wine service a company is only as good as the people it keeps and trains

Wine service A company is only as good as the people it keeps and trains.

Contents

SECTION SUBJECT PAGE

Module Introduction 3 to 5

1 Wine service equipment 6 to 12

2 Wine waiter 13

3 Wine service 14 to 17

4 Champagne/Sparkling wine service 18 to 21

This module deals with the skills and knowledge required to provide wine and champagne service to guests at our venues. It reflects the role of a waiter and applies to service of any style table or bar. At the end of this module you should be able to:

provide complete table service of wine in accordance with our standards offer service to guests topping up wines and beverages identify wine service equipment demonstrate safe and efficient wine service practices

Module Introduction

Knowledge summary

To be proficient in wine service and you must have knowledge of and skills in: wine equipment identification and use

wine service procedures

champagne/sparkling wine service procedures

roles and responsibilities of the sommelier

safe and hygienic service of wine and champagne

Module Introduction

Tips for learners discuss your training with your trainer and make sure you understand what is required and how the training will be organisedask for feedback on your progress as you work through the activitiesask for help when you need it. Talk to more experienced colleagues or your trainer and ask for their guidancelisten, take notes, ask questions and practise your new skills as often as possible. This way you will improve both your speed, your memory, and also your confidenceyou should seek other sources of information as well, e.g. text books, Internet

Module Introduction

Wine service equipment


Waiter’s friend – wine opener


The knowledge of correct usage of glassware is essential for professional wine service. Wine glasses should be;clearcleanthoroughly washed, rinsed and wiped with a lint-free cloth Do not use glasses straight from a musty cupboard, sideboard or cardboard box. Different shapes of glasses enhance the perception of the aromas of each wine style – eg, a narrow glass with a small opening used for white wines or a glass with a large bowl, but still with a tapered top, is more suitable for red wines.


Decanting Wine

There are two main reasons to decant a wine.

1 To separate the clear wine from any sediment or 'crust' that has formed in the bottle as the wine has aged

2 To stimulate or enliven the wine by exposing it to air and giving it a chance to 'breathe'. During decanting, the wine absorbs oxygen, which acts as a stimulant and assists in bringing out the complexities developed during bottle aging.


Wine Bottles

Wine Waiter

Wine Waiter or sommelier Pronunciation – soh-me-lyay What does a sommelier do? Sommeliers are specialists in wine service. They are expected to have a considerable depth of knowledge about wine including Australian, USA, French and other international styles as well as knowledge about other beverages and food. They check wines for fault before serving and open, decant and serve wines. They must be able to inform patrons about wines and what wines match particular dishes on the menu. Their advice needs to be delivered with poise and professionalism. Sommeliers also advise chefs and maître-de’s and indeed are often found in charge of restaurant service. They also construct and manage wine lists, have knowledge of cellar management and assess wines for taints and other problems.

Wine ServiceReminders

Always carry a clean waiter’s cloth when serving wine

White wine glasses are smaller than red wine glasses

Use the right glass for the right wine

Fresh glasses must be set for each wine if not of the same type e.g. if serving a different white wine from the last one served, then the glasses must be changed

Glassware is handled by the stem or base, and carried to the table on a tray

White wines are kept chilled in an ice bucket or wine cooler

When pouring wine, the neck or lip of the bottle must never touch the glass

By twisting the bottle and raising it at the same time at the end of each pouring, drips can be prevented from falling on the tablecloth

Wine ServiceOpening and pouring wine at the table

1.Present the wine to the person that ordered it

2.Hold a service cloth behind the bottle

3.Tell the guest the brand of the wine

4.Tell the guest the type of wine e.g. Chardonnay

5.Tell the guest the vintage, such as ‘XYZ Chardonnay 2009’

6.Cut the capsule with the knife in the waiter’s friend

7.Move the knife around under the lip of the bottle


7. Remove the capsule and put it in your pocket

8. Do not put the capsule in the wine bucket

9. Put the point of the corkscrew into the centre of the cork

10. Twist until you have one turn left showing


12. Place the lever on the edge of bottle

13. Hold it in place with your index finger

14. Pull the cork straight up

15. When the cork is nearly out, gently pull it out with your fingers

16. Pour a little wine for the guest to smell for faults

17. Wait for the guest to taste wine

18. Then move around the table clockwise serving ladies first

19. Pour the other guests two thirds of a glass each

20. Then top up the person that ordered to wine, to two thirds

Champagne/Sparking wine service

Reminder:With opening sparkling wine there are certain safety issues that you must be very aware of, and they are:

◊ never shake a bottle of sparkling wine◊ never point the cork towards a customer or yourself◊ always have the palm of your hand over the cork once the wire casing is removed

1. Present and announce the champagne to the guest


2. Remove the foil wrap

3. Twist the wire ring six half-turns counter clockwise

4. Place one hand firmly on the neck of the bottle, with your thumb maintaining pressure on the metal capsule against the cork


5. Remove the wire cage and shift your thumb so as to now maintain pressure on the cork (in case the bottle pressure tries to pop the cork prematurely).

6. Tilt the bottle at a 45° angle, facing away from you

7. Hold the cork firmly, and slowly twist the bottle. (Yes, this is the correct technique; turn the bottle, not the cork.)


9. Pour a small amount in each glass

10. As the initial mousse subsides, pour more Champagne into each glass


Thank for attending

“A New Star is Rising”… the star is you!

wine service a company is only as good as the people it keeps and trains

Documents

wine waiter wine waiter

wine glasses

decanting wine

wine style

clear wine

hygienic service of

professional wine service

wine service equipment6