CLEANLINESS AND SAFETY

Cleanliness is very important AT ALL TIMES. We must clean to remove all dust and dirt.
Dust and Dirt are different because dust are small particles that can be easily removed while dirt is stubborn and can’t be easily
removed.
Cleaning is different from sanitation because cleaning is the removal of visible dust and dirt while sanitizing is the reduction of
microorganisms.
It is important to clean the tools , utensils , equipment and glassware well in bartending.
To properly clean the glassware you must do the following:
1. Pre-scraping - the removal of dirt that sticks in the glass and plates that is done before washing.
2. Washing – the process of cleaning the dishes with soap and water
3. Rinsing - the process of removing soap using water?
4. Air-drying – the proper way to dry the glasses and not wiping as wiping leads to contamination
Note: We only wipe glasses with clean cloth in bartending to polish already air-dried glasses.
Others make use color-coded clean cloth to determine which cloth is for the tools, the glassware, the table etc., because we cannot
use the same cloth/rug for a variety of purposes as such may lead to contamination.
5. Sanitizing – the reduction of microorganism such as germs and bacteria by immersing the silverware in hot boiled water for a few
minutes.
Note: Sanitizing can’t remove the microorganisms totally that’s why the term “reduction” is used and not the word “removal” ( as
in the definition of cleaning since cleaning should totally remove all visible dust and dirt and not just reduce them.)

Completeness and Safety

It is important for bartenders before mixing and building drinks to first prepare the things they need. This saves time and
ensures safety and also projects professionalism because they create the impression of being ready and equipped for their
job.

First, they must do “mis en place”- a French phrase for food and drink preparation which means to prepare all necessary
tools, utensils, equipment and ingredients and put them in the proper place before cooking or preparing drinks.

Bartenders must know the basic bartending tools. Apart from the boston shaker, the barspoon etc., here are the other
common tools, glassware and ingredient to know about:
1. Muddle-It’s made of wood or plastic that is used to break down fresh ingredients like fruits in the bottom of the glass.
2. Hawthorne Strainer -It’s used by putting it on top of the boston tin after shaking the cocktail to separate any ice or fruit and prevent it from
entering the glass.
3. Cocktail Shaker-Also known as the three-piece cobbler shaker, this tool includes a large metal shaking tin, a snuggly fit lid, and a small cap
to cover the strainer.
4. Wing-type Cork Screw-It’s a two-winged tool used for opening wine cork
5. Bar blade- Also known as a speed opener or bottle opener, church key, flat, popper, or mamba, the speed opener is used to quickly and
easily remove bottle caps from beer bottles and can easily fit the bartender’s pocket
6. Double-jigger- It’s a two-sided tool used for liquor measurement.
7. Pouring Spout-It attaches to the mouth of the bottle for a faster and cleaner pour to the glass to avoid spillage and mess.
8. Ice tong-It is used to pick up ice one by one to the glass.
9. Ice shovel-It is used for getting a group of ice into a the ice bucket
10. Funnel- It is shaped with a wide mouth and a narrow stem used for transferring liquid from bigger container into smaller
ones
11. Zester/Channel Knife - It is used for decorative works in garnishes and for peeling the zest out of lemons.
12. Non-slip beverage service tray / Bar tray- The round/circular tray that we use in bartending?
13. Fruit Press - It is also known as a citrus squeezer, or Mexican juicer, uses a levered design with a hinged bowl and handles
to effortlessly extract fruit juice.
14. Paring Knife -It’s a knife used for cutting garnishes and in decorative works.
15. Bar Knife- It’s a knife used for chopping fruits and vegetables
16. Mocktail- It’s a drink that looks like an alcoholic drink but actually doesn’t contain alcohol.
17. Grenadine- the red syrup that gives the sunset when used in yellow base like mango
18. Curacao-the blue syrup that you can use in recipes like blue lagoon?
19. Highball-It is usually used for building drinks?
20. A speed rail attaches to the front bar and contains all the frequently used drink and syrup for mixing so that the bartender
can easily and quickly make drinks without going to the different bar areas
21. Bartenders need to arrange drinks in the speed rail for their convenience. What is the
22. First tree bottle from the right in the arrangement of bottle from the BARTENDER’s point of view are Vodka,Gin & Rum.

Safety against danger

Bartenders must always know and be trained on how to operate equipment before using them. He/She must ask experts in
the workplace on how an equipment works and must first read the manual to familiarize himself/herself on its parts and
its safety use and functions.

Bartenders must check for the completeness and safety of the equipment. It is possible that the equipment may appear
ready to be used but in fact is actually not working or may have damage from wear and tear or vermin bites that may have
exposed the electrical wires that may lead to electric shock or explosions. It is important to inspect the safety of the tools,
utensils and equipment before using them. He/She must note the missing or damages parts orally (if the supervisor
 is around and in written form by filling up the material/equipment breakage or damage report so that any damages
equipment may be removed from the place and be replaced immediately to avoid danger to the workplace and also further
delays at work.

The bartenders must never HORSEPLAY ( be naughty and playful in doing their job especially when around sharp and hot
objects. He must always use his common sense and not open the equipment while it is on, nor attempt to reach its
sharp blades when it is plugged.

Bartenders in handling sharp object like knives must be very careful. He/She must not give it directly to the one asking for
it and must NEVER TOUCH THE KNIFE’s BLADE . His/ her hands must ALWAYS BE AT THE HANDLE OF THE KNIFE
and if he needs to pass the knife he just puts it on the clean surface of the table within the reach of the one asking for it.

Bartenders must always be aware of what is happening around him. He must report any suspicious behavior of the
people in the premises may it be a stranger, guest or even a close co-worker or friend to prevent harm or danger in
the workplace.

Safety against Contamination

Bartenders must NEVER lose sight of the drink he/she is preparing before a lot of things around it may contaminate it.

Saliva- They are full of germs especially from people around the drink. Sick or not, they contain germs and viruses so
bartenders must refrain from talking too much while preparing the drink and make sure that it is out of the reach of other people.

Poison/ Drugs - Another reason to avoid the contact of other people to the drink is that they may put toxic substance such
as poison and prohibited drugs in the drink that may lead to
sickness and death of the person drinking it and to the termination of the bartender and his/her and the establishment’s criminal
and civil liability.

Vermins and Insects- Dirty vermins and insects such as rats, cockroach, flies etc., may have contact to the ingredients and
the drink itself during preparation and they carry germs and bacteria that can put the health of the guests at risk which can also
lead to
sickness and death of the person drinking it and to the termination of the bartender and his/her and the establishment’s criminal
and civil liability.

Cross-contamination from used/ unclean tools, utensils and equipment. – It is therefore recommended for the bartender
himself to clean the tools, utensils, equipment and ingredients himself/herself to ensure safety. ( For example, knife that was used
in raw meat or uncleaned fruits carries a lot of bacteria that cannot be removed by just rinsing and may pass to the ingredients in
the drink)

In throwing away trash it is important for a bartender to keep his/her trash out of the sight of the guests in separate
containers and dispose of his / her trash as he works so vermins and insects won’t be attracted to the bar as he makes his/her
drinks. He must never leave the drink he/she is making so it is necessary that he has garbage disposal within his/her reach which
Is usually found in the underbar away from the ice box or well.

Parts of the Bar

Bartenders must maintain cleanliness in all parts of the bar namely the following:
Overbar – Not all bars have this usually aesthetic part of the bar. It normally holds glasswares hanged in upside down way and is
found over the head of the bartender
Front bar- Is where the bartender talks to the customer face-to-face to transact about their drink orders.
Back bar- is where all the other drinks for sale and in stock are found. It is also where large equipment are found as it would be
inconvenient to place them in the front bar.
Under bar-It is where the ice box or well is found and also the speed rail.
The Front -of-House (FOH) and Back-of-House(BOH) are hotel and restaurant terminologies. FOH includes the façade of the
establishment, the lobby and the reception in hotels, the serving area in restaurants and the front bar for bars which the guests
can see while BOH includes those at the back and can’t be seen by guests such as the stockroom, kitchen, garbage area etc.,

INVENTORY
An inventory report is used by the management to record the number of products affected
by purchases, sales, transfer, spoilage and damage so they can make management decisions
to maximize profits and prevent loss and theft.
To get the beginning inventory when the data is not present/given
Check yesterday’s ending inventory, it would be your beginning inventor
To get the variance in the inventory report?
Compare the actual or physical inventory with the estimated inventory
To get the ending inventory
Deduct the purchases add the sales and add the transfer to other stores