This course forms part of the course 'Level 2 / Craft Bartending'.
In this course, you will learn:
- How to plan consistent operations to suit customer expectation.
- The what, why, and when of tools and glassware in a bar.
- Mise-en-place and why it improves service.
- Pre-service rituals.
This course is intended for existing staff in the hospitality industry who are expected to make or serve drinks, and who are ready to analyse why; not just how, operations function in their bar as they do.
By ensuring a thorough understanding of the skills, techniques and processes necessary to meet customers' beverage service expectations, this course will empower staff to create a successful service environment and a successful service product. It will also help staff take the next step towards management by introducing operational decision-making and venue-specific SOPs. Enhancing employees’ ability to better serve guests has a flow-on effect throughout the whole business, in terms of positive reviews, social media and word-of-mouth recommendations – which helps increase repeat clientele and maximises revenue.
Understanding the goals before you start.
Get to know the main glass types and when to use them.
Become familiar with the tools you need to operate a bar.
Setting up for success.
Use the time before service to prevent avoidable problems – and communicate.