Bar Training Lecture Notes

Flashcards covering beverage recipes, prep procedures, safety protocols, and customization adjustments for the Bar Training.

Bar Training Day 1 Focus

Learning basic drinks including Milk Teas, Pure Teas, Black Sugar drinks, and Taro drinks.

Sealing films refill

A side job on the bar that must be performed specifically by asking a leader to do it.

Training Start Requirement

Training can be started if the trainee has memorized 60% of the recipes.

Black Sugar drink boba requirement

Always use newer boba when preparing black sugar drinks.

Tiger’s ear

The fill line for regular ice when making Black Sugar drinks or Matcha/Hojicha lattes.

Tiger’s eye

The fill line for less ice when making Black Sugar drinks or Matcha/Hojicha lattes (equivalent to half a cup).

Minimum Black Sugar amount

Small drinks require a minimum of $10\,mL$ and Large drinks require $15\,mL$; speak with the customer if the calculated amount is lower.

Fresh Taro topping technique

Push the taro down into the drink instead of smearing it around the cup.

Shaking Drinks Sequence

Read label → decide amount → get shaker → add creamer/milk/juice → add sugar → add ice → add tea → shake.

Standard Tea Varieties

Black tea, Classic black milk tea, Thai tea, Jasmine green tea, Roasted oolong tea, Brown Rice tea, Da Hong Pao tea, and Peach Oolong tea.

Topping volume reduction rule

Decrease the drink amount by $100\,mL$ for every topping added (e.g., Large cup with one topping is $600\,mL$).

Minimum shaker volume

If a drink's calculated amount is less than $500\,mL$, still prepare $500\,mL$ in the shaker and dump the extra.

Sweetness levels

There are 6 levels: Extra, Regular ($100\%$), $75\%$, $50\%$, $25\%$, and NONE.

Standard sugar adjustment (24oz)

If $1.6\,oz$ is the regular sugar, decrease by $0.4\,oz$ for each level down ($1.2\,oz$ for $75\%$, $0.8\,oz$ for $50\%$, etc.).

Extra sweet adjustment

Increase the sugar by one level or add $0.2\,oz$ (e.g., $1.6 + 0.2 = 1.8\,oz$).

Ice effect on sugar: Less ice

Increase sugar by one level or add $0.2\,oz$ sugar if there are no more buttons.

Ice effect on sugar: No ice

Increase sugar by two levels or add $0.4\,oz$ sugar if there are no more buttons.

Extra ice procedure

Make $100\,mL$ less drink and fill the cup to the top with ice after pouring.

Shaking duration and intensity

Shake hard approximately 15 times with the correct pose to mix ingredients without letting the ice melt and water down the drink.

No ice special adjustments

Add $0.5$ more spoon of powder, $10\,mL$ more creamer, or $25\,mL$ more juice/milk/water.

Red bean topping adjustment

Reduce $0.2\,oz$ of sugar from the starting point (except for smoothies).

Mint drink preparation

Muddle the mint leaves in an empty shaker until the aroma is released, taking care not to break the leaves.

Potted Plant topping steps

Add salted cheese, then oreo crumbs, then a mint sprout, and clean the rim with a napkin.

Salted Cheese Foam topping

Add crema and a light sprinkle of matcha powder; use a clear cap unless specifically requested otherwise.

Smoothie milk substitution

For alternative milks, skip milk powder and replace recipe hot water with the fresh milk, then add $50\,mL$ hot water to help blending.

Smoothie extra sweet adjustment

Add an additional $0.4\,oz$ of sugar.

100% Grapefruit & Orange juice method

Measure ice in the cup, add sugar, fill with new juice, seal, and shake well.

Matcha/Hojicha Latte layering

Mix sugar and milk in the cup first, add ice, fill to $90\%$ with milk, and layer the shaken Matcha/Hojicha on top.

Steamer wand safety

Always move the wand by the rubber handle to avoid being burned by the hot metal parts.

Hot drink topping adjustments

For each topping, decrease $100\,mL$ tea, $0.5$ spoon of powder, and $0.2\,oz$ sugar.

Drink making priority order

Prepare hot drinks and smoothies first, then sparkling drinks, other drinks, and finally black sugar drinks.