Lesson 1Preparing Garnishes: Making Citrus Wedges, Twists, Peels, Herbs, and Batching Amounts with Yield and Storage AdviceMaster quick ways to cut, batch, and store citrus, herbs, and garnishes, figuring out yields, cutting waste, and keeping them fresh, clean, and attractive all shift long in a busy bar.
Standard cuts like wedges, wheels, twists, peelsHandling, washing, and trimming herbsBatching based on expected customersLabelling, dating, and covered storageReusing at shift end and reducing wasteLesson 2Task Order and Logic: Best Sequence of Jobs to Ensure Full Readiness and Avoid Redoing WorkPlan pre-shift jobs in a smart order that cuts unnecessary steps, prevents hold-ups, and gets the bar stocked, clean, and sorted before opening, even if staff or time is short.
Mapping jobs 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 Stock: Fast Checks, First-In-First-Out, Spotting Low Critical ItemsBuild a quick habit for checking spirits, beer, wine, and mixers, using first-in-first-out, identifying low stocks, and reporting needs before service to dodge surprises mid-shift.
Quick visual counts and weighing bottlesUsing stock levels to set prioritiesFirst-in-first-out for bottles, cans, juicesTagging critical low itemsNoting shortages and requesting refillsLesson 4Making Simple Mixes and Syrups: Classic Simple Syrup, Gomme, and Small-Batch Lemon/Citrus Cordial with Ratios, Cooling, StorageLearn to make simple syrup, gomme, and citrus cordial with right ratios, safe heating and cooling, labelling, and storage to keep taste, shelf life, and quality steady across shifts.
Ratios for 1:1 and 2:1 simple syrupsGomme syrup with gum arabic for textureSmall-batch lemon and citrus cordialCooling, bottling, and labelling stepsShelf life, storage, and spoilage checksLesson 5Glassware Inspection and Polishing: Checking for Chips/Cracks, Stacking, Pre-Chilling Rails and Glass MethodsInspect, polish, and sort glassware pre-service, removing damaged ones, stacking safely, and chilling methods suited to drinks while safeguarding glass quality and customer safety.
Checking for chips, cracks, cloudinessSafe stacking by glass typePolishing with clean cloths and steamPre-chilling rails, fridges, freezersChilling to match drink typesLesson 6Pre-Shift Inspection and Priorities: Timed Checklist for 60, 45, 30, 15 Minutes Before OpeningDo a timed walkthrough from one hour out, using checklists to verify stock, cleanliness, equipment, and guest areas, ensuring no key item is overlooked as opening nears.
60-minute: stock, ice, equipment checks45-minute: mixes, syrups, garnishes30-minute: stations and glassware15-minute: POS, menus, restroomsUpdating and noting daily checklistsLesson 7Cleaning Before Opening: Sanitising Surfaces, Drains, Bar Mats, POS Wipes, Restroom Quick ChecksEstablish a steady cleaning routine pre-opening, sanitising work areas, tools, drains, mats, wiping POS and menus, and quick restroom checks to uphold hygiene standards.
Approved cleaners and dilution ratiosWiping bars, rails, speed racksCleaning drains, mats, floorsPOS, menus, high-touch wipesRestroom checks and supply refillsLesson 8Station Arrangement: Setting Up for One Bartender and One Barback (Speed Rail, POS Access, Garnish Area, Glass Transfer Plan)Arrange bar stations for smooth movement by bartender and barback, placing bottles, tools, POS, garnishes logically, with a clear glass transfer plan to cut traffic and accidents.
Logical speed rail designTool placement for easy reachGarnish area layout and sparesPOS access and ticket flowGlass transfer and helper pathsLesson 9Ice and Chilling Process: Filling Wells, Service Ice vs Prep Ice, Keeping Ice Clean and Managing MeltOrganise ice making and storage, separating service and prep ice, filling wells safely, handling melt, and keeping scoops and bins clean for cold, uniform, uncontaminated cocktails.
Service vs prep ice usesFilling wells without excessIce bin cleanliness and scoopsManaging melt and well refreshesPre-chilling tins, glasses, bottles
