Preview Questions Bartender | Role Specific Skill

Question 1: What must a bartender do before serving alcohol to a customer who appears intoxicated?

Which action should you take?

Choose only one option

Refuse to serve alcohol to prevent over-serving

Serve the customer a non-alcoholic beverage and then proceed

Ask the customer for identification to verify their age

Serve the drink and let the customer decide whether they want more

Question 2: What action must a bartender take if they notice a customer showing signs of intoxication but insists on ordering another drink?

Which action should you take?

Choose only one option

Serve the drink as requested but advise the customer to take it slow with their consumption

Serve the drink while informing the customer that they need to take responsibility for their consumption

Politely refuse to serve the customer, offering them water or a non-alcoholic option and informing them of the reason

Allow the customer to order, as long as they are paying and not causing trouble

Question 3: How can a bartender maintain the cleanliness of cocktail stations during peak hours?

Which action should you take?

Choose only one option

By allowing a mess to accumulate during service and cleaning it at the end of the shift

By keeping the station organized, cleaning as you go, and utilizing tools like garnishes trays and waste bins

By letting the customers clean up after themselves to keep the station clear of clutter

By focusing entirely on serving drinks and cleaning the area later

Question 4: What is the primary difference between a shaken and a stirred cocktail in terms of texture?

Which action should you take?

Choose only one option

Shaking creates a clearer texture with no air bubbles

Shaken cocktails are aerated, resulting in a frothy, lighter texture

Stirring provides a more effervescent texture than shaking

Stirred cocktails are more diluted and have a smoother texture

Question 5: What is the importance of checking the functionality of bar equipment like blenders, juicers, and blenders?

Which action should you take?

Choose only one option

Equipment only needs to be checked when an issue arises, as most equipment lasts long-term

No need to check equipment regularly, as it is not integral to the daily bar service

Regular checks ensure that equipment is functioning properly, reducing the likelihood of failure during busy shifts

Equipment checks should be performed at the end of each shift to prevent wasting time during operating hours

Question 6: What is the purpose of using a jigger when preparing cocktails?

Which action should you take?

Choose only one option

A jigger ensures precise measurement of ingredients for consistency and balance

A jigger is used exclusively to measure the dilution of the drink from ice

A jigger is mainly for visual presentation, as most bartenders have a "feel" for quantities

A jigger is unnecessary and simply used for convenience, not accuracy