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.
In decanting, why is a candle used?
It illuminates the wine’s neck, letting you see when sediment approaches so you can stop before it enters the decanter.
How is screwcap service handled?
Present the bottle as normal, remove the cap (it is not presented), wipe the lip, and continue standard wine service procedure.
Why is cigar service less common now?
Many restaurants prohibit smoking. However, historically, it’s served with a humidor on a guéridon, offering cutting and lighting assistance. No longer tested in many exams due to smoking bans.
List key points for brandy/liqueur service.
Have a printed list with measures and prices. Use a guéridon for after-dinner service with correct glassware, measures, and any ice if needed. Offer info on origin/flavor pairings.
What is the recommended long-term storage temperature for wines?
A constant 10–13°C (50–55°F) is ideal. Wines must be stored horizontally to keep corks moist (unless a screwcap closure).
Name three conditions to avoid in wine storage.
1) Strong light, 2) Excessive heat, 3) Vibration or humidity extremes. These damage labels, accelerate aging, or oxidize the wine.
List common serving temperatures for wines.
NV Sparkling/Champagne: 6–8°C, Vintage Champagne: 8–12°C, White (light) 7–10°C, White (heavy) 10–13°C, Light reds 10–13°C, Full reds 15–18°C, Sweet 6–8°C, Tawny Port 12–16°C.
Why might a sommelier taste a wine prior to serving?
To check for flaws or confirm good condition. Some house policies allow tasting (about 30mL) in front of the guest, ensuring minimal waste and transparency.
How can decanting become “theater”?
Position a guéridon where guests can watch, arrange equipment neatly, light a candle, and pour with calm confidence. This visually engages guests, making them feel special.
What is “seasoning the decanter”?
Adding a small amount of wine to swirl around the decanter before discarding. It’s optional but can enhance aromas. Not required in exams.
Why is correct service attire and presentation important?
Service demands a neat, professional appearance—well-fitted suit, pockets for tools, polished shoes, groomed hair/nails—and fosters guest confidence.
Name two main reasons to practice “standard steps of service.”
1) Efficiency and grace under pressure for the guest experience. 2) Minimizing mistakes. In exam settings, each action can be scored as a plus or minus.
How should you handle a question you cannot answer?
Politely say, “Excellent question—I’m not certain, but I’ll be happy to find out.” Then move on with service. Return with the answer if possible.
Describe “sparkling wine can be the most dangerous service.”
Because corks can eject up to 60 mph, causing injury/damage. Proper technique ensures safety (thumb over cage, bottle angled away from guests).
If a bottle over-foams during sparkling service, what do you do?
Hold it over the bucket, press a serviette firmly onto the neck to control overflow, apologize, wipe up, and continue. Offer a replacement or complimentary gesture if needed.
How do you gracefully recover from a wine spill on the table?
Blot with a napkin, apologize, possibly place a clean napkin over large stains. Remain calm, arrange for quick cleanup, and continue with service.
What if you drop a tray of glasses or the bottle itself?
Apologize to the host, retrieve a fresh bottle if broken, coordinate cleanup with your Maitre’d, and keep composure. The key is professional recovery and minimal disruption.
Which beverage questions might arise mid-service?
Queries about cocktails’ recipes/glassware, about styles of sake or beer, or about specifics of wines. The sommelier must be ready to describe each.
How to propose pairings for coq au vin or other dishes on the spot?
Draw on fundamental wine-food pairing logic—acidity, tannin, body, flavor matching. Offer two options: perhaps a lighter red (Pinot Noir) or a medium-bodied red (Côtes du Rhône).
Explain the final steps after finishing wine service at the table.
Ask if anything else is required (e.g., second bottle, new glasses, dessert wines). If not, politely step away. Keep an eye on refills but don’t hover.
What does “always maintain safety first in service” imply?
Prevent popping corks at guests, handle tray balance carefully, watch for spillage hazards, keep floors dry. Safety outranks speed or showmanship.
Why is repetition key in service practice?
To develop muscle memory and confidence under stress or time pressure. You’ll automatically follow correct steps, even if you’re nervous or rushed.
