Lesson 1Garnish Preparation: Making Citrus Wedges, Twists, Peels, Herbs, and Batching with Yield and Storage AdviceMaster effective ways to cut, prepare in batches, and store citrus, herbs, and garnishes, figuring yields, cutting waste, and keeping freshness, cleanliness, and appearance intact through the entire shift.
Standard cuts: wedges, wheels, twists, peelsHandling, washing, trimming herbsBatching based on expected guestsLabelling, dating, covered storageReusing at shift end and reducing wasteLesson 2Task Timing and Logic: Best Order of Duties to Boost Readiness and Cut Redo WorkPlan pre-shift activities in a sensible sequence that minimises retracing steps, avoids delays, and guarantees the bar is stocked, clean, and arranged before opening, even with few hands or tight time.
Mapping duties by need and prioritySeparating prep, stocking, cleaningGrouping like tasks to save stepsCreating a daily repeatable sequenceAdapting for understaffed shiftsLesson 3Restocking Spirits, Beer, Wine, Non-Alcoholic Items: Fast Checks, FIFO, Spotting Low Critical StockBuild a swift habit for inspecting spirits, beer, wine, mixers, using FIFO, identifying low essentials, and noting shortages before service to prevent surprises during busy times.
Quick visual counts, bottle weightsUsing stock levels for prioritiesFIFO for bottles, cans, juicesTagging critical stock itemsLogging shortages, making requestsLesson 4Making Simple Mixes and Syrups: Classic Simple Syrup, Gomme, Single-Batch Lemon/Citrus Cordial with Ratios, Cooling, StorageLearn to make simple syrup, gomme, citrus cordial with right ratios, safe heating/cooling, labelling, storage to keep taste, life, and uniformity steady across shifts.
Ratios for 1:1, 2:1 simple syrupsGomme syrup: gum arabic, textureSingle-batch lemon, citrus cordialCooling, bottling, labelling stepsShelf life, storage, spoilage indicatorsLesson 5Glassware Inspection and Polishing: Checking Chips/Cracks, Stacking, Pre-Chilling Rails and MethodsInspect, polish, organise glassware pre-service, remove damaged ones, stack safely, use chilling matching drinks while safeguarding glass and patron safety.
Checking for chips, cracks, cloudinessSafe stacking by glass kindPolishing with lint-free cloths, steamPre-chilling rails, fridges, freezersChilling method to drink matchLesson 6Pre-Shift Inspection and Priorities: Timed Checklist for 60, 45, 30, 15 Minutes Before OpeningUse a timed walkthrough from one hour to open, with checklists confirming stock, clean, equipment, guest zones, ensuring no key misses as service nears.
60-min checks: stock, ice, equipment45-min checks: mixes, syrups, garnishes30-min checks: stations, glassware15-min checks: POS, menus, restroomsDocumenting, updating checklistsLesson 7Cleaning Before Opening: Sanitising Surfaces, Drains, Bar Mats, POS Wipes, Restroom ChecksEstablish steady cleaning before open, sanitising surfaces, tools, drains, mats, wiping POS, menus, quick restroom checks for hygiene and guest standards.
Approved cleaners, sanitizer mixesWiping bars, rails, speed racksCleaning drains, mats, floorsPOS, menus, touch surface wipesRestroom checks, supply refillsLesson 8Station Organisation: Setting Up for One Bartender and Barback (Speed Rail, POS Access, Garnish Station, Glass Plan)Arrange bar stations for smooth movement of bartenders, barbacks, logical bottle, tool, POS, garnish placement, clear glass plan to cut traffic, collisions.
Logical speed rail designTool placement for easy reachGarnish station layout, backupsPOS access, ticket flow planGlass crossover, runner pathsLesson 9Ice and Chilling Process: Filling Wells, Service vs Prep Ice, Hygiene, Melt ControlOrganise ice making, storage, separate service/prep, fill wells safely, manage melt, keep scoops, bins clean for cold, steady, uncontaminated cocktails.
Service vs prep ice: meanings, usesFilling wells without excessIce bin hygiene, scoop careMelt management, well refreshPre-chilling tins, glasses, bottles
