Service Flashcards
What does “mise en place” refer to in wine service?
It’s the preparation before service: organized wine lists, correct storage, polished glassware, arranged tools (openers, cloths, decanters, coasters, etc.), ensuring proper wine temps and a tidy station.
Why must wine lists be correct and up-to-date?
Errors confuse guests, damage credibility, and lead to service mishaps. Accurate listings help servers make proper recommendations and avoid “out of stock” issues.
How should stemware be polished for service?
Steam it over hot water, then wipe with a clean, lint-free cloth (cotton, linen, or microfiber). Always polish the bowl first, then the stem and foot.
Why must glassware never touch the tablecloth directly?
Only stems should contact the cloth. Bottles, decanters, and corks rest on coasters or underliners to keep the table clean and avoid drips or stains.
Where should wine service be performed when possible?
Always to the right of the guest (except in certain special circumstances). This is standard practice for pouring and bottle presentation.
How should the sommelier approach the table initially?
Identify the host, present the wine list from their right. Offer assistance and be ready to describe style, region, vintage, producer, and food-pairing info.
When confirming a guest’s wine order, what details must be repeated?
Vintage, producer (or brand), and specific vineyard or cuvée name – ensuring the correct bottle is being served.
What is the standard glass placement for wine service?
Place wine glasses near the knife tip, consistent for each guest. Typically above or slightly diagonal to the large knife. Uniform placement is key.
How should a sommelier present a bottle to the host?
Label side up, on a clean service cloth, repeating verbally the wine’s name, vintage, and producer to reconfirm correctness.
Where should the foil be cut on a still wine bottle?
Below the second lip, preventing drips from traveling behind the foil and contaminating future pours. The foil is then pocketed, and the bottle lip wiped with a serviette.
After opening a still wine, how should the cork be handled?
Wipe bottle lip clean, present cork on a small coaster or underliner near the host. Cork presentation is optional but traditional.
In what order should guests be served wine?
After the host approves, serve ladies first, then gentlemen, ending with the host. For 8+ guests, it’s acceptable to proceed clockwise around the table, host last.
What is the recommended pour level for wine glasses?
Generally one-third to one-half of the glass. This preserves aromas, avoids spills, and allows swirling room.
Why might you ask the host’s permission to remove the cork?
Out of courtesy: after tasting, the host may want the cork left on the table or removed. Some prefer to keep it as a souvenir or check its condition.
If a second bottle of the same wine is ordered, how do you handle glassware?
Bring the host a fresh glass to taste the new bottle. Ask if everyone wants fresh glasses or if the existing ones are acceptable to continue with the same wine.
How does sparkling wine service differ in setup?
Use chilled glasses (tulips/flutes), an ice bucket ¾ full with water and ice, correct cloths, and ensure the bottle is at proper serving temperature (NV ~6–8°C, Vintage ~8–12°C).
What are the two main methods of opening sparkling wine?
1) Opening “in the air,” holding bottle at ~45° angle. 2) Opening in a bucket/stand or at a service station. Both require careful control of the cork.
Why must one always keep a thumb over the cage and cork?
For safety. A sparkling cork can eject at ~60 mph. Maintaining a secure grip prevents dangerous “pops” and injuries.
Describe the ideal way to “pop” a Champagne cork.
Twist the bottle (not the cork), easing the cork out gently to release minimal sound (“hiss”). Keep the bottle angled at 45° until pressure dissipates.
What is the procedure for pouring sparkling wine?
Pour in a single continuous stream if possible, or two pours if the foam rises too quickly. Avoid overfilling flutes, wipe the neck to prevent drips, label faces the guest.
Where do you place a sparkling wine bottle after service?
Either in the ice bucket/stand or in a suitable coaster/cooler on the table, depending on the wine’s temperature and the guest’s preference.
How do you serve young white wines vs. young reds?
White wines often opened on a guéridon or side station and placed in a bucket/cooler if needed. Young reds can be opened similarly but placed on a coaster on the table (no chilling needed).
When is decanting recommended, and what equipment is needed?
For older reds with sediment or to aerate younger wines. Needed: decanter, candle/matches, corkscrew, clean cloth, underliner, decanting basket (if older wine has sediment).
What is the step-by-step procedure for decanting an older red?
Light a candle, carefully remove the cork in a basket without disturbing sediment, then pour wine into the decanter in front of the candle’s flame to monitor and stop when sediment appears. Present cork and place the bottle on a coaster.
