Lesson 1Garnish Preparation: Making Citrus Wedges, Twists, Peels, Herbs, and Batching Amounts with Yield and Storage AdviceMaster effective ways to cut, prepare, and store citrus, herbs, and garnishes, including yield calculations, waste minimisation, and keeping them fresh, clean, and attractive during the entire shift.
Standard cuts: wedges, wheels, twists, peelsHandling, washing, and trimming herbsBatching based on expected guest numbersLabelling, dating, and covered storageReusing at shift end and reducing wasteLesson 2Task Timing and Logic: Best Order of Tasks to Maximise Readiness and Avoid Redoing WorkPlan pre-shift activities in a sensible sequence that cuts down on unnecessary steps, prevents delays, and guarantees the bar is stocked, clean, and arranged before opening, even with few staff or tight time.
Mapping tasks by need and prioritySeparating prep, stocking, and cleaningGrouping similar tasks to save stepsCreating a daily repeatable sequenceAdapting for shifts with fewer handsLesson 3Restocking Spirits, Beer, Wine, and Non-Alcoholic Items: Fast Physical Checks, First-In-First-Out, Spotting Low-Stock EssentialsBuild a quick method for inspecting spirits, beer, wine, and mixers, using first-in-first-out rotation, identifying low or vital items, and reporting shortages before service to prevent surprises during busy times.
Quick visual counts and bottle weightsUsing stock levels to prioritise restockingFirst-in-first-out for bottles, cans, juicesTagging essential low-stock itemsNoting shortages and requesting refillsLesson 4Preparing Simple Mixes and Syrups: Classic Simple Syrup, Gomme, and Single-Batch Lemon/Citrus Cordial with Ratios, Cooling and StorageLearn to make simple syrup, gomme, and citrus cordial using exact ratios, safe heating and cooling, labelling, and storage to retain taste, usability, and uniformity across shifts.
Ratios for 1:1 and 2:1 simple syrupsGomme syrup: using gum arabic for textureSingle-batch lemon and citrus cordialCooling, bottling, and labelling stepsShelf life, storage, and spoilage indicatorsLesson 5Glassware Inspection and Polishing: Checking for Chips/Cracks, Stacking, Pre-Chilling Rails and Glass Cooling MethodsInspect, polish, and arrange glassware before service, discarding damaged items, stacking securely, and applying pre-chilling techniques suited to drinks while safeguarding glass quality and patron safety.
Checking for chips, cracks, and dullnessSafe stacking and storage by typePolishing with clean cloths and steamPre-chilling rails, fridges, freezersMatching cooling to drink requirementsLesson 6Pre-Shift Inspection and Priorities: Timed Checklist for 60, 45, 30, 15 Minutes Before OpeningConduct a timed inspection from one hour to opening, following checklists to verify stock, cleanliness, equipment, and guest spaces, ensuring no vital task is overlooked as service begins.
60-minute checks: stock, ice, equipment45-minute checks: mixes, syrups, garnishes30-minute checks: stations, glassware15-minute checks: POS, menus, restroomsRecording and updating checklists dailyLesson 7Cleaning Before Opening: Sanitising Surfaces, Drains, Bar Mats, POS Wipes, and Restroom Quick ChecksEstablish a regular cleaning routine pre-opening, sanitising work areas, tools, drains, mats, wiping POS and menus, and quick restroom inspections to uphold hygiene and meet guest standards.
Approved cleaners and dilution ratiosWiping bars, rails, speed racksCleaning drains, mats, floor areasPOS, menus, high-touch wipesRestroom checks and supply replenishmentLesson 8Station Setup: Arranging for One Bartender and One Barback (Speed Rail, POS Access, Garnish Station, Glass Crossover Plan)Arrange bar stations for smooth movement by bartenders and barbacks, with smart placement of bottles, tools, POS, garnishes, and a clear plan for glass handling to cut traffic and avoid accidents.
Logical speed rail arrangementTool placement for easy reachGarnish station layout and reservesPOS access and ticket managementGlass crossover and movement pathsLesson 9Ice and Chilling Workflow: Filling Wells, Service Ice vs Prep Ice, Maintaining Hygiene and Melt ControlOrganise ice making and storage, distinguishing service from prep ice, filling wells safely, controlling melt, and ensuring scoops and bins are clean so drinks remain cool, uniform, and uncontaminated.
Service vs prep ice: meanings and usesFilling wells without excess iceIce bin cleanliness and scoop careManaging melt and well refreshPre-chilling tins, glasses, bottles
