Lesson 1Garnish Prep: Producing Citrus Wedges, Twists, Peels, Herbs, and Batching Quantities with Yield and Storage GuidanceLearn efficient methods for cutting, batching, and storing citrus, herbs, and other garnishes, calculating yields, preventing waste, and maintaining freshness, hygiene, and visual appeal throughout the shift in local conditions.
Standard cuts: wedges, wheels, twists, peelsHerb handling, washing, and trimmingBatching quantities from forecasted coversLabelling, dating, and covered storageEnd-of-night reuse and waste reductionLesson 2Time Sequencing and Rationale: Optimal Order of Tasks to Maximise Readiness and Minimise ReworkLearn how to plan pre-shift tasks in a logical order that reduces backtracking, avoids bottlenecks, and ensures the bar is fully stocked, clean, and organised before doors open, even with limited staff or time in Zimbabwe.
Mapping tasks by dependency and urgencySeparating prep, stocking, and cleaning flowsBatching similar tasks to reduce movementBuilding a repeatable daily task sequenceAdjusting the plan for short-staffed shiftsLesson 3Restocking Spirits, Beer, Wine, and Non-Alcoholic Inventory: Quick Physical Checks, FIFO, Identifying Low-Stock Critical SKUsDevelop a fast routine for checking spirits, beer, wine, and mixers, applying FIFO rotation, spotting low or critical SKUs, and communicating par hits or shortages before service to avoid mid-shift stock surprises in local bars.
Quick visual counts and bottle weighingUsing pars to flag restock prioritiesFIFO rotation for bottles, cans, and juicesIdentifying and tagging critical SKUsRecording shortages and placing requestsLesson 4Preparing Simple Mixes and Syrups: Classic Simple Syrup, Gomme, and Single-Batch Lemon/Citrus Cordial with Ratios, Cooling and StorageUnderstand how to prepare simple syrup, gomme, and citrus cordial with accurate ratios, safe heating and cooling, labelling, and storage practices that preserve flavour, shelf life, and consistency across shifts in Zimbabwe.
Ratios for 1:1 and 2:1 simple syrupsGomme syrup: gum arabic use and textureSingle-batch lemon and mixed citrus cordialCooling, bottling, and labelling proceduresShelf life, storage, and spoilage signsLesson 5Glassware Check and Polishing Protocol: Checking for Chips/Cracks, Stacking, Pre-Chilling Rails and Glass Chilling MethodsCheck, polish, and organise glassware before service, removing chipped pieces, stacking safely, and using pre-chilling methods that match drink styles while protecting glass integrity and guest safety in hot weather.
Inspecting for chips, cracks, and cloudinessSafe stacking and storage by glass typePolishing with lint-free cloths and steamPre-chilling rails, fridges, and freezersMatching chilling method to drink styleLesson 6Pre-Shift Walk-Through and Priorities: Timed Checklist for 60, 45, 30, 15 Minutes Prior to OpeningFollow a timed walkthrough from one hour to opening, using structured checklists to confirm stock, cleanliness, equipment readiness, and guest areas, so nothing critical is missed as service start approaches in Zimbabwean bars.
60-minute checks: stock, ice, and equipment45-minute checks: mixes, syrups, and garnishes30-minute checks: stations and glassware15-minute checks: POS, menus, and restroomsDocumenting and updating daily checklistsLesson 7Cleaning Before Opening: Sanitising Surfaces, Drains, Bar Mats, POS Wipe-Downs and Restroom Quick-ChecksSet a consistent cleaning routine before opening, including sanitising work surfaces, tools, drains, and mats, wiping POS and menus, and performing quick restroom checks to meet hygiene and guest expectations locally.
Approved cleaners and sanitiser dilutionWiping bars, rails, and speed racksCleaning drains, mats, and floor areasPOS, menus, and high-touch surface wipesRestroom spot checks and supply top-upsLesson 8Station Setup: Organising Stations for One Bartender and One Barback (Speed Rail, POS Access, Garnish Station, Glass Crossover Plan)Organise bar stations so bartenders and barbacks move efficiently, with logical placement of bottles, tools, POS, and garnishes, plus a clear glass crossover plan that reduces traffic and prevents collisions in tight spaces.
Designing a logical speed rail layoutTool placement for minimal reachGarnish station layout and backupsPOS access and ticket flow planningGlass crossover and runner pathwaysLesson 9Ice and Chilling Workflow: Filling Wells, Stocking Service Ice vs Prep Ice, Maintaining Ice Hygiene and Melt ManagementPlan ice production and storage, separating service and prep ice, filling wells safely, managing melt, and keeping scoops and bins sanitary so cocktails stay cold, consistent, and free from contamination in warm Zimbabwe.
Service ice vs prep ice: definitions and useFilling wells without overpacking iceIce bin hygiene and scoop handlingManaging melt and refreshing wellsPre-chilling tins, mixing glasses, and bottles
