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2025 Bar Plan

2025 Bar Team Instructions

Bar build tasks
  • Design new bar [x]
  • Source bar parts [x]
  • Order bar parts [x]
  • Order bar accessories [x]
  • Create instructions for how to assemble [x]
  • Sort out how we bar parts to playa [x]
Bar team tasks
  • Fill in team details / roles [x]
  • Get each team to create instructions in speciality page [x]
  • Agree on what drinks for each party [x]
  • Create spreadsheet with drinks ingredients by day / volume [x] https://docs.google.com/spreadsheets/d/14LvQeFeTXZ9d5LsR2oLXdpBrRXdzrDAi_-Nj0qrR72M/edit?gid=0#gid=0
  • Agree on budget and cost up the co-party with Mary Little [x]
  • Order drinks ingredients [x]
  • Fill in shifts in sync with camp parties [x]
  • Create instructions for morning shift [x]
  • Create instructions for party shifts [x]
  • Post burn inventory

Team 🤼

Name

Role / Speciality
Alex Holman-Butt Lead
Jeremy Coffee
Basil Ice 
Jack

Drinks recipes
Andy

Kink party lead
Peter (Honorary) Picking up drinks from Reno to truck

Shifts 

https://docs.google.com/spreadsheets/d/1jxezgpalJGB25aeKdl_tVSg5bd2uKOUK7K6Ta4Hsw8s/edit?usp=sharing

Ingredients / Order list

https://docs.google.com/spreadsheets/d/14LvQeFeTXZ9d5LsR2oLXdpBrRXdzrDAi_-Nj0qrR72M/edit?usp=sharing

Morning / day shift instructions

  • Every morning, we will provide cold brew coffee for campers.
  • There will also be supplies for hot coffee for those wishing to brew themselves hot coffee.
  • Every day, we will provide ice water and electrolyte ice water in the large 11.75 gallon drinks dispensers.
  • We will also have two powered Dometic Refrigerator/Freezers behind the bars which will be filled with ice.
  1. Carefully remove filter bag. Allow it to drip remaining cold brew concentrate into brewing dispenser (the good stuff!).
  2. Dispose of grounds + bag in composting bin.
  3. Brewing makes concentrate that should be diluted 1:1 before serving. Most of the dilution will come from ice.
  4. Add an aggressive amount of ice to the serving dispenser. Add freshly brewed concentrate to the serving dispenser. Stir vigorously to get cold brew down to ice cold temperature.
  5. Taste test. If the concentrate taste is too strong, dilute with additional water.
  6. Serve coffee and accompanying milks.

Refill coffee as needed throughout the morning/day.

  1. Start brew for next day’s cold brew concentrate (before or around 12pm)
  2. If the previous day’s concentrate not totally depleted, can add remaining contents to next day’s concentrate
  3. Add filter to brewing dispenser, and tuck filter edges around edge of dispenser
  4. Add one 2 lb bag of coffee grounds into filter bag
  5. Add 9.1 L of water (using fill line, or scale if fill line does not exist)
  6. Lightly agitate grounds to ensure water permeates coffee (careful of delicate paper bag)
  7. Add lid
  8. Mark date and time on side of container
  1. Dump 1 Dr Berg’s electrolyte container per big black dispenser. Before ice is added (powder will not dissolve as easily).
  2. If the dispenser is partially full already but you wish to refill, eyeball the amount of additional powder needed.
  3. Stir vigorously until powder is dissolved.
  4. We have four big black 11.75 gallon serving dispensers. Two should be used for electrolyte water and two should be used for ice water.
  5. Fill each of them up 80% with water.
  6. For two electrolyte water dispensers:
  7. Top up all dispensers with ice. Stir vigorously until water comes down to colder temperature.
  1. Make sure the ice maker in the food truck is working.
  2. If not, attempt to debug. Food truck team and infrastructure team may be able to help.
  3. If it cannot be fixed, or there is still not enough ice, do an Artica ice run.
  4. Find a buddy. An ice run is a 2 person job. (Hopefully this discourages “kicking the can down the road” on ice.) Though, in a pinch, anyone on drinks team or anyone in the Turtles should be able to help.
  5. Apple pay / credit card (preferred), does accept cash. 
  6. You can borrow Ben Wild’s ebike for an ice run. There is a trailer that can be towed by the bike. There are also Yeti bags for carrying ice.
  7. Make sure the ice maker in the food truck is working.
  8. Refill the Dometics with ice.
  9. Ice is particularly important to have on the day of a party.
  10. If there was a party the night before (refer to the party shifts below), clean the cocktail container.

Party shift instructions

  • Come at least 1 hour before each party starts.
  • Always ID every user before serving.
  • If too drunk, serve them the non-alcoholic drink without telling them.
  • Welcome party Sat 11.59pm-2am~ (200 people) Open bar - Batch one
  • Kink party Tues 9pm-2am, (400 people, extra staff from Marys little lamb, shared expense party) - cost
  • Naked pub Crawl 2.10-2.40pm (600 people) Blue / Red / Jugs 

Drinks Recipes

Tang Orange drink - (Vodka) - Welcome party

Basil Smash - Basil / lemon juice / ice / sugar syrup (Gin) Bruising Basil - Kink party

Dark'n'stormy - Ginger ale, lime, ice (spiced rum for alcoholic) - Kink party

Shots

Malabu rum - Naked pub crawl

Aperol Spritz - Sparkling wine, soda, Aperol

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