Module

Clean Bar, Equipment

and Tools
1. Bar Surfaces
surfaces in the bar area particularly
those surfaces that are exposed to
accumulation of dirt and dust.
Types of Bar Surfaces
A. Service counters
Surfaces in the service counter include the
following:
1. Bar table or bar top
2. Rail
3. Bar die
4. Glass rack/shelves
5. Arm rest
6. Foot rest
7. Pick up station
Front bar/Service Counter
Glass Rail
Hanging Glass Rock
Bar Table, bar top, Bar Die,
and Foot Rest
Pick up station
B. Service stations
The service station includes the surfaces of the
under bar:
1. Pouring station
2. Speed rail
3. Ice bin
4. Bottle wells
5. Hand sink
6. Drain board
7. Glass sink
8. Post mix service points/pick up station
Bar Service Station
Iced bin and bottle wells in a
pouring station
Hand Sink and 3-
compartment Glass Sink
C. Back Bar

The back bar surfaces include:

1. Back bar mirror
2. Display counter/shelves inside and out
3. Beverage storage, inside and out
Back Bar Mirror and Display
Counter
D. Flooring
E. Bar Equipment
Under bar and back bar equipment :

 Hand gun  Electric cocktail mixer

 Glass water  Blender
 Glass brush  Glass sinks
 Ice bin  Back bar refrigerator
 Ice maker/machine  Beer Dispenser w/ Keg
 Electric cocktail shaker Cooler
 Ice crusher
 Keg fonts  Bottle wells
 Electric juicer  Sinks w/ Drain boards
 Liquor dispenser  Frozen drink
 Electric juicer dispenser
 Electronic liquor  Glass chiller/Glass
dispenser froster
 Electronic POS  Waste dump
 Coffee siphon
Uses of under bar and
back bar equipment:
1. Back bar refrigerator - used to store
perishable ingredients and different types
of bottled and canned beers.
2. Blender- used to grind, puree and
refine ingredients
3. Bottle wells - located beside the
ice bin for chilling bottle of drinks of
juices.
4. Coffee siphon-used in preparing
brewed coffee.
5. Draft beer direct dispensing
line-used to dispense draft beers.
6. Drain boards - used to air dry the
glasses after rinsing.
7. Electric Mixer-used for blending
and mixing solid ingredients.
8. Electronic cash register-used to
record and store cash transactions.
9. Electronic dispensing system
used to dispense ingredients
automatically, faster and efficient.
10. Espresso machine -used for
producing espresso coffee.
11. Frozen drink dispenser -used to
prepare and dispense frozen drink.
12. Glass brush -used to clean
glassware particularly tall glasses.
13. Glass froster -used to chill or
frost the glasses before serving
14. Glass sink-used to wash, rinse
and sanitize glasses.
15. Glass washer- a machine operated
washer to clean glasses faster and
in large quantity.
16. Hand guns-for dispensing soft
drinks and mixes.
17. Hand sink -used to wash hands
before and after preparing
18. Ice bin - for storing ice.
19. Ice crusher - used for crushing
ice faster and in large volume.
20. Ice flakers- used to produce ice
flakes or fine crushed ice.
21. Ice machine a machine that freezes
water to make ice cubes. Also called as
ice maker.
22. Juicer-used to extract juices.
23. Keg coolers-used to store and
chill keg or draft beers.
24. Waste dump- used to store
waste, waste must be segregated.
25. Wine/liquor dispenser-used to
dispense liquors in specific quantity.
F. Bar Tools and Utensils
Bar tools for mixing and pouring:
 Double-ended  Ice shovel spoons
Jiggers  Ice tong  Liquid
 Pourers: free  Ice measuring cup
pick
pourer and  Standard
 Muddler
measured shaker
 Squeezer
 Boston shaker  Store and
 Juicer
 Cocktailshaker Pour/ Juice
w/ Handle  Bar strainer Jugs
 Bar spoon  Julep strainer  Bar mat
 Mixing glass  Measuring
Tools for Garnishing
 Cutting board
 Bar knife
 Bar spoon w/ relish fork
 Zester/router/ stripper
 Nutmeg grater
 Glass rimmer
 Bar caddy
 Garnishing caddy tray
Tools for Serving:
 Bar blade/Bottle opener
 Waiter's corkscrew
 Butterfly/wing type corkscrew
 Bar tray
 Stirrers/swizzle sticks
 Wine Bucket
 Drink coaster
 Bill folder/jacket
Uses of tools for mixing,
pouring and garnishing
drinks:
1. Bar caddy -used in storing bar
supplies and decorations.
2. Bar knife -used to pick ingredients
and in cutting and slicing.
3. Bar mat- used as underliner in the
pouring station or in a glass rail for
sanitation and for non-slip purposes.
4. Bar spoon -used for picking up,
measuring ingredients and in stirring
cocktails.
5. Bar strainer -used for straining
drinks after mixing.
6. Cocktail shaker -used for mixing
cocktails by shaking.
7. Cutting board -used to cut fruit
slices and garnishes.
8. Fruit squeezer -used for
squeezing fruits to extract the juice.
9. Funnel -used to transfer contents
from one container to another
container.
10. Garnishing caddy/tray - used in
storing garnishes for easy access
11. Glass rimmer - a tool used to
rim or frost the rim of the glass with
sugar or salt.
12. Ice pick - used for breaking
packed ice or block of ice.
13. Ice scoop/shovel- used for
picking up ice in large quantity.
14. Ice tong- used for picking ice
cube individually.
15. Jiggers - used for measuring
ingredients in preparing and serving
drinks or cocktails.
16. Liquid measuring cup - used to
measure liquid ingredients in large
quantity.
17. Measuring spoon – used for
measuring liquid and powdered
ingredients.
18. Mixing glass - used for mixing
cocktails by stirring.
19. Muddler- used to press or
muddle ingredients such as fresh
fruit slice and some herbs to extract
flavor and aroma.
20. Nutmeg grater - used in grating
nutmeg directly on top of the drink.
21. Pourers- used to control/regulate
the flow of drinks during pouring.
22. Store and pour- a container
with spout used to store and pour
juices or mixers.
23 Zester/router/stripper-used in
stripping skin of fruits for garnishing
Uses of tools for
serving drinks:
1. Bottle and can opener -used to
open bottle or cans.
2. Coaster -used as underliner in
serving chilled drinks.
3. Cork screw -used to open bottle
of wine stopper with cork.
4. Folio or tip tray -used to collect
payments from the guest.
5. Ice bucket- used in serving ice to
the table guests.
6. Picks - used for picking garnishes
to be placed in the drink
7. Round tray -used to serve drinks
to table guests.
8. Stirrer/swizzle stick -used for
stirring a drink by the guest himself.
9. Bill folder/jacket - used to
present the bill and collect payment
of the guest.
10. Wine bucket - used to maintain
the coldness of the wines serve to
the guests.
G. Glassware
Major types of glassware:

1. Tumbler
2. Footed Ware
3. Stemware
4. Mug
1. Tumbler- flat-bottomed glass that
is basically a bowl without a stem.
2. Footed ware -a style of glass which
the bowl sits directly with the base
3. Stemware -glasses with three
main features
4. Mug -thick glass with ear or
handle used mostly for serving beers
or some hot beverages
Features of glassware
1. Bowl
2 Base/foot
3. Stem
Tumbler types:
Tall Glasses:
1. Collins glass .
2. Granite glass
3. High ball glass
4. Pilsner glass
5. Pint Glass
6. Wheat beer glass
7. Yard glass
8. Zombie glass
Short glasses:
1. Juice glass
2. Old fashioned glass.
3. Rock/Scotch Glass
4. Shot glass
5. Vodka chimney .
6. Vodka shooters
Storage and Serving Container
Glasses
Glass wine decantes

Sake glass and glass container for

chilled sake and ceramic sake
container and cups for warm or
room temperature sake.
Wine decanter - used to transfer
wine from its bottle for breathing and
to mellow the aroma of young red
wines prior to serving.
Sake container and cups -used to
serve sake either hot, cold or at room
temperature.
Footed ware:
1. Absinthe glass - a thick footed
glass used to serve Absinthe liqueur.
2. Brandy inhaler - a large balloon
shape glass used to serve and
inhaling brandy.
3. Brandy snifter - a small to
medium size balloon shape glass
used to serve and sniffing brandy.
4. Cordial glass -used to serve
cordials or liqueurs and rainbow
cocktails.
5. Footed high ball - used to serve
juices, soft drinks, tea and other
cocktails.
6. Footed pilsner glass - used to
serve beer in can or in bottle.
7. Footed rock glass - used to
drinks on the rocks.
8. Frappe glass -used to serve
frappe.
9. Irish coffee glass/mug- used to
serve Irish coffee cocktail.
10. Parfait glass -used to serve ice
dessert.
11. Squall/hurricane glass - a
traditional hurricane lamp shape tall
glass used to serve specialty
cocktails.
12. Wise goblet - a large thick bowl
shape glass used to serve cocktails
in large quantity.
Stemware:
Cocktail glasses:

1. Cocktail glass- used to serve

martini cocktails or other cocktail
drinks.
2. Margarita glass- used to serve
margarita cocktail in particular and
other cocktail drinks.
3. Poco grande glass used to serve
pina colada cocktail and other
specialty drinks.
4. Pousse café glass -used to serve
pousse café drink.
5. Sour glass -used to serve sour
cocktails.
Water goblet -used to serve water.
Wine Glasses
Still wine glasses -used to serve
still wines.
1. White wine glass
2. Red wine glass
1. White wine glass

a. Chardonnay wine glass -used

to serve chardonnay wine.
b. Ice wine glass -used to serve
ice wines.
c. Riesling wine glass -used to
serve Riesling wines.
2. Red wine glass
 a. Bordeaux red wine glass - used to serve
Bordeaux red wine
 b. Merlot wine glass -used to serve merlot
wines.
 c. Pinot noir wine glass - used to serve
pinot noir wines.
 d. Sauvignon glass - used to serve
sauvignon wine.
 e. Shiraz wine glass -used to serve Shiraz
wines.
Sparkling wine glasses - used to
serve sparkling wines.
a.Champagne Saucer - used to
serve champagne and other
sparkling.
b. Champagne Tulip- used to serve
champagne and other sparkling,
for slow drinking or drinker.
C. Flute Champagne - used to serve
champagne and other sparkling
wine, for slow drinking or drinker.
Fortified wine glass - used to serve
fortified wines.
a. Sherry copita - used to serve
sherry wines in particular.
b. Sherry wine glass- used to
serve sherry wines in particular.
c. Sherry/port wine glass- used to
serve sherry or port wine or other
fortified wines.
All-Purpose wine glass -can be
used to serve all types of wines.

Stemmed beer goblet used to

serve ice cold beers in can or in
bottle.
II. Identification of cleaning
equipment, tools and chemicals
Beer Mug:
1. Beer schooner and Beer stein- used
to serve draft beers in large quantity
 2. Beer mug -smaller than a schooner,
also used to serve draft beers.
A. Cleaning and sanitizing equipment and tools
1. Glass washer
2. Glass brushes, motorized and manual
3. 3 compartment sinks
4. Cleaning towels
a. Hand towel
b. Bar surfaces towel
c. Glassware towel

B. Cleaning and sanitizing chemicals

Cleaning

process of removing food and other

types of soil from a surface, such
as a dish, glass, or cutting board.
Cleaning agents are divided into
four categories:
 1. Detergents
 2. Solvent cleaners
 3. Acid cleaners
 4. Abrasive cleaners
Sanitizing

isthe process of eliminating

bacteria and viruses using heat,
radiation, or chemicals.
Sanitizing Methods

1. Heat -There are three methods of

using heat to sanitize surfaces-
steam. hot water, and hot air.
2. Chemicals- Chemicals that are
approved sanitizers are chlorine,
iodine, and quaternary ammonium.
Chemical Sanitizers
 1. Concentration - the amount of sanitizer
 2. Temperature - Generally chemical sanitizers
work best in water that is between 55°F (13°C) and
120°F (49°C).
 3. Contact time -In order for the sanitizer to kill
harmful microorganisms, the cleaned item must be
in contact with the sanitizer (either heat or
approved chemical) for the recommended length of
time.
Advantages and
Disadvantages of Different
Chemical Sanitizers
Logical and efficient work flow
of cleaning the bar areas and
surfaces
The importance of cleaning and
maintenance of cleanliness of the
bar surfaces

1. Safety and security of the guests and

staff
2. Guest satisfaction
Guidelines and Procedures
in Cleaning Service
Counters
1. Bar table or bar top and Arm rest

a. Cleaning task to be done:

a.1 Wet cleaning/wiping
a.2 Dry wiping

b. When to clean the bar table or bar top?

-before, during and after
Clean and Maintain Public
Areas
I. Public areas

1. Bar areas

2. Restaurant areas
3. Function areas
4. Gaming areas
Bar Areas - refer to the areas where
guests are accommodated or stay to
drink and eat.
The following are the bar areas

1. Front bar- also known as the

customers' area, Guests
accommodating this area are called bar
guests.
Parts of the front bar for cleaning:
a. Bar top and arm rest
b. Bar die and foot rest
c. Bar stool
 2. Dining Area
-Guests in this area are called table
guests.

 When to clean the dining area?

-before the operation, during the operation
and after the operation.
What to clean in the dining area?
a. The tables and chairs
b. The floor area
c. Waiter station, if there is one
How to clean the tables and
chairs?
 Before the operation
 1.Return table and chairs to its proper place if
tables and chairs are stacked after the
operation.
 2. Check the table and chairs in terms of
cleanliness and stability.
 3. Place tent cards ash trays and table numbers
if there is..
 During the operation
 1. Bussing of glasses and other table
appointments must be done regularly
during the course of stay of the guests.
Restaurant Areas

Usuallyrestaurant areas are

cleaned by dining personnel or
staff.
Function Areas

Bar set up in function areas can be

classified into two
1. Limited bar set up
2. Open bar set up
Gaming areas

In gaming areas particularly in

casinos, provision of food and drinks
is part of the gaming operation for 24
hours all year round.
II. Safe Working Practices

Personal Hygiene
1. Wash hands and arms for at least 20 seconds
with soap and hot running water before and
during every shift.
2. Wear a bandage over wounds on hands and
arms.
3. Inform your supervisor of any health problems
before coming to work.
Cleaning and Sanitizing
1. After cleaning and rinsing food-contact
surfaces, sanitize them either with approved
chemical sanitizers or by soaking them for 30
seconds in hot water (at least 171 degrees
Fahrenheit).
2. Store glasses and cups upside down on a
clean and sanitized shelf or rack. Always follow
your operation's daily master cleaning schedule
for the bar area.
Controlling Time and Temperature
1. Ensure that refrigeration units are functioning
properly by using a calibrated thermometer to
randomly sample the temperature of stored food.
2. Store foods and beverages at the proper
temperatures.
3. Serve food promptly. A food-borne illness can
result if food is time- temperature abused.
Cross-Contamination and Cross-Contact
1. Use ice scoops or tongs to handle ice. Never scoop ice
with a glass or with your hands.
2 Store ice scoops outside of the ice machine in a clean,
protected location, Store wiping towels in a sanitizer at the
proper concentration.
3. To prevent cross-contamination and cross-contact,
frequently wash hands and/or change gloves.
4. Always wash your hands after handling food allergens
such as nuts.
Taking Extra Care

Understand Allergens
- Everyone on staff needs to know how
to handle an allergic reaction,
especially to common bar items like
nuts.
Clean the lines

Draft beer lines need to be

cleaned regularly to ensure
they're free from pathogens and
also to ensure profitability.
(Wet) Hands off

Never lick your fingers before grabbing

a napkin for a customer's drink. This is
one of the biggest sanitation problems
behind the bar, and people do it without
realizing.
Recommended Management
Safety Practices
 1.Install video surveillance-Sufficient numbers of
CCTV must be installed in proper location to
record possible safety and security incidents.
 2. Do employees background checks
 3. Daily safety inspections
 4.Develop and implement policy and procedure
manual
 5.Provision of appropriate number of security
personnel
 6. Proper writing and reporting -
 7. Training
Thank you for listening!