Service Standards Flashcards

1
Q

5 Basic Sommelier Tools Required at All Times

A

2 bottle openers
2 pens
1 pad of paper
2 odorless lighters or matches
1 crumber

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2
Q

Glassware placement and gender consideration

A

The glassware is to be placed from the right of the guest on to the table in a consistent manner and starts with either the host or the person to the host’s left and continues clockwise without regard to gender

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3
Q

Under-liners for the bottle, cork and any decanters’ placement in standard wine service

A

Space permitting, under-liners for the bottle, cork and any decanters are placed to the right and/or in front of the host

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4
Q

Serviette placement

A

Serviettes are either held in hand or placed on the forearm during all service and NEVER to be placed in pockets or on the shoulder

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5
Q

Wiping Timing (3)

A

The foil is placed in the sommelier’s pocket and the top of the cork is
wiped with a clean serviette

The top of the bottle is wiped with a clean serviette and the cork is
presented to the right of the host on an under-liner

The bottle is wiped with a clean serviette after each pour to prevent drips

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6
Q

Actual serving of the wine sequence and gender considerations

A

After approval, the sommelier serves the wine moving to the left
(clockwise) of the host — women first, men second — the host is always served last regardless of gender — if there is a guest of honor, that person is served first, then the women, then the men and last the host

*In parties of eight or more it is acceptable to pour everyone in a clockwise manner regardless of gender

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7
Q

Serviette and Stemware preparation - Standard

A

Lined tray
1 clean serviette
2 coasters
Appropriate glasses *check if polished

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8
Q

Serviette and Stemware preparation - Sparkling

A

Lined tray
2 clean serviettes
2 coasters
Appropriate glasses *check if polished

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9
Q

Serviette and Stemware preparation - Decanting

A

Lined tray
3 clean serviette
3 coasters
1 decanter
1 candle
1 basket (lined)
Appropriate glasses *check if polished

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