Grade 9 Bartending lesson-lesson objective 4

At the end of the lesson, the students are expected to;
1. identify the different tools and equipment, uses and their
functions;
2. understand and appreciate the underlying concepts
of Bartending.; and
3. create their own organizational chart
LEARNING COMPETENCY
CG CODE: TLE_HEBRT9-12DUI-Ia-I
Seek information in the industry

Background Information for Learners
 Bartending
is a process of preparing, mixing, and
concocting and serving drinks particularly to
customers.

Acceptable Bartending Standards
 Early arrival is on time. On time arrival is late.
 Know your schedule.
 Clock in and out.
 Approve schedule changes through management.
 Make schedule request two weeks in advance.

 Request an ID from anyone under the age of 21.
 Make eye contact and speak clearly while taking orders.
 Exceed guest expectations by providing superior service.
 Approve schedule changes through management.
 Exceed guest expectations by providing high-quality
drinks.

 Adhere to drink recipes.
 Secure funds for the house prior to rendering service.
 Ring in all drink orders.
 Deliver receipts with every transaction.
 Multi-task.

 Clean as you serve.
 Execute “gap placement”.
 Be a team player.
 Smile, have fun behind the bar.

Unacceptable Bartending Standards
 Ask to be out early.
 Address a low or no tip with a customer.
 Serve a visibly intoxicated, underage, or non-ID
customer.
 Not acknowledging or purposely making customers
wait for service.
 Leaving the bar, during shift, without management
approval.

 Leaving prior to cleaning and bar inspection.
 Not securing funds for the house.
 Not providing receipts with every transaction.
 Ignoring customers while engaged in conversation
with another bartender
 Responding in kind, antagonizing, or engaging in
conversation with another bartender.

 Telling off-color jokes, using coarse language, or making
racist remarks
 Storing personal belongings behind the bar.
 Texting, receiving, or making cell phone calls behind the
bar.
 Eating, drinking, chewing gum or brushing hair behind
the bar.

 Coming to work under influence of drugs or alcohol.
 Drinking behind the bar.
 Not being a team player.
 Not cleaning.
 Complaining to customers about bar operations,
management or co-worker.

Basic Function of a Bartender
 Prepares or mixes drink according to standard recipes
 Sets up the bar, equipping it with beverage stocks and
the necessary equipment and supplies.
 -Ensure that the par stock of supplies and
equipment is maintained; makes requisition when
necessary.

Basic Function of a Bartender
 Take charge of storage and refrigeration of wines and
other beverages.
 Take inventory of beverages consumption as well as of
spillage, losses, and breakages of equipment.
 Submit report to the supervisor / superior.
 See to it that the bar is properly stocked, clean and
well maintained.

BAR TOOLS AND EQUIPMENT
Beverageware:
 The choice of the right quality glass is a vital
element if the cocktail is to be invitingly presented
and give satisfaction to the consumer. Well-
designed glassware combines elegance, strength,
and stability. It should be smooth rimmed,
completely transparent, and free from chips.

BAR TOOLS AND EQUIPMENT
Glassware
 Refers to glass and drink ware items, beside
tableware.
 Considered fine and expensive are made from glass
and carvings

Knowledge is power. Information is
liberating. Education is the premise of
progress, in every society, in every family.
-Kofi Annan-

Grade 9 Bartending lesson-lesson objective 4

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