service basics mm v1_0

8/12/2019 Service Basics MM v1_0

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ELEMENTS OFPROPER WINE SERVI E


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ELEMENTS OF PROPER

WINE SERVICE

Mise-en-Place

Still wine service

Sparkling wine service Decanting

Screwcap service

Handling problems


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MISE-EN-PLACE:

YOUR SET UP

Glassware is spotless and free of odors. Polish

glassware over steaming water.

Wine lists are clean, easy to access and read.

Have several different kinds of openers on hand.

Cotton serviettes used during service.

Ice buckets available and clean. Near ice and

water.

All beverage service is performed on the right side

of the guest.


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ICE BUCKETS

Place the ice bucket to the right and within the

reach of the host.

Place a clean folded napkin over the bucket.

Ice buckets on the table should be placed on an

folded serviette atop an underliner plate or coaster.


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STILL WINE SERVICE:

PRESENTING THE WINE

Always present the bottle from the right of the host.

Use a folded cloth napkin underneath the bottle.

Repeat the vintage and name of the producer of

the wine when presenting the bottle to ensure

accuracy.

Wait for approval.


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SERVICE PREFERENCES:

OPENING WINES

1st preference: open sparkling wines and whites

wines while the bottle is in an ice bucket.

2nd preference: open white and young red wines on

a coaster or underliner on the table or gueridon.

3rd preference: open sparkling, white and young red

wines in hand if space does not permit the bottle to

be opened on the table.

Older red wines that require decanting should never

be opened in the air so as not to disturb the

sediment in the bottle.


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STILL WINE SERVICE STEPS

Bottles served from an ice bucket should be thoroughlywiped, especially the punt of the bottle, so as not to dripon the table.

Cut the foil below the second lip and pocket the foil.

Wipe the lip of the bottle thoroughly before and afterremoving the cork.

Insert the point of the corkscrew just off center intothe cork.

Insert the auger 2/3 of the way into the cork.

Pull STRAIGHT UP gently so as not to break the cork

Use the corner of a clean napkin to remove any staypieces of cork or tartrates from the neck of the bottle.


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STILL WINE SERVICE STEPS

Carefully remove the cork half way.

Insert the auger until most all of the turns have

disappeared into the cork.

Remove the cork from the bottle making as littlenoise as possible.

Place the cork without fanfare to the right of the

host on a coaster or underliner.

Pour a one-to-two ounce taste for the host, wiping

the lip after pouring.

Stand back to the hosts right and wait for approval.


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POURING ORDER

If serving a couple the other guest should beserved first.

In a group situation pour clockwise around

the table. Guest(s) of honor should be served first.

The host is always served last, regardless

of gender.

Always pour to the widest part of the glass but

never pour the glass more than half full.

For large tables, be sure your pour size will allow all

guests to be poured equal portions.

When in doubt, under pour.


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SPARKLING WINE SERVICE

Safety is the most critical issue.

The ice bucket should be filled with half water and

half ice

Place the ice bucket to the hosts rightor on the tableto the right of the host and within reach

Cut the foil under the lip of the bottle and remove in one

piece as much as possible. Pocket the foil.

Completely unfold cloth napkin and place over the top ofthe bottle.

Loosen the wire cage but NEVER, EVER remove the

wire cage until the cork is out of the bottle.


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SPARKLING WINE SERVICE

Holding the cage and the cork, remove the cork

carefully by gently turning the bottle and NOT

the cork.

When the cork is almost completely out, gentlyguide it to the side letting excess CO2 escape from

the bottle making as little noise as possible.

Remove the cage from the cork and put in pocket.

Present the cork to the host.

As with still wine service, always wipe the neck and

lip of the bottle before pouring.


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POURING SPARKLING WINE

Use a conventional grip on the bottledont holdthe bottle by the punt.

Pour a one to two ounce taste for the hostwait for approval.

Pour in clockwise order for the rest of the table,serving the host last.

Use two pours for each glass:

Pour initially until the wine foams to the top of theglass. Dont over pour.

Wait for the mousse to subside and then fill the glass2/3 full.

Pour one glass at a time.


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DECANTING

Why decant?

To pour older red wines off

the sediment

To aerate young white andred wines

To quickly change the

temperature of white and

red wines

For theater and sales


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SCREW CAP SERVICE

Present the bottle to the host as with still wine service.

Use a clean cloth serviette and place over the top ofthe bottle.

Gently and QUIETLY twist the cap (or the sleeve of the

capsule) and remove. Place the screw cap in your pocket and do NOT present

to the host

Wipe the neck and lip of the bottle.

Pour a 1-2 ounce taste for the host. After the host approves the wine, pour for guests in

clockwise order as with still wine service.

Be sure to save the cap in case the guest wants to takethe bottle with them.


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HANDLING PROBLEMS

Rejected bottles

The bottle and glasses should be removed from the tableimmediately without question.

Offer another bottle, if appropriate, or offer the wine list for anotherselection.

Spills

Put down a serviette over the spill immediately.

Check to see if any of the guestsclothes have been soiled.Offering to pay for dry cleaning may be appropriate.

Replace the wine.

Overindulgence

Know your local 3rd party liability laws and company policies

Slow down service and pouring.

Have management handle cutting off guests


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IMPORTANCE OF PROPER

SERVING TEMPERATURES

Keeping beverages at the right temperature is vital to

your guests enjoyment and dining experience

When in doubtCHILL IT DOWN

And that includes red wines Red wines will taste alcoholic, flabby and bitter when

the temperature gets too warm

Dont hesitate to recommend an ice bucket or a wine

cooler to keep red wines from getting warm

Remember, your guests request for wine temperature

is correct: ice cold white wine might not be your

preference, but theyre paying the bill!


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IDEAL SERVING

TEMPERATURES

45-50 FChampagne, Sparkling,White Dessert Wines

50-60 FWhite Wines, Rose, Light Reds

60-65

FFull Bodied and Aged Reds

65-68 FSweet Madeira andVintage Port

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