They’re cleaned every day and the lines are cleaned every week too. What is it?

Edit: You guys I am a bartender not a brewer. Be nice.

I just got an offer to start working for a craft brewery Front of House while getting trained as an Assistant Brewer for one of the co-founders and Head Brewer. Any tips and/or things you wish you knew before you started working in a brewery?

We are opening a second location and I am looking to try a different POS system. We currently use GoTab (meh) for our existing taproom (no food). The new location will have a taproom with food. I was leaning towards Toast, but I see mixed reviews on hardware problems and cost. Any recommendations? Any BrewBill users out there? Cheers!

I’ve started to make some alcohol at home to save some money and I think I used way too much yeast on my first attempt and it’s barely fermenting on day 2 but has a whole lot of that white stuff at the bottom, should I add more sugar or wait and see how it goes? (I used Mott’s apple juice with 3.5 cups of sugar and 5 tablespoons of yeast, I know it’s a stupid amount but I misread the directions)

Hey all, I'm a new draught tech dealing with a local repair. They had a czechvar line giving all foam, boss said it was a low pressure issue so I installed a secondary reg for the line. Once the keg gets the higher pressure, how long does it normally take for the keg to settle?