Information Sheet 1.

1-1
Knowledge On Bar Operation

Learning Objectives:
After reading this information sheet, you must be able to:
1. Define the meaning of Bartending.
2. Identify the way bar operation
3. Identify the persons behind the operation
4. Familiarize the sequence in bar operation.

Introduction
Bar operations is one of the promising businesses in the world today. It can be
carried out in land, sea and air business, an increasing tourism activity now a days,
gives more business opportunity for the bartending
business the whole world.

A bartender is someone who serves drinks behind a bar in

a bar, pub, restaurant, , hotel, club, or private event to keep
customers satisfied during meals or social gatherings. This
usually includes beverages of some kind, such as beer
(both drought and bottled), wine and/or cocktails, as well as
soft drinks or other non-alcoholic beverages. In tradition to
their core beverage-serving responsibility, bartenders also:
 Take payment from a customer (and sometimes the
waiters or waitresses);
 Maintain the liquor, garnishes, glassware, tools,
equipment and other supplies or inventory for a bar.
 Served food to customers sitting at the bar
Bartenders also usually serves as the public image of the
bar they tend, contributing to as well as reflecting the
atmosphere of the bar. In establishment focused more on food, this can mean the
bartender is all but invisible. On other extreme, some establishment make the bartender
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part of the entertainment, expecting him perhaps to engage in flair bartending or other
forms of entertainment.

Bartenders should be friendly and enjoy talking with customers. Bartenders at service
bars, on the other hand have less contact with customers. They work in small bars often
located off the kitchen in the restaurant, hotels and clubs where only waiters and
waitress place drinks orders. Some establishments especially larger,
higher volume ones, use
equipment that automatically measures, pours and mixes drinks at the
push of button. Bartenders who use this equipment, however, still must
work quickly to handle a large volume of drinks orders and be familiar
with the ingredients for special drinks requests. Much of a bartender’s
work still must be done by hand to fill each individual orders.
As stated before, a bartender is not simple autonomous drink mixer;
he/she is the most important figure in the establishment feel welcome.
Secure, and relaxed. To the patrons of the bar, the bartender is very
powerful figure. Bartenders must keep their work area clean. Counter
tops and tables must be cleaned with disinfectants, soap and water.
Outside furniture must also be wiped at the start of the day. Make sure
people drinks responsibly.

It's all about service!

Bartending is the art of providing excellent service to each guest that enters the bar. A
good bartender is one who is ready to greet a guest, accommodate to their needs and
serve them with the utmost respect and professionalism. When providing service to a
cheerful and upbeat attitude, be able to quickly take guest’s order, prepare the order
and complete the transaction in a collecting manner that’s swift and precise. Make them
as high as possible. Approach the guest as they enter to your establishment and greet
with a smile.

Steps of Service Behind the Bar

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A bar can go from a sleepy slow to a bustling, jam-packed, out-of-control place in only
the blink of an eye. One way of reducing this potentially frustrating situation is to have a
set of service steps you follow with each customer.

1. Greet your guest(s)

2. Offer service
3. Prepare order(s)
4. Complete transaction
5. Check back on guest(s)
6. Say goodbye to guest(s).

Following these steps while behind the bar can make your workload becomes more
manageable, and your work shifts can be a much more productive time. I.E. You will be
able to handle more guests which, in most cases, translates to more money in your
pocket.
Greet Your Guests and Make Them Feel at Home.
Make your guests feel welcome in the same way you would make an old friend feel
welcome at home. Smile when they arrive and make sure they know you have
recognized their presence. If you aren’t able to offer service immediately, let them know
you will be with them as soon as possible.
Offer Service.
Once the guest is obviously ready to order (and you are prepared to offer service), smile
and ask what he, she, or the group, would like to drink. Be prepared to make
suggestions. If anyone in the party appears to be under 30 years of age, politely ask for
identification before preparing the order. Place coasters or beverage napkins in front of
guests before you prepare their order. Besides keeping your bar surface cleaner, this
also acts as an indicator to your co-workers that the guests have placed an order.
Prepare Order(s).
All beverages should be prepared as quickly as possible while focusing on cleanliness,
precision, and presentation. If the customer is unhappy with the result, the bartender
should smilingly offer to remake the cocktail to the patron’s specifications free of charge,
given the ingredients are not exceptional in cost or rarity. When presenting the drink be
sure to “pose for the camera”. Pause for a moment and smile at the customer as if they
are taking your photograph.
Complete Transaction.
To ensure all drinks are accounted for, it is best to immediately tally them using the
point-of-sale system. Take payment for the drinks or start the guest a tab by holding a
credit card.
Check Back on Guest(s)
Checking on the customer is a key of service success. Ask these questions: “Are the
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drinks satisfactory?” “Is there anything else I can get for you?” “Do you care for another
round?” Smile and let them know you are there to serve them.
Say Goodbye to Guests(s)
The farewell is one of the most important tools of bartending. Just as every patron
should be acknowledged on arrival, they should be acknowledged upon departure. Last
impressions last. Give your guests a sincere “thank you” and make them feel welcome
to come back again.

This a bartender needs

Physical need
1. Bottle opener- a heavy bottle opener under the bar is a good thing to have.
These bolt against the bar and allow the bartender leverage the length of the
bottle against the cap.
2. Pens- you’ll need pens to write up tabs, bills, phone numbers orders etc.
3. Rags or towels- you’ll need a rag or bar towel to wipe down the bar and polish
glasses. As a rule of thumb it is always a good idea to have generous supply of
these on hand as the busier the bar gets, the more mess the people will make.
4. Seltzer water- bartenders need to clean things. Sticky speed pourer, dirty
glasses, etc.. while all glasses and utensil need proper cleaning, there are many
cleaning uses for carbonated water.

Mental needs
1. Personality- a good bartender needs a good personality, As discussed.
2. Sense of humor- a bartender needs a good sense of humor. Your customers will
often need cheering up, or have funny stories and which you have to laugh.
3. Time management skills- just like any other service-oriented job, a good
bartender has to make the best use of their time.

Legal Obligations
1. Do not serve those who are already under the influence of alcohol
 This obligation needs flexible interpretation, but if someone has clearly
had too much to drink, then you are legally obliged to refuse to serve
them.
 NEVER be afraid to refuse service. You may be saving yourself, the
license owner, and the bar owner serious (and possibly legal) headaches.
Trust your gut- if something doesn’t seem right- likely it’s not.
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 2. Ensure that those who you are serving are of legal drinking age
 If you are unsure of someone’s age, always ask for appropriate ID
 You can be given a heavy personal fine for serving alcohol to minors
 Know your state’s alcohol laws. Each states differs considerably. If you
bartend in more than one state (common on the east coast or between
California or Nevada), remember which states you’re ‘tending in.
Something that allowed in one may be prohibited in the other criminally so.

AN ACT MODIFYING THE EXCISE TAX ON DISTILLED SPIRITS, WINES,

FERMENTED LIQUOR AND CIGARETTES, AMENDING FOR THE PURPOSE
SECTIONS 138(a) AND (b), 139, 140 AND 142(c) AND (d) OF THE NATIONAL
INTERNAL REVENUE CODE, AS AMENDED

REPUBLIC ACT No. 6956

AN ACT MODIFYING THE EXCISE TAX ON DISTILLED SPIRITS, WINES,

FERMENTED LIQUOR AND CIGARETTES, AMENDING FOR THE PURPOSE
SECTIONS 138(a) AND (b), 139, 140 AND 142(c) AND (d) OF THE NATIONAL
INTERNAL REVENUE CODE, AS AMENDED

Section 1. Sections 138(a) and (b), 139, 140 and 142(c) and (d) of the National Internal
Revenue Code, as amended, are hereby further amended to read as follows:

"Sec. 138. Distilled spirits. – On distilled spirits, there shall be collected, subject
to the provisions of Section 130 of this Code, specific taxes as follows:

"(a) If produced from sap of nipa, coconut, cassava, camote or buri palm
or from the juice, syrup or sugar of the cane, provided, such materials are
produced commercially in the country where they are processed into
distilled spirits, per proof liter, Four pesos: provided, that if produced in a
pot still or other similar primary distilling apparatus, by a distiller producing
not more than 100 liters a day, containing not more than fifty percent

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 (50%) of alcohol by volume, per proof liter, One peso and fifty-six
centavos;

"(b) If produced from raw materials other than those enumerated in the
preceding paragraph, per proof liter, Thirty-five pesos; and"

"Sec. 139. Wines. – On wines there shall be collected per liter of volume capacity
the following taxes:

"(a) Sparkling wines regardless of proof, Twenty-six pesos;

"(b) Still wines containing fourteen percent (14%) of alcohol by volume or

less, Three pesos; and

"(c) Still wines containing more than fourteen percent (14%) of alcohol by
volume, Eight pesos.

"Fortified wines containing more than twenty-five percent (25%) of alcohol by

volume shall be taxed as distilled spirits. Fortified wines shall mean natural wines
to which distilled spirits are added to increase their alcoholic strength."

"Sec. 40. Fermented liquor. – There shall be levied, assessed and collected an
ad valorem tax equivalent to fifty percent (50%) upon the effectivity of this Act
and sixty per cent (60%) six (6) months thereafter of the brewer's wholesale
price, excluding the ad valorem tax imposed under this Title IV, on beer, lager
beer, ale, porter and other fermented liquors except tuba, basi, tapuy and similar
domestic fermented liquors, but in no case shall the sum total of the ad valorem
tax and value-added tax be less than P1.00 per regular 320 ml. bottle."

"Sec. 142. Cigars and cigarettes. –

"(c) Cigarettes packed in twenties. – There shall be levied, assessed and

collected on cigarettes packed in twenties an ad valorem tax at the rates
prescribed below based on the manufacturer's registered wholesale price:

"(1) On locally manufactured cigarettes bearing a foreign brand,

fifty-five percent (55%): provided, that this rate shall apply
regardless of whether or not the right to use or title to the foreign
brand was sold or transferred by its owner to the local
manufacturer. Whenever it has to be determined whether or not a
cigarette bears a foreign brand, the listing of brands manufactured
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 in foreign countries appearing in the current World Tobacco
Directory shall govern.

"(2) On other locally manufactured cigarettes, forty-five percent

(45%).

"Duly registered or existing brands of cigarettes packed in twenties shall

not be allowed to be packed in thirties.

"When the existing registered wholesale price, including tax, of cigarettes

packed in twenties does not exceed P4.00 per pack, the rate shall be
twenty percent (20%).

"(d) Imported cigarettes. – If the cigarettes are of foreign manufacture,

regardless of the contents per pack, there shall be levied, assessed and
collected an ad valorem tax of sixty-five percent (65%) of the importer's
wholesale price and fifty-five percent (55%) beginning July 1, 1990.

"For the purposes of this section, 'manufacturer's or importer's registered

wholesale price' shall include the ad valorem tax imposed in paragraphs
(a), (b), (c), or (d) hereof and the amount intended to cover the value-
added tax imposed under Title IV of this Code."

Section 2. The Secretary of Finance, upon recommendation of the Commissioner of

Internal Revenue, shall promulgate the necessary rules and regulations for the effective
implementation of the provisions of this Act.

Section 3. Except as provided herein, this Act shall take effect fifteen (15) days
following its publication in a newspaper of general circulation in the Philippines.

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 SELF CHECK 1.1-1

TRUE OF FALSE: Write T if the statement is true and F if the statement is false

1. A bartender is someone who serves drinks behind a bar in a bar, pub,

restaurant, , hotel, club, or private event to keep customers satisfied during
meals or social gatherings.
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2. a heavy bottle opener under the bar is a good thing to have.
3. Bartending is the art of providing excellent service to each guest that enters the
bar.
4. Bartender should be friendly and enjoy talking with customers.
5. A bar can go from a sleepy slow to a bustling, jam-packed, out-of-control place in
only the blink of an eye.
6. Do serve those who are already under the influence of alcohol
7. Be Afraid to refuse service
8. you’ll need a mop to wipe down the bar and polish glasses.
9. Republic act 6656 speaks about the taxes for distilled drinks.
10. The act was duly signed and approved last July 18,1990

ANSWER KEY 1.1-1

1. T
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 2. T
3. T
4. T
5. T
6. F
7. F
8. F
9. F
10. F

Information Sheet 1.1-2

LOGICAL AND EFFICIENT WORK FLOW

Learning objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:

1. Identify the different duties and responsibilities of the bar personnel;

2. Discuss the basic functions of Bar personnel;

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 3. Enumerate duties and responsibilities of a bartender.

Introduction:

The people behind the bar are the most important resources that brings success to the business.
Performing their duties and responsibilities gives meaning to the business and gives satisfaction to the
customers or guest they serve.

BAR ORGANIZATIONAL CHART

BAR MANAGER

BAR CAPTAIN

WINE STEWARD
BACK BACKS BAR
BARTENDER BAR SERVER RECEPTIONIST
RERECEPTIONIS

CASHIER

Bar Personnel and Their Responsibilities

1. Bar Manager - A bar manager oversees all operations at the bar including
staffing, employee schedules, event planning, and staff functions and
responsibilities. If an assistant manager also works at the venue, the bar
manager partners with the assistant to make sure that customers are satisfied
2. Bar Captain/ Supervisor- in charge of monitoring the staff and operation. The
bar captain or supervisor is the most visible person in the bar because he serves
as the eye of the bar manager.

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 3. Bartender- One who tends a bar or pub; a person preparing and serving drinks
at a bar. He is in-charge of preparing and pouring/ serving the drinks of the guest.
A bartender (also known as barperson, barman, barmaid, bar attendant, or
barkeeper) is a person who serves usually alcoholic beverages behind the bar in
a licensed establishment. Bartenders also usually maintain the supplies and
inventory for the bar. A bartender can generally mix classic cocktails such as a
Cosmopolitan, Manhattan, Old Fashioned and Mojito. A professional bartender
has developed a palate to distinguish different flavors, which in turn gives him or
her an ability to mix those flavors in such harmony that it results in a very
palatable cocktail (Lucas,2004)
4. Bar Backs- as they are commonly known in Europe, is a bartender's assistant.
Bar backs work in nightclubs, bars, restaurants and catering halls. They are often
under the tutelage of bartenders and work their way into the job. They are there
to simplify a bartender's job; bussing tables and dishwashing are common duties.
In some establishments, bar backs may also be responsible for the safety of the
bartender (Wiki 2013)
5. Bar server- The bar server, often called the server, is responsible for serving
people drinks and sometimes food, depending on the place of employment. They
are additionally responsible for the general upkeep of the bar and ensuring guest
satisfaction (Naillon 2013).
6. Bar receptionist- is responsible in greeting guests, providing accurate wait times
and escorting customers to the dining and bar areas. For this role, he/she should
have solid organizational and people skills to make sure our guests have a
positive dining-experience from the moment they arrive till their departure.
He/she should also be available to work in shifts.
7. Wine Steward/ Sommelier- A sommelier is not an entry-level position. This
highly skilled and talented professional helps your diners select a wine that pairs
perfectly with their meal. She should have exceptional taste and exemplary
customer service skills. A sommelier has an understanding of wines, their
composition, how they’re made and how they affect food on your menu. While
sommeliers used to be predominantly male, more women are entering the field
(Krow, 2013).
8. Bar Cashiers- Receive and disburse money in establishments other than financial
institutions. May use electronic scanners, cash registers, or related equipment. May
process credit or debit card transactions and validate checks. A job as a Bar Cashier
falls under the broader career category of Cashiers.

Requirement of Becoming a Bartender

TESDA VII Date Developed: Document No.
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TESDA VII Date Developed: Document No.
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CBLM on BARTENDING NC Date Revised:
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Developed by: of 13
Clean Bar Areas Dennis F. Bada

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