bar Manager.
3.Read bar outlets logbook.
4.Check th Bar outlet/staff.
5.Brief the staff.
6.Supervise the bar service.
7.Check the barman who was assigned to
close the outlet.
 8. Make the requisition of bar
outlets for tomorrow’s operation.
9.Monitor bar staff’s closing side
duties.
10. To accomplish the log book with
all the details pertaining to bar
operation and any unusual situation
encountered. Guest complaints,
comments, etc.
 1. Assist the bartenders in the set-up of the bars.
2. Replenishes supply of glassware, ice, and soft
drink.
3. Assist the bartenders in service.
4. Changes soiled ashtrays at the bar.
5. Cleans up Bar service area regularly together with
the bartenders.
6. Collect and pick-up requisitions.
7. Performs other duties as may be assigned.
8. Willing to be trained and learn fundamentals in bar
service, this will lead to his promotion.
 1.Banquet Bar
2.Orchid Bar
3.Oasis Bar/Sports Club Bar
4.Main Service Bar
5.The Vogue Bar
6.Cusco Bar
 One fold menu with plain cover with the words
“Beverage Lists”.

(Drink of the month)

Three fold menu with photo of the drink, logo of
the hotel and supplier, the text printed on it. Type of
paper-Plastic coated.
 No. In Outlet No. In Outlet
(6 outlet) (Bar Office)
a.Drink List 120 360

b.Wine List 20 160

c.Tent Card 345 155

 a.Cocktail napkins
b.Cocktail coasters
c.Cocktail stirrers
d.Fancy toothpicks
e.Toothpicks
f. Tent Cards
g.Cocktail Fruit picks
h.Drink list
“Drink of the Month”
 SERVING POLICY
Service starts as the guests approach the
outlet’s entrance. One basic policy we
should adopt is the way we received our
invited guest at home. With a genuine smile,
we should say, “Good Evening Sir/Ma’am,
may I suggest a chair or seat for you (bar
counter)

Once the guest sits, do not leave the

guest, say “will this place be alright,
Sir/Ma’am?
 In taking orders, the following
pointers should always be considered:

a.Pen and scratch pad should always be

ready.
b.Ladies have a priority.
c.Stand close enough to the customer to
be able to hear him.
d.Repeat the orders to the guest/guests.
e.Before leaving the counter say, “Will
be this all Sir/Ma’am? Thank You.
a. Do not forget to write down
your code number, date,
counter seat no., number of
persons on the corresponding
blank on the guest check or
order taker slip.
b. Write down the name of the
items, and the quantity.
 a. Give the guest check to
cashier for validation of oders
slip and to the bartencer.
b. Original copy to guest
with the word “paid”, second
copy to cashier and the third
copy of the bartender.
 a. Smile when serving and talking to the guest.
b. Serve ladies first.
c. Always mention name of drinks served.
d. Always underline bottle of beers, glasses with coasters.
e. Always carry and serve drinks in the bar tray.
f. All drinks with tonic water, asst. Softdrink should be
served with a slice of lemon.
g. Brandy, cognac, and liqueur should be served with iced
water on the side.
h. Never serve beer with ice.
i. Served white wine chilled and red wine at room
temperature.
j. Served drinks in tall glasses with straw.
k. Always remember to put garnish to all drinks.
l. Cocktail napkins to be provided for every guest.
a. Empty glasses, bottles should be taken away from
the counter immediately.
b. Soiled ashtrays, coasters should be changed with
clean ones.
c. Used straws, empty cigarette package, and other
items should be taken away from the counter.
d. Once a second drinks is served, take out the first
glass. If the glass is not yet empty, wait for the guest
to finish it.
e. If there is a spillage on the table, be sure to try to
wipe it with a clean rug.
a.All checks are to be settled in cash unless
the guest is a credit cardholder.
b.Credit cards accepted are: commercial
cards, membership cards, silver cards,
gold cards, and smart cards.
c.Guests, House guests, Managers with
authorization are allowed to sign for
their checks.
 Like our own guest at home, our
clients, expects a warm goodbye. With
a smile we should say, “Thank You,
Sir/Ma’am, please do visit us again,
hope you enjoyed your evening with
us.”
 1.Ensure that ice is crystal clear and clean.
2.Place ice in the glass/shaker before pouring in
the other ingredients.
3.Follow the standard glassware for every drink.
4.Always use the ice scopper when placing ice in
a glass/shaker.
5.Stir drinks with light ingredients /shake those
with think ingredients and blend with fresh
fruits ingredients.
6.Always use a jigger in measuring the
ingredients.
7. Garnish drinks that need to
be garnish.
8. Never use beer with split-
neck bottles.
9. Never use chipped or
cracked glassware and
defective operating equipment.
10. Adhere to the prescribed
recipes of drinks.
b. Habits to be avoided while in the
service area/bar counter.
1.Combing hair.
2.Chewing or eating something.
3.Sneezing, coughing and yawning
carelessly.
4.Fussing with face, hair, neck, and
picking at skin blemishes.
5.Banging of glassware, equipment
6.Putting hands inside the pocket.
 7. Horse playing
8. Day dreaming
9. Grouping together
10. Use of sign language
11. Using of index finger when pointing at
something.
12. Listening and indulging in the
conversation of guests.
13. Mentioning physical handicap of
customers.
14. Leaning on the counter, walls, chillers, etc.
15. Counting tips in front/in view of the
customers.
16. Shouting, dancing, or playing with the
music.
A.Daily
1. Dusting of glass shelves.
2. Application of shine up in the bar outlets.
3. Collection of Garbage.

B. Weekly
1. Cleaning of Outlet Bar Counter
2. Polishing of brass wall of Outlet bar counter
and brass shelves
3. Dusting of hanging wooden canopy at the
Outlet bar.
4. Polishing of bar stool at Outlet bar counter.
a.GLASSWARE
Highball Beverage glass
Old Fashioned (single glass) Flute bud vase glass
Old Fashioned (double glass) Oil and Vinegar
Collins glass Cruet glass
Brandy snifter glass Breeze glass
Footed Pilsner glass Irish Coffee glass
Champagne Saucer glass Red wine glass
Liqueur/Cordial glass White wine glass
Margarita glass Whiskey Sour
Coupette glass Champagne tulip
Round Gourmet glass glass
Tall gourmet glass Viva grande glass
Sweezel glass Poco Grande glass
Salud Grande Glass
Squall glass
Sherry glass
Martini glass
Bamboo glass
Soda glass
Footed Ale glass
Poco Grande II glass
Decanter glass
Caraffe glass (50cl.)
 highball glass A collins glass is
- is a glass a glass tumbler
tumbler that can which typically will
contain 240 to 350 contain 300 to 410
millilitres (8.4 to millilitres (11 to
12.3 imp fl oz; 8.1 to 14 imp fl oz; 10 to
11.8 US fl oz) 14 US fl oz)

Old Fashioned
glasses usually
contain 6–10 US fl oz Brandy Snifter
(180–300 ml).] The shape of this
A double Old glass concentrates
Fashioned glass the alcoholic odors to
(sometimes referred the top of the glass
to by retailers as as your hands warm
a DOF glass) the brandy.
contains 12– Typical Size: 17.5 oz.
16 US fl oz (350–
470 ml).
 Pilsner glasses are
generally smaller than a
pint glass, usually in Champagne Saucer
200 ml, 250 ml, 300 ml,
330 ml or 400 ml sizes Cordial Glass

Cordial glasses are

smaller than a
typical wine glass,
holding approximately
one and a half ounces
(± 45 ml) and are often
(though certainly not
always) made with
thinner, more delicate
Margarita Glass glass.
Coupette Glass
 Flute bud Vase
Round Gourmet Tall Gourmet Beverage glass 6.75 oz.
14 oz. 12 oz.

Red wine glass

Breeze Glass Irish Coffee
Oil and Vinegar Cruet 12- and even 14-ounce
8.5 ounce
glass (415 mL)
 Viva Grande
capacity: 13 oz
White Wine glass Whiskey Sour Champagne Tulip
(240 mL) 5 oz.

Martini Glass
12-ounce
Squall Glass Sherry Glass capacity
Poco Grande Salud Grande 15oz. 4.2 imp fl oz; 4.1 US
12 fluid ounces 10 oz / 296 ml
fl oz
Bamboo Glass Soda Glass

Decanter Glass
They typically hold at least
one standard bottle of wine
(0.75 litre)

Carafe Glass
1. Jigger 9. Bar knife
2.Shaker 10. Bottle and Can
3.Bar Spoon Opener
4.Chopping board 11. Blender
5.Stirrer 12. Wine Opener
6.Fruit Pick 13. Cocktail Strainer
7.Cocktail Toothpick 14. Wine Bucket
8.Ice Shovel 15. Champagne and
Wine bucket w/ stand
16. Ice tong
 1.Bad Stock Disposal Report form
2.Breakage and Losses Report form
3.Inter-bar transfer form
4.Full bottle sales form
5.Beverage form
6.Perishable form
7.Purchase form
8.Requisition of tableware form
9.Maintenance order form
10.General supplies form
 Cocktail Compatibility
Analysis
GROUP I FRUIT JUICES
(Orange, lemon, lime and pineapple juice)
In this group orange juice can be mixed with
lemon juice to make it sourer. However, orange
juice should not be mixed to pineapple juice of
possible. This group combines perfectly with
group V and II. Not compatible to be combined to
group VII.
 GROUP II SYRUPS
Since this group are use to sweeten aand
flavour the mixtures it is useless to employ
two different sorts of syrups. This is also
applies to a mixture of syrup combined with
liqueur of group VII.

 GROUP III Eggs, and Milks and Cream

Products
This group is perfectly match for cognac,
liqueur wine of group IV, whisk of group VI
and rum of group VII.
  GROUP IV Wines and by-products (Cognac,
Brandy, Vermouth)
Products in this group can be combined
together, however the Cognac should not be mixed
with vodka and whisky.

 GROUP V Junifer Distillates (Gin, Genever)

Distillates of liquor are perfect for citrus juices
like orange, lemon lime. It is also good to with
products of group IV but combination with cognac
must be avoided. Mixing with egg and milk together
with whisky of Group VI and Rum of Group VII
should be avoided.
 GROUP VI CEREAL DISTILLATES (Whisky,
Whiskey, Vodka, Akvavit)
Products on this group can not be combined
together. Whisky is good with vermouth,
vodka is good with group I and II. Not
suitable to group V and VII.

 GROUP VII Plant and Fruit Distillates

(Rum, Calvados, Tequila)
This group is a perfect match for group IV, II
and III.
Soft drinks Fruit Juices
Mixer Assorted Water
Beers Whiskey
Whisky Cognac
Brandy Vodka
Rum Apeterifs
Gin
Liqueur House wine