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 ServiceCarafing

• 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 ServiceDecantation

• 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

White Wines

•Dry – 6-8/9-11 °C

•Sweet – 6-8 °C

•‘Great’ – 10-12 °C

•Fortified – 9-11/15-18 °C

Champagne

•Non Vintage – 6-8 °C

•Vintage – 10-12 °C

Red Wines

•Beaujolais– 10-12 °C

•Young – 14-15 °C

•Pinot Noir – 16-17 °C

•‘Grands Crus’ – 17-18 °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 adequate mix of ice and water for chilling a wine in a bucket?

?•How would you handle a client who is not satisfied with your wine selection?

•How would you handle a client who says the wine is ‘not OK’?

•How much wine must we try to sell per client ?

Five of Wine

• Talk Wine

• Quick service once order is taken

• Uniform service