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Training bar staff to enhance your cocktail program

Training bar staff to enhance your cocktail program

When I train bar staff, I start by showing them how to set up a clean, well-organized work station with all the right measuring tools. Perfectly measuring all the components of a cocktail is key to avoiding the overpowering of any one flavor or ingredient. It helps control waste and keep costs down. Presentation is also an important part of mixology—how you present yourself behind the work station. Always keep eye contact with customers and make them feel welcome.

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