Welcome to the annual Shed Festival.

This is a short debrief to lay the day out, set expectations and explain some important points.

Over the years we’ve learned that grown men can turn into children after couple of beers. The following points are all learnings from past experiences. They’re laid out to help us all have the best day possible.

We all love serving our own beer to punters, but we can’t all be behind the bar at the same time. People come and go through the day, some stop and go for a session with a group of friends, which is fine. However, please don’t come back to work at the bar if your visibly affected by excessive alcohol consumption. We’ll all be a few sheets to the wind by the end of the day, but anyone that’s got a little too tipsy will be asked to stay on the other side of the bar.

The following points are here to help us remain organised and give everyone the best day possible:

1. Bar managers in place to help direct new brewers and trouble shoot.
   • A single point to direct questions to.
2. Bar service:
   • Max 3-4 people behind the bar (1x keg lines 3x serving cask)
     • It’s best to limit the amount of people at the keg end and direct people to the person serving. 
     • Keg lines are difficult to maintain and can fob a lot.
   • Shifts should be around 45 mins-1hr then take a comfort break (highly flexible and changes with the amount of people available).
     • Everyone loves serving their own beer – instant feedback, great to chat about it, but we can’t all be there at the same time. 
     • If you’re meeting your friends and plan to have a session, please tell us at teh start of the day so you can do your shift(s) early then enjoy the event as a customer. 
     • Please don’t come back looking to work after leaving and having a session. We don’t want accidents or obvioulsy drunken people serving the public we still have an image to portray and we’d like that to be positive.
3. Use fresh glasses where possible. If reusing a glass DO NOT put the spout in a used glass. Risk of cross-infection. If this is seen it will be fed back not to do it.
4. Communication is key to the whole day. We have plenty of experience. If you’re not sure please ask. 
5. Bar manager (a person with experience) is able to help trouble shoot and will keep an eye on the bar while they’re on shift. 
6. Do not drink too much too early and ruin you own day out. We can not and wil not allow anyone to work the bar if they’re staggering or can’t speak coherently.

These guidelines are here to set expectations and allow us all to have the best time. This isnt a free for all. If you have a ticket, please use it. If you don’t have a ticket, please buy beers from the bar inside. The event is a sell out, people have spent their money for 12 beers, ticket holders come first.