LANTERN COVE CELLARS — FICTIONAL STAFF TRAINING GUIDE
Demonstration only. These prepared examples are not approved procedures for any real winery.
Live staff assistant, email delivery, reservations, inventory updates and alerts are not connected.

BEFORE THE FIRST TASTING
I’m new today. What should I check before we open?
Start with the shift lead’s brief and the approved opening checklist. Find the current wine information, assigned service area, confirmed group notes, and the person who can help with exceptions.
1. Confirm your role and review any changes to the wine list or tasting format.
2. Check assigned glasses, water supplies, menus, and display labels against the opening checklist.
3. Ask for hands-on instruction before unfamiliar tasks and report anything that needs review.

WINE KNOWLEDGE AND GUEST PREFERENCES
A guest likes sweeter whites. How do I help without guessing?
Use the current approved wine notes to offer useful starting choices. Ask about a preference only if it would change the recommendation. Verify the bottle, vintage, and availability with the tasting-room lead.
1. Explain the style and tasting notes supported by the approved guide.
2. Do not invent ingredients, allergens, awards, production details, or stock availability.
3. If a guest asks something the guide cannot answer, record the question for the lead.

PREPARE FOR A GROUP
What should I prepare before a group tasting?
Check the manager-approved group brief, prepare the assigned tasting area, and review the agreed format. Any missing arrival details or special arrangements need confirmation from the events lead.
1. Check the approved inquiry or booking reference and the confirmed instructions.
2. Record any question about timing, seating, accessibility, or arrangements that still needs a person’s answer.
3. An employee report does not reserve a time or confirm a group booking.

LOW STOCK OR MISSING SUPPLIES
We are running low on glasses or a tasting wine. What do I report?
Record the item, location, and observed quantity. State whether someone has checked the approved back-stock source. Ask the tasting-room lead to confirm replenishment or any change to the tasting offer.
1. Distinguish a low display or service-area count from confirmed total inventory.
2. Do not substitute a wine, change a menu, or promise a restock date without approval.
3. Include what is needed before the next shift or confirmed group arrives.

WINE-CLUB OR ORDER QUESTIONS
I cannot confirm a wine-club benefit or order request.
Consult the current approved club information and ask the responsible team member to verify the details. Record the unresolved question using the approved inquiry process.
1. Identify the benefit, order, or pickup question without promising a discount or completion date.
2. Use a fictional reference in this demo; never enter a real guest’s contact or payment details.
3. The manager confirms the response through the actual customer-service process.

EQUIPMENT NEEDS A PERSON’S ATTENTION
I notice an unusual equipment reading or a leak.
Tell the responsible lead directly and follow the approved equipment and safety instructions. This reference cannot diagnose the cause, authorize a repair, or decide whether product is usable.
1. Record the equipment identifier, location, observation, and time when useful.
2. State whom you told and what review is needed.
3. Do not enter an unfamiliar work area or attempt a repair based on this example.

PASS ALONG A VINEYARD OBSERVATION
What belongs in a vineyard handoff?
Describe the row or block, what you observed, any task already confirmed by the team, and what remains unresolved. The vineyard lead decides what work or specialist review is needed.
1. Use a sample block reference and factual observations.
2. Do not diagnose a disease or recommend a spray, rate, or machinery procedure from this demo.
3. Contact the lead directly for an immediate concern; the report sends no alert.

A GUEST SITUATION NEEDS THE LEAD
What if I am unsure how to handle a service concern?
Ask the on-duty lead promptly and follow the winery’s approved responsible-service and guest-care procedures. An assistant response or a saved report does not replace staff judgment or the required checks.
1. Get a person involved while the situation is happening.
2. Do not promise service, an exception, a refund, or a reservation without authorization.
3. Record a factual follow-up afterward using fictional details in this demo.

CLOSING AND UNANSWERED QUESTIONS
How do I leave a useful handoff for the next shift?
Summarize supplies, group preparations, guest follow-up, equipment observations, and questions you could not answer. Include the location, who already knows, and the decision needed.
1. Choose the report category and keep observations specific.
2. Record a clear check-in when there is nothing to flag.
3. The manager can review and assign the saved report. No email or alert is sent from this demo.