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.