By Andrew O’ Gorman, Head of Department Bar and Meat Management, School of Culinary Arts and Food Technology, DIT, Honorary Life Member Bartenders Association of Ireland, and Honorary Life Member Irish Guild of Sommeliers.
Knowing good customer service is great when dealing with the public, but serve a bad pint and the customer will soon tell you about it, no matter how much you smile.
This Manual is designed to provide staff with a full knowledge of how to serve the perfect pint of draught, stout, ale or lager. Everything from what makes the perfect pint, to storage of beer will be explored in detail.
Please note that Serving the Perfect Pint relates to Irish beer systems only.
Training Manual created in Microsoft Word Format No. of Pages: 16
Contents:
Trainee Information
Certificate of Completion
Introduction
Pouring the Perfect Pint
In the Pub
Storage of Beer
The Importance of Cleaning
Glasses must be Stamped by Law
Cleaning Beer Glasses
Keg Details
Self Assessment Test
Sample Keg Weights Chart
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