The Service Training Module

Wine Service
•Presenting the Wine list.
•Suggesting a suitable wine.
•Getting the Bottle from the
cellar, presentation and
announcement.
•Opening, Tasting, Serving
the host for his/her approval.
•Serving other guests.
 Presenting The Wine List
• WHEN? TO WHOM? HOW?
…with the food menu, to the host, from the
right (either closed or open to the
appropriate page).
• What next…
…Wait for a sign. Ask for wine order after
the food order is taken. Be ready with
suggestions.
 The Service
• Retrieve the wine bottle. Ensure it is at the
right temperature. Verify millésime,
producer and …color !!!
• Handle bottle gently…no neck or butt
grabbing…no fingers showing…caress!
• Arrive at the table, present the bottle and
announce the wine. Memorize all.
• When announcing make sure you are
‘heard’ and the bottle label is ‘seen’.
 The Service
• Keep a ‘liteau’ handy at all times.
• Present the bottle, from the right preferably,
at a convenient angle and a Safe distance!
• Once the host approves of the selection,
continue with opening the bottle AT THE
TABLE.
• No jerky hand movements.’Grace’ and
‘Style’ are the key words.
• Remember the wine must be poured well
before the food is served.
 Opening a Bottle
• Start with the capsule, using the cutter and
remove it in one piece and pocket it.
• With your dominant hand place the corkscrew
on the cork using the other hand to locate the
center of the cork.
• Gently rotate the grip without PUSHing it into
the bottle neck, using the other hand at all times
to guide the corkscrew.
• Ease the cork out of the bottle neck, doing the
last few mms. by hand; wipe the bottleneck with
the cork.
 Serving The Wine
• Nose the cork for any marked faults.
Present the cork to the host.
• Pour about 25ml into the host’s glass. Once
he tastes and nods his approval serve the
other guests, finishing by re-serving the
host.
– Ladies first…grandmas before the daughters.
– Remember to use the liteau after each pour.
– Excuse yourself before intruding on a
conversation.
Wine Service
Carafing
• For young wines,
to help them
breathe.
• Can be done just
before service.
• Preferable to do a
little while before
pouring to allow
maximum aeration.
 Wine Service
Decantation

• For old wines in

order to remove
deposits present.
 Some Problems
• Broken corks – Do NOT panic. Re-insert
corkscrew from a side at an angle and
unscrew diagonally. AVOID such
situations.
• Wine spill on clients clothes – Do NOT
panic. Use salt or cloth dabbed in a little
white wine to reduce spreading. Apologize!
 Some Generalities
• Serve about 1/3rd (100ml max.) of a white or a red wine.
Glasses for non drinkers must be removed at the
beginning.
• A glass less than half full or more than half empty must
be re-served (NOT refilled!).
• Whites must be put back in the bucket after service,
reds return to the table (at proper temperatures).
• An empty bottle must be immediately removed and the
host must be consulted for subsequent wine orders.
• A bottle once opened should be finished within the next
2 working days (Under proper storage conditions).
 Serving Temperatures
Champagne
•Non Vintage – 6-8 °C
•Vintage – 10-12 °C
Red Wines
White Wines •Beaujolais– 10-12 °C
•Dry – 6-8/9-11 °C •Young – 14-15 °C
•Sweet – 6-8 °C •Pinot Noir – 16-17 °C
•‘Great’ – 10-12 °C •‘Grands Crus’ – 17-18 °C
•Fortified – 9-11/15-18 °C •Rosé – 6-8 °C
 Upselling
• Experience and Confidence are the essentials.
Always converse with the clients.
• Young couples can be more adventurous and go
a little higher(Boy impressing girl=Higher end
wines or Champagne).
• Couples well into their settled stages could be
game for some serious stuff but a bit price
sensitive.
• The connoisseur will call his cards. You just nod
in agreement and praise his fine choice.
 Upselling
• Large groups will prefer bottles than glasses.
• Business and corporate luncheons are best for
selling by the glass.
• Always suggest within or slightly above the
client’s price range, citing and hinting politely
the superiority of the higher end wine.
• The client must not feel duped or cheated but
well counseled.
• The Guest Is Always Right!
•What is an •How would you
adequate mix of ice handle a client
and water for who says the
chilling a wine in a wine is ‘not
bucket? OK’?

•How would you

?
•How much wine
handle a client who is must we try to
not satisfied with your sell per client ?
wine selection?
 Five of Wine
• Talk Wine
• Quick service once order is taken
• Uniform service