Goal: Wine basics, beer basics, NA cocktail confidence. Trainee can recommend a BTG pairing for 3 random dishes.
Sommelier (if available) or beverage lead walks the trainee through the wine cellar / wine list. Beer lead pours each draft for the trainee to taste.
Trainee opens 1 bottle of wine with coach supervision (cork-pull drill). Trainee pours all 5 drafts for the coach to evaluate (pour technique drill). Trainee tastes BTG flight (small pours, 5 selections).
End-of-shift quiz: coach gives 3 random dishes. Trainee recommends a BTG pairing for each. Reasoning required ("the acid cuts the fat" or "the tannin softens with the protein").
15-minute debrief. 3-pairing quiz.
Coach sign-off: Trainee opens wine cleanly. Trainee pours 5 BTG and 5 drafts to standard. Trainee recommends 3 dish pairings with reasoning.