The Webtender Forums: Tips on cutting down the amount of wastage behind the bar <by Sophie dillon>

Message 22763 of 22774 in Behind the Bar

Subject:	Tips on cutting down the amount of wastage behind the bar
From:	Sophie dillon
Posted:	Sun Aug 28. 2016, 11:53 UTC

Hi guys. I'm an apprentice bar manager in a thriving village pub. I've noticed 
that we're producing a considerable amount of waste compared to other pubs 
around. I'm aware this can be rectified by pouring technique (the CO2 and 
70/30 are both okay so I don't think it's a gas issue). So I was wondering if 
anyone has any tips that I can take on board and also pass onto my staff. 
Thank you! :)

Current thread (1 message):

Tips on cutting down the amount of wastage behind the bar - 2016.08.28, 11:53 - Sophie dillon

Message options:

Talk about drinks and bartending in The Webtender Forum.
Ask your questions, chat or share your best tricks with other visitors.

Home · Drink Recipes · Bookstore · Barstore · Handbook · Web Index · Feedback