Learner’s Activity Sheet

Assessment Checklist
 BARTENDING

2nd Semester - Quarter 3 – Week 2

Cleaning and Maintaining Public Areas

__________________________________________
Learner
___________________________________________
Section

___________IMIE L. AVELINO____________
Teacher

___________________________________________
Parent or Guardian

________UPI AGRICULTURAL SCHOOL______

School

12
________________________
Date of Retrieval

MBHTE - Division of Maguindanao II – Upi Agricultural School

 TEACHER'S REFERENCE GUIDE (TRG)

School: Upi Agricultural School Grade Level: 11 Cookery

Teacher: Imie L. Avelino Learning Area: BARTENDING
Teaching Date: March 8-12, 2021 Quarter / Week: 3 / 2

 identify public areas were promptly and maintained in

accordance with establishment standards; and
I.OBJECTIVES:
 empty and unwanted glasses were removed on a regular basis
with minimum disruption to customers
The learner demonstrates a knowledge, skills and attitude required
A. Content
to provide general assistance in maintaining cleanliness of bar area,
Standard: related equipment and tools.
B. Performance
Standard:
Clean and Maintain Public Areas
C. MELC:
II. SUBJECT Clean and Maintain Public Areas
MATTER:
www.spiritus-temporis.com/bar-(establishment)/
www.nationmaster.com/encyclopedia/Bar-establishment)
a. References
www.yourbars.com.au/guide/establishment/
www.pubsurvivalguide.com www.americasbars.com/
b. Materials Learning Activity Sheets, Assessment Checklist
c. Integration Discover and understand new concepts and skills.
III. PROCEDURE
Activity 1:
ACTIVITY
1.1 Let the learners study the given pictures.
(DO)
1.2 Instruct them to answer the given questions.
Guide questions:
ANALYSIS
 What skills do you need to be a bartender?
(THINK)
 Why cleaning in the bar is very important?
Activity 2: Presentation of the following lessons:
 Basic parts of a typical bar
ABSTRACTION
 Bar opening cleaning checklist
(LEARN)
 Back bar cleaning checklist
 Weekly rotating deep cleaning schedule
Activity 3:
3.1 Identify the following type of bars according to their
classification.
APPLICATION 3.2 Let the learners answer the following
(APPLY)
If you are to choose any of the bars discussed, what would
you choose and why?
 If you are to name this bar, what would be its name? Where
would you build this bar (you can name a place/location)?
Activity 4:
4.1 Let the learners identify the terms being described in the given
IV. EVALUATION sentences.
4.2 Let the learners list at least 3 classification of bars based on
what they offered.
Guide questions:

SELF-ASSESSMENT 1. Which among the activities is easy for you to understand and perform?
2. What did you learn when performing the different activities?
3. Was I able to perform the different tasks/activities well?

LEARNERS ACTIVITY SHEET (LAS)

Dear Learner,
Good Day!
MBHTE - Division of Maguindanao II – Upi Agricultural School
For this week, you are
expected to clean and
 Cleaning and Maintaining Public Areas

1.1 Study the given pictures.

1.2 Answer the following questions:

1. What skills do you need to be a bartender?

_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
2. Why is cleaning in the bar very important?
__________________________________________________________________________________________
________________________________________________________________________________________
_________________________________________________________________________________________
3. How often you clean your kitchen, dining area bedroom area and also
your comfort room area?
__________________________________________________________________________________________
________________________________________________________________________________________
_________________________________________________________________________________________

1
Let’s learn and remember!

Bartenders are always in the public eye, which is why it's important to look
professional. Customers love to see your skills on display and will often sit and chat
while you work.
Cleaning a bar may not be the most glamorous part of your job, but it’s a crucial
aspect – not just for the sake of your customers who don’t want to see you making
their drinks in a dirty environment, but because keeping a tidy bar will also help you
perform better.

BASIC PARTS OF A TYPICAL BAR

1. FRONT BAR
The front bar is exactly
what it sounds like – The
front of the bar. This is the
area where your guests will sit
and sip their drinks. Of all the
areas of your home bar, this
is the one where design and

MBHTE - Division of Maguindanao II – Upi Agricultural School

 guest comfort should be foremost in your mind. You want to make sure your guests
have adequate space for their comfort. We recommend 42” for your total bar height –
to accommodate 12” of space between the standard 30” tall bar stool and the bottom
of the bar top.

There are several basic parts of the front bar:

a. Bar Top
This is the main slab
where drinks, food, and your
guests’ arms rest. It can be made of
wood, granite, or any other solid,
non-porous surface. Most bar
tops are 16-18” wide to provide ample room for serving and holding drinks and other
items.
b. Bar Wall
The bar wall is the vertical piece that supports the bar top and separates the
front bar from the back bar. It usually is made of wood, but can be made of concrete,
stone, or other solid surface depending on the look desired.
c. Bar Rail
Bar rails are concave
moldings placed at the edge of the
bar top for a place for guests to rest
their arms, to keep glasses and
other objects on the bar top, and to
give your bar a polished look. Our
bar rails come in a variety of profiles and wood species, and can be made to fit any
length of bar.
d. Foot Rail
Made from wood or metal, the foot
rail is placed near the floor to give your
guests an additional level of comfort. It
typically is placed 5-8” off the floor.

2. BACK BAR
The back bar is the
business area of your bar.
It’s where drinks are mixed 2
and poured, and all your
liquor, glassware, and other
supplies are kept. You need
enough room in the back bar
to accommodate all the storage you need and to allow you ample space to move
around. Ultimately, the back bar is about function over form.
There are a few optional features you can add to your back bar for some
additional style and functionality:
a. Glass Rail
The glass rail is a flat piece of wood attached to the back of the bar top,
meant to hold glasses as you mix drinks. Our glass rails come in a variety of
wood species and can be made to fit any length of bar.
b. Drip Edge
A drip edge attaches perpendicularly to the back edge of the glass rail. It
is meant to catch spills and crumbs from the bar top and glass rail so they
don’t fall onto the floor.

3. UNDER BAR
With the under
bar, it is all about
function. This is the
area underneath your

MBHTE - Division of Maguindanao II – Upi Agricultural School

bar, in the back-bar area, where you can install sinks, drink refrigerators, kegs, or
even microwaves for those tasty bar snacks. Much of your basic glassware and mixers
also will be stored under here, so typical under bars feature shelving.

BAR OPENING CLEANING CHECKLIST

1. Clean shelves and refrigerators.
2. Stock shelves, fridges and wells.
3. Put dishes away.
4. Wipe down the bar top and stools with sanitizer.
5. Set up service bars with straws, picks, bar mats and other items.
6. Cut and display garnishes, including limes, lemons, cherries and olives.

Back Bar Cleaning Checklist:

EVERYTHING YOU NEED TO KNOW
1. Wipe down the bar
2. Take out the trash regularly
3. Clean glass washing systems
4. Sweep behind the bar
5. Empty and sanitize ice bins
6. Place floor mats in the dish washer
7. Wipe down bottles in the speed wells
8. Clean the speed rails

Weekly Rotating Deep Cleaning Schedule

Most bars have a porter that comes in and cleans every morning before the bar
opens. Even still, these porters don’t necessarily deep-clean the bar. That’s why it’s
important to agree on a weekly deep cleaning schedule. On a rotational basis, one
bartender and bar back should dedicate a few hours to cleaning the bar. This means
diving into the refrigerator and cleaning out any old, expired products, washing
underneath the bar mats where the glasses sit, washing underneath the liquor bottles,
deep cleaning around the bar sink and underneath it etc.
Depending on how many other bartenders work at your venue, this might mean
doing a deep cleaning shift every few weeks,3 or every few months.

Treat Your Bar Like a Distant Relative’s House

You know how when you go to a distant relative’s house you take your shoes off
before entering, put away everything you touch and always clean up after yourself?
If you can take that same mentality and apply it to your bar you’ll be able to create
and maintain a clean, inviting space for all of your customers and co-workers. This
means whenever possible (obviously there will be exceptions when the bar is slammed)
always put things back after you’re done using them, clean up after your customers as
soon as they leave, wash and restock dishes frequently and keep things organized.
By honoring your workspace, you’ll attract customers who want to stay longer
and earn the respect of your manager and fellow co-workers.
Maintaining a clean and organized workspace will ensure you’re never wasting
time searching for items you need, restocking last minute during rush times, or
frantically trying to wash glasses, make change etc. Also, it will show your customers
you take pride in your job and are a true professional in this industry.

MBHTE - Division of Maguindanao II – Upi Agricultural School

 Name: _______________________
4 Strand:__________ Subject:
BARTENDING
Clean and Maintain Public Areas
Let’s apply what you’ve learned!

Let’s perform a simulation.

Imagine that your dining area is your bar area. Clean and maintain
your bar area. Let any member of the family check your performance. The said
family member must check/monitor your performance and accomplish the
Scoring Rubrics provided below after the activity. You may take pictures if
gadget is available as proof that you have performed the task.

40 Follows correctly the procedures and performs the skill very

satisfactorily without supervision and with initiative and adaptability
to problem situations.
30 Follows correctly the procedures and performs the skill satisfactorily
without assistance or supervision.
20 Follows correctly the procedures with minor errors and performs the
skill less satisfactorily with some assistance and/or supervision.

10 Was not able to follow the procedures and performs the skill
unsatisfactorily.

MBHTE - Division of Maguindanao II – Upi Agricultural School

4.1 Direction: Identify the following pattern. Write FRONT BAR, BACK BAR and
UNDER BAR on the space provided.
FRONT BAR 1. Area of the bar where your guests sit and sip their drinks.
________________2. Area of the bar is considered as the decorative function of display
and the work function of storage.
________________3. Area of the bar consider as the heart of the entire beverage
operation and deserves the most careful attention to its
design.
________________4. area in the bar the main slab where drinks, food, and your guests’
arms rest.
________________5. The bar wall is the vertical piece that supports the bar top and
separates the front bar from the back bar.
________________6. Bar rails are concave moldings placed at the edge of the bar top for
a place for guests to rest their arms, to keep glasses and
other objects on the bar top, and to give your bar a polished look.
4.2 Answer the following questions

1. What is Cleaning?
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________

2. What are the tools, disinfectant, cleaning agent do you usually use?
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________

Answer the following questions.

1. What I did?
Which among the activities is easy for you to understand and perform?
_____________________________________________________________________________________
_____________
2. What I Learned?
What did you learn when performing the different activities?
_____________________________________________________________________________________
_____________________________________________________________________________________
3. What I Earned?
Was I able to perform the different tasks/activities well?
Need improvement (1) Satisfactory (3) Excellent (5)
I can’t do it myself because I I can do it myself but sometime I can do it without mistakes
don’t understand yet. I need help.

_______ ________ ________

______________________________________________________________________

ASSESSMENT CHECKLIST
(To be accomplished by a parent or guardian)

MBHTE - Division of Maguindanao II – Upi Agricultural School

 Check ( ) the appropriate observation that corresponds to your child’s performance in
the accomplishment of the activities.

OBSERVATION

AccomplishedPartially

AccomplishedFully
Not Accomplished
Bases for Assessment Parent’s/Guardian’s
Remarks

Activity 1
The learner was able to study the given
pictures and answer the given questions.
Activity 2
The learner was able to read the concepts
given.
Activity 3
The learner was able to identify different
types of bar and answer the given
questions.
Activity 4
The learner was able to answer the
evaluation questions.

_____________________________________________
Name and Signature of Parent or Guardian

MBHTE - Division of Maguindanao II – Upi Agricultural School