Beverage Service GS Flashcards
What are some ancient or medieval predecessors to modern restaurants?
Ancient Rome’s thermopolia served wine and hot food; 12th-century China had restaurants with singing waiters; medieval Europe had communal table d’hôte meals.
Which 18th-century French practice led to printed menus and multiple seatings?
The emergence of French “restaurants” (from “restaurer”) that evolved from bouillon shops, allowing guests to choose from multiple options rather than a set meal.
How did the word “restaurant” originate?
It comes from the French “restaurer,” meaning “to restore oneself,” originally linked to broth shops in Paris.
What was the Greek “oenohoos”?
An ancient Greek wine steward who mixed and served wine at symposia, diluting wine with water to keep conversation spirited but not overtly drunken.
How did the medieval French “saumalier” relate to modern sommeliers?
The saumalier oversaw pack animals and supplies (including wine) for nobility. The title evolved into “sommelier” when storing and serving bottled wine in aristocratic houses.
Why did bottled wine storage lead to the sommelier role in fine restaurants?
As wine became sold in bottles, specialized cellar management, inventory, and bottle service were needed. Butlers (from “bouteiller”) and aristocratic cellar stewards evolved into restaurant sommeliers.
What modern hospitality settings employ sommeliers beyond fine dining?
Wine bars, hotel bars, winery tasting rooms, retail wine shops, and more casual bistros/cafés may all have wine specialists or “somms” to oversee beverage programs and guest service.
Why might a sommelier’s duties be combined with other roles?
Smaller or more casual venues may fold beverage oversight into managerial or server responsibilities – e.g., “sommanager” or bartender-sommelier combined roles – to meet the restaurant’s staffing needs.
What broader skills should a sommelier demonstrate on the restaurant floor?
They’re often lead service professionals: knowledge of the menu, table maintenance, seating, coat-check, water service, plus reading the guests to elevate the experience.
How has formality in top restaurants shifted in recent years?
Many revered restaurants now adopt less formal styles, focusing on professional yet relaxed service standards. Sommeliers still maintain consistent, attentive practices but with more approachability.
Why is staff training an essential part of a sommelier’s job?
It ensures every team member can confidently sell and serve beverages, fosters better guest experiences, and shapes a positive service culture in the establishment.
List two strategies for effective staff wine training.
1) Short, frequent sessions (15 minutes in preshift) rather than long classes. 2) Make training inclusive (invite all positions to learn), possibly with mini-competitions or rotating “homework” topics.
Give an example of using “homework” in beverage training.
Assign a staff member to research one wine or spirit, then present it to the team next preshift. They’ll learn deeply, while others gain new knowledge, promoting shared expertise.
Why is focusing on hospitality so critical for a sommelier’s sales approach?
Aggressive upselling can hurt the restaurant’s reputation. A sommelier should meet the guest’s needs, build trust, and ensure they leave satisfied – leading to loyal return visits and positive word-of-mouth.
How do small gestures enhance guest experiences?
Refilling water glasses, offering a clean napkin if one falls, or noticing when someone needs help fosters a sense of care and attentiveness, encouraging repeat business.
What must a sommelier consider when recommending a wine?
Fit for the guest’s budget and preferences, synergy with the menu, value for money, and the overall experience (special occasion, casual meal, etc.).
Why is “mise en place” important for wine service?
Prepping correct glassware, temperature, wine tools, polished linens, and an organized station ensures service is efficient and consistent, enhancing professionalism and the guest’s confidence.
What is the typical recommended serving temperature range for light-bodied white wines?
About 42°F–50°F (5.5°C–10°C) – enough to refresh but not numb aromatics.
Why might certain heavier reds be served around 58°F–65°F?
This slightly cooler temperature showcases structure (tannins, acidity) and aromas without dulling flavors or causing excessive alcohol heat.
Explain why a sommelier might taste a wine before presenting it to the host.
They can confirm the wine is sound (not corked or flawed). If flawed, they can replace it discreetly and spare the guest awkwardness. Different restaurants have different policies here.
What are the key safety points for sparkling wine service?
Keep a thumb or hand over the cork once the muselet is loosened, angle the bottle away from people/fragile items, open slowly to avoid a forceful pop, and ensure the wine is well-chilled (reducing pressure).
How does a flute differ from a coupe or white wine glass for Champagne?
Flutes concentrate bubbles in a tall, narrow shape, while coupes allow CO2 to dissipate quickly. White wine glasses can better release aromas but may sacrifice bubble persistence.
What is decanting, and why do it?
It’s transferring wine from a bottle to a decanter. Reasons: separate older wine from sediment or aerate a younger, tannic wine. Decanting can remove sediment or help a wine’s aromas open.
Explain the candle’s purpose when decanting older red wines.
Placing a candle near the bottle neck helps the sommelier spot sediment as it approaches the shoulder, so they stop pouring before sediment flows into the decanter.
What is a decanting basket used for?
It helps keep an older bottle on its side (label up) to avoid disturbing sediment. The sommelier carefully opens the bottle at the same angle, preventing sediment from mixing back in.
In which scenario might “splash decanting” be done?
Splash decanting is used for younger, tannic reds to vigorously aerate them. The wine is poured quickly, exposing it to more oxygen, hoping to soften tannins and “open up” flavors.
How might a synthetic cork or screwcap be handled in service?
Synthetic cork is treated like a natural cork but not presented. Screwcaps are removed quietly; the cap is pocketed. No cork is shown, but the label is still presented to confirm.
Name two major ways a wine can be spoiled in a by-the-glass program.
1) Overpouring leads to “lost” wine, raising costs. 2) Open bottles left too long or at improper temperature causing oxidation or other spoilage.
What are some wine preservation systems used for BTG programs?
Vacuum pumps, inert gas canisters (nitrogen/argon), Coravin needle systems, or full wine dispensers with regulated gas to prevent oxidation.
Give an example of a difficult scenario: If a guest rejects a sound wine.
Politely remove the bottle, confirm the wine is not flawed. Offer to pick an alternative better suited to the guest’s taste or budget. Re-purpose the open wine if possible.
How does a sommelier handle a guest complaint about wine temperature?
If it’s too warm, place the bottle in an ice-water bucket, swirl or decant to cool faster. If it’s too cold, decant to warm or let it sit on the table, encouraging swirl so it gains a few degrees.
If a cork breaks during opening, what should the sommelier do?
Explain the situation to the guest, remove the cork pieces carefully, possibly strain or decant if bits fell in. Present both pieces of cork, reassure the guest of the wine’s soundness.
Name an instance where digitization is changing wine service.
Use of electronic or tablet-based wine lists for automatic updating, saving printing costs, and providing robust info. Also smartphone flashlights can replace a candle for decanting – though losing some romance.
List a trend that’s “casualizing” modern fine dining.
Many top restaurants have relaxed dress codes, simpler table settings, reduced tableside “formalities,” and prefer a warmer, informal style of top-quality service.
How does a guest’s last impression shape the overall dining experience?
The final beverage – e.g., dessert wine, brandy, or cordial – plus the staff’s farewell can strongly influence whether the guest departs feeling truly satisfied and likely to return.
What broad principle should guide a sommelier’s approach to any challenge?
Put the guest’s comfort and enjoyment first, while upholding the restaurant’s standards. Proactive hospitality and problem-solving maintain trust and ensure positive experiences.
