Serving Drinks at Bar Counter, module 5

TOURISM

FOOD AND BEVERAGE SERVICE ATTENDANT NCII

PREPARE AND MIX DRINKS

Module 5

SERVING DRINKS
AT BAR COUNTER

LCEodAe NRo.NER’S GUASITEDBREAVRINCGODURNINTKESR Date Developed Date Revised Page
JUNE 2004 JAN. 20, 2006

HOW TO USE THIS
COMPETENCY BASED LEARNING MATERIALS (CBLM)

Welcome to the Module in Serving Drinks at Bar Counter. This module contains
training materials and activities for you to complete.

The unit of competency “Prepare and Mix Drinks contains knowledge, skills and
attitudes required for Food and Beverage Service Attendant. It is one of the specialized
modules at National Certificate level (NCII).

You are required to go through a series of learning activities in order to complete each
learning outcome of the module. In each learning outcome are Information Sheets and
Resources Sheets (Reference Materials for further reading to help you better understand
the required activities.) Follow these activities on your own and answer the self-check at the
end of each leaning outcome. You may remove a blank answer sheet at the end of each
module (or get one from your facilitator/trainer) to write your answers for each self-check. If
you have questions, don’t hesitate to ask your facilitator for assistance.

Recognition of Prior Learning (RPL)

You may already have some or most of the knowledge and skills covered in this learner’s
guide because you have:

• been working for some time
• already completed training in this area.

If you can demonstrate to your trainer that you are competent in a particular skill or
skills, talk to him/her about having them formally recognized so you don’t have to do the same
training again. If you have a qualification or Certificate of Competency from previous train-
ing, show it to your trainer. If the skills you acquired are still current and relevant to the unit/s of
competency they may become part of the evidence you can present for RPL. If you are not
sure about the currency of your skills, discuss this with your trainer.

At the end of this module is a Learner’s Diary. Use this diary to record important
dates, jobs undertaken and other workplace events that will assist you in providing further
details to your trainer or assessor. A Record of Achievement is also provided for your
trainer to complete once you complete the module.

This module was prepared to help you achieve the required competency, in
Preparing and Mixing Drinks. This will be the source of information for you to acquire
knowledge and skills into his particular trade independently and at your own pace, with
minimum supervision or help from your instructor.

• Talk to your trainer and agree on how you will both organize the Training of this unit.
Read through the module carefully. It is divided into sections, which cover all the
skills, and knowledge you need to successfully complete this module.

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 1

• Work through all the information and complete the activities in each section. Read
information sheets and complete the self-check. Suggested references are
included to supplement the materials provided in this module.

• Most probably your trainer will also be your supervisor or manager. He/She is there
to support you and show you the correct way to do things.

• Your trainer will tell you about the important things you need to consider when you
are completing activities and it is important that you listen and take notes.

• You will be given plenty of opportunity to ask questions and practice on the job.
Make sure you practice your new skills during regular work shifts. This way you will
improve both your speed and memory and also your confidence.

• Talk to more experienced workmates and ask for their guidance.

• Use the self-check questions at the end of each section to test your own progress.

• When you are ready, ask your trainer to watch you perform the activities outlined in
this module.

• As you work through the activities, ask for written feedback on your progress. Your
trainer keeps feedback/pre-assessment reports for this reason. When you have
successfully completed each element, ask your trainer to mark on the reports that
you are ready for assessment.

• When you have completed this module (or several modules), and feel confident
that you have had sufficient practice, your trainer will arrange an appointment with
registered assessor to assess you. The results of your assessment will be
recorded in your Competency Achievement Record.

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 2

Program Content

Modular Unit PREPARE AND MIX DRINKS

Module 1 Æ Cleaning Bar Tools, Equipment
Module 2
Module 3 and Glassware
Module 4
Module 5 Æ Cleaning Bar Area
Module 6 Æ Setting Up Bar
Æ Mixing Drinks
Æ Serving Drinks at Bar Counter
Æ Preparing Basic Wine Service

Module 7 Æ Maintaining Bar Stock
Module 8 Æ Cleaning Bar

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 3

SECTOR : TOURISM
FOOD AND BEVERAGE SERVICE ATTENDANT NCII
QUALIFICATION : Prepare and Mix Drinks
Serving Drinks at Bar Counter
UNIT OF COMPETENCY :

MODULE :

INTRODUCTION:

This module deals with the knowledge and skills required in serving drinks at bar
counter.

LEARNING OUTCOMES:

1. Express standard service courtesy and social grace in offering, taking and
serving drinks.

2. Present drink ordered in appropriate glassware with correct garnish, condiments
and accessories.

3. Serve drinks, bar snacks, food according to standard procedure.
4. Promoting drink sales
5. Clean bar counter from soiled glasses and emoty bottles.

ASSESSMENT CRITERIA

1. Customers are greeted and served according to standard service courtesy and
social grace.

2. Drinks ordered are presented in appropriate glassware with correct garnish,
condiments and accessories.

3. Drinks, bar snacks/foods are served to customers according to standard procedure.

4. Selling and up selling techniques are applied in offering/suggesting specialty drinks
and promotion items, alternate drinks or brand bar snacks/food to go with specific
drinks.

5. Bar counter is free from soiled glasses and empty bottles.

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 4

Qualification : Food and Beverage Service Attendant NCII

Unit of Competency : Prepare and Mix Drinks

Module Title : Serving Drinks at Bar Counter

Learning Outcome #1 : Express standard service courtesy and social grace
Assessment Criteria: in offering, taking and serving drinks.

1. Customers are greeted and served according to standard service courtesy and
social grace.

Resources: Tools, Supplies & Materials

Equipment & Facilities 1. Garnishes
2. Towels
1. Workshop/Laboratory 3. Cocktail napkins
2. Storage/Stockroom 4. Stem wares
5. Footed wares
6. Tumblers
7. Mugs

References:
1. Costas Katsigris, Mary Porter, Cloris Thomas. The Bar and Beverage Book.
Third Edition.

2. Bartending Handbook Atbp. First Edition.

3. Perdigon P. Grace. Food Service Management in the Philippines. 1992.

4. Restaurant Training Manual Course. Magsaysay Shipping Lines.

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 5

Learning Outcome #1: Express standard service courtesy and social

grace in offering, taking and serving drinks

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read on • Information Sheet #1-1:
standards of beverage “Standards of Beverage Service”
service
• Job Sheet #1-1:
2. Perform Job Sheet #1-1 “Demonstration on Standards of
Beverage Service”
3. Complete self-check
4. Refer to Model Answer • Self-Check #1-1
• Answer Key #1-1

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 6

INFORMATION SHEET #1-1

STANDARDS OF BEVERAGE SERVICE

STANDARDS OF BEVERAGE SERVICE
1. Serve all drinks from the right or in front of the table whichever is most convenient
for the guest and server.
2. Continuously refill the water goblet with water.
3. Always serve beverage with a coaster or napkin.
4. Always carry beverages and other bar items on a bar tray.
5. Drinks containing tonic water should be served with a lemon slice.
6. Always serve carbonated beverage with a drinking straw.
7. Serve ladies first, then the gentlemen and lastly the host.
8. Bus out soiled glasses from the right side of the guest.
9. Serve the beer chilled in a chilled glass.
10. Serve white wine, rose and sparkling wines in chilled glasses.
11. Serve red wine at room temperature.
12. Hold tumblers by the base and stemmed glass by the stem.
13. When glass is nearly empty, offer another drink.
14. Remove empty bottles, replace soiled ash trays to keep table clean.
15. For a personalized service, bottled drinks like beer and softdrinks should be poured
in front of the guest.
16. Never serve across the guest.

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 7

17. Serve white wine and red wine 2/3 full.
18. When pouring drinks from the bottle, turn slightly towards the right to avoid any drop

to fall on the table cloth or upon the guest.
19. When pouring bottled drinks, don’t let the bottle to touch the guest.
20. Upon serving, mention the drink’s name: “Your peach daiquiri, ma’am.”

HOW TO BE EFFICIENT DURING BUSY TIMES
6 Make eye contact and acknowledge all guests in your area with a smile.
6 Use the hard sell: A beaming smile followed immediately with, “Good evening, Sir!
What can I get you from the bar?”
If the answer is NO, immediately follow-up with another smile and words such as,
“Would you like me to check with you later perhaps?” then move on.
6 When you are busy with other guests, and another guest displays body language
indicating service attention may be required, make eye contact (with a smile) and
make sure the guest knows that you have acknowledged him/her.
6 Do not linger when busy,

Effective and proper Mis-en-Place is NOT advisable.
It is mandatory requirements of all service culture. This
principle is not in place before commencement of a busy period,
you will NEVER catch up and get ahead.

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 8

JOB SHEET #1-1

TITLE: Demonstration: Standards of Beverage Service

Purpose: To demonstrate standards in beverage service.
Equipment, Tools and Materials: Goblets, bottled drinks, tumblers.
Precautions: Always establish eye contact when serving guests.

Procedures:
Using the Information Sheet #1-1 data, demonstrate the following. Members of the

class will act as patrons/guests.
A. Serving beer to both ladies and gentlemen.
B. Serving tonic water and carbonated drinks.
C. Serving white and red wine.
D. Bussing and removing soiled glasses and ashtrays from the table.

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 9

SELF-CHECK #1-1

Test 1. True or False.
____________ 1. Upon serving don’t mention the drinks name.
____________ 2. When pouring bottled drinks don’t let the bottle touch the glass.
____________ 3. Always serve carbonated beverage without drinking straw.
____________ 4. Serve red wine at room temperature.
____________ 5. Drinks containing tonic water should be served with a lemon slice.
____________ 6. Remove empty bottles, replace soiled ashtray to keep the table clean.
____________ 7. Always serve across the guest.
____________ 8. When glass is nearly empty offer another drink.
____________ 9. Serve beer chilled in a chilled glass.
____________ 10. Continuously refill the water goblet with water.

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 10

ANSWER KEY #1-1

Test 1. True or False.

1. False
2. True
3. False
4. True
5. True
6. True
7. False
8. True
9. True
10. True

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 11

Qualification : Food and Beverage Service Attendant NCII

Unit of Competency : Prepare and Mix Drinks

Module Title : Serving Drinks at Bar Counter

Learning Outcome #2 : Present drink ordered in appropriate drink glassware
Assessment Criteria: with correct garnish, condiments and accessories

1. Drinks ordered are presented in appropriate glassware with correct garnish,
condiments and accessories.

Resources:

Equipment & Facilities Tools, Supplies & Materials

1. Workshop/Laboratory 1. Garnishes
2. Storage/Stockroom 2. Towels
3. Cocktail napkins
4. Stem wares
5. Footed wares
6. Tumblers
7. Mugs

References:
1. Costas Katsigris, Mary Porter, Cloris Thomas. The Bar and Beverage Book.
Third Edition.

2. Bartending Handbook Atbp. First Edition.

3. Perdigon P. Grace. Food Service Management in the Philippines. 1992.

4. Restaurant Training Manual Course. Magsaysay Shipping Lines.

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 12

Learning Outcome #2: Present drink ordered in appropriate drink

glassware with correct garnish, condiments
and accessories

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS
1. Learn how to serve drink
• Information Sheet #2-1:
orders at table “Serving Drink Orders at Table”

2. Perform Job Sheet • Information Sheet #2-2:
3. Complete self-check “Wine Service Presentation”
4. Refer to Model Answer
• Job Sheet #2-1:
“Demonstration on Serving Wine”

• Self-Check #2-1

• Answer Key #2-1

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 13

INFORMATION SHEET #2-1

SERVING DRINK ORDERS AT TABLE

If customers have not finished their drinks at the bar when the table is ready, offer to
carry the glasses for them. Arrange the glasses on the tray so you may remember which
belongs to which customer.

Service Procedure

1. Glasses for cold drinks must be cold. Do not use ones which are still warm from
being washed. When a second round of drinks is ordered, bring clean glasses.

2. Line the drinks tray with a doily or napkin (if this is the style.) Besides looking good,
this stops the glasses slipping around the tray.

3. Serve guests before their host and/or hostess, and women before men. Get as close
to the table as possible before putting the drinks down.

4. Avoid stretching over or in front of people – if someone moves suddenly and knocks
you, the glass or the tray, there could be an accident.

5. Hold glasses by the base or the handle, your fingers well away from the rim and the
inside of the glass. Hold bottles by the base. Use the saucer to pick up cups. Do not
allow the neck of the bottle to touch the glass and always keep it above the level of the
liquid in the glass as it fills.

6. Put drinks down to the right of the customer, or directly in front if the customer is
not having food. A handle should be turned to the right.

7. Load and unload your tray carefully, so that it does not over-balance. If it is too heavy
or too large to hold safely in one hand, put the tray down before unloading.

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 14

INFORMATION SHEET #2-2

WINE SERVICE PRESENTATION

Wine service starts at the moment it is ordered.

But did you know that different kinds of wines have
different ways of service and presentation?

The temperature of the wine being served and the
manner of how it is served are important things that we need to
consider in serving wine.

Hence, it is important that before you open any wine bottle,
first check if it has the correct serving temperature. This is
important since serving wine with incorrect temperature can greatly
affect and change the wine’s taste.

Serving Temperature

a White wine should be served chilled (8°C to 9°C)
a Red wine served at room temperature (14°C to 16°C)
a Champagne and Sparkling Wine served at 6°C to 9°C.

A. TIPS ON PRESENTATION OF THE WINE

When you approach the customer’s table with the requested bottle of wine,
always bring along the following: a bottle opener, a clean cloth napkin and wine bucket
with ice (if a chilled wine is to be served).

1. Present a red wine with a clean cloth napkin held underneath
the bottle.

2. For chilled wine, bring it to the customer’s table in an ice
bucket. The ice bucket should always be set to the right of the
host. Then use a cloth napkin to dry the table. Like the red
wine present the chilled wine with a clean cloth held under the
bottle.

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 15

3. Present the wine by holding the bottle towards the guest who ordered the wine
with the label facing uppermost so that it is readily seen.

4. As the bottle is presented, the server should announce the size of the bottle.
(Variety, vineyard, country of origin and the image of wine).

Example:

“A bottle of Cabenet Sauvignon, a Red Wine in California Vintage 1995.”

A point to stress the presentation is the proper pronunciation
of both he wine and the vineyard.

B. TIPS IN UNCORKING THE WINE

Uncorking the wine bottle require a certain skill and style. Read on the learn how
to do it properly.

1. When uncorking the wine bottle always do it at the table
and within sight of all the guests.

2. Remove the top portion of the seal by slicing it with a
knife just under the lip of the bottle.

3. Discard the top portion and clean the tip of the bottle
of any residue with a cloth napkin.

4. For the actual removal of the cork, do this as gently as possible and with utmost
care.

If the corkscrew is inserted at an angle
or it is inserted too shallow,

the cork may either break or crumble in the wine.

5. Present the cork to the customer who ordered the wine by placing it within
easy reach.

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 16

An experienced wine drinker will be able to determine whether the
wine has been properly stored by examining the texture of the cork.

C. TIPS ON SERVING THE WINE
1. Serve some for the host to taste (1.5 oz.) and wait for acknowledgment.
2. Discretely check with the host, for which guests the wine is for.
3. Serve the wine to the other guest, in counterclockwise direction, ladies first,
then turn clockwise to serve the gentlemen, ensuring sufficient wine is left
to the host.
4. Serve the host last.
5. Then turn the wine bottle to the table, if empty suggest another bottle.

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 17

JOB SHEET #2-1

TITLE: Demonstration: Wine Serving

Purpose: To practice how to serve wine according to standard.
Equipment, Tools and Materials: Wine service equipment and tools.
Precautions: Carefully open wine to avoid crumbling of cork.

Procedures:

Using the steps in this module, demonstrate the correct way of doing the following
bar services. Members of the class will act as bar patrons/guests.

A. Presenting the wine
B. Uncorking the Wine
C. Serving the Wine

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 18

SELF-CHECK #2-1

Test 1.
Discuss the service procedures for the following:

1. Serving cold drinks
_______________________________________________________________

2. Serving women
_______________________________________________________________

3. Serving the drinks to customers
_______________________________________________________________

4. Serving drinks with bottle
_______________________________________________________________

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 19

ANSWER KEY #2-1

Test 1.
1. In serving cold drinks use cold glass.
2. Serve the women first before the men.
3. Put drinks at the right of customers.
4. Hold the glass and bottles by the base not the rim.

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 20

Qualification : Food and Beverage Service Attendant NCII

Unit of Competency : Prepare and Mix Drinks

Module Title : Serving Drinks at Bar Counter

Learning Outcome #3 : Serve drinks, bar snacks, food according to standard
procedure.

Assessment Criteria:

1. Drinks, bar snacks/foods are served to customers according to standard procedure.

Resources:

Equipment & Facilities Tools, Supplies & Materials

1. Workshop/Laboratory 1. Garnishes
2. Storage/Stockroom 2. Towels
3. Cocktail napkins
4. Stem wares
5. Footed wares
6. Tumblers
7. Mugs

References:
1. Costas Katsigris, Mary Porter, Cloris Thomas. The Bar and Beverage Book.
Third Edition.

2. Bartending Handbook Atbp. First Edition.

3. Perdigon P. Grace. Food Service Management in the Philippines. 1992.

4. Restaurant Training Manual Course. Magsaysay Shipping Lines.

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 21

Learning Outcome #3: Serve drinks, bar snacks, food according to

standard procedure

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Learn on sequence of • Information Sheet #3-1:
bar service “Sequence of Bar Service”

2. Learn on tips in • Information Sheet #3-2:
attending to your “Tips in Attending to Your Customer”
customer
• Self-Check #3-1
3. Complete self-check • Answer Key #3-1
4. Refer to Model Answer

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 22

INFORMATION SHEET #3-1

SEQUENCE OF BAR SERVICE

1. Bar captain and/or receptionist greets and welcome guests; receptionist escorts them
to their tables; bar waiters assists them in getting seated.

2. Bar captain/bar attendant takes drink order. Bartender takes the order if the guest is
at the bar counter.

3. Drink order is written down in an order slip or guest check (in triplicate).
4. Corresponding order slip is detached, one copy is given to the bartender, the other

copy is given to the cashier and the last one is with the attendant.
5. Bartender prepares the drink.
6. Drink order is taken from the bar with a bar tray.
7. Drink is served together with the bar tidbits (if applicable).
8. Hors d’ oeuvre menu is presented, attendant gives suggestions; writes down order in

an order slip.
9. Hors d’ oeuvre menu is taken out.
10. Corresponding order slip is detached and endorsed to the kitchen.
11. Server picks up hors d’ oeuvre order from the kitchen.
12. Second, third, round of drinks is offered by the bar attendant or bartender.
13. Order slip is filled up for additional order.
14. Order slip is filled up for additional order.
15. Hors d’ oeuvres order is served.
16. Cashier closes the bill when there are no more orders and prepares billing.
17. Attendant presents the bill to the guest, receives and remits payment.
18. All bar staff thank the guest for patronage and invite them to come back.

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 23

INFORMATION SHEET #3-2

TIPS IN ATTENDING TO YOUR CUSTOMERS

1. Greet and welcome guest with a smile and guide them to their table.

2. Offer the Drink/Wine Menu and wait. Answer any questions and suggest a drink if
asked. Take the order.

Be familiar with items listed on the menu and be certain if liquor is available or not.

3. Ask politely for the passenger’s boarding cars (or cashless card). Relay the order to
the bartender.

4. Offer snacks such as peanuts or potato chips.

5. After serving the ordered drinks, always try to accommodate any further request of the
guest.

Remove the emptied glass and ask them if they would like another drink. Be careful
not to be too pushy!

6. Always make sure napkins, sugar packets, and coffee cream are available at each
table. Replace dirty ashtrays with clean ones.

7. Show your hospitality when a guest is checking out.

Account settlement system are different from ship. For example, computerized point
of sales (POS) is used in PV Crest, on the other hand, chit card is still used on Sky
Princess. Policy for credit also varies. Consult your supervisor if you are not sure.

8. Assist your bartended in setting up the bar, replenish the supply of clean glasses, or
whatever the risk.

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 24

Cocktail Party
Cocktail parties are becoming common. Three to four kinds of cocktails are usually

offered. Passengers may also ask for other types of liquor.
One of the most important assets of a manner of the bar is the ability to “shift into

higher gear” when business demands increase. Most guests appreciate swift and cheerful
service.

The key to fast and efficient service is in making total preparations beforehand. It will
be too late replenishing munchies and bar napkin supplies while you are busy.

Bar service starts the moment
your guests enter your work area.

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 25

SELF-CHECK #3-1

Test 1. True or False.

___________ 1. All bar staff thank the guest for patronage and invite them to
comeback.

___________ 2. Order slip need not to be filled up for additional order.
___________ 3. Corresponding order slip is detached, one copy is given to the

bartender and one copy is given to the cashier and the last one is with
the attendant.
___________ 4. Bartenders do not prepare the drink.
___________ 5. Hors d’ oeuvre menu is not taken out.
___________ 6. Drink order is written down in an order slip or gust check.
___________ 7. Bar captain takes the drink order.
___________ 8. Drink order is taken from the bar with tray.\
___________ 9. Second, third round of drink is offered by the bar attendant.
___________ 10. Cashier closes the bill when there is a lot of orders.

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 26

ANSWER KEY #3-1

Test 1. True or False.

1. True
2. False
3. True
4. False
5. False
6. True
7. True
8. True
9. True
10. False

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 27

Qualification : Food and Beverage Service Attendant NCII
Unit of Competency : Prepare and Mix Drinks
Serving Drinks at Bar Counter
Module Title : Promoting drink sales

Learning Outcome #4 :

Assessment Criteria:

1. Selling and up selling techniques are applied in offering/suggesting specialty drinks
and promotion items, alternate drinks or brand bar snacks/food to go with specific
drinks.

Resources: Tools, Supplies & Materials

Equipment & Facilities 1. Garnishes
2. Towels
1. Workshop/Laboratory 3. Cocktail napkins
2. Storage/Stockroom 4. Stem wares
5. Footed wares
6. Tumblers
7. Mugs

References:
1. Costas Katsigris, Mary Porter, Cloris Thomas. The Bar and Beverage Book.
Third Edition.

2. Bartending Handbook Atbp. First Edition.

3. Perdigon P. Grace. Food Service Management in the Philippines. 1992.

4. Restaurant Training Manual Course. Magsaysay Shipping Lines.

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 28

Learning Outcome #4: Promoting drink sales

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS
1. Learn on how to promote
• Information Sheet #4-1:
drink sales “Promoting Drink Sales”
2. Perform Job Sheet #4-1
• Job Sheet #4-1:
3. Complete self-check “Demonstration: Promoting Sales”
4. Refer to Model Answer
• Self-Check #4-1

• Answer Key #4-1

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 29

INFORMATION SHEET #4-1

PROMOTING DRINK SALES

Clarifying what customers want also provides a sales opportunity:
6 “Straight whisky, madam, or with a mixer? We have dry ginger, lemonade...
I could also recommend some delicious whisky-based cocktails.”
6 “There is the house blend, sir, or we have a range of Indian and China teas.
And, ideal for a lovely day like today, there is iced tea”
6 “Would you prefer sparkling or still mineral water and would you like a slice
of lemon, lime or orange in it? Alternatively, we have some excellent herbal
drinks...”

Listen and look for clues to what customers want. Ask questions. Try to match what
you say to what they want. Don’t irritate customers by giving what is obviously a standard
sales pitch.

The tone of your voice will say much about how interested you are in what you use.
Be knowledgeable and enthusiastic about your range of drinks and food, and contribute
positively to customers’ satisfaction. Satisfied customers are the ones who return and
recommend their friends to come.

Checklist for promoting drink sales

‹ know what drinks you can offer
‹ keep up-to-date with what is popular to drink
‹ listen and watch for clues to what customers want
‹ ask questions to clarify customer needs
‹ make what you are saying personal to the customer

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 30

When you can sell:

‹ you are asked for advice
‹ customer is not sure what to order
‹ brand, style or strength not specified
‹ product/brand asked for is not available
‹ clearing the table
‹ presenting the menu
‹ serving the menu
‹ opportunity arises in conversation
‹ responding to compliment

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 31

JOB SHEET #4-1

TITLE: Demonstration: Promoting Sales

Purpose: To demonstrate how to promote sales in the bar.
Equipment, Tools and Materials: Bar demo room, supplies
Precautions: Don’t irritate customers.

Procedures:

A. As service personnel, your job is to promote sales of your bar supplies.
First, you have to determine when you can sell and take the opportunity
to make a sale.

B. Demonstrate how these are done.

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 32

SELF-CHECK #4-1

Test 1.

Enumerate the following checklist:
1. Promoting drink sales.

a. __________________________________________________________
b. __________________________________________________________
c. __________________________________________________________
d. __________________________________________________________
e. __________________________________________________________

2. When you can sell.

a. __________________________________________________________
b. __________________________________________________________
c. __________________________________________________________
d. __________________________________________________________
e. __________________________________________________________
f. __________________________________________________________
g. __________________________________________________________
h. __________________________________________________________
i. __________________________________________________________

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 33

ANSWER KEY #4-1

Test 1.

1. Promoting drink sales.

a. know what drinks you can offer
b. keep up-to-date with what is popular to drink
c. listen and watch for clues to what customers want
d. ask questions to clarify customer needs
e. make what you are saying personal to the customer

2. When you can sell.

a. you are asked for advice
b. customer is not sure what to order
c. brand, style or strength not specified
d. product/brand asked for is not available
e. clearing the table
f. presenting the menu
g. serving the menu
h. opportunity arises in conversation
i. responding to compliment

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 34

Qualification : Hotel and Restaurant Kitchen Service Provider NCII
Unit of Competency : Prepare and Mix Drinks

Module Title : Serving Drinks at Bar Counter

Learning Outcome #5 : Clean bar counter from soiled glasses and empty
bottles.

Assessment Criteria:
1. Bar counter is free from soiled glasses and empty bottles.

Resources: Tools, Supplies & Materials

Equipment & Facilities 1. Garnishes
2. Towels
1. Workshop/Laboratory 3. Cocktail napkins
2. Storage/Stockroom 4. Stem wares
5. Footed wares
6. Tumblers
7. Mugs

References:
1. Costas Katsigris, Mary Porter, Cloris Thomas. The Bar and Beverage Book.
Third Edition.

2. Bartending Handbook Atbp. First Edition.

3. Perdigon P. Grace. Food Service Management in the Philippines. 1992.

4. Restaurant Training Manual Course. Magsaysay Shipping Lines.

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 35

Learning Outcome #5: Clean bar counter from soiled glasses and

empty bottles.

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Learn how to do checklist • Information Sheet #5-1:
during quiet periods “To Do Checklist During
Quiet Periods”
2. Learn how to clean
bar counter from soiled • Information Sheet #5-2:
glasses and empty “Clean Bar Counter from Soiled
bottles Glasses and Empty Bottles”

3. Complete self-check • Self-Check #5-1

4. Refer to Model Answer • Answer Key #5-1

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 36

INFORMATION SHEET #5-1

TO DO CHECKLIST DURING QUIET PERIODS

TO DO CHECKLIST
Below is the “To Do Checklist” during quiet periods or when you do not have many

customers yet. This will help you to be well prepared when the “busy times” come.
˜ Do not lean on the counter gossiping with the Bartender.
˜ Have your tray at the ready.
˜ Remember a genuine cheerful greeting.
˜ Make sure your work area is clean.
Remember: your work area is your stage!
˜ Sit your guest on a table if business permits.
˜ Pull out your chair whenever you have the chance to do so.
˜ Be efficient, cheerful but most of all look professional.
˜ Immediately place napkins in front of your guest. Change the ashtray even if it
is clean. This creates a good impression to the guest.
˜ Automatically serve the day’s munchie selections (without waiting to be asked)
then ask: “May I take your order now Sir/Ma’am?” If your guest seems
undecided suggest the Drink of the Day (DOD). You must know these
specials by heart.
˜ Remember to serve the ladies first.
With many Americans, it is not a big deal with Europeans. Many American
men do not really expect it but their ladies certainly feel good about it.

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 37

INFORMATION SHEET #5-2

CLEAN BAR COUNTER FROM SOILED GLASSES AND EMPTY BOTTLES

Tips on Bar Maintenance

1. Ensures proper standards of cleanliness of the bar area.
2. Get all requisitions and returning empty bottles.
3. The glasses must be cleaned and spotless at all times.
4, The bar sink must be cleaned and neat at all times and the trash can must be

clean and odorless.
5. The service area are adequately equipped during the cleaning service.
6. Make sure that the curtain area clean before going off duty and cleans out any

accident that might have occurred in the bar room.
7. Make sure that all dirty dishes and glasses and linen are cleaned up all the time

according to instructions.
8. Observe cleanliness and sanitation and responsible cleaning bar areas and

equipment.

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 38

SELF-CHECK #5-1

Test 1. True or False.

___________ 1. Always observe the cleanliness and sanitation in the bar.
___________ 2. The bar sink must be clean and neat at all times.
___________ 3. Ensures the improper cleanliness in the area.
___________ 4. The glasses must be cleaned and neat at all times.
___________ 5. Do not observe cleanliness and sanitation and responsible of

cleaning bar area and equipment.
___________ 6. Do not lean on the counter gossiping with the bartender.
___________ 7. Do not follow the genuine cheerful greeting.
___________ 8. Remember to serve the ladies first,
___________ 9. Sit your guest on a table if business permits.
___________10. Be efficient, cheerful, but most of all look professional.

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 39

ANSWER KEY #5-1

Test 1. True or False.

1. True
2. False
3. True
4. False
5. True
6. False
7. False
8. True
9. True
10. True

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 40

EVIDENCE PLAN

Sector: TOURISM
Unit of Competency: PREPARE AND MIX DRINKS
Module Title: Serving Drinks at Bar Counter

Ways in which evidences will be collected: Interview
(tick the column) Written Test
Demonstration
The evidence must show that the candidate... with Questioning
Presentation of
Final Product
Third Party
Report
Portfolio

1. Express standard service courtesy and XX
social grace in offering, taking and XX
serving drinks. X
XX
2. Present drink ordered in appropriate X
glassware with correct garnish, condiments
and accessories.

3. Serve drinks, bar snacks, food according
to standard procedure.

4. Promoting drink sales

5. Clean bar counter from soiled glasses
and emoty bottles.

Critical aspects of competency

Prepared by: ___________________________________ Date:
Instructor Date:

___________________________________
Instructor

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 41

PERFORMANCE TEST

Name Date
MODULE: SERVING DRINKS AT BAR COUNTER
TEST ATTEMPT
1st 2nd 3rd

DIRECTIONS LEVEL OVERALL EVALUATION
ACHIEVED
• Ask your instructor to assess PERFORMANCE LEVEL
your competencies on the 4
critical performance criteria Can peform this skill without supervision and with
listed below. 3 adaptability to probelm situations.
Can perform this skills satisfactorily without assistance
• Overall evaluation will be 2 or supervision.
assessed based on the Can perform this skills satisfactorily with some assis-
guide on the other side. 1 tance and supervision.
0 Can perform this skills satisfactorily with full assistance.
Cannot perform this skills

PERFORMANCE STANDARDS PERFORMANCE LEVEL
YES NO N/A

A. Express standard service courtesy and social grace in
offering, taking and serving drinks.

1. Customers are greeted and served according to standard
service courtesy and social grace.

B. Present drink ordered in appropriate glassware with
correct garnish, condiments and accessories.

1. Drinks ordered are presented in appropriate glassware with

correct garnish, condiments and accessories.
C. Serve drinks, bar snacks, food according to standard

procedure.
1. Drinks, bar snacks/foods are served to customers according

to standard procedure.
D. Promoting drink sales

1. Selling and up selling techniques are applied in offering/

suggesting specialty drinks and promotion items, alternate

drinks or brand bar snacks/food to go with specific drinks.

E. Clean bar counter from soiled glasses and empty bottles.

1. Bar counter is free from soiled glasses and empty bottles.

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 42

WRITTEN TEST

Test 1. Choose the letter of the correct answer.

1. Always carry __________ and other bar items on a bar tray.

a. napkin c. beverages

b. ashtray d. tray

2. When glass is nearly empty offer another _________.
a. ashtray
b. cigarette
c. drink

3. When pouring the bottled drinks don’t let the bottle touch the __________.
a. rim
b. glass
c. bottle

4. Hold tumblers by the _________ and stemmed glass by the stem.
a. rim
b. base
c. stem

5. Drinks containing tonic water should be served with __________.
a. lemon slice
b. beer
c. straw

6. Glasses for cold drinks must be _________.
a. hot
b. cold
c. frozen

7. Line the drinks with _________.
a. doily
b. plastic
c. paper

8. Put drinks down the ________ of the customer.
a. right
b. left
c. back

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 43

9. Avoid _________ in front of the guest.
a. smiling
b. crying
c. stretching

10. Bartenders prepare the _________.
a. menu
b. bill
c. drinks

Test 2. Enumerate the following:

1. Tips in attending your customers.
a. ______________________________________________
b. ______________________________________________
c. ______________________________________________
d. ______________________________________________
e. ______________________________________________

2. Promoting drink sales.
a. ______________________________________________
b. ______________________________________________
c. ______________________________________________
d. ______________________________________________
e. ______________________________________________

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 44

DEMONSTRATION

Candidate/Trainee’s Name
Assessor’s Name
Competency Assessment Title
Date of Assessment
Given the following materials, tools and equipment the candidate/trainee must be able
to serve drinks at bar counter.

Observation Tick ( /) to show if evidence is demonstrated.

During the demonstration of skills did Yes No Actual
the candidate : (1.0-3.0) (5.0/F) Rating

1. Express standard service
courtesy and social grace in
offering, taking and serving drinks

2. Present drink ordered in
appropriate glassware with
correct garnish, condiments
and accessories.

3. Serve drinks, bar snacks, food
according to standard procedure.

4. Promote drink sales.

5. Clean bar counter from soiled
glasses and empty bottles.

The candidate’s demonstration was: ___________________
Rating

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 45

RECORDS OF ACHIEVEMENT

Module : Serving Drinks at Bar Counter

Learning Outcome #1: Express standard service courtesy and social grace in
offering, taking and serving drinks.

Assessment Criteria:

1. Customers are greeted and served according to standard service courtesy
and social grace.

COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 46

RECORDS OF ACHIEVEMENT

Module : Serving Drinks at Bar Counter

Learning Outcome #2: Present drink ordered in appropriate glassware with
correct garnish, condiments and accessories.

Assessment Criteria:

1. Drinks ordered are presented in appropriate glassware with correct garnish,
condiments and accessories.

COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 47

RECORDS OF ACHIEVEMENT

Module : Serving Drinks at Bar Counter

Learning Outcome #3: Serve drinks, bar snacks, food according to standard
procedure.

Assessment Criteria:

1. Drinks, bar snacks/foods are served to customers according to standard
procedure.

COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 48

RECORDS OF ACHIEVEMENT

Module : Serving Drinks at Bar Counter

Learning Outcome #4: Promoting drink sales

Assessment Criteria:

1. Selling and up selling techniques are applied in offering/ suggesting specialty
drinks and promotion items, alternate drinks or brand bar snacks/food to go
with specific drinks.

COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 49