Lesson 1Garnish Making: Citrus Cuts, Twists, Peels, Herbs, Batch Amounts with Yield and Store TipsLearn good ways to cut, batch, and store citrus, herbs, and garnishes, figure yields, cut waste, and keep fresh, clean, and nice-looking all shift long.
Standard cuts: wedges, wheels, twists, peelsHerb care, wash, trimBatch from expected guestsLabel, date, cover storeNight end reuse, less wasteLesson 2Task Order and Reasons: Best Way to Do Things for Full Ready and Less RedoLearn to plan before-shift tasks in good order that cuts going back, stops jams, and gets the bar full stocked, clean, set before opening, even with few staff or time.
Map tasks by need and hurrySplit prep, stock, clean flowsBatch same tasks, less walkMake daily task order that repeatsChange plan for few staff shiftsLesson 3Restock Spirits, Beer, Wine, No-Alcohol: Fast Checks, First In First Out, Spot Low Key ItemsMake a quick way to check spirits, beer, wine, mixers, use first in first out, find low or key items, and tell about needs or short before serve to avoid mid-shift surprises.
Fast look counts, bottle weightsUse pars for restock mustsFirst in first out for bottles, cans, juicesTag key itemsNote shorts, ask for moreLesson 4Make Simple Mixes and Syrups: Basic Syrup, Gomme, One Batch Lemon Cordial with Mixes, Cool StoreKnow how to make simple syrup, gomme, citrus cordial with right mixes, safe heat cool, label, store to keep taste, last long, same all shifts.
Mixes for 1:1 and 2:1 syrupsGomme: gum use, feelOne batch lemon, mixed citrus cordialCool, bottle, label stepsLast time, store, bad signsLesson 5Glass Check and Shine Way: Look for Breaks, Stack, Pre-Cool Rails and Glass Cool MethodsCheck, shine, set glasses before serve, take out broken, stack safe, use pre-cool ways that fit drink types while keeping glass good and guests safe.
Check for breaks, cracks, cloudySafe stack store by glass kindShine with no-lint cloths, steamPre-cool rails, fridges, freezersCool method to drink typeLesson 6Before Shift Walk and Musts: Time List for 60, 45, 30, 15 Mins Before OpenDo a time walk from one hour to open, use lists to check stock, clean, gear ready, guest spots, so no key thing missed as serve starts.
60 min: stock, ice, gear45 min: mixes, syrups, garnishes30 min: stations, glasses15 min: POS, menus, toiletsWrite and update daily listsLesson 7Clean Before Open: Clean Surfaces, Drains, Mats, POS Wipe, Toilet Quick LooksSet steady clean way before open, clean work spots, tools, drains, mats, wipe POS menus, quick toilet checks to meet clean and guest wants.
Good cleaners, sanitizer mixWipe bars, rails, speed racksClean drains, mats, floor spotsPOS, menus, touch wipesToilet quick checks, supply fillLesson 8Station Set: Set Stations for One Bartender One Helper (Speed Rail, POS, Garnish Spot, Glass Move Plan)Set bar stations so bartenders and helpers move well, put bottles, tools, POS, garnishes in good spots, plus clear glass move plan that cuts traffic, no bumps.
Make good speed rail setTool spots for short reachGarnish spot set, backupsPOS reach, ticket flow planGlass move, helper pathsLesson 9Ice and Cool Flow: Fill Wells, Service Ice vs Prep Ice, Keep Ice Clean, Melt CarePlan ice make and store, 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, useFill wells no over iceIce bin clean, scoop careHandle melt, refresh wellsPre-cool tins, mix glasses, bottles
