QUESTION & ANSWER

1. What will you use in cleaning and shining the counter if you have run out of
appropriate cleaning agent?
A-Lemon or Lime juice diluted in water
2. When is the best time to clean the bar?
A-Before, During and after the operations (all the time/Clean as you go)
3. What will you do if the cleaning equipment malfunctioned during the cleaning
process?
A-Clean manually
4. What is the proper garbage disposal according to government regulations?
A-Segregate biodegradable from non-biodegradable and recyclable.
5. How do you maintain your stainless equipment shiny and without water marks?
A-wipe dry water drops and stains with clean cloth immediately to avoid spot
markings
6. Explain the three-bucket system of washing glasses
A-wash with the right detergent or solution then rinse with clean water and
sanitize.
7. What is the 3 basic parts of the bar?
A-Front Bar, back bar and under bar
8. What is the use of speed rail?
A-Use to place fast moving items.
9. How do you approach a customer to inform about his/her card is invalid?
A-Politely ask if he/she has another card because his/her card is invalid
10. how you will handle the situation when the intoxicated guest asked you to order a
case of beer or bottle of hard drink?
A-Call the F&B department; However, I will give the warning as to the real
condition of the guest
11. what is the proper way to pour and serve a beer?
A-tilt the glass at 45 degrees then slowly pour the beer on the surface of the
glass and slightly position it upright when desired bubbles is obtained and
continue pouring.
12. What is the difference between an American whiskey from Scotch whiskey in terms
of primarily ingredients used?
A-American whisky is made primarily from corn while scotch whisky is made
primarily from barley.
13. How would you differentiate a brandy a cognac?
A-a brandy that are produced in any country while cognac is double distilled
brandy that is only made of grapes from cognac region of France.
14. Explain the proper way of preparing alcoholic drinks with side mixture?
A-Liquor item should be serve in appropriate glass.
-Except for brandy. all drinks should be served with ice
-side mixers should be served in its original bottle or in carafe.
15. What would you do if you run out of crushed ice for a blend mixing method and no
ice crusher available?
A-use the improvised way using a clean bar towel/cloth to wrap the cube ice
and hammered or crushed it with a hard wooden object.
16. How will you achieved perfect froth in cocktail?
A-the cocktail mixture should be shaken briskly.
17. What is the specific procedure in mixing cocktail using stirred method?
A-chill the appropriate glass, then in a mixing glass, put the ice and add all
ingredients, stir and strain into chilled glass.
18. What is the proper way to float liquor on top of a drinks?
A-pour some amount of the desired liquor in a bar spoon and slowly float it
out over the top of the drink.
19. What is the difference between a Gibson and Dry Martini Cocktail?
A-they are cocktail with the same ingredients. It differs in their garnish. Dry
martini is garnish with green olives while a Gibson is garnish with cocktail
onions.
20. What is the proper way to prepare a rainbow cocktail?
A-determine volume density and color of its ingredient, slowly pour the
prescribed ingredients at the back of a bar spoon one on top of the other
ingredients in an appropriate glass.
21. How would you make a lemon or orange zest in a drinks
A-prepare an orange or lemon peel (without the white pit) squeeze it over the
drink until its oil comes and rub it around at the rim of the glass then discard
the peel
22. What is the difference between a Champagne and Spumante?
A-Champagne is sparkling wine produce in the Champagne region of France
whereas; Spumante is sparkling wine that is produce from Italy
23. What is the proper order of serving multiple types of wines?
A. Light before Full
Dry before Sweet
Young before old
Dry white wine before red wine
24. How do you prevent sparkling wine from popping up when opening?
A-Cover a cloth over the cork of the bottle and press thumb on top of it while
loosening the wire hood/ metal cup, after which slowly twist-pull the cork out.
25. What is the five famous regions in France that produces still wines?
A-the five regions are: Alsace, Bordeaux, Burgundy, Loire valley
26. Explain method of decanting wine?
A-decant a wine from a bottle to a decanter with a lighted candle at the back of
wine bottle to monitor the passing sediment.
27. What appropriate glass used in serving boujolaisnoveau wine?
A-Red wine glass