Podcast
Questions and Answers
The Server should ideally serve the wine from the left side of the member.
The Server should ideally serve the wine from the left side of the member.
False (B)
To present a wine bottle, the Server should say the name of the producer and the vintage.
To present a wine bottle, the Server should say the name of the producer and the vintage.
True (A)
Only the Sommelier is responsible for pouring by-the-glass wines at the table.
Only the Sommelier is responsible for pouring by-the-glass wines at the table.
False (B)
A corkage fee of $100 allows for the service of two regular wine bottles.
A corkage fee of $100 allows for the service of two regular wine bottles.
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Servers are encouraged to pour by-the-glass wine in pours of around 4 oz.
Servers are encouraged to pour by-the-glass wine in pours of around 4 oz.
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When tasting the open wine bottle, the Server should take the cork to the Somm station.
When tasting the open wine bottle, the Server should take the cork to the Somm station.
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Bottle service for liquor should be conducted on the main tabletop to facilitate visibility.
Bottle service for liquor should be conducted on the main tabletop to facilitate visibility.
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The label of the wine bottle should be facing the member at all times when pouring.
The label of the wine bottle should be facing the member at all times when pouring.
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A tray may be used to carry more than one dirty glass at a time.
A tray may be used to carry more than one dirty glass at a time.
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Mise trays are suitable for carrying beverages and glassware.
Mise trays are suitable for carrying beverages and glassware.
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It is best to place a tray directly on the table when serving drinks.
It is best to place a tray directly on the table when serving drinks.
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Empty wine bottles should be held with the label facing the guest.
Empty wine bottles should be held with the label facing the guest.
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Running drinks requires the server to be well-versed in discussing the drinks being served.
Running drinks requires the server to be well-versed in discussing the drinks being served.
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Servers are responsible for bottle service while sommeliers provide support.
Servers are responsible for bottle service while sommeliers provide support.
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A server should offer subsequent beverages when a drink is halfway consumed.
A server should offer subsequent beverages when a drink is halfway consumed.
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The status of a table's wine service is communicated using vague language between servers and sommeliers.
The status of a table's wine service is communicated using vague language between servers and sommeliers.
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Study Notes
Beverage Service Rules
- One dirty glass can be taken off the table by hand; trays are for multiple items and never place on table.
- Hold wine bottles with label facing out, cradled in one arm.
- Maintain confidence with carrying drinks on trays, backhanding a guest is acceptable if a spill risk exists.
- Initial beverage order assessment is crucial.
- Subsequent drink orders should be offered when the previous drink is around a quarter full
Beverage Order
- Plan beverages before food service begins.
- Serve drinks before the previous drink is one quarter full so there is no waiting time.
- Use coasters or mydaps for drinks.
Beer Service
- Pour roughly three-quarters of beer into the glass, then pour the remaining beer at the table.
- Remove empty containers from the table.
Running Drinks
- Only carry beverages if comfortable discussing the item.
- If a customer leaves the table while the drink run is in progress, beverages can be safely dropped.
- When applicable, place the corresponding glassware at the member's seat, but wait for return for pouring.
Communication with Sommelier Team
- Sommeliers are primarily responsible for bottle service; servers and managers support them.
- Clear communication is essential (e.g., "Table 201, low pour P1").
- Servers should assess when a Sommelier is needed versus making recommendations.
- If customers express interest in wine bottles, communicate this to the Sommelier and inquire about any celebrations.
BTG (By-the-Glass) Service
- By-the-glass wine knowledge and service is the server's responsibility.
- Pour BTGs at the table, offering a taste and displaying the label.
- Wine glasses should be at 11 o'clock from the water glass.
Wine Bottle Service
- Alert Sommelier or manager if unavailable.
- Determine how many glasses are needed and place glasses in front of each member.
- Present bottle to the host on their right side. Include details like producer, region, bottling, vintage.
- Return to service station to confirm correctness of the bottle's description.
- Tasting and checking with a manager/Sommelier for confirmation (if needed).
- Pour a small taste (1-2 oz) for the host.
- Pour more from the bottle clockwise starting with host, using the label to face the recipient. Pour around 4 oz per serving.
- Keep the bottle on the table or in an ice bucket.
- Label bottles with table numbers if placed in an ice bucket or on service stations.
Corkage Policy
- Corkage fees apply; 2 bottle limit or 1 magnum for $100.
Bottle Cart Service
- Order a bottle of liquor and a side table is put to serve the bottle.
- Confirm orders with the host, ringing in orders and beverages.
- Display the bottle of liquor, or liquors, for approval ensuring the order is correct.
- Place a black napkin on the cart, placing an ice bucket with ice tongs/scoops on the cart.
- Bring glassware, napkins, straws, mixers, garnishes.
- Serving procedure: host then ladies at table first; if instructed otherwise, serve accordingly.
- Liquor to mixer ratio: 60% spirit to 40% mixer.
- Champagne allowance: 5 glasses per bottle
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Description
Test your knowledge on the essential rules and techniques for serving beverages effectively. This quiz covers aspects such as proper handling of glasses, order assessment, and specific beer service practices. Enhance your skills in providing an exceptional beverage experience.
