Working Bartender

Use sour, highball, old-fashioned, martini, Collins and other structures to learn faster.

Choose an order that controls temperature, dilution, carbonation and ticket completion.

Match technique to ingredients, texture, temperature and service speed.

Prepare, label, taste, rotate and discard house ingredients by approved standards.

Use garnish for aroma, identification and presentation without waste or contamination.

Group compatible actions, preserve order accuracy and finish complete rounds together.

Confirm brands, sizes, tabs, allergies and special requests with concise closed-loop language.

Enter accurately, protect cards and cash, reconcile changes and prevent abandoned tabs.

Listen, verify the issue, correct quickly and capture the cause for prevention.

Open, serve, restock, communicate, close and document to the venue standard.