1. HOW DO YOU KEEP THE BAR TIDY AND SHINY?

 Before and after the operation, we must clean the bar. Also clean as you go. Everytime na may
makikitang dumi o spillage, linisin kaagad.

2. HOW DO YOU CLEAN THE BEER LINES AND POST MIX DISPENSER?
 Unplug first the post mix dispenser then alisin ang rubber tapos ibabad sa maligamgam na tubig
para matanggal ang mga nakadikit na syrup at ma-sanitized.

3. WHEN IS THE BEST TIME TO MAINTAIN THE CLEANLINESS OF THE BAR?

 Before and after the operation ( mise-en-place ) and clean every time we go ( clean as you go. )

4. WHAT WOULD YOU DO IF THE CLEANING EQUIPMENT MALFUNCTIONED WHILE IN THE MIDDLE OF
THE CLEANING PROCESS?
 Manual procedures nalang po then ireport sa supervisor/manager para magawan ng paraan. At
yung equipment lagyan ng “out of order" sign para malaman ng mga co-workers nasira ang
equipment.

Ex. Dish washing machine. Use manual process by using unscented detergent.

5. HOW DO YOU CLEAN A MESSY LITTERED AREA WITH A JAM-JACKED CUSTOMER?

 Mag-excuse then linisin na ang area.

6. WHAT SAFETY PRECAUTIONARY MEASURES WILL YOU UNDERTAKE WHEN CLEANING A BAR TILED
AREA?
 Kung sa loob ng bar area, lagyan ng floor mat para maiwasan ang may mabasag na glass in case
na mahulog. Sa pinaka-dining area lagyan ng sign na wet floor.

7. WHAT WOULD YOU DO IF YOUR ELECTRICAL CLEANING EQUIPMENT IS GROUNDED?

 Answer same as #4.

8. COULD YOU SITE OTHER WAYS FOR MORE EFFECTIVE DISPOSAL OF GARBAGE WITH THE
ENVIRONMENTAL CONSIDERATION?
 Proper waste disposal management. Use 3R's - Reduce, Re-Use and Recycle

Ex. Segregation of biodegradable to non-biodegradable.

9. HOW WOULD YOU MAKE YOUR STAINLESS EQUIPMENT SHINY WITHOUT WATER SPOT?
 Wash it with the appropriate cleaning detergents and materials. Never use steel wool and wipe
it with dry cloth.

10. WHAT WOULD YOU DO IF YOU RUN OUT OF APPROPRIATE CLEANING AGENT TO CLEAN AND
SHINE YOUR COUNTER?
 Use unscented detergent. If nothing, use lemon or calamansi with luke warm water. Kung
walang calamansi kahit luke warm water na lang.
11. WHAT WOULD YOU DO IF ONE OF YOUR DRUNK CUSTOMERS ACCIDENTALLY SLIPPED ON THE
FLOOR WHILE CLEANING SPILLAGE?
 Apologize or say sorry then dalhin sya sa may malapit na clinic, tapos yung area lagyan ng sign
para maiwasan na may maaksidente ulit.
12. WHAT ARE THE SPECIFIC PROCEDURES IN USING CLEANING DETERGENTS IN CLEANING BAR
AREAS?
 In using cleaning detergents, kung maraming lilinisin, isa muna ang linisin para malaman if
effective.

13. WHAT APPROPRIATE CLEANING METHODS ARE REQUIRED TO MAKE SURE THAT YOUR CLEANING
BAR DETERGENT IS EFFECTIVE?
 Answer same as #12

14. What is the proper garbage disposal procedures embodied with the law that governs waste
segregation scheme?
 Answer same as #8

15. HOW DO YOU MAKE SURE THAT YOU FOLLOW THE ENTERPRISE PROCEDURES IN CLEANING BAR
AREA?
 By having a checklist of the things, you must do.

16. HOW DO YOU DIFFERENTIATE A TUMBLER FROM A FOOTED GLASS?

 A tumbler is base without stem, while footed glass with stem.

17. WHAT ARE THE 3 BASIC PARTS OF THE BAR?

 FRONT BAR - Where we entertain the guest.
 UNDER BAR - Where we place the tools we use for mixing.
 BACK BAR - Where we displays liquors and wines.

18. WHAT IS THE USE OF SPEED RAIL?

 For fast moving item. Dahil ang speed rail po ay pinaglalagyan ng mga most commonly use
liquors and modifiers.

19. WHAT IS THE PROPER POSITION IN STORING A BOTTLE OF WINE?

 Slant position or 45 degree if with cork. If no cork kahit deretso nalang po pero di dapat expose
sa sunlight at di maalog, kasi po maaaring mabago ang lasa ng wine.

20. WHAT IS THE FIRST THING TO DO IN SETTING UP A BAR?

 Get an ample amount ice first then chilled bottles and canned beverages then checked the
ingredients if there still some stock.

21. WHAT IS THE PROPER WAY TO HANDLE GLASSES TO AVOID BREAKAGE?

 Hawakan sa stem at iipit sa bawat daliri, pero kung marami gumamit ng tray
 “Prepare and mix cocktails and non - alcoholic drinks”
22. WHAT WOULD YOU DO IF YOU RUN OUT OF CRUSHED ICE?
 Use ice tube or ice cube then ibalot sa clean cloth at pukpukin ng mallet. Kaya ice tube or cube
para madaling madurog.
23. WHAT WOULD YOU DO IF THE JIGGER IS BROKEN?
 Use shot glass because shot glass is also equals to 1 or ½ oz like jigger. Or get a pourer, do the
pouring method.
24. WHAT PRECAUTIONARY MEASURES SHOULD YOU UNDERTAKE TO AVOID USING A SPOILED
INGREDIENTS?
 Always check the expiration date of bottled/canned goods.
25. HOW DO YOU ARRANGE GLASSES TO AVOID BREAKAGE?
 By types and classification, sizes and colors
Ex. Tumbler to tumbler, footed to footed etc, or by sizes, shapes and colors.

26. HOW DO YOU ACHIEVE PERFECT FROTH IN THE COCKTAIL?

 By continuous shaking.

27. HOW DO YOU MAKE THE WITH RED CELERY STALK FIRM AND CRUNCHY?
 Get a bowl, put some ice and i-soak yung celery.

28. WHAT WOULD YOU DO IF THE BLENDER MALFUNCTIONED IN THE MIDDLE OF MAKING A FROZEN
DRINK?
 Say sorry to the guest, tapos mag-suggest nalang ng ibang drink na malapit sa order ng
costumer. Yung equipment lagyan ng sign na “out of order”.

29.WHAT BRAND OF LIQUOR WOULD YOU USE IF YOU RUN OUT OF THE PRESCRIBED POURING
BRAND?
 Call brand for example nauubusan ng triple sec substitute wou would be a call brand named
“Contreau” kasi po magka-flavored sila ( orange )

30. WHAT WOULD YOU DO IF HAPPENED TO MIX A ROTTEN EGG?

 Disposed immediately at palitan ng bagong mixture.

31. WHAT IS THE SPECIFIC PROCEDURES IN MIXING COCKTAIL USING STIR METHOD?
 By using a mixing glass, stir the cocktail drink ng 10-15 stirs or yung hindi malulusaw yung ice
para di maging matubig ang drinks. And ma-maintain yung clarity ng drink.

32. WHAT IS THE ENTERPRISE REGULATION WHEN YOU UNINTENTIONALLY PREPAIRED AN INCORRECT
COCKTAIL?
 Say sorry to the guest, then palitan yung order nya ng libreng drinks. Ang tawag po dito ay
complimentary drink.
33. WHAT IS THE RIGHT WAY OF MAKING A FREE-POURING STYLE?
 1, 2, 3 cut, use pourer.
34. HOW WOULD YOU DIFFERENTIATE A BRANDY AND A COGNAC?
 A cognac is a brandy but brandy is not always a cognac. Only brandy from cognac region of
france can be called as a cognac.
 BRANDY is single distillation while cognac undergoes double distillation.
35.HOW MANY ML ARE THERE IN 1 OZ?
 30 ml
36. WHAT IS THE PROPER WAY TO FLOAT LIQUOR ON TOP OF A DRINK?
 Use the back of the bar spoon.
37. WHAT IS THE DIFFERENCE BETWEEN GIBSON AND MARTINI?
 The garnish. Sa Gibson cocktail onion ang ginagamit sa Martini naman po ay green olives.

38. HOW DO YOU MAKE SIMPLE SYRUP?

 Dapat equal part of sugar and water
Ex. 1 cup water, 1cup sugar din ang ilagay.

39. HOW DO YOU MAKE A RAINBOW COCKTAIL?

 By using the back of the bar spoon.

40. WHAT WOULD BE THE BEST ALTERNATIVE APERITIF SHERRY?

 Dry vermouth. Kasi po ang mga sherry ay mga dry so pwede po ipalitan ng dry vermouth na
isang aromatic wine.

41. WHAT WOULD YOU SUGGEST IN CASE YOU RUN OUT OF STOCK CHAMPAGNE?
 Mga sparkling wines po. Sa Pilipinas po ay chamdor at novelino ang ating sparkling wine. Sa italia
naman po ay asti-spumante.

42. WHAT ENTRÉE WOULD YOU SUGGEST TO ACCOMPANY A 1995 CHARDONNAY WINE?
 Mga white meats po.
Ex: Seafoods and chicken. Ang chardonnay wine ay isa pong uri ng white wine kaya dapat po ay ang
ibibigay mong foods are compliment sa wine.

43. WHICH DESSERT WINE WOULD YOU SUGGEST FOR A GUEST TO TRY?
 All sweet wines example po ay saturne.

44. WHAT IS THE HIGHEST CLASSIFICATION AMONG FRENCH WINE?

 AOC ( Appellation De Origin De Controlee )

45. WHAT ARE THE PROPER ORDERS OF SERVING MULTIPLE TYPES OF WINE?
 Aperitif-tablewine-dessert wine
 Another rules; dry before sweet
Light before ( dark ) full
White before red
Young before old
46. WHAT PREVENTIVE MEASURES TO PROTECT THE BOTTLE OF SPARKLING WINE FROM POPPING
UP?
 Avoid shaking the bottle and never expose it to direct sunlight.

47. WHAT PRECAUTIONARY MEASURES WILL YOU TAKE IN HANDLING WINE GLASSES?
 Sa stem lang po hahawakan nanakaipit sa mga daliri.

48. WHY SHOULD YOU MONITOR THE TEMPERATURE OF THE CHILLER?

 Para malaman kung ok yung chiller. At dahil din po ang white wine ay kailangang well chilled
from 8 degree C - 9 degree C, while yung mga red wines naman po ay room temperature at hindi
pwede na matagal sa chiller dahil may tendency nasumabog.

49. IN STORING WINES, WHAT OTHER PREVENTIVE MEASURES SHOULD YOU KEEP IN MIND IN ORDER
TO KEEP IT'S QUALITY?
 First the temperature, white wine is 8 degree C - 9 degree C, red wines in room temperature
second po ay kailangang di naaalog. Third ay yung angle storage.

50. WHY IT IS IMPORTANT TO CONDUCT SENSORY EVALUATION OF WINE?

 Para malaman natin ang mga characteristics ng wine: Example po sa appearance nya, color,
aroma/bouquet.

51. WHAT WOULD BE THE ADVANTAGE TO A RESTAURANT IN SELLING WINE BY GLASS?

 Mas malaking kita, pwedw i-charge ng mas mahal kapag per glass at mas maraming nakaka-
afford ng um-order ng per glass lang kaysa per bottle.

52. WHEN IT IS APPROPRIATE TO REFILL THE WINE GLASS OF GUEST?

 Kung ¼ nalang ang natitira o kung paubos na.

53. WHEN IT IS APPROPRIATE TO BUS OUT?

 Kapag tapos na ang guest.
54. WHAT ARE THE 5 FAMOUS REGIONS IN FRANCE?
1. Champagne
2. Bordeaux
3. Burgandy
4. Loire Valley
5. Rhone Valley
55. WHAT WOU YOU DO IN THE EVENT THAT THE CORK BREAKS OR FALLS IN THE BOTTLE?
 Use an ice pick if not possible, decant the wine by using funnel method or candle light method.
56. WHAT WOULD YOU DO IF THE WINE GIVEN TO COSTUMERS HAPPENS TO BE FAULTY ONES?
 Say sorry to the guest and change immediately. Tapos yung wine na malingnai-serve if bukas na
ay dalhin nalang sa bar para maibenta ng per glass o kaya naman dalhin sa kitchen para
magamit sa pagluto.
57. WHAT WOULD YOU DO IF THE CORK TURNS OUT SHRIVELED OR DISINTEGRATED?
 Change immediately because that only means that the wine is already turning into vinegar.
58. WHAT WINE WOULD YOU RECOMMEND THAT IS BENEFICIAL TO HEALTH?
 Red wine because it is good for the heart at nakakatulong ito sa circulation ng bloods at madami
itong antioxidants na nakakatulong sa digestion.
59. WHAT IS THE PROPER WAY OF PRESENTING THE WINE?
 Arrive at the table with the proper materials and carry bottle of wine like a baby. Present the
wine to the guest with the label facing to the host. At sabihin lahat ng information tungkol sa
wine.
60. WHAT ARE THE PROPER POSITION IN OPENING AND POURING A BOTTLE OF CHAMPAGNE AND
OTHER SPARKLING WINES?
 Alisin ang foil tanggalin ang wine at ibalot sa clean towel at ibuhos sagilid ng flute glass.
61. WHAT IS THE PROPER METHOD OF DECANTING WINE?
 Either funnel method po na gumagamit ng funnel para masala o yung candle light method
naitatapat mo sa liwanag or candle yung bottle habang dine-decant.
62. WHAT ARE THE STEPS IN OPENING AND POURING A BOTTLE OF STILL WINES?
 Still wines po ay mga table wines ang good example pong mga table wines ay ang mga red wine.
Open mo ang bottle using corkscrew at pour mo na direct sa red wine glass na hindi na
kailangan padaanin sa gilid ng baso dahil hindi naman ito carbonated lift-up mo ng pa-twist
bottle para di tumulo.
63. HOW DO YOU PRESENT WINE LIST TO THE GUEST?
 Sa pagpe-present po ng wine list kung single type kahit iabot mo na sya directly sa guest. If
folded type naman po na ka-open na sya once iabot sa guest. At kapag book style naman po
dapat naka-open na sya mismo doon sa section ng mga specialty ng bar
64. WHAT GLASS IS APPROPRIATE WHEN SERVING CHARDONNAY WINE?
 Dahil ang chardonnay wine po ay isang white wine,dapat po sa white wine po sya iserve
65. HOW DO YOU DECENT WINES?
 Answer same as #62 and gumamit po ng decanter
66. HOW DO YOU POUR SPARKLING WINE TO OBTAIN DESIRED FROTH BUBBLES?
 Dapat po sa gilid lang ng baso.
WINE SERVICE:
VINTAGE
VINEYARD
VINTERSNAME
ALCOHOL CONTENT
VARIETY
BOTTLE CONTENT