HOW TO OPEN AND SERVE A BOTTLE OF SPARKLING 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 sparkling wine.	Check the wine label and vintage (if has) against the POS printed order. Obtain the bottle of sparkling wine and put it in the wine bucket, fill ice cubes in the bucket until to the rim and add cold water.	Why should you check the vintage and the wine label? Why fill the bucket with ice cubes and cold water? Why do you put a napkin over the wine bucket?
2) Present the white wine.	Present the bottle in horizontal position and its label uppermost with a service cloth supporting the base of the bottle to the guest and says, “Mr./Mrs./Ms./Sir/Madam XXXX.” this is the ordered sparkling wine, may I open it now?” Place the sparkling wine into the wine bucket.	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? Why should you place the wine back in the bucket?
3) Open the wine.	Remove the foil and lift the sparkling wine cork’s toggle with your right hand, twist anti-clockwise, holding the cork with your left hand’s thumb.	Why should you place the wine back in the bucket? Why should the knife be sharp, clean and not rusty?
4) Cutting the foil.		Why should you remove the foil? Why do you place the foil in your pocket?
5) Removing the corkscrew.	Applied strength to the thumb to prevent the cork from shooting up when you feel the cork is beginning to rise. (Note: no ‘pop’ sound, let the cork slowly come up from the bottle while keeping the cork firm in your hand)   Use a dry clean service cloth; wipe the mouth of the bottle inside out. Place the cork upwards on the guest table besides the sparkling wine glass.	Why be careful when closing the knife?    2．Why should you wipe the month of the bottle and top of the cork?
6) Pour the wine.	With the label facing the guest, pour the wine. Clockwise, while ladies first, the person who tasted last. Pour 2/3 of sparkling wine in the glass.	Why should the label be facing the guests when pouring the wine? Why should you pour 2/3 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 wine label and the vintage (if has)?

2. Why fill the bucket with ice cubes and cold water?

3. Why do you put a napkin over the wine bucket?

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

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

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

7. Why should you place the wine back in the bucket?

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

9. Why hold the bottle firm?

10. Why should you remove the foil?

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

12. Why be careful when closing the knife?

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

14. Why pierce the cork in the middle?

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

16. Why should you wipe the bottle inside out?

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

18. Why should you pour 2/3 full in the glass?