Standards of Service

Question 1

Serving temperature for light bodied white wine

Answer 1

45-50

Question 2

Serving temperature for full bodied white wine

Answer 2

50-55

Question 3

Serving temperature for light bodied red wine

Answer 3

50-55

Question 4

Serving temperature for medium bodied red wine

Answer 4

55-58

Question 5

Serving temperature for full bodied red wine

Answer 5

59-64

Question 6

Serving temperature for sparkling white wine

Answer 6

45-50

Question 7

Tools for service

Answer 7

2 waiters friend corkscrews, 2 pens, 2 lighters, 2 crumbers, small pad of paper

Question 8

Where should the sommelier always stand when taking a wine order

Answer 8

To the host’s right

Question 9

What should the sommelier do when first approaching the table

Answer 9

Offer good evening, offer to help with wine selection or wine list

Question 10

What should you do when guest gives you wine order

Answer 10

Write down choice of host!! Repeat guest’s order, Vintage, Producer, Bottling. Confirmation, offer to remove wine list as you depart to get glassware

Question 11

What should you do after leaving the table with the order for preparation and walking to side staion

Answer 11

• Prepare ice bucket with half ice and half water (about 1/3 full), place champagne in bucket
• fold serviettes (2 for sparkling), no seams exposed and place two over ice bucket
• polish or attempt to polish glassware, use steam if available
• line tray with clean linen and put glassware held by the stem onto the tray, put 2 coasters on tray
• carry tray competently in left hand to the table

Question 12

How should you place glassware upon arriving at table

Answer 12

Begin at host’s left, clockwise around the table, to the right of the knife, in consistent spot at each seat, place coasters to the right of the host

Question 13

What is the next step to take after dropping off flutes (glasses) and coasters

Answer 13

Go get ice bucket ( which should be half ice and half water) and draped with a clean serviette and the bottle of champagne) . Take it to the right of the host within arm’s reach

Question 14

Describe the presentation of sparkling wine once bucket is brought to the table

Answer 14

Take wine out of bucket wipe it thoroughly dry with one of the two serviettes OVER the bucket. Make sure it is totally dry. Put clean serviette over arm and present the the bottle to the host, stating vintage, producer, bottling. Get confirmation

Question 15

Describe opening the bottle

Answer 15

Position bottle facing away from all guests!!!
Cut foil below wire cage, remove foil and put it in your pocket right away, immediately cover cork and cage with your thumb and serviette. With thumb in place over cork and fingers secure on neck of bottle, untwist cage 6 half turns with your other hand, then hold bottle at 45 degree angel and slowly twist the base of the bottle gently. Cork should release with no noise. Separate the cage, put it in your pocket and present the cork. Wipe top of bottle, pour an oz for the host.

Question 16

How should the bottle be held

Answer 16

In the right hand with the label facing the guest

Question 17

How should the approved sparkling wine be poured for the table

Answer 17

Single stream, (2 count per oz), glass should be 2/3 full (about 6 count slow even pour) Clockwise, starting left of host, always ladies first (unless 8 or more, then pour clockwise)

Question 18

What should be the final step after pouring wine

Answer 18

Ask host if they would like the sparking wine on the table or in the bucket. Remove either bucket or coaster depending on answer. Offer to remove the cork from the table. LISTEN to the guest!