Mon, Jul 15, 2024

Welcome to the barman course, online, free with videos and tutorials on drinks and cocktails.

Disegno stilizzato  

The site has the intention of giving basic training and an idea close to reality to those who want to approach the fantastic profession of barman, barmaid or waiter.

In the pages I will develop the most important issues related to the profession of barman - barmaid and manager of clubs, (see also in inglese)

I will try within the limits of my ability to go to the bottom, to treat with due respect the part, most important for me, that this profession requires: the psychology and sensitivity that all professionals should develop and put into practice for the good end of the work . Of course, it's not easy at all; some people have a better predisposition to develop certain attitudes, but as I always say, every day that passes teaches you something and you can learn everything and everyone.

The section dedicated to the "Course" , only online , does not claim to replace the various courses that can be followed in institutions professional or at private structures with teachers in flesh and blood, but I think it can be a good help to implement and expand knowledge which serve to carry out our duties correctly. About attending courses I will treat my personal opinion in a separate article. After so many years, this profession has led me to be very critical, not controversial, let me be clear. The criticism, if it is not constructive, is useless.

For some time now I have been part of the AIBES, as a member and I think it is the largest and most important Italian association of professional bartenders, but for my legal peace of mind, the course and the site in general do not operate in any way in the name and on behalf of AIBES and even less in representative form of the association. Another important note that I must express: all the logos and brands of products that appear in the various multimedia files belong to the legitimate owners. It is not about hidden advertising but it is only due to practical work needs or pure choice related to personal taste. Unfortunately I have no sponsors to help me build the course. **Step forward !!**

Various steps will be presented in the section [ Forum and help ] ( of my life and the motivations that led me to undertake this profession, it is also the section where you can express your opinions and give / receive help on all that the world of the bar </ strong> implies. Do not be afraid to express yourself. The exchange of views can only increase the knowledge of each of us
 Various topics will be presented in the section [ Course lessons **] work interest.
The site is constantly growing as I add something every now and then, stealing time from my business.
The site will be continuously enriched with articles and tutorials to increase your knowledge, however, there will be no fixed cadences but it will depend on the time I will be able to cut out from the job. I will be happy to receive some comments or criticisms (constructive - please).


FOREWORD at the online barman course , and apprentices, bartenders and waiters !!

Writing a book is very difficult, I would have liked it a lot, but I have to recognize my limitations. The Internet and the WEB with its ability to jump from one page to another have helped me and I have decided to express thoughts and opinions that I will develop on this site. It will certainly not be a novel, a thriller or a novel that will climb the charts but only an externalization of thoughts and feelings of a person who has done his job with love, for years, and continues to do it. I will not talk about my love life or the few great friendships, this is not the right place. What you want to read has as its ultimate goal being able to externalize everything I feel in spending hours and hours behind a bar counter . I hope it will interest at least people like me who love their barman profession and those who want to approach this difficult but fantastic job. For more info see also this

[center]Fotocomposizione di cocktails[/center]