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Beverage Service (PDF download)

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					Beverage Service – Champagne / Wine Service
STANDARD
The Staff will always present the bottle/s to the Guest/s before opening for his / her approval. The staff will carefully remove the cork, pour a little of the contents into the appropriate glass for the Guest to taste and then the staff will fill the remaining glasses. This procedure will take place with as little inconvenience to the Guest/s as possible.

PROCEDURE
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CHAMPAGNE SERVICE

Take the bottle out of the champagne bucket. Wipe it quickly with a dry cloth. Present the bottle to the Guest/s. Tip the bottle slightly to one side and free the ring holding the muzzle wires. Make sure that the cork is still firmly in place and not on the point of popping out of the bottle. Remove the muzzle and it’s dressing together. Grasp the bottle firmly in one hand. Hold the cork in the other hand. With the thumb placed on top of the cork and the other fingers around the neck of the bottle. Turn the bottle so as to take the cork out silently.

Note: Popping the cork is likely to inconvenience the Guest/s and it also lowers the status of the establishment.      Wipe the neck of the bottle with a clean cloth. Pour a little of the contents into the glass of the Guest who has ordered the champagne for him / her to taste. If acceptable, pour the remainder into all the glasses to not more than two-thirds full (Ladies first). Fill up the glass of the guest (Last) who has tasted the champagne after ordering it. Put the bottle back into the ice bucket.

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Place a folded napkin over the top section of the ice bucket.

ADDITIONAL INFORMATION
  When placing the bottle initially into the ice and bucket, place some water in as well, this allows easy removal and insertion of the bottle. When placing a napkin tie around the neck of the bottle, never cover up the label.

PROCEDURE

WHITE WINE SERVICE

Equipment needed: one waiter’s friend.  Take the bottle out of the ice bucket.               Wipe it quickly with a dry cloth. Present the bottle/s to the Guest/s After approval, by using the waiters friend, open out the knife. With the use of the knife, remove the foil covering the cork. Close the knife. Open the cork – screw. The cork – screw must go through the center of the cork. It must be kept up-right and straight Position the leverage into position and gently remove the cork. Wipe the neck of the bottle with a clean cloth. Pour a little of the contents into the glass of the Guest who has ordered the wine for him / her to taste. If acceptable, pour the remainder into all the glasses (Ladies first) to not more than two-thirds full. Fill up the glass of the person who has tasted the wine after ordering it last. Place the bottle back into the ice bucket. Place a folded napkin over the top section of the ice bucket.

PROCEDURE

RED WINE SERVICE

Exactly the same procedure as the white wine service, except the bottle must be left to stand directly after the removal of the cork. This gives the wine the chance to breathe. The cork must be left to the side of preferably placed on a side plate so that the Guest/s can examine the condition of the cork.


				
DOCUMENT INFO
Description: Hospitality Manuals for the Hotels, Resorts and Travel Agencys.