Beverage Service PDF

BEVERAGE SERVICE BEVERAGE RULE BASICS You can take one dirty glass by hand off the table, but anything more requires a tray. Mise trays should never carry glassware. No tray should ever be placed on the table. Always hold bottles of wine, full or empty, cradled in one arm...

BEVERAGE SERVICE BEVERAGE RULE BASICS You can take one dirty glass by hand off the table, but anything more requires a tray. Mise trays should never carry glassware. No tray should ever be placed on the table. Always hold bottles of wine, full or empty, cradled in one arm with the label facing out. Be confident with balancing and carrying drinks on a tray so you can place them on the table with an open hand (if you ever feel like you may drop something it is okay to backhand the guest in that case to prevent a spill. Practice will build confidence.) BEVERAGE ORDER After the initial order is taken, assess if the guests are interested in bottles. Try your best to establish a beverage plan before we start sending food. Subsequent beverages should be offered by the time a previous drink is ¼ full. This allows time for the next drink to be made or retrieved from the bar and brought to the table so there is no waiting in between drinks. Coasters or mydaps are to be used underneath water and wine bottles at the table. Mydap Coasters will be used for all beverages at the bar. BEER Pour roughly 3/4 of the beer into the glass and deliver to the member. Pour the remaining beer into the glass tableside and remove the empty can or bottle from the table. RUNNING DRINKS Only run drinks if you feel comfortable talking about the item you are serving. If a member is up from the table when you run their drinks you may drop their cocktail or beer (including the final beer pour) without them present. If a member is up from the table when you are ready to perform BTG wine service, you may place the corresponding wine glass at their seat but must wait until they return to pour the wine. COMMUNICATION WITH SOMM TEAM Sommeliers have the primary responsibility for bottle service with servers and managers providing support. On the floor, Sommeliers and Servers use specific and concise language to communicate to each other about the status of a table's wine service, such as, “Table 201, Low Pour P1” means that Position 1 would only like a little amount of wine in their glass. “Please top up on table 205,” means pour more wine for everyone at the table. The servers must read the table and analyze when a sommelier is needed versus being able to assist on their own. This means Servers should be fully capable of answering questions and making recommendations on all by-the-glass selections. If the Server senses that the members are looking at the wine list and interested in a bottle, please communicate that with the Sommelier and inform them of any celebrations. BTG SERVICE By-the-glass wine knowledge and service is primarily the responsibility of the Server. BTGs are poured at the table. Offer the guest a taste, display the label and then pour after they approve. Beverage service should be performed from the right side of the member whenever possible. Wine glass should be 11 o’clock from their water glass. WINE BOTTLE SERVICE Alert Somm, or Manager if Somm is unavailable. Servers should also be aware of how to serve a bottle in case Managers and Somms are busy. Inquire if everyone will be drinking the wine to determine how many glasses to bring to the table. Place glassware in front of each member who will be drinking the wine. Present bottle open handed, on the right side of the host (the person who ordered the bottle). Say the name of the producer, the region, the bottling, the vintage and other relevant information. Take the bottle back to the service station to open, smell, and taste for correctness. The foil on the bottle should be cut cleanly below the second lip. Tasting should be done as quickly as possible. If you’re unsure, get a second opinion from a Manager or Somm. The cork or cap should be saved in the Somm station. Go to the table with a coaster and the bottle. Pour a small taste (1-2oz) for the host standing to their right, pouring open handed. The label on the bottle should always be facing the member. Upon their approval, pour for the rest of the members starting clockwise from the host. Continue to pour with the label facing the member. When pouring a bottle of wine for a table, the pours should be slightly lower than the pours for by the glass, around 4 oz. Once the bottle is presented and poured it will live on the table or in an ice bucket. Please make sure to top off wine in a timely manner. Bottles left in buckets or on service stations may be labeled with their table number on a small white sticker on the back of the bottle. CORKAGE POLICY $50 corkage fee, 2 bottle limit OR 1 magnum for $100. BOTTLE CART SERVICE When members order a bottle of liquor for the table: we will present them with a side table for the bottle service, so we do not take up space on the physical tabletop. Bottle Service - Steps of Service 1. Get bottle and mixer order. 2. Ring in bottles and mixers. 3. Present the bottle(s) of liquor to the host for their approval to ensure the order is correct. 4. Bring the bottle cart over to the table. 5. Place a black napkin on the cart then place an ice bucket with tongs or ice scoop on the cart.  a. Use KoldDraft Ice for drinking ice 6. Bring appropriate glassware, beverage napkins, and small straws in a glass onto the cart. 7. Bring the bottle(s), mixers, black beverage napkins, and appropriate garnishes over to the table. a. Make sure to bring the ice bucket, glassware, bottle(s), mixers, garnish, and everything else at the same time. 8. Serving the bottle: When serving, always serve the ladies at the table first and the host last, unless instructed otherwise. The pour should consist of 60% spirit and 40% mixer. Champagne should accommodate 5 glasses per bottle. 9. After all guests have been served a beverage, check to see if they have everything they need.