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Campus Store T-Shirts and More - Professional Bartender School","","WORKBOOK内容围绕Professional Bartender School的在线Campus Store展开，并补充介绍酒吧吧台工作区的关键区域与器具功能。文中解释well、speed rail与tier中基酒品质与取用方式；说明bar top与rail的分工、溢洒垫与出杯观看需求；同时概述冰桶、果味/易腐调配料区与soda gun出品范围。还描述三槽清洗流程、沥水架风干与水果托盘的配料准备，并延伸到常见装饰（cherries、lemons、limes、olives等）及其用途。",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":53,"@type":76,"position":81},"https://docshare.wps.com/document/lifestyle/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/workbook-campus-store-t-shirts-and-more-professional-bartender-school/469066/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/workbook-campus-store-t-shirts-and-more-professional-bartender-school/469066.png","ImageObject",300,407,{"name":92,"@type":93},"Olivia Brown","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-20","2026-09-30",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",12,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"well、speed rail与back tier在酒吧中分别扮演什么角色？","Question",{"text":113,"@type":114},"well用于存放价格更低、品质较基础的烈酒，speed rail便于取用常用well liquor；高出well的高销量用酒有时会放在speed rack旁边，其他酒则在back tier。相近类型的酒会被归类摆放，较贵的通常在上层货架。","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"bar top与rail有什么区别？为什么大多数饮品要在rail制作？",{"text":118,"@type":114},"bar top是顾客就座并被服务的区域，rail靠近出手端，位置略低。rail上方放置spill mats，饮品多数在rail完成是为了让顾客能观看调制过程。",{"name":120,"@type":111,"acceptedAnswer":121},"如何清洗玻璃器具并完成风干？",{"text":122,"@type":114},"文中介绍三槽流程：第一个槽为温水加洗涤物，中间槽为热水，最后一个槽为冷水并配消毒溶液。清洗时按顺序将酒杯逐个浸入，之后倒置放在沥水架（drain board）上风干，沥水架紧接消毒冲洗环节。","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},469066,1791170346,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":52,"category_name":53,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":140,"language":141,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":142,"faqs":143,"seo_title":144,"seo_description":67,"update_tm":145,"read_time":146},16904993612988,"https://ap-avatar.wpscdn.com/davatar_a8503ba1806abce46bf441b54a3ca4cd","WORKBOOK  \n Campus Store T-Shirts and More   \nBe Sure to CheckOut Professional Bartender School’s Online Campus Store  \n[www. ProBartendingSchool.com and click on Campus Store](www. ProBartendingSchool.com and click on Campus Store)[ ](www. ProBartendingSchool.com and click on Campus Store)[or Campus Store: www.zazzle.com/BartenderSchool](or Campus Store: www.zazzle.com/BartenderSchool)  \nT-Shirts Hoodies Mugs Caps Tote Bags  \nCustomize online your clothing styles, color and size  \nBusiness Cards and more  \nVISIT THE CAMPUS STORE OFTEN AS WE CONSTANTLY ADD NEW BARTENDING SCHOOL ITEMS  \n[Campus Store: www.zazzle.com/BartenderSchool](Campus Store: www.zazzle.com/BartenderSchool)  \nThe bar station, or well, is where a bartender prepares cocktails. Every bar has the same or similar equipment. When your well is fully stocked, you will have everything you need for your shift at arms length.  \nYour well liquors are the lowest quality and cheapest liquor available. They are located in the speed rail for easy access. Sometimes, a bar will also have a speed rack next to the well for high-volume liquors that are not in the well. The rest of the liquor is on the back tier. Alcohol of similar types are grouped together, the most expensive or premium bottles are on the top shelf.  \nThe most common well liquors in a bar are:  \nGIN VODKA RUM TEQUILA TRIPLE SEC WHISKEY  \nYour well will make up a large percentage of the alcohol you will sell. If you suggest higher quality liquors, you can increase your sales and increase your tips.  \nThe part of the bar where your customers sit and are served is called the BAR TOP. The front part of the bar (closest to you) is a bit lower and is called the RAIL. Spill mats are placed on the rail to avoid making a mess. You will make a majority of your drinkson the rail because it is important for the customers to be able to watch you as you make their drink.  \nBelow the rail is your ice bin. To the sides of your ice bin are juices and other perishable mixers (bloody mary mix, half & half, etc.) The soda gun dispenses soda water, tonic water, cola, lemon lime soda, ginger ale, diet soda, sweet & sour mix, and tap water. Sometimes your speed gun may vary in terms of what it dispenses. For example, some soda guns are huge and give access to all juicesas well.  \nLocated behind your bar will be a series of three sinks. This is where your glassware is washed. The first sink is filled with warm water and a soapy substance. The middle sink with hot water and the last sink filled with cold water and a sanitizing solution. To wash your glasses, dunk them in the series of sinks, one at a time. The heel of the glass should be the first thing into the water, and the first to come out. Then, leave them upside-down to dry on the drain board, which will follow the sanitizer rinse. Some bars have an automatic glass washer like your dishwasher at home.  \nSomewhere near the well is a fruit tray with garnishes for your cocktails. Usually, opening bartenders will prepare all garnishes for the day and stock the trays for his or her shift, and also for his or her replacement bartender. The fruit tray usually contains lemons, limes, cherries, olives, and sometimes other fruits.  \nICE BIN  \nHOLDS THE ICE TO MAKE DRINKS  \nRAIL  \nWHERE ALL DRINKS ARE MADE. THE RAIL IS EQUIPPED WITH SPILL MATS LOCATED DIRECTLY ABOVE THE WELL.  \nSPEED RAIL  \nTHE SPEED RAIL HOLDS ALL OF THE FREQUENTLY USED WELL LIQUORS.  \nWELL LIQUOR  \nTHE CHEAPEST, LOWEST QUALITY LIQUOR AVAILABLE.  \nPREMIUM LIQUOR  \nTHE HIGHEST QUALITY, AND MOST EXPENSIVE LIQUOR AVAILABLE. IT IS USUALLY LOCATED ON THE TOP SHELF AND THEREFORE IS ALSO KNOWN AS TOP SHELF LIQUOR.  \nSODA GUN  \nYOUR SODA GUN DISPENSES CARBONATED AND NON-CARBONATED SODAS, AND MIXERS.  \nSINKS  \nTHE THREE SINKS ARE WHERE THE GLASSWARE IS WASHED.  \nWARM/SOAPY WATER, HOT WATER, THEN SANITIZER.  \nDRAIN BOARD  \nTHE DRAIN BOARD IS WHERE THE GLASSWARE IS AIR-DRIED.  \nFRUIT TRAY  \nYOUR FRUIT TRAY IS WHERE THE LIMES, CHERR","cbCaipKWlOEBT4NJ","https://ap.wps.com/l/cbCaipKWlOEBT4NJ","pdf",3789092,48,"English","# Campus Store信息\n# 酒吧吧台布局与设备\n## Well、Speed Rail与Liquor分区\n## Bar Top与Rail\n## Ice Bin、Juices与Soda Gun\n## 三槽清洗与Drain Board\n## Fruit Tray与常见装饰\n## Garnish用法示例","[{\"question\":\"well、speed rail与back tier在酒吧中分别扮演什么角色？\",\"answer\":\"well用于存放价格更低、品质较基础的烈酒，speed rail便于取用常用well liquor；高出well的高销量用酒有时会放在speed rack旁边，其他酒则在back tier。相近类型的酒会被归类摆放，较贵的通常在上层货架。\"},{\"question\":\"bar top与rail有什么区别？为什么大多数饮品要在rail制作？\",\"answer\":\"bar top是顾客就座并被服务的区域，rail靠近出手端，位置略低。rail上方放置spill mats，饮品多数在rail完成是为了让顾客能观看调制过程。\"},{\"question\":\"如何清洗玻璃器具并完成风干？\",\"answer\":\"文中介绍三槽流程：第一个槽为温水加洗涤物，中间槽为热水，最后一个槽为冷水并配消毒溶液。清洗时按顺序将酒杯逐个浸入，之后倒置放在沥水架（drain board）上风干，沥水架紧接消毒冲洗环节。\"}]","WORKBOOK - Campus Store T-Shirts and More - Professional Bartender School | PDF",1790775046,74]