Lesson 1Garnish Ready: Making Citrus Pieces, Twists, Peels, Herbs, and Group Amounts with Yield and Keep GuideLearn quick ways for cutting, grouping, and keeping citrus, herbs, other garnishes, count yields, stop waste, and keep fresh, clean, and good look all shift in South Sudanese bars.
Usual cuts: pieces, wheels, twists, peelsHerb handle, wash, trimGroup amounts from planned guestsMark, date, covered keepEnd night reuse and waste lessLesson 2Time Order and Reason: Best Order of Tasks to Max Ready and Min RedoLearn how to plan before shift tasks in good order that cuts back steps, stops blocks, and makes sure bar full stocked, clean, ordered before doors open, even with few staff or time in South Sudan.
Map tasks by need and quickSeparate ready, stock, clean flowsGroup same tasks to less moveBuild repeat daily task orderChange plan for few staff shiftsLesson 3Restock Spirits, Beer, Wine, No-Alcohol Stock: Quick Body Checks, First In First Out, Spot Low Stock Key ItemsMake fast routine for check spirits, beer, wine, mixers, use first in first out turn, spot low or key items, and tell par hits or short before work to stop mid shift stock surprises in South Sudan.
Quick see counts and bottle weightUse pars to mark restock firstFirst in first out turn for bottles, cans, juicesSpot and mark key itemsRecord shorts and put asksLesson 4Ready Simple Mixes and Syrups: Old Simple Syrup, Gomme, One Group Lemon Citrus Mix with Mixes, Cool and KeepKnow how to ready simple syrup, gomme, citrus mix with exact mixes, safe heat and cool, mark, keep ways that save taste, shelf time, same across shifts in South Sudanese bars.
Mixes for 1:1 and 2:1 simple syrupsGomme syrup: gum arabic use and feelOne group lemon mixed citrus mixCool, bottle, mark stepsShelf time, keep, spoil signsLesson 5Glass Cup Check and Shine Rule: Check for Breaks Cracks, Stack, Pre Cool Rails and Glass Cool WaysCheck, shine, order glass cups before work, take out broken pieces, stack safe, use pre cool ways that match drink kinds while keep glass strong and guest safe in South Sudan.
Check for breaks, cracks, cloudSafe stack and keep by glass kindShine with no lint cloths and steamPre cool rails, fridges, freezersMatch cool way to drink kindLesson 6Before Shift Walk Through and First Tasks: Timed List for 60, 45, 30, 15 Min Before OpenFollow timed walk from one hour to open, use ordered lists to sure stock, clean, machine ready, guest spots, so no key miss as work start nears in South Sudanese bars.
60 min checks: stock, ice, machines45 min checks: mixes, syrups, garnishes30 min checks: spots and glass cups15 min checks: POS, menus, toiletsWrite and update daily listsLesson 7Clean Before Open: Sanitize Spots, Drains, Bar Mats, POS Wipe, Toilet Quick ChecksSet same clean routine before open, include sanitize work spots, tools, drains, mats, wipe POS menus, quick toilet checks to meet clean and guest wants in South Sudan.
Good cleaners and sanitizer mixWipe bars, rails, fast racksClean drains, mats, floor spotsPOS, menus, touch spots wipesToilet spot checks and supply fillLesson 8Work Spot Ready: Order Spots for One Bar Person and One Helper Speed Rail, POS Reach, Garnish Spot, Glass Cross PlanOrder bar spots so bar people and helpers move quick, with good place for bottles, tools, POS, garnishes, plus clear glass cross plan that cuts traffic and stops hits in South Sudan.
Design good fast rail orderTool place for less reachGarnish spot order and backsPOS reach and ticket flow planGlass cross and helper pathsLesson 9Ice and Cool Work Flow: Fill Wells, Stock Work Ice vs Ready Ice, Keep Ice Clean and Melt HandlePlan ice make and keep, separate work and ready ice, fill wells safe, handle melt, keep scoops bins clean so drinks stay cold, same, no dirt in South Sudanese bars.
Work ice vs ready ice: means and useFill wells no over iceIce bin clean and scoop handleHandle melt and new wellsPre cool tins, mix glasses, bottles
