INT-MIX-1-3.2.2

Batching, Homemade Ingredients, Food Safety and Responsible Service

INT-MIX-1-3 · The Classics and the Yacht Bar Operation · INT-MIX-1-3.2 Running the Bar: Service, Batching and Control

Batch the stable part of a drink and add sparkling, foam and dairy at the glass, always adding water to the batch to replicate the dilution stirring or shaking would have given. Homemade syrups and cordials must be labelled, dated and refrigerated, raw egg white should be replaced with pasteurised egg or aquafaba where the food-safety system requires it, and responsible service means watching behaviour and escalating rather than deciding alone.