Foundations training

How the bar operates, how the team works, and how the venue is represented

Bar Program 100 – Core Program Description

    •    Purpose and structure of the bar program

    •    Standards, values, and professional expectations

    •    Roles, hierarchy, and communication flow

    •    Responsibility and accountability behind the bar

Bar Program 100 P2 – Our Place

Behind the Bar

    •    Station layout and operational logic

    •    Tools: function, placement, and maintenance

    •    Wells, speed rails, and back bar organization

    •    Workflow efficiency and ergonomic setup

Glassware

    •    Types of glassware and their intended use

    •    How glassware affects aroma, temperature, and perception

    •    Proper handling, polishing, and storage

    •    Common glassware mistakes and how to avoid them

Bar Program 100 P3 – Bar Basics

    •    Mise en place fundamentals

    •    Clean-as-you-go discipline

    •    Ice handling, hygiene, and storage

    •    Speed versus precision

    •    Station awareness and teamwork

Bar Program 101 – Venue Identity & Bar Culture

    •    Understanding the venue’s identity and concept

    •    Translating brand DNA into service style and drinks

    •    Relationship between space, music, lighting, and service rhythm

    •    The bartender as a representative of the venue

    •    Consistency of identity across all bars and shifts

    •    Professional attitude versus personal style

Bar Program 101 P2 – Bar Prep Program

    •    Daily and weekly preparation standards

    •    Batch preparation and labeling systems

    •    Shelf life, storage, and product rotation

    •    Prep efficiency and waste control

    •    Accountability and quality checks