UNIT I: CLEANING BAR AREAS

Lesson 2:
CLEANING BAR AREA
LEARNING OBJECTIVES:

At the end of this lesson you are expected to:

1. Clean bar areas according to established
standard procedure.
2. Keep cabinets and stockroom free from foul
odor, insects and rodents
3. Keep bar stocks, displayed stocks free from
dust.
4. Observe 5S in cleaning the bar area.
 Bar Surfaces, Equipment And Tools
may include:
• Service counters • Ice maker
• Service stations • Ice bin
• Back bar mirrors • Trash bin
• Display counter/shelves • Blenders
• Flooring • Fruit juicers/extractors
• Beverage storages • Coffee machines
• • Glassware
Post mix service points
• • Food containers for
Refrigeration equipment
garnishes, chips
• Glass washers
• Bar tools
• Glass racks • Utensils (cutleries, cups and
saucers)
 Reports may include:
• Materials inventory
• Breakage report
• Damage report
• Maintenance report
 Public areas may include:
• Bar areas
• Restaurant areas
• Function areas
• Gaming areas
1. The bar areas are spotlessly cleaned
according to established standard.
Tools, Supplies & Materials 9. Liquid Detergents
1. Mop 10. Stain Removers
2. Cleaning Towels 11. Insecticide spray
3. Disinfectant 12. Chemical Solution
4. Pail 13. Duster
5. Cleaning Brushes 14. Vacuum Cleaner
6. Soft Broom/Sweeper 15. Floor Polisher
7. Hand Gloves
8. Mask
MAINTENANCE AND MANAGEMENT
OF BAR OPERATIONS
• The bar industry has proven to be one of
the most promising ventures in most part
of the world, practically in our country too.
• A lot of bars initially show lot of promise
with high patronage and substantial
revenue. It is sad to note that many do not
sustain such performance.
 Those, which are able to maintain high
patronage, may still be unable to realize
substantial profit margin for the following
reasons:

• Poor system of cost control

• Mismanagement of operation and people.
 Importance of A Well
Organized Bar Operation
• Profitable bar business requires not only good location,
elegant and attractive physical layout and facilities but
also a well-organized flow of operation and competent
bar staff. An organization system tailored to the needs of
the establishment must be designed to ensure quality
service and reasonable returns of investment.
• Bar operation profits depend on the economical and
practical operation of the bar. In most instances, a bar
represents a substantial investment in plant, furniture
and decoration. It is imperative to protect these
investments by maintaining a standard of service and
quality of beverage on par with the decor and the
investment.
The Role of the Bar/Beverage
Manager
• The bar/beverage manager is the key person
whose management style determines in large
measure the success of the business. His
effectiveness in managing bar operations
depends on his knowledge and skills in
performing his functions and responsibilities.
• Likewise, the success or failure of the beverage
business falls squarely in the hands of those
person responsible for the operation and those
who do the dispensing - the bartender.
 BAR STANDARDS
OF MAINTENANCE
AND CLEANLINESS
• A bar is a place (area) where drinks are mixed,
served customer, and fill serve orders. It is a
place for relaxation. It is also a control center in
which record is kept of the stock on hand, the
drinks poured, and their sales value.
• A cocktail bar is recognized as a rendezvous
and meeting place with its high standard of
service and the ability of the bartender to
provide almost any drinks or mixed drink the
guest may desire. Cocktail bars are governed by
certain legal requirements regarding space,
storage and sanitation.
 1. Space
Maintenance/Cleanliness
• There should be sufficient room behind the
bar counter for the bartender to move
about when his bar is busy. This ideal
distance between the back of the bar
counter and the cupboard is 100-125 cm.
or about 3-4 feet.
• The space for bartender to work and move
about should always be spotlessly clean
and free of clutte
 2. Service Area Maintenance
and Cleanliness
• This will vary according to the type of
business that the bar is expected to
attract. It should be a firm horizontal
surface for preparing drinks and cutting
fruit.
• This area is a busy area but its cleanliness
should always be maintained. The
surfaces should be kept dry and spotless
3. Washing Area Maintenance
and Cleanliness
• All bars should have at least two sinks, the
wash sink and ice sink. Proper plumbing
must be ensured to facilitate the drainage
system of these sinks.

All sinks should be of stainless steel to be

made more durable.
 4. Flooring Area
• The best material for flooring is one that is
easily mopped and sponge dry and is as
slip resistant as possible
MAINTENANCE OF
CABINETS AND
STOCKROOMS
 A. Refrigerators/Freezer
Maintenance
• Refrigeration should be part of every bar.
Maintenance of the fridge and freezers is
important to keep perishable stocks fresh. All
items kept in the fridge should be in sealed
containers with label and date of storage.
Discard all spoiled items or those beyond their
shelf life.

Regular defrosting is an essential

care to keep stocks cool.
 B. Storage Cabinets and
Stockroom Shelves
• The storage cabinets and shelves in the
storeroom, contain ample reserve stock.
They are located adjacent to the bar. It is
important that sufficient store space is
available to house the stock required for
daily business.
• Maintenance of the cleanliness of these
storage is very important. These should be
free from insects, rodents and dust.
 C. Electrical Appliances and
Connections
• Since many electric machines, such as
electric blender and mixers, are now used
in cocktail bars, a plentiful supply of power
points connections is essential. Avoid
extension cords. One can easily trip over
these or worse, may cause fire.
• Power sources are best suited in the area
above the working surfaces and below the
bar counter, but well away from the water.
 D. Bar Counter
• The recommended height is approximately
110 cm. or about 3½ ft. and no wider than
60 cm. or about 2 ft.
• The surface should be of a material that is
easy to clean and resistant to stains. A
padded front of the counter and a foot rail
contribute to the comfort of customers.
 MAINTENANCE OF BAR
STOCKS AND DISPLAYED
STOCKS
 A. BASIC PARTS OF BARS
1. The Front Bar
It is the counter area of the bar, where customers order
their drinks. This area, where liquor or mixed drinks are
poured and displayed must be spotless, free of dust, dry
and pleasant smelling at all times.
2. The Back Bar
It is an area where the bottles of liquors and rows of
sparkling glassware are displayed. It is a good place to
display call brands as a suitable form of merchandising and
for some display equipment.
The displayed stocks are regularly maintained. No specks
of dust, cobwebs or any other dirt should be seen in this
area.
 Cont.
3. The Under Bar
It is the heart of the entire bar operation and
deserves the most careful attention. In its
space are the equipment and supplies of the
products you are selling.
Immaculate maintenance of this area is the
responsibility of the bartender
 B. STANDARD TYPES OF BAR AND ITS
MAINTENANCE

1. Permanent Bar (Stand-Up Bar)

• It has the three basic parts of the bar. It
serves directly to the customer at the bar.
It also filled drinks order brought by the
servers. Maintenance of the aesthetic and
non-cluttered appearance of the bar is
essential.
 Cont.
2. Service Bar
• Refers to a bar that pours drink for table
service only. It does not serve the
customer directly but deals only with filling
drinks orders brought by servers.
Sometimes, it is part of the dining room,
but more often it is out of sight.
• Though not prominent in the bar setting, it
is always spotless and cleanliness
maintenance always given attention.
 Cont.
3. Mobile Bar/Portable Bar
• Refers to a bar that is movable, can be
transferred from one place to another. It is
usually provided for parties and special
functions such as banquets and catering.
The tray cart is kept orderly and clean at all
times.
STANDARDS IN CLEANING
BAR AREAS
 Step 1. Put away all the supplies and wash the
glasses and liquor bottles. Air dry the glasses by
inverting them on the drain board.
 Step 2. Clean out the ice bin.
a. First, scoop out all the ice into the nearest
compartment of the ice sink.
b. Turn the hot water into the ice bin to melt all the
remaining ice and wash down any debris left in the bin.
c. With a towel remove the remaining ice and debris
left in the bin and shake it off the towel into the trash can.
 Cont.
 Step 3. After cleaning the ice bin proceed to
clean the bar top.
a. Remove everything from the bar top and
wipe down the surface with a damp cloth.
b. If the bar top is made of brass or other metal
polish the metal top.
 Step 4. Empty the ashtray.
a. Make sure all cigarettes are out before you
dump them into the trash.
b. Wipe the ashtrays clean with damp cloth.
c. Replenish the supply of matches ready for a
new day.
 Cont.
 Step 5. Now that everything has been washed, empty
the sinks.
a. Scour the sinks with the mild abrasive and very fine
steel wool.
b. Wipe the sinks dry.
 Step 6. After the sinks clean the bar floor.
a. Clean, sweep and mop the floor.
b. Remove the floor mats and hose them outside. Do
this every other day.
 Step 7. Clean the trashcan
a. Empty the trash can.
b. Hose them down.
c. Give each one a new plastic liner.
 What is 5S?
• 5S is a method or a tool that helps to
systematically achieve organization,
cleanliness, and standardization in the
workplace environment.
• A well-organized workplace results in a
safer, more efficient, and more productive
operation.  It helps to boosts the morale of
the employees and promoting a sense of
pride in their work & ownership of their
responsibilities.
5S System for Cleaning and O
rganizing
Thank you!