PART V : Attention !!! TRAINING For the Restaurant staff ONLY !!! FOOD & BEVERAGE Serving wine by bottle Company policy • Wine is served in a consistent professional manner with information to ensure correct order is made. Procedure Wine is brought to the table at the right temperature, and has had time to breath. When taking a wine order, confirm when red wines should be opened to breathe: “May I open your wine now to let it breathe?” “Would you prefer your wine right away or with your main course?” White wines should be placed in an ice bucket to the right of the table host. Before serving, ask if the bottle is chilled enough: "Is the wine chilled to your satisfaction, sir?" Wine is presented to the person who ordered or the table host. Place a clean white napkin along the backside of the bottle. Place linen napkin service cloth on your left arm and lay bottle on top of linen for presentation. Present the wine on the right hand side of the guest who ordered the wine. Ensure that the label is facing the guest. State the vintage, producer and name or variety of the wine to confirm the order before opening: “This is your White Cliff Sauvignon Blanc, 2010 Marlborough - New Zealand sir.” Hold the bottle with a service cloth to stop water from chilled bottles dripping down. Wine is opened smoothly and professionally at the table side in view of the guest. Open red wine on a serving table or the dinner table and white wine in the wine bucket. Do not hold the bottle and do not turn it. Cut the capsule just below the second lip. Use the thumb on the back of the blade, and turn the wrist clockwise. When halfway, turn the wrist palm up and complete the cut. To remove the capsule, hold the blade on the back with the thumb, place it just above the cut and lever the capsule off. Put the capsule in a pocket. Corks are removed neatly and completely without touching the lip of the bottle. Insert the corkscrew, a little off centre and at a slight angle. Turn and straighten the corkscrew. Turn until only one turn is above the cork, normally about five and a half turns. Tilt the handle so that the small arm rests on the lip of the bottle and hold this in place with other hand. Pull the corkscrew straight up, pushing down on the small arm. When cork is at its highest, release handle, make one more turn, rock cork out slowly while pulling up. Remove cork and unscrew from corkscrew and place to the right of host’s glass or on a small plate, with damp end upwards. Offer host a taste before serving to check the quality, it is drinkable and has been stored properly. Pour about a third of a glass for the host to taste. “How is your wine sir?”“May I pour your wine now?” Then serve to the guests, starting with either the eldest lady, or the guest to the host’s right, followed by the other guests and lastly the host: Wipe the lip and mouth of the bottle with the service cloth. Lift and twist the bottle after pouring to prevent spills. Use the service cloth to catch any spills. The correct glass should be used and the correct amount of wine poured. Make sure glasses are clean and polished with no chips or cracks. Use white wine glasses for white wine, and Bordeaux glasses for red. Ideally, burgundy glasses are used for light red wines. White wine glass should be half filled (4 oz). Red wine glass should be about a third filled. Wine is served at the correct temperature. Light wines are served colder than fuller wines. White – 44 to 54 F (7 to 12 C) Sweet white – 41 to 47 F (5 to 8 C) Light red – 50 to 55 F (10 to 13 C) Full red – 55 to 65 F (13 to 18 C) Wish the guests enjoyment: “Please enjoy your wine.” When all guests have been served, place white wine back in the ice bucket and red wine on the table with the host guest. Refill the guest’s glasses until the bottle is finished. NOTE: A portion of wine is between 4 and 5 ounces, and a bottle holds 25.6 ounces. Therefore a server needs to check the party size before pouring. If six people are drinking, four ounces will be the maximum portion size. If opening a bottle to allow it to breathe, the host must taste first in case it has to be changed.
Posted on: Wed, 11 Sep 2013 03:02:40 +0000
Trending Topics
Recently Viewed Topics
© 2015