| 1 | Be able to prepare customer and service area | 1.1 | Check stocks for drinks service, restock and rotate them in line with workplace procedures |
| 1.2 | Prepare and store the drink accompaniments, ready for service |
| 1.3 | Make sure that service and electrical equipment is clean, free from damage and displayed as required |
| 1.4 | Make sure that menus and promotional material are accurate, clean, free from damage and displayed as required |
| 1.5 | Make sure service areas are clean, tidy and ready for service |
| 2 | Understand how to prepare customer and service area | 2.1 | Describe safe and hygienic practices when preparing customer and service areas |
| 2.2 | State why and to whom breakages should be reported |
| 2.3 | Explain why it is essential to check the expiry dates on stock items |
| 2.4 | State why refrigeration units should be maintained at the correct temperature |
| 2.5 | State why correct storage and rotation procedures should be followed |
| 2.6 | State why service areas must be secure from unauthorised access at all times |
| 2.7 | State why maintenance should not be attempted on electronic items |
| 2.8 | State why a constant stock of drinks and accompaniments must be maintained |
| 2.9 | State why stocks of drinks must be rotated |
| 2.10 | Outline the types of unexpected situations may occur when preparing the bar area and how to deal with these |
| 3 | Be able to clear customer and service area | 3.1 | Store, restock, or dispose of drinks stocks and drink accompaniments, in line with workplace procedures |
| 3.2 | Ensure that service equipment is clean and stored as required |
| 3.3 | Make sure electrical equipment and machines are left in the correct condition |
| 3.4 | Ensure that customer and service areas are tidy, free from rubbish and ready for cleaning |
| 4 | Understand how to clear customer and service area | 4.1 | Describe safe and hygienic working practices when clearing customer and service areas |
| 4.2 | Explain why service areas should be left tidy and free from rubbish after service |
| 4.3 | State why waste must be handled and stored correctly |
| 4.4 | State why certain electrical equipment must be turned off after service |
| 4.5 | State why maintenance must not be attempted on electrical equipment |
| 4.6 | State why customer service areas must be secure from unauthorised access after service |
| 4.7 | State why spillages and breakages must be reported to the appropriate person |
| 4.8 | State why correct storage procedures must be followed for food and drink stocks |
| 4.9 | Outline the types of unexpected situations that may occur when clearing the bar area and how to deal with them |
| 5 | Be able to clean and store glassware | 5.1 | Empty glassware and position it ready for cleaning |
| 5.2 | Check that cleaning equipment or machinery is clean, safe, free from damage and ready for use |
| 5.3 | Clean glassware at the recommended temperature using appropriate cleaning method |
| 5.4 | Check that finished glassware is clean, dry and free from damage |
| 5.5 | Dispose of damaged or broken glassware following recommended procedures |
| 5.6 | Dispose of waste or dirty water following recommended procedures |
| 5.7 | Check that cleaning equipment or machines are left clean, dry undamaged and ready for future use |
| 5.8 | Keep storage areas clean, tidy and free from rubbish |
| 6 | Understand how to clean and store glassware | 6.1 | Describe safe and hygienic working practices when handling glassware, cleaning equipment and materials |
| 6.2 | Explain why glassware should be handled carefully |
| 6.3 | State why glassware should be cleaned at the correct temperature |
| 6.4 | Describe the proper procedure for disposing of broken glass |
| 6.5 | Describe how to maintain glass washing equipment |
| 6.6 | Outline the types of unexpected situations that may occur when handling and cleaning glassware and how to deal with them |
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