Wine and Beverage Service:

Question 1

Responsible alcohol service:

Answer 1

• restaurant operators should be in full compliance with the laws that govern responsible alcohol serving within state laws where they are doing business.

Question 2

Dram shop liability:

Answer 2

• refers to the body of law that governs the liability of bars, taverns, restaurants, and other establishments that sell alcohol beverages to visibly intoxicated people or minors who may cause death or injury to third parties (not related to the bar) as a result of an alcohol-related car accident, or other type accident.

Question 3

Providers of alcohol:

Answer 3

• bartenders main goal is to sell and make profit.
• legally, those who serve alcohol beverages are increasing being held to the prudent person rule.

Question 4

• Management proves that it is a responsible provider of alcohol beverages in several of the following ways:

Answer 4

1) Set and enforce a house policy that specifically states house rules governing intoxicated people.
2) Support alcohol beverage training program for managers and all servers. (all about the legality of alcohol and how to serve etc..)
3) Review reports from POS (points of sales) system which may provide information on the number of items sold, specific quantities, dates, and times.
4) Complete an incident report for any problems occurring with a customer.

Question 5

Wine Service:

Answer 5

• the professional server needs to be familiar with the restaurants’ wine list and be able to explain the selections and answer guests’ questions.

Question 6

Proper temperatures for serving wine:

Answer 6

• desert and sparkling wines 5 to 7 degrees C
• white wines, roses, and champagnes 5 to 8 degrees C
• dry wines, light style reds 10 to 12 degrees C
• red wines 15 to 18 degrees C

Question 7

Food and Wine pairing:

Answer 7

• basic rules applied to food and wine pairings:
  = white wines are lighter in styles and flavor which means that they match well with light foods like appetizers.
  = sweeter whites pair with rich and highly spiced foods.
  = dry acidic wines pair up with foods that include lemon or tomatoes which also have acid.
  = red wines can be matched to richer foods when knowing the components of certain sauces.

Question 8

Ice Bucket usage:

Answer 8

• ice buckets can be used with a stand or set on a dining table
• best used with wine (white), champagne, or sparkling wines.
• ice buckets should be filled half full with shaved or cubed ice
• a server should be prepared with a side towel when using an ice bucket to promptly absorb drips from bottle.