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