Professional Documents
Culture Documents
3 Beverage Equipment and Service Knowledge
3 Beverage Equipment and Service Knowledge
SERVICE KNOWLEDGE
Beverages are important as the food on the
dining experience, and they should be given a
careful attention as the food when they are
being prepared and served.
Glassware
Size, shape, ease of handling
and washing, durability and
price
Beverage
Equipment
Red wine, white wine,
champagne flute, champagne
saucer, tumbler, beer, glass,
pilsner, martini/cocktail,
highball, old fashioned,
balloon/brandy, liqueur, port,
sherry, colada/poco grande
Service Equipment
Cocktail List
Drink List (aperitifs,
beers, spirits and non-
alcoholic drinks)
Wine List
After-dinner drinks
( liqueurs, ports,
brandies)
Liqueur coffee list
Handling and Placement of
Equipment
For both hygienic reasons and
presentation it is essential that all
glassware should be handled by
the stem or base of the glass.
When glasses are being moved in
the presence of guests they should
always be carried on a beverage
tray
Before the guests arrival, when the
tables are being laid, several
glasses may be held upside down
one hand with their stems between
one’s fingers
Placing of Glasses
If a single glass is being laid, it should be placed 2.5
cm above the main knife
If more than one glass is placed on the table, the
glasses are positioned in a line at an angle of 45° in
the order in which they will be required
Key Points in Food and Beverage Co-
ordination
Before the menu is presented,
guests are offered an aperitif (pre-
dinner drink) to stimulate the
appetite