Serving up training

Labatt's beer school and other ways organizations are providing employees with training not directly related to their jobs
By Todd Humber
|CHRR, Guide to Training & Development|Last Updated: 12/10/2003

G

oing out for a pint just isn’t the same anymore for Margot Lackenbauer.

She used to be what she called a “beer rookie.” Sure, she’d done a lot of tasting over the years but she never really gave much thought about the various ales or lagers behind the bar. Now, when she steps into the neighbourhood pub, she shudders when she sees a beer faux pas. If the bartender pours a pint of Stella Artois, without cutting the head or if the glass touches the tap, she notices.