• Reporting for duty
- Reporting for duty
- Finding the way
- Grooming and hygiene
- Personal equipment of a bartender
- Safety and security
• The bar, equipment, tools and glassware
- Different parts of the bar
- Bar equipment
- Tools
- Typical bar glassware
• Cleaning and maintaining the bar
- Cleaning equipment
- Weekly bar cleaning duties
- Polishing silver, cutlery, glasses and crockery
• Operating and managing the bar
- Setting up the bar
- Controlling inventory
- Cost control
- Storing food and beverage products
- Alcohol service policy
- Closing bar operation
• Bar terminologies
- Common terms related to beverage drinking
- Basic beverage terms used in an operating bar
• Alcoholic beverages
- Definition of alcoholic beverages
- Fermented wines
- Wine and food pairing
- Beer, cider and perry
- Distillates
- Compound spirits
• Non-alcoholic beverages
- Mineral water
- Sparkling/carbonated water
- Juices and squashes
- Tea and coffee
• Preparing and serving alcoholic beverages
- Popular garnishes
- Drink preparation techniques
- Types of cocktails
- Serving alcoholic beverages
• Preparing and serving non-alcoholic beverages
- Steps of serving mineral and carbonated waters
- Steps of serving juices and squashes
- Steps of serving tea and coffee
• Cocktail recipes
- Non-alcoholic cocktails
- Alcoholic cocktails
• Welcoming and serving guests
- Welcoming guests
- Seating guests
- Taking order
- Serving snacks
- Using a tray
• Presenting the bill
- Making the bill
- Handling credit card payment
- Methods of payment
• Closing the bar
- Cleaning
- Handling linens
- Turn off electrical equipment
- Preparation for next shift