Advanced beverage school

Tools, Glassware and Station Engineering

Understand every object in the well and build stations around control, safety and repeatability.

Choose and place tools by task, body mechanics and service frequency.

Use measurement systems that make drinks and prep repeatable.

Match glass design to aroma, carbonation, volume and service risk.

Operate, clean and troubleshoot powered tools without unsafe improvisation.

Protect product and speed through airflow, loading and measured temperature.

Engineer a bar for its sales mix, staff count and dancehall surge pattern.