00:00:00,166 okay here I am
00:00:00,966 standing in front of a beautiful section of high end
00:00:02,666 tequilas just to illustrate the point
00:00:04,766 that
00:00:05,233 one of the most important ways to keep your bartender
00:00:07,400 serving drinks faster
00:00:08,600 and make it take less time when you're doing inventory
00:00:10,900 is to establish a fixed place for everything
00:00:13,500 and in the kitchen we call it mise en place
00:00:15,100 and it works just as well behind the bar
00:00:17,100 so the basic rule is
00:00:18,066 it doesn't matter where anything goes
00:00:19,500 as long as it always lives in the same place
00:00:21,733 what it means is when I'm taking inventory
00:00:23,633 I'm weighing these bottles
00:00:25,000 the counting map is in order
00:00:26,500 and nothing is slowing me down
00:00:27,900 both when I'm doing inventory
00:00:29,100 or when I'm serving drinks
00:00:30,666 just a better way to set things up
00:00:32,700 so you can serve drinks faster
00:00:34,066 and run a more profitable bar
00:00:35,866 work smarter not harder
00:00:37,666 visit bar I dot com to learn more
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