TRAINING F&B

HOW TO SERVE WINE

Policies

• The wine should be offered to the guest. or suggestion the guest to choose or pick up from the wine post.
• Red wine is served at room temperature, champagne and white wines are served chilled
• Glasses should not be chilled or placed in the wine bucket. They should be clean, dry and at room temperature, wet glasses can dilute the wine or obscure to the guest’s vision when checking the clarity of the wine.

PROCEDURE

1. Wine should be brought to the table as soon as possible after the order has been taken.
2. Present the bottle of wine with such manner and the bottle neck by facing up and the label to the guest.
3. When the wine is brought to the table, the server should ask” Excuse me ,This is your wine sir/madam? If the guest “yes” then the waiter/s continue to ask: May I open the wine for you now?, guest “ yes please” and the server should proceed to
4. Break foil using wine opener Pull up the wine cork with pride & gently so the cork will not damages. If the wine was opened unsuccessfully offering the guest to pour the wine on wine decanter.
5. It is the International procedure that the cork have to be presented to the guest, so the guest can check the quality of the wine by sniff the cork.
6. Offer a taste to the guest by fill up a quarter of the wine. If the guest indicated agree to have the wine
7. It should be served from the guest of the host first following to clockwise direction and the host last.
8. Place the red wine on the table or wine cooler for white wine with label facing to the host.
9. The offer should always be made when the wine is almost empty on the glass.
10. Always pay attention to the quantity of wine left in the glass. When one finger is left length in the glass, always offer before pouring more wine in the glasses.
11. Quantity of wine to be pour per glass one bottle should be equally into divided four glasses.
12. On making the right wine recommendation. Always start by recommending mid price wine before upgrading. Be sensitive to the guest reaction to know the correct recommendation to make.

1. Wine harus dibawa ke meja secepat mungkin setelah pesanan telah diambil.

2. Wine harus diperlihatkan kpda dan leher botol dengan menghadap ke atas

dan label untuk tamu.

 
3. Ketika anggur dibawa untuk meja, server harus bertanya "Maaf, ini adalah anggur anda bapak / ibu? Jika tamu "ya" maka pelayan / s terus bertanya: boleh saya buka anggur untuk Anda sekarang?, Tamu "ya silahkan" dan server harus melanjutkan.

 
4. Break foil menggunakan anggur pembuka Tarik gabus anggur dengan bangga & lembut sehingga tidak gabus akan kerusakan. Jika anggur dibuka tidak berhasil menawarkan tamu untuk menuangkan anggur di botol anggur.

 
5. Ini adalah prosedur internasional yang gabus harus disajikan untuk tamu, sehingga tamu dapat memeriksa kualitas anggur dengan mengendus gabus.

 
6. Tawarkan rasa untuk tamu dengan mengisi seperempat anggur. Jika tamu menunjukkan sepakat untuk anggur.

7. Ini harus dilayani dari tamu tuan rumah pertama berikut untuk searah jarum jam arah dan host terakhir.

 
8. Taruh anggur merah pada keranjang atau pendingin anggur untuk anggur putih dengan label menghadap ke tuan rumah.

9. Tawaran harus selalu dibuat ketika anggur hampir kosong pada kaca.
10. Selalu memperhatikan jumlah anggur yang tersisa di kaca. Ketika satu jari yang tersisa di kaca panjang, selalu menawarkan sebelum menuangkan anggur lebih dalam gelas.
11. Jumlah anggur yang akan menuangkan per gelas satu botol harus sama dalam dibagi empat gelas.

12. Pada membuat rekomendasi anggur yang benar. Selalu mulai dengan merekomendasikan harga anggur pertengahan sebelum upgrade. Peka terhadap reaksi tamu untuk mengetahui rekomendasi yang benar untuk membuat.