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
