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Beverage Service

Beverage Service

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Published by orientalhospitality
Travel and Tourism Industry Manuals and Guides, From www.orientalhospitality.com
Travel and Tourism Industry Manuals and Guides, From www.orientalhospitality.com

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Published by: orientalhospitality on Oct 13, 2009
Copyright:Attribution Non-commercial

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10/13/2009

 
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 contentsinto the appropriate glass for the Guest to taste and then the staff will fill theremaining glasses. This procedure will take place with as little inconvenience tothe Guest/s as possible.
PROCEDURE 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 thebottle.
 
 
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 thestatus 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 thechampagne 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.
 
 
 
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 andstraight
 
 
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 forhim / her to taste.
 
 
If acceptable, pour the remainder into all the glasses (Ladies first) to not more thantwo-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.

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