A trainee for bartending must acquire knowledge skills and attitude in order to obtain a National

Certificate II (NC II) from Technical Education and Skills Development Authority (TESDA) to be a qualified
bartender locally and internationally. Some countries may require for him/her to pass a licensure exam for
bartending.

Aside from having the desirable characteristics, attributes, traits and skills an entrepreneur must
possess known as Personal Entrepreneurial Competencies (PECs),a bartender or barman must also
have elegance ( wearing of proper uniform / attire and attitude are not vulgar but classy) calmness ( must act
without arrogance and violence ) and friendliness ( Bartenders must maintain good personal relationship
with their customers NOT for tips and help by doing their professional responsibilities and also NOT by
giving them unsolicited advice*.

*Unsolicited advice are pieces of advice given to people who don’t ask for it so it is
highly discouraged

Along with PECs are the skills and abilities that a bartender must have such as:

Physical Stamina- The fitness of body to do normal everyday bartending duties.

Decision-Making Skills - The use of judgment to determine whether a client is a

minor, unduly intoxicated and arrogant and therefore can’t be served alcoholic drinks.

Communication Skills- The use of verbal and nonverbal language to effectively

communicate with guests

Customer Service Skills- Being friendly, polite and courteous in handling customer
orders and concerns/complaints.

Some of the duties of a bartenders are:

fill drink orders either directly from customers at the bar or through waiters and waitresses

know a wide range of drink recipes and be able to mix drinks correctly and quickly.

stock and prepare garnishes and drinks and maintain an adequate supply of ice, glasses, and other
bar supplies

Maintain cleanliness in the bar (All the time meaning, before, during and after Bartending)

Observe responsible service of alcohol (Do not sell to minors, unduly intoxicated and arrogant
customers)

Note:
It is NOT the duty of the bartender to be nice to customers FOR TIPS . Bartenders are professionals
and do not work for tips.

Bartenders may work in different places such as:

Restaurants and other eating establishments,

Travel accommodations such as hotels, cruise ships etc., and
Amusement, gambling and recreation industries such as casinos.

Building means to prepare the drink directly into the glass in which it is served.

A glass used for building is an 8-10 0z./ 24-30 cl sized glass which is the most popular for serving drink
called the highball.

Bar owners/ managers who hold the top position in bars must know a managerial tool used in
problem-solving known as the Strengths , Weaknesses, Opportunities and Threats (SWOT).

Entrepreneurs must know Environment and Market (EM) in order to generate and screen their
concepts into profitable products and services and this starts with Identifying Customer Needs.
Needs are those that are necessities that people need to survive cannot live without such as
shelter, clothing, food, water and also those that they need to maintain their integrity and pride such
 as education while Wants are those that are luxury and people can still survive without them such as
jewelries etc.,

ch as the wearing of Personal Protective Equipment (PPE) like hairnet, apron and rubberized black shoes,
regular handwashing, preparation of ingredients and things needed before the service (Mis en place) and proper
waste disposal and segregation must be observed,

The most common hazard in bartending are physical injuries caused by slips , trips and falls because of
spillage of liquid is highly possible in the job while the riskiest hazard is customer-related injuries and incidents such
as fights and other emergency situations which are unforeseen circumstances which requires alertness , calmness
and being trained that’s why analyzing hazards, determining critical point, establishing limits, monitoring procedures,
establishing corrective actions, verification and records or Hazard Analysis and Crtical Control Points (HACCP) is
needed to prevent such situations. For example. Kitchen where gas tanks are used can be a potential hazard for fire.

Bartenders also perform computer operations and must know how to maintain both hardware (physical computer parts
such as the monitor, keyboard and Central Processing Unit or CPU- brain of the computer) and software (program or
applications) maintenance.

They must be able to input data using peripherals (device that must be connected to the computer for it to work
and not inside the computer) and also use output and storage peripherals.

When data is from the device and is put into the computer then it is an input peripheral device while if it is out of
the computer going to the device it is an output peripheral device while those that can do both are storage devices.

Multiple Choice (5 points each)

1,The following are ways to output data in the computer EXCEPT ONE. Which of the following is NOT processing
of output data?
A. Processed entered data is shown using the monitor
B. Enter data into the computer using appropriate program/application in accordance with
company procedures using the keyboard
C. The sound data from the computer comes out from the speaker
D. Print- out data using the printer.

2.The following are ways to maintain computer equipment and systems EXCEPT ONE. Which of the following is
NOT computer and system maintenance?
A. Regularly washing your keyboard in running water to maintain its cleanliness
B. Implement systems for cleaning, minor maintenance and replacement of consumables.
C. Execute procedures for ensuring security of data, including regular back-ups and virus
D. Apply basic file maintenance procedures in line with the standard procedures.

Name of Student:

Score:

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Parent’s Signature Over Printed Name