Behind the Bar
Official name: Bar Attendant
Learn responsible drink service, glassware, drinks machines and cocktails, including non-alcoholic options. Then prove it behind a real bar.
TypePractical skills course
Where7 towns, or at your venue
You receiveInjongo certificate
75%of our Bar Attendant graduates were employed where they did their practicals
CATHSSETA-accredited provider 613/P/00381/2022 · Practical, hands-on training · Jeffreys Bay to Oudtshoorn · Injongo certificate
Why this course
Behind the bar, done properly
A good bar attendant is fast, friendly and responsible. Venues need people who can do all three.
Get hired
Bars need trained staff
Know your drinks, your glassware and the law before your first shift.
Serve responsibly
Protect guests and the venue
Check age, spot intoxication and refuse service politely.
Grow
From bar to supervisor
Bar skills lead to senior bar and supervisor roles, and our Food & Beverage learnership.
The outcome
What you will be able to do
By the end of the course you can do each of these on a real shift.
Open the bar: stock, ice, garnishes and FIFO stock rotation
Know the main drink categories and the right glass for each
Follow a ten-step bar service
Check age, spot intoxication and refuse service politely
Clean and store glassware by machine or by hand
Clean and restock drinks machines safely, including gas and CO2
Build, stir, shake and blend cocktails to a recipe standard
Make non-alcoholic options just as well
Keep par levels and security, then close and hand over the bar
A bar shift, step by step
From opening to close
1 · Open
Opening the bar
Check stock against par levels, rotate it first in first out, fill ice and prepare garnishes before the first guest arrives.
Bar tipSet up the same way every day, so nothing is missing mid-rush.
2 · Greet
Greeting the guest
Acknowledge every guest quickly, even when you are busy with someone else.
Bar tipA nod and "I'll be with you in a moment" keeps a guest happy.
3 · Check
Responsible service
Check age when in doubt, watch for signs of intoxication and never serve someone who has had too much.
Bar tipRefuse politely and privately, and tell your supervisor.
4 · Make
Making the drink
Use the right glass, measure accurately and follow the recipe standard for every drink.
Bar tipMeasure every pour. Guessing costs the venue money.
5 · Serve
Serving and payment
Serve the drink, offer the bill or open a tab, and handle cash or card accurately.
Bar tipCount change back to the guest.
6 · Glassware
Glassware
Collect, wash and store glassware by machine or by hand, and deal with breakages safely.
Bar tipNever put your hand into ice or a sink with broken glass.
7 · Close
Closing the bar
Clean and restock, secure stock and cash, and complete the handover for the next shift.
Bar tipLeave the bar the way you want to find it.
What you learn
4 modules
Open any module to see what it covers.
4 modules
5 summative tasks
1 practical test
1 workplace logbook
Module 1
Drink service
Opening and drink categories
Opening preparation, FIFO and FEFO stock rotation, drink categories, glassware and equipment.
Ten-step bar service
The full service from greeting to payment.
Responsible service
Underage guests, intoxication, drink tampering and how to refuse service.
Stock, security and closing
Par levels, stock security, closing and handover.
Module 2
Glassware
Cleaning and storing glassware
Machine washing and the three-stage manual wash, storage and breakages.
Module 3
Drinks machines
Clean, restock and test
A nine-step routine for post-mix, coffee, blender and ice machines.
Gas and CO2 safety
Handling gas cylinders and CO2 safely.
Module 4
Cocktails
How a cocktail is built
Base, modifier, lengthener, dilution and garnish.
Methods
Build, stir, shake and blend.
Recipe standards
A nine-step recipe standard and training recipes, including a non-alcoholic option.
A taste of the course
How a cocktail is built
Every cocktail has the same five parts.
1
Base
The main drink the cocktail is built on.
2
Modifier
Adds flavour and changes the character of the base.
3
Lengthener
A mixer that makes the drink longer, like soda or juice.
4
Dilution
Water from ice as you stir or shake. It balances the drink.
5
Garnish
The finishing touch that adds aroma and looks good.
Talk like a bar attendant
Words you will use every shift
The words you will hear on the job.
Par level
The amount of each item the bar should hold at the start of a shift.
FIFO
First in, first out. Use older stock before newer stock.
FEFO
First expired, first out. Use what expires first, first.
Build
Make a drink straight in the glass it is served in.
Shake
Mix ingredients with ice in a shaker to chill and dilute them fast.
Post-mix
A machine that mixes syrup and soda water to pour soft drinks.
Ready to start? Leave your number and we call you back.
Quick check
Is this course for you?
Ask yourself these three questions.
Do you enjoy a busy, social workplace?
Can you say no politely when you need to?
Do you want to work in a bar, restaurant or hotel?
Three yeses? This course is for you.
How it works
From first call to certificate
EnquireLeave your number. We call you back and answer your questions.
Join a groupWe place you in the next group near you, or train your team on site.
LearnShort lessons from your facilitator, then hands-on practice.
Show your skillsA practical assessment of what you have learned.
CertificateYou receive your Injongo certificate of completion.
How you are assessed
Summative assessment
Five tasks with critical criteria, checked by your facilitator.
Practical test
You run bar service while your facilitator observes.
Workplace logbook
Your supervisor at the practical venue signs off real shifts.
Included in the course
Everything you need
Learner guides for all four modules
Hands-on practice behind the bar
Training recipes, including non-alcoholic drinks
A workplace practical
A facilitator who checks your work
What you leave with
Proof you can do the job
Injongo certificateShows you completed the Bar Attendant course.
Signed logbookReal shifts, signed off by your workplace supervisor.
Responsible service skillsThe habits that protect guests, the venue and you.
Where it can take you
Your career ladder
These are the usual steps in bar work, and we offer training for them.
Bar attendantHotels, lodges, restaurants, golf estates and function venues.
Senior bar attendantTrain new staff and take charge of a busy bar.
Bar supervisorManage stock, rosters and the bar team.
Food & beverage learnershipOur NQF 4 qualification for supervisors and managers.
Questions
Before you enrol
Still unsure? Call or WhatsApp +27 62 495 8450.
Do I need experience?
No. We start with drink categories, glassware and responsible service.
Do I learn about wine and spirits?
Yes. You learn the main drink categories, and we also have a detailed spirits, liqueurs and wine guide.
What certificate do I get?
Participants who meet Injongo's attendance and course-completion requirements receive an Injongo certificate of completion. This course does not award SAQA credits or a registered qualification.
Where is the training?
In Jeffreys Bay, Knysna, George, Plettenberg Bay, Oudtshoorn, Cape St Francis and Mossel Bay, or on site at your workplace for employer groups.
Is funding available?
Some groups are sponsored by employers or funders. When you enquire, we tell you about any funded places that fit you.
Will you help me find a job?
We help graduates with CVs, interviews and introductions to employers. We can't promise a job, but we work to connect every graduate with employers.
Keep exploring
Courses that go well with this one
Restaurant, bar & coffee
Restaurant Service Pro
Restaurant, bar & coffee
Star Waiter
Restaurant, bar & coffee
Barista Craft
Reserve my place
We call you back to talk through the course, the next group and any funding.
Training with a purpose.
Contact
+27 62 495 8450
WhatsApp us
[email protected]
29 Da Gama Road, Jeffreys Bay
Injongo College is the trading name of Injongo FET College (Pty) Ltd, reg. 2017/439489/07. CATHSSETA-accredited skills development provider 613/P/00381/2022. DHET-registered private college 2023/FE07/012 for NC(V) programmes. Training in Jeffreys Bay, Knysna, George, Plettenberg Bay, Oudtshoorn, Cape St Francis and Mossel Bay.