Lesson 1Garnish prep: producing citrus wedges, twists, peels, herbs, an' batching quantities wid yield an' storage guidanceLearn efficient methods fi cutting, batching, an' storing citrus, herbs, an' other garnishes, calculating yields, preventing waste, an' maintaining freshness, hygiene, an' visual appeal throughout di shift.
Standard cuts: wedges, wheels, twists, peelsHerb handling, washing, an' trimmingBatching quantities from forecasted coversLabeling, dating, an' covered storageEnd-of-night reuse an' waste reductionLesson 2Time sequencing an' rationale: optimal order a tasks to maximize readiness an' minimize reworkLearn how fi plan pre-shift tasks in a logical order dat reduce backtracking, avoid bottlenecks, an' ensure di bar is fully stocked, clean, an' organized before doors open, even wid limited staff or time.
Mapping tasks by dependency an' urgencySeparating prep, stocking, an' cleaning flowsBatching similar tasks to reduce movementBuilding a repeatable daily task sequenceAdjusting di plan fi short-staffed shiftsLesson 3Restocking spirits, beer, wine, an' non-alcoholic inventory: quick physical checks, FIFO, identifying low-stock critical SKUsDevelop a fast routine fi checking spirits, beer, wine, an' mixers, applying FIFO rotation, spotting low or critical SKUs, an' communicating par hits or shortages before service to avoid mid-shift stock surprises.
Quick visual counts an' bottle weighingUsing pars to flag restock prioritiesFIFO rotation fi bottles, cans, an' juicesIdentifying an' tagging critical SKUsRecording shortages an' placing requestsLesson 4Preparing simple mixes an' syrups: classic simple syrup, gomme, an' single-batch lemon/citrus cordial wid ratios, cooling an' storageUnderstand how fi prepare simple syrup, gomme, an' citrus cordial wid accurate ratios, safe heating an' cooling, labeling, an' storage practices dat preserve flavor, shelf life, an' consistency across shifts.
Ratios fi 1:1 an' 2:1 simple syrupsGomme syrup: gum arabic use an' textureSingle-batch lemon an' mixed citrus cordialCooling, bottling, an' labeling proceduresShelf life, storage, an' spoilage signsLesson 5Glassware check an' polishing protocol: checking fi chips/cracks, stacking, pre-chilling rails an' glass chilling methodsCheck, polish, an' organize glassware before service, removing chipped pieces, stacking safely, an' using pre-chilling methods dat match drink styles while protecting glass integrity an' guest safety.
Inspecting fi chips, cracks, an' cloudinessSafe stacking an' storage by glass typePolishing wid lint-free cloths an' steamPre-chilling rails, fridges, an' freezersMatching chilling method to drink styleLesson 6Pre-shift walk-through an' priorities: timed checklist fi 60, 45, 30, 15 minutes prior to openingFollow a timed walkthrough from one hour to opening, using structured checklists to confirm stock, cleanliness, equipment readiness, an' guest areas, so nothing critical is missed as service start approaches.
60-minute checks: stock, ice, an' equipment45-minute checks: mixes, syrups, an' garnishes30-minute checks: stations an' glassware15-minute checks: POS, menus, an' restroomsDocumenting an' updating daily checklistsLesson 7Cleaning before opening: sanitizing surfaces, drains, bar mats, POS wipe-downs an' restroom quick-checksSet a consistent cleaning routine before opening, including sanitizing work surfaces, tools, drains, an' mats, wiping POS an' menus, an' performing quick restroom checks to meet hygiene an' guest expectations.
Approved cleaners an' sanitizer dilutionWiping bars, rails, an' speed racksCleaning drains, mats, an' floor areasPOS, menus, an' high-touch surface wipesRestroom spot checks an' supply top-upsLesson 8Station setup: organizing stations fi one bartender an' one barback (speed rail, POS access, garnish station, glass crossover plan)Organize bar stations so bartenders an' barbacks move efficiently, wid logical placement a bottles, tools, POS, an' garnishes, plus a clear glass crossover plan dat reduce traffic an' prevent collisions.
Designing a logical speed rail layoutTool placement fi minimal reachGarnish station layout an' backupsPOS access an' ticket flow planningGlass crossover an' runner pathwaysLesson 9Ice an' chilling workflow: filling wells, stocking service ice vs prep ice, maintaining ice hygiene an' melt managementPlan ice production an' storage, separating service an' prep ice, filling wells safely, managing melt, an' keeping scoops an' bins sanitary so cocktails stay cold, consistent, an' free from contamination.
Service ice vs prep ice: definitions an' useFilling wells without overpacking iceIce bin hygiene an' scoop handlingManaging melt an' refreshing wellsPre-chilling tins, mixing glasses, an' bottles
