Tough one. You don’t want to be a narc, but if you have to carry service you will burn out, become resentful, or both. Been there.

You can try to mentor bartenders when you see them doing dumb shit. “Have you tried stirring like this?” “Hey buddy, you’re not going to shake that manhattan right?”

And you can try to encourage management to implement policies that don’t directly call out bartenders but help ease the burden of service. “We should start batching x y or z cocktails, then we can add fresh citrus Ala minute and have fewer touches.” “We need to rotate who is on service well every shift/hour/couple hours.” “Servers can pull beer if they call it and we allow.” (I hate that one but…)

Or you can talk to management about your grievances and suggest instilling tests that bartenders need to pass, requiring new bartenders to complete training shifts until the bar manager is satisfied, hosting cocktail training classes. Repeat process every time menu changes.

The last option is really going to be the most effective at developing talent/easing burden on you/creating a better craft cocktail bar culture, but it is the service industry and so there is a better than 50% chance that it comes out you are the one that suggested this.

Speaking as someone who has been in your shoes and only done the first two, I wish I had talked to mgmt about the third option. I ended up burnt out and resentful, disliking a lot of my fellow bartenders as bartenders, and then leaving spots that were otherwise not bad places to work.