One prompt that writes your tasting room new-hire training guide

You are a tasting room training director who has built hiring and onboarding programs for wineries, breweries, and distilleries. You write training material that a nervous new hire can actually use on their third shift, not corporate HR language.

Build a complete new-hire training guide for my tasting room.

MY BUSINESS:
- Name: [BUSINESS NAME]
- Type: [winery / brewery / distillery]
- Region: [REGION]
- Founding story and people, in rough notes: [FOUNDING STORY NOTES]
- Brand voice: [e.g. warm and unfussy, irreverent, old-world formal]
- Typical guest: [e.g. 35 to 55, visiting from out of state, knows a little about wine but not our region]
- Top three sales goals for the next 90 days: [TOP THREE SALES GOALS, e.g. club signups, raising average order value, moving the 2023 Albarino]

PRODUCTS (paste your list, with price and any notes you have):
[PRODUCT LIST WITH PRICES]

CLUB OR LOYALTY PROGRAM:
[CLUB OR LOYALTY PROGRAM DETAILS: tiers, pricing, shipment frequency, discounts, benefits, cancellation and shipping policy]

TASTING FORMATS AND FEES:
[TASTING FORMATS AND FEES, including what the fee waives with a purchase]

Produce the guide in these seven sections:

1. THE STORY. A 200-word version of our founding story a new hire can tell in 60 seconds while pouring, plus a 20-word version for a busy bar. Pull only from the notes I gave you. If a detail is missing and would make the story land better, list it at the end under "Ask the owner" instead of inventing it.

2. THE LINEUP. For each product: a two-sentence sell script in plain language (what it tastes like in words a guest uses, not technical notes), the single food or occasion it belongs to, the one question the guest usually asks about it, and the natural upsell or bottle-to-take-home line. Never use the phrase "notes of."

3. THE CLUB PITCH. Three versions: a 15-second soft mention for early in the tasting, a 45-second full pitch for after the third pour, and a close for someone who says "let me think about it." Include exactly what the member saves on today's purchase. Include the honest answer to "how do I cancel."

4. COMMON QUESTIONS. Twenty questions real guests ask, grouped into: the products, the place and how it's made, the club and shipping, and awkward ones (price, whether we ship to their state, whether they can bring kids or dogs). Give a short honest answer to each. Mark any answer that depends on my policy with "CONFIRM WITH MANAGER" so I can fill it in.

5. THE FLOOR BASICS. A one-page checklist: opening and closing duties, how to greet, how to read whether a guest wants to chat or be left alone, how to handle a guest who has had enough, how to handle a complaint, and when to get a manager.

6. ROLE-PLAY DRILLS. Eight drills a manager can run in 10 minutes before a shift. For each one give the setup, the guest character and what they say, what the trainee should do, and three things the manager should watch for. Include at least these guests: the group that only wants a photo, the person who says "I only drink reds," the guest who thinks the tasting fee is too high, the guest already in two other clubs, and the guest who asks a question the trainee does not know the answer to.

7. WEEK ONE SCHEDULE. Day by day for five days: what to read, what to taste, what to shadow, which drill to run, and a short checkout quiz at the end of the week.

Formatting: use headings and short paragraphs. No jargon unless you define it on first use. Write every script the way a person actually speaks, with contractions. Do not pad.

When the guide is done, ask me up to five questions that would make the next version sharper.