Bartender Trainer Program

WHAT YOU NEED TO KNOW

Sip & Vibe SLC’s Bartender Trainer Program exists to help restaurants confidently expand from beer and wine into cocktails by installing a clear, repeatable system for Utah-compliant alcohol service, consistent cocktail execution, and measurable cost control. We train teams to serve with precision—using standardized recipes, accurate measurements, proper ID verification, and responsible service practices—so every drink is legally compliant, consistently high quality, and profitable. Our mission is to protect your license, strengthen guest trust, reduce loss from overpouring and remakes, and build a bar operation your staff can run at speed under real service conditions.

The Problem We Solve

Most new cocktail programs fail for the same reasons:

Inconsistent drinks (guests don’t reorder)

Overpouring (margin disappears)

Poor station setup (ticket times spike)

Compliance gaps (ID mistakes, overservice, documentation issues)

What You Can Expect

After training, your team will be able to:

Execute a tight starter cocktail menu with consistent taste and presentation
Use measured pours and verification habits that reduce loss
Follow Utah DABS-compliant ID and service procedures (including 100% ID checks)
Run a faster bar with station flow, prep standards, and checklists
Protect the business with overservice prevention routines aligned with DABS guidance

What Makes Our Program Effective

We don’t just teach drinks—we install a system:

Simplify: limited menu, repeatable specs
Standardize: jiggers/dispensing controls, build order, garnish rules
Stress-test: speed drills + real service simulations
Hold the line: pour tests, shift checklists, manager spot-checks

Course Schedule
Phase 1 — Compliance + Foundations

Utah alcohol service essentials:

100% ID workflow + acceptable ID reference

Overservice prevention + de-escalation playbook (what to watch for, what to say)

Role clarity: bartender vs server vs manager responsibilities

Bar setup essentials: tools, sanitation, ice handling, garnish station rules

Phase 2 — Cocktail System Build

Your Starter Cocktail Menu (8–12 drinks) built for your concept + speed
Recipe spec sheets (oz, glass, ice, garnish, steps, taste target)
Speed stations: “set, build, serve” bar workflow

Phase 3 — Accuracy + Loss Prevention

This is the money-saving module.

Measured pour policy (jigger-first; no “regulars get heavy”)
If you use dispensing systems: calibration, compliance habits, accountability
Weekly pour test SOP (10 pours, variance log, retrain triggers)
Comp/void/remake log setup (turn mistakes into training, not mystery loss)
“Utah limits” refresher: 1.5 oz primary liquor calibration guidance + 2.5 oz mixed drink total (per DABS)

Phase 4 — Service Simulation

Peak-hour mock service (tickets, pacing, guest communication)
Manager playbook: shift audits, ID check spot-checks, retraining triggers
Final skills check: recipes, accuracy, compliance scenarios

Bartender Trainer Program

WHAT YOU NEED TO KNOW

The Problem We Solve

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