HOW TO OPEN AND SERVE A BOTTLE OF RED WINE

Guests expect to have the correct wine brought to the table and have the bottle of wine opened correctly so wine can be tasted properly and the wine label is intact.

Why is this task important for you and our guests?

Answers: 

1. To maximize the guest satisfaction

2. To keep up 5 star image of the hotel

3. To ensure the wine brought to the table is the one chosen by the guest.

4. To ensure the guest has the opportunity to taste the wine prior to serving our guests.

STEPS	HOW/ STANDARDS	TRAINING QUESTIONS
1) Prepare a bottle of red wine.	Check the wine label and vintage against the POS printed order. Approach the guest’s table and present the bottle in horizontal position.	Why should you check the vintage and the wine label?
2) Present the white wine.	The label is positioned uppermost with a service cloth supporting the base of the bottle to the guest and say, “Mr./Mrs./Ms./Sir/Madam XXXX,” this is the wine ordered, may I open it now?” Place the red wine on the table.	Why should the label be visual for the guest when presenting? Why should you support the bottle with a napkin? Why should you ask the guest if they would like to have the wine open now?
3) Open the wine.	Open the knife from the wine opener; knife must be sharp, clean and not rusty. Hold the bottle’s neck with fingers firmly.	Why should the knife be sharp, clean and not rusty? Why hold the bottle firm?
4) Cutting the foil.	Pierced the cork in the middle with the wine opener’s skewer, lift the cork upwards with the right hand and left hand holding to the bottle’s neck firmly.   Wipe the bottle’s mouth inside out with the service cloth. Place the cork upwards on the guest table besides the red wine glass.	Why should you remove the foil? Why do you place the foil in your pocket? Why be careful when closing the knife?
5) Removing the corkscrew.	With the label facing the guest, pour the red wine consisting of a mouth full quantity for the guest to taste.  After guest has tasted, serving of wine will be clockwise, while ladies first, the person who tasted last. Pour 1/2 of red wine into the glass.	Why pierce the cork in the middle? Why should you wipe the month of the bottle and top of the cork? Why should the cork be placed on the table in front of the guest?
6) Presenting the wine and pour the wine.		Why should the label be facing the guests when pouring the wine? Why should you pour only a mouth full in the glass?

Now ask the trainee to practice the task from start to end to test competency.

Summary questions:

1. Why should you check the vintage and the wine label?

2. Why should the label be visual for the guest when presenting?

3. Why should you support the bottle with a napkin?

4. Why should you ask the guest if they would like to have the wine open now?

5. Why should the knife be sharp, clean and not rusty?

6. Why hold the bottle firm?

7. Why should you remove the foil?

8. Why do you place the foil in your pocket?

9. Why be careful when closing the knife?

10. Why should you wipe the month of the bottle and top of the cork?

11. Why pierce the cork in the middle?

12. Why should the cork be placed on the table in front of the guest?

13. Why should you wipe the bottle inside out?

14. Why should the label be facing the guests when pouring the wine?

15. Why should you pour only a mouth full in the glass?