If a guest asks 'what's in this?' the server gives the high-level: 'it's our take on a Sidecar — cognac, rye, lemon, Cointreau, with a half-sugar rim.' Don't drown them in detail. If they want more, walk them through. If they're curious about technique, offer to introduce the bartender. Never read directly from the KB — speak from memory or know it cold.