Sommeliers Service Standards - I

Mise-En-Place

• Wine lists are clean, correct, current and easy to read
• Glassware is clean, spotless and free of odor
• Glasses are polished with clean linen using a source of steam
• Serviettes are made of cotton (nylon repels water)
• Serviettes are folded and prepared before service
• Glass stemware is the only thing to touch the tablecloth – Bottles, decanters and corks are to be placed on an under-liner – Under-liners are to be cleaned and polished before service
• Wine opening tools are organized before service
• Wines are stored neatly and organized
• Wines are stored and served at the correct temperature - various methods of ensuring proper service temperature exist, including ice buckets, decanting to warm, decanting and placing decanter on ice to chill, etc.
• Beverage service is always performed on the right side of the guest

Standard Service – These standards apply to all types of wine

• The wine list is presented
• Assistance is offered
• The sommelier is prepared to answer questions on vintages, character of wine, food compatibility and quality
• The order is taken from the host’s right and repeated by the sommelier to confirm the order
• Proper glassware for the wine is selected and brought to the table on a tray
• The glassware is to be placed to the right or directly above the knife
• Placement starts with the person to the host’s left and continues clockwise to finish with the host
• Under-liners for the bottle, cork and any decanters are placed to the right of the host
• The sommelier presents the bottle and repeats the name and vintage to re-confirm the order
• The foil is cut at the second lip to prevent the wine from dripping behind the foil and contaminating future pours
• The foil is placed in the sommelier’s pocket and the top of the cork is wiped with a clean serviette
• The sommelier inserts a corkscrew or similar tool to remove the cork
• The cork is removed with minimal bottle movement and eased out with no noise
• The top of the bottle is wiped with a clean serviette and the cork is presented to the host on an under-liner to the right of the host.
• The sommelier holds the bottle with his right hand, label toward the host and pours the host an ounce or less so that he or she can taste the wine
• The sommelier steps back and waits for the host’s approval
• After approval, the sommelier serves the wine moving to the left (clockwise) of the host – Women first, men second - The host is always served last regardless of gender – If there is a guest of honor serve that person first then the women, the men and then the host – In parties of eight or more it is acceptable to pour everyone in a clockwise pattern regardless of gender
• The bottle is held with the right hand, label facing toward the guest
• The bottle is wiped with a clean cotton serviette after each pour
• The bottle is placed on an under-liner or in a bucket within reach of the host
• The sommelier asks the host if he or she may remove the cork.