Lesson 1Fruit Prep: Cut Citrus Wedges, Twists, Peels, Herbs, Batch Amounts with Yield and Keep TipsLearn good ways to cut, batch, keep citrus, herbs, other fruits, count yields, stop waste, keep fresh, clean, nice look all shift long.
Standard cuts: wedges, wheels, twists, peelsHerb wash, trim, handleBatch from guest count guessMark, date, cover keepNight end use again, less wasteLesson 2Time Order and Why: Best Task Order for Full Ready, Less RedoLearn to plan before shift tasks in good order that cuts go back, stops jams, makes bar full stock, clean, tidy before open, even with few hands or short time.
Map tasks by need and quickSplit prep, stock, clean flowsGroup same tasks less walkMake daily task order repeatChange plan for few staff shiftsLesson 3Restock Spirits, Beer, Wine, No-Alcohol: Fast Body Checks, First In First Out, Low Stock Key Items SpotMake fast way to check spirits, beer, wine, mixers, use first in first out turn, find low or key items, tell about stock needs or short before work to stop mid shift surprises.
Fast look counts, bottle weightUse stock levels for restock firstFirst in first out for bottles, cans, juicesSpot and mark key itemsWrite short and ask for moreLesson 4Make Easy Mixes and Syrups: Simple Syrup, Gomme, One Batch Lemon Citrus Mix with Amounts, Cool KeepKnow how to make simple syrup, gomme, citrus mix with right amounts, safe heat cool, mark, keep ways that save taste, last time, same all shifts.
Amounts for 1:1 2:1 simple syrupsGomme: gum use, feelOne batch lemon mixed citrusCool, bottle, mark stepsLast time, keep, bad signsLesson 5Glass Check and Shine Way: Look for Breaks, Stack, Pre-Cool Rails and Glass Cool MethodsCheck, shine, tidy glasses before work, take out broken, stack safe, use pre-cool ways that fit drink kinds while keep glass good and guest safe.
Look for breaks, cracks, cloudySafe stack keep by glass kindShine with no lint cloth steamPre-cool rails, cold boxesCool way fit drink kindLesson 6Before Shift Walk and Main: Time List for 60, 45, 30, 15 Min Before OpenDo time walk from one hour to open, use list to check stock, clean, tool ready, guest spots, so no key miss as work start comes.
60 min: stock, ice, tools45 min: mixes, syrups, fruits30 min: spots and glasses15 min: pay machine, menus, toiletsWrite and update daily listsLesson 7Clean Before Open: Clean Surfaces, Drains, Bar Mats, Pay Wipe, Toilet Quick LookSet same clean way before open, clean work tops, tools, drains, mats, wipe pay and menus, quick toilet check to meet clean and guest wants.
Good cleaners and mix strengthWipe bars, rails, fast racksClean drains, mats, floor spotsPay, menus, touch wipeToilet quick look and fill upsLesson 8Spot Setup: Tidy Spots for One Bartender One Helper (Fast Rail, Pay Reach, Fruit Spot, Glass Pass Plan)Tidy bar spots so bartender and helper move good, logical place for bottles, tools, pay, fruits, plus clear glass pass plan that cuts traffic no bumps.
Make fast rail tidyTool place less reachFruit spot tidy and extraPay reach and ticket move planGlass pass and helper pathsLesson 9Ice and Cool Work: Fill Wells, Service Ice vs Prep Ice Stock, Ice Clean and Melt HandlePlan ice make and keep, split service and prep ice, fill wells safe, handle melt, keep scoops bins clean so drinks stay cold, same, no dirt.
Service vs prep ice: what and useFill wells no too much iceIce bin clean scoop handleMelt handle refresh wellsPre-cool tins, mix glasses, bottles
