Knowbie

Designed for hospitality, our innovative beverage training app will take your servers from newbie to Knowbie.

[Knowbie @getknowbie]

Operator or Manager in Hospitality? Contact us today to hear about our current promos!

[Neet @neet_sol]

Job recruiter: Where do you see yourself in five years?
Me:

[Tim Ferriss @tferriss]

There is a process that I have used, and still use, to reignite life...

Create two timelines—6 months and 12 months—and list up to five things you dream of having (including, but not limited to, material wants: house, car, clothing, etc.), being (be a great cook, be fluent in Chinese, etc.), and doing (visiting Thailand, tracing your roots overseas, racing ostriches, etc.) in that order.

If you have difficulty identifying what you want in some categories, as most will, consider what you hate or fear in each and write down the opposite.

Do not limit yourself, and do not concern yourself with how these things will be accomplished. For now, it’s unimportant. This is an exercise in reversing repression.

Be sure not to judge or fool yourself. If you really want a Ferrari, don’t put down solving world hunger out of guilt. For some, the dream will be fame, for others fortune or prestige. All people have their vices and insecurities. If something will improve your feeling of self-worth, put it down.

Drawing a blank? In that case, consider these questions:

1) What would you do, day to day, if you had $100 million in the bank?
2) What would make you most excited to wake up in the morning to another day?

Don’t rush—think about it for a few minutes.

If still blocked, fill in the five “doing” spots with the following:

— one place to visit
— one thing to do before you die (a memory of a lifetime)
— one thing to do daily
— one thing to do weekly
— one thing you’ve always wanted to learn

What does “being” entail doing?

Convert each “being” into a “doing” to make it actionable. Identify an action that would characterize this state of being or a task that would mean you had achieved it. People find it easier to brainstorm “being” first, but this column is just a temporary holding spot for “doing” actions.

Here are a few examples:

1) Great cook —> make Christmas dinner without help

2) Fluent in Chinese —> have a five-minute conversation with a Chinese co-worker

Determine three steps for each of the dreams in just the 6-month timeline and take the first step now.

Define three steps for each dream that will get you closer to its actualization.

Set actions—simple, well-defined actions—for now, tomorrow (complete before 11 A.M.) and the day after (again completed before 11 A.M.). Once you have three steps for each of the four goals, complete the three actions in the “now” column.

Do it now. Each should be simple enough to do in five minutes or less. If not, rachet it down. If it’s the middle of the night and you can’t call someone, do something else now, such as send an e-mail, and set the call for first thing tomorrow.

If the next stage is some form of research, get in touch with someone who knows the answer instead of spending too much time in books or online, which can turn into paralysis by analysis.

The best first step, the one I recommend, is finding someone who’s done it and ask for advice on how to do the same.

[Knowbie @getknowbie]

@MrBeast 6,202,407 #promotion

[FIFA @FIFAcom]

The reason Japan fans clean the stadium after each game. Respect. 🤝🇯🇵

[James Tate @JamesTate121]

You can’t really argue this. They believe in investing in the people and infrastructure.

[Knowbie @getknowbie]

It do be like this sometimes
#RetailJobs #retail

[Knowbie @getknowbie]

The best servers do not memorize scripts. They understand the why behind the pour, the pairing, the recommendation. That understanding turns product knowledge into real conversation.

[Knowbie @getknowbie]

Confidence on the floor starts with clarity in training. When your team knows what to say, how to say it, and why it matters, they stop second-guessing and start serving with intention. That shift is what transforms a job into a craft.

[Knowbie @getknowbie]

Primary aromas come from the grape itself: fresh fruit, flowers, herbs. Secondary notes like toast, vanilla, or butter come from winemaking choices such as oak aging. Knowing the difference helps you describe any wine with confidence.

[Knowbie @getknowbie]

Handling a no is part of great service. Acknowledge, pivot, and offer one step down in body or price. Guests feel looked after, not sold to, and the table stays warm for your next suggestion.

[Knowbie @getknowbie]

Want faster onboarding that actually sticks? Assign the first 10 chapters of our Wine Basics module (they go really quick). Reward the first staffer to hit 100 percent. Your new hires learn your product offering well when motivated, not from a binder they never open.

[Knowbie @getknowbie]

A well-poured lager starts long before the tap opens: with chilled glassware, a clean rinse, and a steady angle that builds a tight cap, and when that foam holds its line, the aroma stays fresh and the guest reads the care in a single glance.

[Knowbie @getknowbie]

Presentation begins before the guest sees the drink. Check the glass for spots, wipe the base, and deliver it with the label facing them. These small moves signal care, and care is what guests remember when they tip and return.

[Knowbie @getknowbie]

Training that happens in three-minute bursts, on your phone, between tables, sticks better than an hour-long session you forget by Thursday. Micro-learning fits the rhythm of real shifts, and that makes all the difference. Hence Knowbie. Few.

[Knowbie @getknowbie]

Old vines produce less fruit, but what they do produce is concentrated, rare, and flavourful. That rarity often means a higher price point. Understanding this helps you tell the story behind the bottle, not just sell it.

[Knowbie @getknowbie]

When a guest says “something light,” the best move is curiosity. Try clarifying with flavor, not brand; crisp and dry or soft and fruity, lager or wheat, draft or bottle. The small question saves time later, and the match lands right the first try.

[Knowbie @getknowbie]

Great beer service begins before the pour. A cold, clean glass, a quick rinse, and a steady tilt protect carbonation and build a creamy cap, which means brighter aroma, slower warming, and a guest who notices the difference without needing to name it.

[Knowbie @getknowbie]

When someone asks for something light, pause and ask if they mean crisp and dry or soft and fruity. That small clarification saves backtracking later and shows you care enough to get it right. The guest notices, and so does your manager.

[Knowbie @getknowbie]

Teams like Central Alberta Co-op logged 48.5 hours of training since Oct 2025, beating industry averages by 31%, while business kept moving.
#Retail

[Knowbie @getknowbie]

Training shouldn’t pull your team off the floor, or add more work to your plate.

[Knowbie @getknowbie]

The outcome: faster onboarding, more confident conversations, better recommendations, and measurable engagement.
#StaffTraining