BARTENDING NCII REVIEWER 12.
If you want to merchandise your premium brand of liquor where is
BAR SERVICE – is an industry comprising of establishment or business
that offers primarily beverages, food and sometimes entertainment or
other services.
BAR SERVICE DEPARTMENT – is the art of presenting wines, mixing
distilled spirits (liquor & liqueur), cocktail drink, non-alcoholic beverages
(mocktail), merchandising and quality service.
BAR ORGANIZATION
1. BAR MANAGER – in-charge in all preparation of the staff and the
operation.
2. BAR CAPTAIN/SUPERVISOR – in charge in monitoring of he staff and
the operation.
3. BARTENDER/DRESS – in charge in preparing and pouring, serving the
drinks of customer.
4. BARISTA – in charge in preparing coffee concoction
5. BAR RECEPTIONIST – in charge in receiving and entertaining costumer
6. BAR SERVER – the one who serves the prepared drinks
7. BAR BACK/BARBOY – assistant of bartender or serves a runner.
8. WINE STEWARD/SOMMELIER – responsible for for presenting and
serving wine.
IN PRESENTING WINE
a. BRAND – WINE
b. VINTAGE/YEAR FERMENTED
c. ALCOHOL CONTENT/PROOF
d. VOLUME CONTENT
e. TYPES OF WINE
EXAPLE OF WINE SERVING
Good morning! I’m __________ your wine sommelier for today,
you’ve ordered a (Brand of Wine) ________ Red wine, it was fermented
since ________ (year), ________ (volume content), and it has ______
(alcoholic proof).
QUESTIONARES:
1. How do you clean the bar? CLEAN AS YOU GO
2. When is the best time to dust bar stool? BEFORE OPENNING OPERATION
3. In order to maintain the cleanliness of cabinet storage, you should?
CLEAN AND DRY STORAGE AREA EVERYTIME (at all time)
4. An area where you can keep your stock in order to maintain sanitary
conditions and practices. BAR STORAGE
5. How to maintain bar tools shiny? WASH & DRY – WASH THEM WITH
APPROPRIATE CLEANING AGENT AND WIPE WITH DRY CLOTHE
6. What cleaning materials used to dry the floor? MOP
7. What is the receptacle for waste materials? TRASH CAN/WASTE DUMP
8. This is a small essential tool use to drain or dry glasses? DRAIN
BOARD
9. What appropriate cleaning agent for washing glasses? UNSCENTED
LIQUID SOAP
10. How do you put the glasses according to sanitary hygiene and
practice? UPSIDE DOWN POSITION
11. When setting up a alcoholic drink, the appropriate area to place fast
moving items is in the? SPEED RAIL
the appropriate part of the bar? BACK BAR
13. What are the things to prepare if the customer ordered a bottle of
wine? WINE GLASS, CORK SCREW, ICE BUCKET, TABLE NAPKIN
14. An electrical bin that can maintain the solidity of ice? ICE BIN
15. If a customer ordered a scotch without specifying any brand, you will
serve what? POURING BRAND – CHEAPEST SCOTCH THABT IS ALREADY
OPENNED
16. If the customer ordered a martini cocktail with a twist of lemon, the
twist of lemon is called? GARBAGE/GARNISH
17. what is the 1st thing to do if the customer wants to pay his bill?
PRESENT THE CHECK/RECEIPT
18. How to take order effectively with the group of customer? So you
would not overlook/forget their order? Writing down and repeat orders
19. To serve the customer to a readily mix drink, the drink is served in a
highball glass it should be served with what? STRAW
20. If a customer ordered a Crème de Menthe frappe, the crème de
menthe should be served with? SERVED OVER THE CRUSHED ICE
21. Four types of cocktails; 1. BLENDED; 2. STIR; 3. SHAKEN 4. BUILD
22. This is one factor that influenced the behavioural intoxication. RATE
OF ALCOHOL CONSUMPTION
23. What are the best ways to deal with costumer drinking alcohol
beverage to slow down the alcohol content?
a. SUGGESTING FOODS WHEN DRINKING ALCOHOL BEVERAGES
b. UPSELLING PREMIUM BRAND
c. SELLING A STRAIGHT DRINK WITH WATER ON THE SIDE
note: FOOD & WATER can dilute alcohol
24. How will you handle an intoxicated customer who is annoying other
customer? REPORT TO THE SUPERVISOR
25. Enclosing the bar operation, all mechanical equipment are turn off
except? REFRIGERATOR/CHILLER
26. To count the available stock and record its consumption at the end of
the operation the bartender should do what?
27. In order to replenish consumed stock during the operation upon
closing the bar operation, the bartender should? PREPARE A
REQUISITION FORM/SLIP
28. What is the proper way of cleaning a pourer or stopper to avoid odor
accumulation after using it? POURER/STOPPER
29. What is the liquor In Cuba Libre? RHUM
30. Liquor used in rusty nail? WHISKEY – BOURBON
31. it is used to produce a liqueur in pouring> STOPPER/ POURER
32. Tool used in open a wine bottle. CORK SCREW
33 IS a s without alcohol while