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BARTENDING NCII REVIEWER 12.

If you want to merchandise your premium brand of liquor where is


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