Lecture 4 Service Flashcards
Required for beverage service
Cocktail trays lined
Glasses carried on trays
Glasses handled by stems
Glassware polished - stem and clean linen towels
Glasses placed and cleared from right side with right hand
Move clockwise around table
Serve women first
Simms mise en place
Wine list Dessert list Wine buckets Coasters Corkscrews Service towels Wine cradle Ice Glasses Decanters
Still wine service
Present bottle Cut the foil Wipe the cork/ top of bottle Remove the cork Present the cork on coaster or bb plate Wipe lip Pour taste host Pour glasses Clear trash, extra glasses Additional bottles > same / new wine
Sparkling wine service
Same as still wine but loosen cage Never point bottle at anyone Use thumb and service towel to hold the cork in Use other hand to hold under bottle Remove cage after removing the cork
Why decant
Remove sediment from old wines gently Aerate young, tannic wines vigorously Slightly warm wine Blow off excessive sulfites Show and style Opportunity to spend more time with guests
Decanting for sediment
Select largest available decanter - tall and thin best
Coasters required for decanter, bottle, cork and possibly to raise one end of the decanting cradle
Set gueridon with decanter, coasters and wine
Light candle away from table using non sulfur matches or butane lighter
Decanting service
Same as still wine except
Wine may be presented in cradle
After opening and wiping lip wine is decanted
Other service variables
Corkage - restaurant policy Screw caps Vinolock Crown caps Funnels
5 keys to high sales
Product knowledge Daily prep - mise en place Read customers Timing and perseverance Teamwork
Sales opportunities
Cocktails Appetizers Bottled water Special occasions Large parties 1r 1w More cocktails, water, wine Keep glasses filled Half bottles Dessert Dessert wine, port, coffee
Sales strategies
Greeting Suggestive selling Up selling Down selling Wine pairing vs bottle sales
