How about the wine service when drinking?

The service of restaurant wine includes software and hardware. The hardware includes the arrangement and production of wine list, the selection of cups and saucers and related interface equipment. However, only a well-designed wine list, pleasing wine service equipment and no trained Portuguese wine waiter may greatly reduce the overall performance of wine service, and at the same time make people feel that the quality of wine is not very good. Therefore, it is imperative for restaurants to formulate standard operating procedures for wine service and train professional wine waiters.

A well-trained Portuguese wine waiter should know the service rules of France, the United States and Russia, because these three service methods are widely used in western hotels and restaurants. We can't say that only one service model is correct, but waiters should follow the service model of each restaurant and know where to apply it to meet the needs of customers. Every move of the Portuguese wine waiter will directly affect the business of the restaurant. Most unhappy guests seldom get angry or complain immediately. They just left angrily, but never came back.

Submit a wine list

The wine list should list the form, origin, winery or cooperative, grade, year and price of the wine in detail, and even list the characteristics, brief history and food collocation suggestions of the wine on the wine list. At present, most hotels or restaurants provide guests with wine lists to choose from.

When a guest needs to order wine, the etiquette for presenting a wine list is as follows-

1. The wine list is only presented to body double selected by the owner or designated by the owner.

Usually, the time to show the wine list is when guests enjoy appetizers and order. Of course, it is also possible that guests will look at the wine list immediately.

3. Before showing the wine list to the guest (host), you can open the wine list to the first page, hold the top of the wine list in your right hand, and show the wine list from the right side of the guest. If due to special circumstances and on-site dining table arrangement, flexible use of service skills.

It takes some time to choose wine. Unless guests are used to ordering wine, they can make a choice immediately. Otherwise, please leave for a short time and always pay attention to the guests' intentions or gestures to catch some wine.

5. If the guests need the service staff to provide suggestions on wine and food collocation, they can provide the best suggestions.

6. If there is a policy to promote Portuguese wine, it can be promoted in principle, but guests cannot be forced to accept it.

Display wine bottle

1, put the wine bottle on the mouth cloth, hold the bottom of the bottle with your left hand, and hold the bottle neck with your right hand, so that the guests can clearly see the contents of the wine label.

2. The guest inspects the wine and agrees to open the wine according to the regulations.

3. Open the wine according to the unified regulations.

Wine inspection

Before you open the wine, you have to go through the wine inspection of the guests before you can start opening the wine. The steps of wine inspection are as follows-

1 First of all, you need to show the wine to the guests.

Let the guest make sure that this is the wine he (she) ordered. Including production country, brand, place of origin, year, temperature, etc.

3. If the wine year ordered by the guest is different from the wine list, be sure to inform the guest in advance to avoid unnecessary disputes caused by different years.

4. The guests can be ready to open the wine after confirming that they have chosen the wine.

Open a bottle of wine

1. Use the bottle opener blade to draw a line evenly under the flange about 1.4 cm away from the bottle mouth, and then remove the tin foil. Try to avoid irregular tin foil. Never turn the bottle to open the wine.

2. White wine should be opened in an ice bucket, and red wine can be placed on the guest's table or on the cart in the restaurant.

3. Insert the bottle opener into the center of the cork, guide the direction with your thumb, and let the bottle opener slowly rotate from the center point, as far as possible into the cork. When pulling the cork, it should be pulled in the direction directly above, not above or in other directions, so as not to break the cork. If it is a long cork, pull out part of the cork first, then continue to rotate deeply (penetration should be avoided), and then pull out all the cork.

4. After unplugging the cork, carefully wipe the bottle mouth with a clean cloth to avoid sawdust falling into the bottle.

In the business field, if you accidentally break the cork, please ask the senior foreman to help you deal with it. Don't be reckless

6. After drinking, you can start the process of asking the host to do wine tasting. (that is, the tasting procedure of eyes, nose and mouth. )

Open sparkling wine (champagne)

1, to open sparkling wine or champagne, you need to tear off the tin foil on the bottle cap first.

2. Hold the bottleneck with your left hand and press the cork with your thumb. Pull out the small loop of the wire with your right hand, loosen the wire counterclockwise and carefully remove the wire.

3. Hold the mouth cloth with your left hand and wrap the cork tightly. Hold the bottle body with your right hand and rotate it clockwise, so that the cork moves up gradually, and pay attention to the upward pressure in the bottle, and use the pressure of your left hand to back pressure at any time, so that there will be no sudden ringing.

4. When pouring wine for the guests, pour it twice to avoid the wine overflowing.

After pouring the wine, put the bottle in the ice bucket and cover it with champagne stopper to prevent the bubbles from disappearing too quickly.

Service process of "home-brewed wine"

Some restaurants will provide their own customized "home-brewed wine", which can be sold by the glass.

1. When guests order "special wine for restaurants", they should first inform the guests of the origin, grape variety, taste, year and unit price of the "special wine for restaurants" provided by our restaurant.

2. "Restaurant-specific wine" can be ordered in two forms: whole bottle or single cup.

3. When guests order the whole bottle, all the service methods can be carried out according to the above-mentioned processes of wine ordering, wine inspection and wine opening.

4. When a guest orders a single cup, if it is newly opened wine, it should be opened at the guest table and then poured into the guest cup; If the wine has been opened, just take the bottle directly to the guest's table and pour it for 7 ~ 8 minutes (generally, it is about half a cup, but the sales volume of a single cup can be flexibly controlled according to the relevant regulations of the hotel).

The duties of a sommelier

Sommelier, which means sommelier in French. In some high-end restaurants, the sommelier's special tasting cup-Tastevin silver cup will be hung on his chest.

For restaurants or hotels, sommeliers are responsible for the arrangement of wine lists, the purchase of wine and the management of wine warehouses.

For the guests, the sommelier should explain the wine quality characteristics of each bottle of wine to the guests according to the contents of the wine list, provide suggestions on the collocation of food and wine, ensure that each bottle of wine is in the best condition when delivered to the guests, and provide correct service.

Tastevin hangs a small silver cup on the sommelier's chest. When you suspect that the wine may be defective, you can verify the quality of the wine by pouring some wine and carefully checking the color, smell and taste.

At present, there are official sommeliers' organizations in many countries, and sommeliers need to pass exams and competitions to obtain certification. The professional knowledge they need to master includes: opening wine, handing wine/changing bottles, spitting wine/sobering up, the principle of matching food and wine, and the selection and use of wine glasses.