Junior bartender

Professional ethics, overview of wine blending, classification of wine, origin, taste and characteristics of famous wine. Bar English, knowledge of drinks, cost accounting, preparation of various cocktails, use and maintenance of bar utensils, collocation of drinks and food, export specifications of various drinks, etc. , plus fruit platter making.

Intermediate bartender

1, distilled liquor; 2. Blending wine; 3. Liqueur; 4. Organization of the Bar Association; 5. Promotion of bar products; 6, bar service standards and procedures; 7. cocktail decoration; 8. Operational skills training; 9. Famous wine tasting; 10, fruit platter making (dragon, phoenix, bird, eagle, etc. ); 1 1, communication and service etiquette; 12, over 50 kinds of cocktails;

Fancy bartender

1, more than 60 single bottle decomposition actions; 2.2 or more sets of routine movements; 3, a bottle of a pot of wine; 4, a bottle of a pot of cut wine; 5, two bottles of complete sets of movements 2 sets; 6, three bottles of action

five

Settings; 7, four bottles of action

2

set up