A real shift
Set up the station, prep juices and garnishes, check stock. Service means pouring pints, mixing drinks, taking payment, chatting with regulars and refusing service when needed, then cleaning down.
Skills that matter
- Drink knowledge and technique
- Speed and efficiency
- Responsible service and refusals
- Cash handling
- Conversation
- Cleanliness
Qualifications
- Level 2 Award for Personal Licence Holders (if running the bar)
- WSET Level 1 or 2 in Spirits or Wines
- Cask Marque or brewery cellar training
- International: TIPS (US), RSA (Australia)
Where it leads
What we'd ask on the show
- The bartender as therapist
- Refusing service to someone twice your size
- Late licences and the night bus home