Author: Arago, Jaymar D.

Materials needed:
Editor: Date: Sept. 7-11, 2020 (3rd WEEK)
Illustrator: Arago, Jaymar D. Time: 7:00 – 10:00am
Reviewer: Ms. Leslie Garcia Subject: Bartending and Bar Set-up

_BAR PERSONNEL AND GLASSWARE

Description of the lesson:

In this lesson, you will learn about the job description, importance of different bar
personnel, and glassware use inside a bar, proper handling and proper procedure in
washing a glass.

Objectives (What I Need to Know)

At the end of this module, you will learn to:
1. Discuss the job description and importance of different bar personnel by means of graphic
organizer,
2. Identify the different glassware used inside a bar,
3. Defend the importance of applying proper handling and washing of glassware, and
4. Demonstrate proper handling and washing of glassware

Day 1/Time: 7:00 to 9:00am

Pre-assessment (What I know)
Instruction: Happy morning to you! Before we start our lesson, I would like to test first what you
have already knew about our topic for today. Upon doing so, please be honest to yourself!

Activity: Let us see what you have already knew! I want you to draw at least 2 examples of
glassware that you have been already used. You may draw it inside the 2 boxes, indicate
their name below.
Lesson Content (What’s New)
Instruction: Read, understand and analyze the lesson. Make sure to underline/highlight all the
important information you need to know, because at the end of the lesson you are required to test
your understanding through a performance activity which will be done at home.

BAR PERSONNEL BASIC FUNCTIONS

1. Bar Manger
-A bar Manager oversees the staff and operations of a bar. They are in charge of scheduling
employees, managing customer complaints and ensuring the bar is stocked and inviting to
customers. Some Bar Managers are involved in the marketing and promotional advertising of a
bar and may be responsible for the bar’s profitability. Bar Managers also maintain liquor
licensing and ensure that staff is following local regulations.

2. Assistant Bar Manager

-An assistant bar manager is responsible for operation and supervision of the bar and beverage
service department in a restaurant. An assistant bar manager is in charge of the direction,
supervision, performance, training, and evaluation of all positions within the department. An
assistant bar manager consistently strives to exceed guest expectations and provide the highest
level of service. Such positions build and maintain healthy business relations with clients
ensuring high customer satisfaction; establish systems/ procedures thereby contributing in a
major way towards growth and profitability levels; supervise and maintain inventory of stocks at
the bar; and ensure that the department is run in compliance with all company policies, rules, and
regulations. An assistant bar manager manages and achieves the budgets that are determined for
the bar and beverages department with respect to all departmental expenses, salaries, and
manning.
3. Bar Captain
-A Bar Captain assists the Bar Supervisor with activities coordination of the guest services team
to deliver an excellent experience while supporting the team and ensuring compliance with
health and safety requirements

SPECIFIC RESPONSIBILITIES
 Distribute tables and tasks to team members
 Request to the Cooperative Company the necessary number of cooperate members,
according to demand
 Identify the sector operational necessities and inform the supervisor
 Follow up the procedures according with the check list
 Coordinate the work of all TM, in order to maintain the constant quality of the service
 Performs the transfer of goods and materials across sectors
 Support the supervisor on bureaucratic issues and team development
 Track Food and Beverage monthly inventories
4. Bartender
-Bartenders mix and serve alcoholic beverages based on customer requests. They verify the
identification and age of customers, prepare and serve alcoholic beverages, accept payment from
customers, clean glasses and bar utensils and balance cash receipts to record sales. A quality
Bartender candidate is knowledgeable about mixology and is capable of mixing traditional drinks
as well as crafting creative cocktails. Successful Bartenders increase customer retention and
loyalty by mixing and serving quality cocktails with impeccable customer service

5. Bar Attendant
The main job of bar attendant is to provide a customer relationship. They also serve alcoholic
drinks to patrons in taverns or combination bar and package-goods store: Takes orders from
customers. Serves bottled beer or draws draught beer from kegs. Unopened bottles of alcoholic
and nonalcoholic beverages to be taken from premises when licensed for sale of packaged goods.
Receives payment for amount of sale and makes change. Usually does not serve mixed drink

GLASSWARES
-The term glassware can be used to refer to the items that are made from glass. Glassware
usually refers to glass items used as tableware, (dishes, cutlery, flatware)and drinkware used to
set a table for eating a meal

History of Glass

Pliny, the Roman historian, wrote about Phoenician merchants who accidentally
discovered glass in Syria about 5000 B.C. when they placed cooking pots on blocks of nitrate.
The high temperatures of the fire's heat melted the nitrate, which mixed with sand, formed an
opaque liquid and cooled as glass.
However, anthropologists believe that glass beads from Egypt and Mesopotamia in 3500
B.C. were the first actual handmade glassware. The oldest glass vases thus far found were
produced in 16th century B.C. in Mesopotamia, China and Egypt.
Glass manufacture became more efficient with the use of soda lime, and developed to a
higher level in Venice, Italy. Glasses as we have them today became more widely available only
after nearly revolutionary developments in glass manufacture occurred in the 1890's
 Name Picture Description
The forebear of the Martini glass is
simply known as the cocktail glass,
and today the two are frequently
Martini Glass
confused. The difference is subtle: the
cocktail glass is slightly smaller and
more rounded, with a narrower rim
A stemmed glass with a curved bowl
used mostly for serving its namesake
drink. Now burdened with a reputation
as a cheap, plastic method for
Margarita Glass delivering sugary, pre-mixed
Margaritas at Tex-Mex bars, the
margarita glass was once identified
with a nobler tradition, called a
coupette for its resemblance to a coupe
A wine glass is a type of glass that is
used to drink and taste wine. Most
White Wine
wine glasses are stemware, that is they
Glass
are goblets composed of three parts:
the bowl, stem, and foot

A wine glass is a type of glass that is

used to drink and taste wine. Most
wine glasses are stemware that is they
Red Wine Glass
are goblets composed of three parts:
the bowl, stem, and foot. Typically the
body is wider than white wine glass
The snifter is specifically fashioned to
enhance the sensory experience
associated with sipping brandy, from
first waft to final, warm sip. Snifters
Brandy Snifter are traditionally crafted from very thin,
fine crystal, with a stoutly-set, bottom-
heavy bell and stumpy stem made for
holding in one's palm between the
fingers
The champagne flute (French: flûte à
Champagne) is a stem glass with either
Champagne a tall tapered conical shape or
Flute Glass elongated slender bowl, generally
holding about 180 to 300 ml (6.1 to
10.1 US fl oz) of liquid
 A water goblet consists of a conically
shaped glass with no handle, rising
from a stem with a foot. Water goblets
Water Goblet
vary in style, shape and decoration, and
are usually plainer than other types of
goblets. Typically use for water

A highball glass is a glass tumbler used

to serve 'tall' cocktails and other mixed
High Ball Glass drinks that contain a large proportion
of a non-alcoholic mixer, and are
poured over ice.

A collins glass is a glass tumbler which

typically will contain 300 to 410
millilitres (10 to 14 US fl oz). It is used
Collins Glass to serve mixed drinks, especially Tom
Collins or John Collins cocktails. It is
cylindrical in shape and narrower and
taller than a highball glass

A Hurricane glass is a form of drinking

glass which typically will contain 20
US fluid ounces (590 ml; 21 imp fl oz).
Hurricane Glass It is used to serve mixed drinks,
particularly the Hurricane from which
it is named originating at Pat O'Brien's
Bar in New Orleans
Beer glassware comprises vessels
made of glass, designed or commonly
used for serving and drinking beer.
Beer Mug Styles of glassware vary in accord with
national or regional traditions; legal or
customary requirements regarding
serving measures and fill lines

It is a small, stemmed glasses generally

used to serve after-dinner liqueurs.
Alternatively, they may be used to
Cordial Glass serve drinks at a party, reception or
other gathering. The use of fine cordial
glasses lends a touch of elegance to
any gathering.
 Old fashioned glasses typically have a
wide brim and a thick base, so that the
Old Fashion
non-liquid ingredients of a cocktail can
Glass
be mashed using a muddler before the
main liquid ingredients are added

Lowball glass (or simply lowball), is a

Rock Glass short tumbler used for serving spirits,
such as whisky, neat or with ice cubes

Poco grande glasses are characterized

by their bulbous wells with a smaller
Poco Grande
rim on top of stems that can range from
Glass
short to tall. The design adds strength
to the glass lowering replacement costs

NOTE: You must also click the link below for additional information about glassware:
https://www.slideshare.net/ashakumari142/types-of-glassware

HOW TO HOLD WINE GLASS

Hold all stemmed wine glasses (red, white,

etc) towards the base of the stem between
your thumb, forefinger and middle finger.
You’ll find that your other fingers will just
rest on the base naturally. Don’t worry, it’s
totally socially acceptable to swirl your wine

NOTE: You may also click this link for

more information about handling wine glass:
https://winefolly.com/tips/hold-wine-glass-civilized/#:~:text=Hold%20all%20stemmed%20wine
%20glasses,acceptable%20to%20swirl%20your%20wine.
Proper Procedure on how to clean glassware
1. Clean all sinks used for washing.
2. Empty contents of the glass.
3. Clean the glass in hot water with a detergent solution.
4. Rinse the glass in another sink to remove extra traces of food or detergent.
5. Sanitize the glass in a separate sink by soaking it in hot water or a sanitizer.
6. Make sure you hold the glass by the bowl. Holding the glass by the stem or base could
result in breakage, so it is best to avoid grabbing the glass at either of these points.
7. Use the cloth to gently dry the glass. Do not use excessive pressure.
8. Run the cloth along the outside of the glass as the final step to clean away and
fingerprints.

Do Don't
Hold stemware by the bowl or foot. Any
Hold stemware by the stem of the
pressure placed on these locations can
glass; this is the strongest part.
cause cracks or breaks.

Carry one glass in each hand and use

dollies, racks, or serving trays if Carry glasses in “bouquets".
moving multiple glasses at once.

Only stack nesting glassware. Stack glasses unless they nest.

Place silverware inside of glasses. The

Place silverware in designated metal “pits” and scrapes the glass through
silverware bins on bus carts rather mechanical shock. This creates weak spots
than in glasses. that will eventually cause the glass to
break.

Use properly sized glass racks for

storage and cleaning purposes. This is
the best way to protect the glass Store glasses on hard surfaces. This can
during washing, storage, as well as cause chipping and cracking.
transport.

Review
How did you find the topic? I Hope you learned the different bar personnel, glassware and
proper procedure on how to wash glassware.
I strongly suggest that you read again your lesson so you could have better comprehension on the
topic. If there is any question regarding the topics you may reach me through my Phone number,
Gmail and Messenger that was indicated at the last page of this module.
You must also click the link below for additional information about on how to wash your
glassware properly.
https://www.webstaurantstore.com/guide/772/how-to-care-for-glassware.html
Practice (What is it)
Let us see what you’ve got. Please read the instruction carefully and do what is stated.
Instruction: Identify the appropriate term being asked in the following statement. Write your
answers on the space provided before the number.
Since it is a type of SELF- CHECK activity, you could personally assess your own learning thus
working with integrity is highly recommended. Are you ready?
Part 1. Identification
______________1. Refers to the bar personnel that is responsible for operation and supervision
of the bar and beverage service department in a restaurant
______________2. Refers to the bar personnel that assists the Bar Supervisor with activities
coordination of the guest services team to deliver an excellent experience while supporting the
team and ensuring compliance with health and safety requirement
______________3. Its main job is to mix and serve alcoholic beverages based on customer
requests. They verify the identification and age of customers, prepare and serve alcoholic
beverages, accept payment from customers, clean glasses and bar utensils and balance cash
receipts to record sales
______________4. The main job of this bar personnel is to provide a customer relationship and
lead guest to their table.
______________5. A glass that is lowball glass (or simply lowball), is a short tumbler used for
serving spirits, such as whisky, neat or with ice cubes

Part 2
Instruction: This is a organizational chart of bar, All I want you to do is to write inside the box
the bar personnel to represent its positions.

Note: If you are done answering, please message your instructor to get the answer for this self-
check.
Day 2/Time: 9:00-10:00 am
Happy morning to you Fellas! How are you today? I hope you have got a fabulous morning! It is
really a blessing to wake up every morning!
Let us have a review first! Let us find out if you’re able to identify the different glassware!

Instruction: Below is a table, name every picture of glass! Write you answers inside the table.

Name Picture

NOTE: If you are able to answer the questions, you are doing a great job! It seems you are now
ready for the next activity today, keep it up! Yebah!
Valuing/Integration (What’s more)

Instruction: Answer the following questions in 3-5 sentences. Please write down your answer in
the space provided.
1. According to your belief, what is the importance as bar staff to abide in proper procedure
on washing glassware?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

2. Other people may say that it is up to you how you handle your glass the way you wanted,
why is it important to have knowledge about the standard or etiquette in handling wine of
glasses?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

3. As BTVTED student, why do you think you have to get familiarize to the different bar
staff and glassware?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

Application (What I Can Do)

Hello there! I wish you enjoy what you’re doing! For this section, I want you practice the proper
procedure on how to wash your glassware. Do the task sheet below

TASK SHEET

Title: Proper Procedure on washing glassware

Performance Objective: Demonstrate the proper procedure on washing glassware

Supplies/Materials : Any glassware

Equipment : Sink

Steps/Procedure:
 1. Clean all sinks used for washing.
2. Empty contents of the glass.
3. Clean the glass in hot water with a detergent solution.
4. Rinse the glass in another sink to remove extra traces of food or detergent.
5. Sanitize the glass in a separate sink by soaking it in hot water or a sanitizer.
6. Make sure you hold the glass by the bowl. Holding the glass by the stem or base
could result in breakage, so it is best to avoid grabbing the glass at either of these
points.
7. Use the cloth to gently dry the glass. Do not use excessive pressure.
8. Run the cloth along the outside of the glass as the final step to clean away and
fingerprints.

Post-Assessment (What I Have Learned)

Hello there! I believe that you fully understand the lesson about bar personnel, glassware and
proper washing of it. Do the following...

Part 1. Refer to your parent of any person inside your house to score your performance using the
criteria below. Perform proper handling and washing of glassware while the one who will
observe you is watching.

Did the student….. YES NO

Hold all stemmed wine glasses towards the base of the stem between
your thumb, forefinger and middle finger?
Make sure that sink is clean and ready for washing?
Empty contents of the glass?
Clean the glass in hot water with a detergent solution?
Rinse the glass in another sink to remove extra traces of food or
detergent?
Sanitize the glass in a separate sink by soaking it in hot water or a
sanitizer?
Make sure to hold the glass by the bowl. Holding the glass by the stem
or base could result in breakage
Use the cloth to gently dry the glass. Did not use excessive pressure.
Run the cloth along the outside of the glass as the final step to clean
away and fingerprints?
Comments:
Part 2
Instruction: This is a Modified True or False. Write true if the statement is true and if false
write the right word/s for the underlined word.

___________________1. A bar Manager oversees the staff and operations of a bar. They are in
charge of scheduling employees, managing customer complaints and ensuring the bar is stocked
and inviting to customers.
___________________2. An assistant bar manager is responsible for operation and supervision
of the bar and beverage service department in a restaurant
___________________3. A Bar Captain assists the Bar Supervisor with activities coordination
of the guest services team to deliver an excellent experience while supporting the team and
ensuring compliance with health and safety requirement
___________________4. Bartenders mix and serve alcoholic beverages based on customer
requests. They verify the identification and age of customers, prepare and serve alcoholic
beverages, accept payment from customers, clean glasses and bar utensils and balance cash
receipts to record sales
___________________5. The main job of bar attendant is to provide a customer relationship.
___________________6. The term stemware can be used to refer to the items that are made
from glass. Glassware usually refers to glass items used as tableware.
___________________7. Anthropologists believe that glass beads from Egypt and Mesopotamia
in 3500 B.C. were the first actual handmade glassware
___________________8. You have to sanitize the glass in a separate sink by soaking it in hot
water
___________________9. Hold stemware by the stem of the glass; this is the strongest part.
___________________10. Do not hold stemware by the bowl or foot. Any pressure placed on
these locations can cause cracks or breaks.

REMINDER
1. Please have a separate VIOLET folder portfolio for this subject.
- keep all your notes in this subject
- Keep all your reflections, quizzes and activities
- don’t forget to send me a picture of your post assessment.

2. If you have questions and clarifications regarding the lesson you can send me a message
here:
Contact No: 09368742839 Facebook Messenger: Jaymar D. Arago
Gmail Account: jaymar.arag@gmail.com

Monday and Thursday (Consultation)

From 2:00 to 5:00 in the afternoon God Bless and Stay Safe!!!

REFERENCES:

Internet:
 https://winefolly.com/tips/hold-wine-glass-civilized/#:~:text=Hold%20all%20stemmed
%20wine%20glasses,acceptable%20to%20swirl%20your%20wine.
 https://www.webstaurantstore.com/guide/772/how-to-care-for-glassware.html
 https://www.google.com/url?
sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwjYofD2hf
nqAhV6yosBHeFTBkcQFjAAegQIBBAB&url=https%3A%2F
%2Fwww.webstaurantstore.com%2Fguide%2F772%2Fhow-to-care-for-
glassware.html&usg=AOvVaw0Q0sVr_oe3jO8D3UHNtYna