TOPIC 4:

BAR
PREPARATION
• Before the bar opens for busy
trade, it is important that you
stock-up appropriately to
ensure the smooth running of
the bar throughout service. A
poorly prepared bar can cause
strain to service and
unnecessary delays during busy
periods.
OPENING DUTIES

All opening duties should be

performed while the bar is closed
so when the first customer arrives
you are 100 percent ready for full
service. Follow the basic opening
checklist and adapt it to your
working environment.
 
OPENING CHECKLIST
 a. Switch on lights, fridge lights, glass washer, blenders, coffee
machine and any other electrical equipment.
 b. Place bar floor matting out.
 c. Prepare all bins and bottle bins.
 d. Count till register float and prepare change.
 e. Prepare beer drip trays and replace beer taps.
 f. Pull through a small amount of the most popular beers to
check they haven’t run out and are flowing nicely.
 g. Check fridge stock levels and ensure they are all fully
stocked.
 i. Check back-up stock levels.
 j. Replace and organize pouring spirits in speed rail ready for
service.
 k. Prepare fresh juices, purees and sodas.
 l. Prepare sugar syrup. (if made fresh)
 m. Open house wines if necessary.
 n. Prepare garnishes.
 o. Organize glassware.
 p. Give the bar top a thorough clean.
 q. Set up the bar service area, ensuring bar
caddies are full with napkins and straws.
 r. Put out drinks/food menus on the bar and
tables.
 s. Ensure all tools are clean.
 t. Finally, fill ice wells.
2. TAKING ORDERS
In taking orders, the following pointers
should be observed:
 Pen and scratch pad should always be
ready.
 Ladies are a priority.
 Stand close enough to the costumer to be
able to hear him.
 Repeat the orders to the guest/s.
 Before leaving the counter say, “Will be
this all Sir/Ma’am? Thank You.”
 SERVING POLICIES
1. RECEIVING GUEST
 Service starts as the guests approach the
outlet’s entrance. One basis 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 a seat
for you (bar counter)”.
 Once the guest sits, do not leave the guest;
say “will this place be alright, Sir/Ma’am?”
3. WRITING ORDERS ON THE
GUEST CHECK
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.
Write down the name of the items,
and the quantity.
4. PLACING ORDERS
Give the guest check to
cashier for validation of order
slip and to the bartender.
Original copy to guest with
the word “paid” second copy
to the cashier and third copy
to the bartender.
5. SERVICE ORDERS
 Smile when serving and talking to the guest.
 Serve ladies first.
 Always mention name of drinks serve.
 Always underline bottles of beers, glasses with coasters.
 Always carry and serve drinks in the bar tray.
 All drinks with tonic water, asst. soft drink should be served with
a slice of lemon
 Brandy, cognac, and liqueur should be served with iced water on
the side.
 Never serve beer with ice.
 Serve white wine chilled & red wine at room temperature.
 Served drinks with tall glasses with straw.
 Always remember to put garnish to all drinks.
 Cocktail napkins to be provided for every guest.
6. CLEARING / CLEANING COUNTER
 Empty glasses, bottles should be taken away from
the counter immediately.
 Soiled ashtrays, coaster should be change with clean
ones.
 Used straws, empty cigarette package, and other
items should be taken away from the counter.
 Once a second drink is served, take out the first
glass. If the glass is not yet empty, wait for the
guest to finish it.
 If there is a spillage on the table, be sure to try to
wipe it with a clean rug.
7. PRESENTING THE GUEST
CHECK
Ensure that the guest check is the
right one for the counter seat.
Ensure that all orders reflected on the
guest check are items served to the
guest.
Ensure that all the prices are correct.
8. SETTLEMENT OF THE GUEST
CHECK
All checks are to be settled in cash
unless the guest is a credit cardholder.
Credit cards accepted are: commercial
cards, membership cards, silver cards,
gold cards and smart cards.
Guests, House guests, Managers with
authorization are allowed to sign for
their checks.
9. BIDDING GOODBYE
Like our own guest at home, our
clients, expects a warm goodbye.
With a smile we should say,
“Thank You, Sir/Ma’am, please
visit us again, and hope you
enjoyed your evening with us”.
SERVICE PROCEDURES
Beverage Preparation
 Ensure that ice is crystal clear and clean.
 Place ice in the glass/shaker before pouring in the other
ingredients.
 Follow the standard glassware for every drink.
 Always use the ice scooper when placing ice in a glass/shaker.
 Stir drinks with light ingredients/shake those with thick
ingredients and blend with fresh fruits ingredients.
 Always use a jigger in measuring the ingredients.
 Garnish drinks that need to be garnish.
 Never use beer with split-neck bottles.
 Never use chipped or cracked glassware and defective operating
equipment.
 Adhere to the prescribed recipes of drinks.
HABITS TO BE AVOIDED WHILE IN
THE SERVICE AREA/BAR COUNTER.
 Combing hair.
 Chewing or eating something.
 Sneezing, coughing and yawning carelessly.
 Touching face, hair, neck, and picking at skin
blemishes.
 Banging of glassware, equipment.
 Putting hands inside the pocket.
 Horse-playing.
 Day-dreaming.
 Grouping together.
 Use of sign language
 Using of index finger when pointing at
something.
 Listening and indulging in the conversation
of guests.
 Mentioning physical handicap of customers.
 Leaning on the counter, walls, chillers etc.
 Counting tips in front/in view of the
customers.
 Shouting, dancing or playing with the
music.
 BAR KEEP AND CLEANLINESS
 It is essential to keep station organized at all times to
ensure optimum operational efficiency. Keeping the bar
spotless even during busy periods is a sign of a
professional bartender. A clean area is inviting to the guest
a wet, sticky bar top is a definite turn-off and will not
inspire confidence in your customers. 
 Don’t use wads of beverage napkins to wipe down the bar
or to mop up spillages as they are expensive and should
only be used to present drinks on; cloths are used for
cleaning the bar; make sure these are rinsed and changed
on a regular basis. 
 Always offer a fresh napkin with every drink served.
Replenish straws, napkins, ice, fruit, juices, glassware and
tools often – this can be done during service too. 
 When using a cocktail shaker it must be cleaned immediately
after use, especially when using dairy products, such as milk
and cream. Jiggers or spirit measures should also be washed
out after each cocktail has been made, using soda flash-spray
or water. Soda is great for cleaning any metallic/stainless
steel equipment, such as jiggers and shakers. Bar spoons
should be cleaned and placed back in their appropriate
home. 
 Pasteurized carton juices have a shelf life of approximately
two to three days, which means that you need to monitor
when they are poured into the pour-and-store. Pour-and-
stores should be washed on a regular basis.
 A mantra used in most professional cocktail bars is Clean As
You Go (CAYG). This enables you to keep on top of your job
and ensures that the bar is kept clean at all times.
 CLOSING CHECKLIST

 a. Thoroughly clean mixing glasses and shaker tins and allow to

drain. Wash all bar mats.
 b. Remove bar caddies to the back bar and replenish completely
with straws, napkins and sip straws.
 c. Remove bar menus and clean.
 d. Ensure all tools are clean.
 e. Store juices, purees, sodas and syrups in the fridge and discard
those that are no longer fresh and that have passed their sell-by
date.
 f. Refrigerate any opened house wines, replacing corks or wine
stoppers.
 g. Discard or store garnishes in the fridge.
 h. Remove all pour spouts from creamy and colored
spirits, clean with a soda flash-spray and replace.
 i. Remove all speed rail spirits to the back bar,
marry-up spirits if necessary and clean the speed rail
thoroughly.
 j. Wipe down all bottles with a damp cloth.
 k. Empty all ice wells completely using the scoop,
then dry out the ice well with paper towels as stale
water attracts barflies.
 l. Clean beer drip trays and beer taps.
 m. Remove all glassware to the back bar, rinse and
clean shelf mats and surfaces.
 n. Clean all stainless steel surfaces thoroughly.
 o. Polish any stemmed glasses with a clean, dry glass cloth.
 p. Ensure glasses are clean and replace in appropriate place.
 q. Wipe down the back bar service area and ensure the display looks
perfect.
 r. Cash-up the till register and sign off with the manager.
 s. Check fridge stock levels and ensure they are all fully stocked.
 t. Switch off fridge lights, glass washer, blenders, coffee machine
and other electrical equipment.
 Empty all bins and bottle bins
 Clean and dry all bar service areas.
 Set up the service area for the next session and ensure
you polish the shaker tins.
 Remove bar matting from the bar area.
 Clean floors appropriately with dustpan and brush.
 Mopping should be the last job of the breakdown.