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Bar Staff Fundamentals
Whether you're an experienced pro or new to the industry we have developed 5 short training modules for you to complete.
Get started now with Daniel where you will cover everything from the importance of glassware care to top tips on customer service and how to execute the perfect pour.
Successfully complete all 5 modules and take the quiz at the end of each section to earn your certificate.
Bar Staff Fundamentals - Module 1 of 5
The Importance of Glassware Care
In this video our expert publican Daniel Smith shows you how to take perfect care of your glassware to ensure you're serving your pints in clean and pristine glasses every time!
Watch the short video and then answer the 3 questions below to successfully complete this module.
Question 1 of 3
What percentage of lager drinkers claim to want a branded glass?
Question 2 of 3
What powder should be used to clean glassware?
Question 3 of 3
What's the best way to remove a lipstick stain from a glass?
Next up in Bar Staff Fundamentals - Module 2 of 5
Customer Experience
Bar Staff Fundamentals - Module 2 of 5
Customer Experience
In this short video our expert publican Daniel Smith will share with you his top tips on creating a healthy and vibrant customer experience in your bar.
Once you have watched the short video, answer the questions below to successfully complete this module!
Question 1 of 4
Studies show that a good first impression gives you?
Question 2 of 4
What's the no.1 thing to keep in mind when a customer enters your bar?
Question 3 of 4
When taking an order
Question 4 of 4
After the customer has received the order what should you do?
Next up in Bar Staff Fundamentals - Module 3 of 5
How to pour the perfect pint of Stout
Question 1 of 4
What angle to the tap should you hold the glass at?
Question 2 of 4
How long should the first pour take?
Question 3 of 4
How long should settling time take?
Question 4 of 4
What's the target head height range
Next up in Bar Staff Fundamentals - Module 4 of 5
How to pour the perfect pint of Lager
Question 1 of 3
What's the optimal angle to hold the glass at?
Question 2 of 3
What's the perfect pour time?
Question 3 of 3
What's the perfect temperature in glass?
Next up in Bar Staff Fundamentals - Module 5 of 5
Keg Changeover
Question 1 of 4
If you want to discount an empty keg what is the colour of the lever you lift to stop the beer flow?
Question 2 of 4
When you lift the clamp to remove it from the empty keg what way do you turn it?
Question 3 of 4
When you engage the tapping head on the new keg what way do you turn it?
Question 4 of 4
When the float in the glass cylinder reaches the top do you?
Congratulations !
You have successfully completed our bar staff fundamentals course.
Check out below for a recap of everything you learned today.
Preparing your Glassware
- Two Thirds of larger drinkers prefer drinking in a branded glass
- Renovate is used to clean glassware
- The best way to remove a lipstick stain from a glass is with a lemon slice
Customer Experience
- 40% chance customers will return if they get a good first impression
- A greeting is the no.1 thing to keep in mind when a customer enters your bar
- When taking an order write down or repeat the order back to the customer
- After the customer has received the order you should check back in soon so if there is an issue with anything you can respond
How to pour the perfect pint of Stout
- Hold the glass at a 45 degrees to the tap
- The first pour should take 16 seconds
- The settling time should take between 90 - 120 seconds
- The target head height range is 18 - 22mm
How to pour the perfect pint of Lager
- Hold the glass at a 45 degrees to the tap
- The first pour should take 13-15 seconds
- The perfect temperature for the glass is 2-4°C
How to change over a keg
- To discount an empty keg lift the black lever to stop the beer flow
- To remove a clamp from an empty keg turn it anti clockwise
- To engage the tapping head of a new keg turn it clockwise
- When the float in the glass cylinder reaches the top turn the bottom lever down
