Lesson 1Garnish Ready: Make Citrus Wedges, Twists, Peels, Herbs, and Batch Amounts with Yield and Keep GuideLearn quick ways to cut, batch, and store citrus, herbs, and other garnishes, count yields, stop waste, and keep fresh, clean, and nice look all shift long.
Standard cuts: wedges, wheels, twists, peelsHerb handle, wash, trimBatch amounts from plan coversMark, date, cover storeEnd night reuse and waste lessLesson 2Time Order and Reason: Best Order of Tasks to Max Ready and Less ReworkLearn how to plan before shift tasks in good order that cut back go again, stop block, and make sure bar full stock, clean, organize before door open, even with small staff or time.
Map tasks by need and urgentSeparate ready, stock, clean flowsBatch same tasks to less moveBuild repeat daily task orderChange plan for small staff shiftsLesson 3Restock Spirits, Beer, Wine, No-Alcohol Stock: Quick Body Checks, FIFO, Find Low-Stock Key SKUsMake fast routine for check spirits, beer, wine, mixers, use FIFO turn, spot low or key SKUs, and tell par miss or short before service to stop mid-shift stock surprise.
Quick see counts and bottle weighUse pars to mark restock firstFIFO turn for bottles, cans, juicesFind and mark key SKUsWrite short and put requestsLesson 4Ready Simple Mixes and Syrups: Classic Simple Syrup, Gomme, Single-Batch Lemon/Citrus Cordial with Mixes, Cool and StoreKnow how to ready simple syrup, gomme, citrus cordial with true mixes, safe heat and cool, mark, store ways that keep taste, shelf time, same all shifts.
Mixes for 1:1 and 2:1 simple syrupsGomme syrup: gum arabic use and feelSingle-batch lemon and mix citrus cordialCool, bottle, mark waysShelf time, store, spoil signsLesson 5Glassware Check and Polish Way: Check for Chips/Cracks, Stack, Pre-Chill Rails and Glass Chill MethodsCheck, polish, organize glasses before service, take out chipped, stack safe, use pre-chill ways that match drink kinds while keep glass strong and guest safe.
Check for chips, cracks, cloudSafe stack and store by glass kindPolish with no-lint cloths and steamPre-chill rails, fridges, freezersMatch chill way to drink kindLesson 6Before Shift Walk-Through and First Things: Time List for 60, 45, 30, 15 Minutes Before OpenFollow time walk from one hour to open, use plan lists to sure stock, clean, equipment ready, guest areas, so no key thing miss as service come near.
60-minute checks: stock, ice, equipment45-minute checks: mixes, syrups, garnishes30-minute checks: stations, glassware15-minute checks: POS, menus, restroomsWrite and update daily listsLesson 7Clean Before Open: Sanitize Surfaces, Drains, Bar Mats, POS Wipe, Restroom Quick ChecksSet same clean routine before open, include sanitize work surfaces, tools, drains, mats, wipe POS and menus, do quick restroom checks to meet clean and guest want.
Good cleaners and sanitizer mixWipe bars, rails, speed racksClean drains, mats, floor areasPOS, menus, high-touch wipesRestroom spot checks and supply fillLesson 8Station Setup: Organize Stations for One Bartender and One Barback (Speed Rail, POS Access, Garnish Station, Glass Crossover Plan)Organize bar stations so bartenders and barbacks move quick, with good place for bottles, tools, POS, garnishes, plus clear glass crossover plan that cut traffic and stop bump.
Design good speed rail layoutTool place for less reachGarnish station layout and backupsPOS access and ticket flow planGlass crossover and runner pathsLesson 9Ice and Chill Work Flow: Fill Wells, Stock Service Ice vs Prep Ice, Keep Ice Clean and Melt HandlePlan ice make and store, separate service and prep ice, fill wells safe, handle melt, keep scoops and bins clean so cocktails stay cold, same, no dirty.
Service ice vs prep ice: mean and useFill wells no over pack iceIce bin clean and scoop handleHandle melt and fresh wellsPre-chill tins, mix glasses, bottles
