Beverage Service Rules and Techniques

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