Service Standards Flashcards
What is the ideal temperature range for Mineral Water?
42°- 50°F // 5.5°- 10°C
This temperature range is optimal for serving mineral water to enhance its refreshing qualities.
What temperature range is recommended for Sweet White Wine?
42°- 50°F // 5.5°- 10°C
Serving sweet white wines at this temperature preserves their sweetness and acidity.
What is the ideal serving temperature for Dry Sherry and Dry Madeira?
48°- 55°F // 9°- 13°C
This range allows the complex flavors of these fortified wines to be fully appreciated.
What temperature should Champagne and Sparkling Wine be served at?
42°- 50°F // 5.5°- 10°C
Chilling these wines enhances their effervescence and refreshing qualities.
What is the ideal temperature for Light-Bodied White Wine?
42°- 50°F // 5.5°- 10°C
This temperature helps maintain the crispness of light-bodied white wines.
What temperature range is best for Dry Rose?
45°- 55°F // 7°- 13°C
A slightly warmer temperature allows the fruit flavors to emerge more distinctly.
What is the recommended serving temperature for Full-bodied White Wine?
50°- 59°F // 10°- 15°C
This range highlights the richness and complexity of full-bodied white wines.
At what temperature should Light-Bodied Red Wine be served?
50°- 59°F // 10°- 15°C
This temperature range helps to accentuate the fruitiness of light-bodied reds.
What is the ideal temperature range for Medium-Bodied Red Wine?
55°- 62°F // 13°- 17°C
This range balances the flavors and aromas of medium-bodied red wines.
What temperature should Full-Bodied Red Wine be served at?
58°- 65°F // 14.5°- 18°C
Serving full-bodied reds at this temperature enhances their depth and complexity.
What is the ideal serving temperature for Tawny Port and Sweet Sherry?
55°- 62°F // 13°- 17°C
This range allows for the rich flavors of tawny ports and sweet sherries to shine.
What temperature range is recommended for Sweet Madeira and Vintage Port?
55°- 62°F // 13°- 17°C
This temperature helps to showcase the sweetness and complexity of these fortified wines.
What is the ideal serving temperature for Draught and Bottled Domestic and Specialty Lager?
40°- 45°F // 4.5°- 7°C
This cooler temperature is ideal for lagers to maintain their crispness.
What temperature should Specialty Ale be served at?
45°- 50°F // 7°- 10°C
This range enhances the flavors of various specialty ales.
What is the ideal temperature for English Style Ale?
50°- 55°F // 10°- 13°C
This temperature range allows the malt and hop flavors to be more pronounced.
What temperature should Cask-Conditioned Ales be served at?
Cellar Temp 50°- 55°F // 10°- 13°C
Cask-conditioned ales are best served at cellar temperature to enhance their flavors.
What is the ideal serving temperature for Porter and Stout?
50°- 55°F // 10°- 13°C
This temperature range helps to bring out the rich flavors in porters and stouts.
What temperature should Belgian Dubbel be served at?
50°- 55°F // 10°- 13°C
This range allows for the complex flavors of Belgian Dubbel to be fully appreciated.
What is the ideal serving temperature for Lambic Ale?
45°- 50°F // 7°- 10°C
This temperature range preserves the unique flavors of Lambic ales.
Why is correct storage important for wines?
Wines must be stored correctly if they are to show their best.
What is the ideal temperature range for long-term wine storage?
50-60°F / 10-15°C.
How should wines be organized during storage?
Store wines in an organized and accessible manner.
What types of odors should wines be stored away from?
Unpleasant odors.
What types of pests should wines be protected from?
Insect and rodent pests.
How should cork finished table wines be stored?
On their side.
How should spirits and fortified wines be stored?
Standing up.
What should be avoided when storing wine?
Direct source of light, source of vibration, overly damp conditions, upright storage for over a few weeks.
What types of temperature conditions should be avoided in wine storage?
Excessive heat or extreme temperature fluctuation.
Where is beverage service performed in relation to the guest?
On the right side of the guest
What assistance is offered when presenting the wine list?
Assistance is offered in making selections
What skills are essential for a sommelier during service?
Sales skills
What types of questions should a sommelier be prepared to answer?
- Vintages
- Style
- Character of wine
- Food compatibility
- Quality
From which side is the order taken?
From the host’s right
How should the sommelier confirm the order?
By repeating the order
Who is defined as the host in these service standards?
The person who orders the wine
Where should glassware be placed on the table?
From the right of the guest in a consistent manner
In what order should glassware placement begin?
With either the host or the person to the host’s left, continuing clockwise
Where should underliners for the bottle, cork, and decanters be placed?
To the right and/or in front of the host
What should the sommelier do when presenting the bottle?
Repeat the name and vintage to re-confirm the order
How should the bottle be presented?
Underlined by a serviette held in the sommelier’s hand or on the forearm
Where should serviettes be held during service?
In hand or placed on the forearm
Is it acceptable to place serviettes in pockets or on the shoulder?
No, serviettes are NEVER placed in pockets or on the shoulder
At what point on the bottle should the foil be cut?
At the second or lower lip
What is done with the foil after cutting?
Placed in the sommelier’s pocket
What should be done with the top of the cork after removing it?
Wiped with a clean serviette
How should the cork be removed from the bottle?
With minimal bottle movement and as quietly as possible
What should be done with the top of the bottle after pouring?
Wiped with a clean serviette
How much wine should the sommelier pour for the host’s taste?
1 - 1.5 ounces
What should the sommelier do after pouring the host’s taste?
Step back and wait for the host’s approval
In what direction does the sommelier serve the wine after approval?
Moving to the left (clockwise) of the host
Who should be served first if there is a guest of honor?
The guest of honor
What should be done with the bottle after each pour?
Wiped with a clean serviette to prevent drips
Where should the bottle be placed after pouring?
On an underliner or in an ice bucket within reach of the host
What should the sommelier do if a second bottle is ordered of the same wine?
Bring the host a fresh glass for the taste
How should glassware be arranged if multiple glasses are used?
In a line, diagonal, diamond, or cluster depending on the table space
What should the sommelier be prepared to do if requested regarding glasses?
Replace all the glasses
Where should the tasting glass be placed if a second bottle is ordered?
To the right of the first glass
What should be done with the tasting glass after service of the new bottle?
Cleared
Where should additional new wine orders be placed?
To the right of any previous glasses
What should wine lists be like?
Clean, correct, current, and easy to read
What condition should glassware be in?
Clean, spotless, and free of odor
How should glasses be polished?
With clean linen using a source of steam
What material should serviettes or side towels be made of?
Cotton or similar material that do not repel water
When should serviettes be prepared?
Before service
What should underliners be like before service?
Cleaned and polished
What condition should other service items be in before service?
Clean, polished, and ready for service
What should touch the tablecloth?
Only glass stemware
Where should bottles, decanters, and corks be placed?
On an underliner
How should glassware and service items be brought to the table?
On a tray lined with a napkin
What is the first method for white wine service?
Open the bottle in hand and return to an ice bucket to the host’s right.
What is the second method for white wine service?
Open the bottle in a bucket to the host’s right and return to the bucket after serving.
Describe the third method for white wine service.
Open the bottle on an underliner on the guest’s table or a side station, then place the bottle in the ice bucket or on an underliner on the table to the host’s right.
What is the fourth method for white wine service?
Open the bottle on a gueridon next to or close by the table preferably to the host’s right. After serving, place the wine in an ice bucket with stand next to the table to the host’s right.
How full should glasses be filled during white wine service?
Glasses are to be filled up to 1/2 full depending on the size of the stemware.
What is the first method for serving young red wine?
Open the bottle in hand, then place on an underliner on the table to the host’s right
This method involves directly opening the bottle while holding it.
What is the second method for serving young red wine?
Open the bottle on an underliner on the guest’s table or at a side station, then place the bottle on an underliner on the table to the host’s right
This method allows for opening the bottle away from the main dining area.
What is the third method for serving young red wine?
Open the bottle on a gueridon next to or close by the table preferably to the host’s right, then place the bottle on an underliner on the table to the host’s right
A gueridon is a small table used in restaurants for serving food.
How full should glasses be filled when serving young red wine?
Glasses are to be filled up to 1/2 full depending on the size of the stemware
This ensures appropriate serving without overfilling.
5 questions to ask when purchasing Older Wines
- Inquire as to the provenance-or history of ownership-of the wine
- Inquire as to how the bottles were stored
- Inquire when the bottle was shipped from the winery’s cellar
- Inquire as to how many times the bottle has been sold or shipped
- Inspect the bottles for label damage, leakage, and ullage
What is the first step in presenting a bottle with a screwcap closure?
Present the bottle in the standard manner
See Standard Service above
What should be done with the screw cap after removal?
Place it in the sommelier’s pocket
The screw cap is not presented
What should be done to the lip of the bottle before pouring?
Wipe the lip of the bottle with a clean serviette
What is the next step after pouring a taste for the host?
Continue with standard service
How should synthetic corks be treated during service?
Synthetic corks are to be treated in the same manner as natural corks
What should you do when making recommendations about beverages?
Make recommendations and answer questions on beverage styles, types, countries of origins, specific pairings with desserts, and cheeses as necessary
This involves understanding various beverage options and their best pairings.
What is the first method for serving cordial, port, and brandy?
On the gueridon, measure the proper amount with a jigger and pour into the appropriate glass
The gueridon is a movable table used for serving food.
How should the beverage be presented to the guest in the first method?
Place the beverage on a lined tray and present to the guest from the right
This ensures proper etiquette and service.
What is the second method for serving cordial, port, and brandy?
On a lined tray, bring the appropriate glassware, the bottle and clean serviette to the table
This method emphasizes the presentation of the entire serving set.
Where should the glassware be positioned when using the second method?
Position the glassware to the right of the guest
This placement facilitates easy access for the guest.
How should the proper amount of beverage be served in the second method?
Serve the proper amount of the beverage
This ensures that the guest receives the correct serving size.
What is the first method for presenting and opening a sparkling wine bottle?
Present the bottle in the air and open in the air
What is the second method for presenting and opening a sparkling wine bottle?
Present the bottle in the air and open in a bucket and stand
What is the third method for presenting and opening a sparkling wine bottle?
Present the bottle in the air and open in the air at a gueridon or side station
What items should be prepared before serving sparkling wine?
- Glassware
- Ice bucket
- Stand
- Two serviettes
How should the ice bucket be filled for serving sparkling wine?
Fill bucket with water and ice so bottle can easily move in and out without overflowing the bucket
Where should the ice bucket be positioned during service?
To the right and within reach of the host, without interfering with service or guest movement
What type of glassware is appropriate for serving sparkling wine?
- Tulips
- Flutes
What should be done with the foil before opening the bottle of sparkling wine?
Cut the foil cleanly at the bottom of the cage with the blade of a corkscrew
Where should the removed foil of sparkling wine be placed?
In the sommelier’s pocket
What should be held over the cage and cork while opening?
A clean serviette held firmly by either thumb or hand
What is the proper grip for loosening the wire cage?
Keep the hand or thumb over the cage and cork
What angle should the bottle be held while twisting it to release the cork?
45-degree angle
What should be done after releasing the cork to minimize noise?
Release the cork as quietly as possible until the initial rush of CO2 dissipates
Where should the cork be placed after removing it?
On the underliner to the host’s right
What should be done to the lip of the bottle before serving?
Wipe the lip of the bottle thoroughly
How should the sparkling wine bottle be held when pouring?
With the right hand or by the bottom of the bottle (not the punt)
How much sparkling wine should be poured for a taste?
1-1.5 ounces
What should be used to prevent drips while pouring?
Serviette
What should be done after pouring a taste for the host?
Wait for the host’s approval
How should wine be poured for guests after the host approves?
Not direction - how much and how many pours
In standard order, filling glasses evenly (up to 3/4 full), one glass at a time with a maximum of two pours per glass
What should be done with the bottle after serving the host?
- Place the bottle in the ice bucket if white or sparkling to the host’s right within their reach
- Place the bottle on an underliner if red on the table within reach of the host
What should be asked of the host regarding the cork and bottle underliner?
Ask for permission to remove the cork and bottle underliner if it is not utilized
What should be placed for each guest from a lined tray?
Appropriate glassware
What should the decanting basket be lined with?
A clean serviette
This is done before bringing it to the cellar.
How should the bottle be placed in the decanting basket?
Carefully so as not to disturb the sediment
Proper handling is crucial to maintain wine quality.
Where should the bottle be carried to after being placed in the decanting basket?
To the gueridon
The timing depends on the situation.
What should be done if the bottle has not been stored label up?
Place it in the decanting basket as is
When should the candle be lit?
Away from the table whenever possible
Where should the gueridon be rolled to?
To the host’s right
This is the preferred position for service.
What should be done when presenting the bottle of Old Red Wine to the host?
Present the bottle in the decanting basket
If not stored label up, explain and decant before presenting the label.
What should be done if the angle of the decanting basket is too low?
Prop it up with an underliner or serviette
How should the foil from Old Red Wine bottle be removed from the bottle?
As cleanly as possible at the second lip
Removal of the whole foil is acceptable but not preferred.
What should the guest be informed about if the entire foil is removed?
They should be informed about the removal
What is the next step after removing the foil?
Carefully remove the cork with whatever tool is necessary
What should be done with the lip of the bottle after cork removal?
Wipe it with a clean serviette a second time
How should the wine be poured into the decanter?
In one smooth movement from a safe distance above the flame
What should be used to look for sediment while decanting?
The light of the candle or flashlight
What should never happen while decanting?
Never look away from the bottle
When should pouring be stopped during decanting?
Once either fine or gross sediment reaches the shoulder of the bottle
What should be avoided while pouring?
Touching the bottle to the decanter
What should be done with any drips on the bottle?
Wipe them with a clean serviette
How should the bottle and cork be positioned after pouring?
On underliners with the label facing the host
How much wine should be poured for the host’s taste?
1-1.5 ounces from the decanter
What should be done after pouring for the host?
Wait for approval and inquire if the wine can be served
What should be done with the decanter after each pour?
Wipe it with a serviette to avoid drips
Where should the decanter be placed after finishing?
On an underliner within reach of the host
What should be asked regarding the cork after decanting?
If the host would like the cork removed
What should be asked regarding the bottle after decanting?
If the host would like the bottle removed or left on the table
What should be removed after service?
Any unused underliners
