Providing elegant and sophisticated wine service for guests is crucial to the success of any bar or restaurant. It is important to educate the servers on how to serve wine, as this conveys attention to detail and caters to the needs of guests. Whether your clients restaurant Whether they are wine experts or casual enthusiasts, a sleek and polished wine service is sure to impress them while elevating their overall experience and increasing the likelihood of their return. Our advice on how to choose, present and serve wine in your restaurant Not only will it benefit your business and improve revenue, but it will also help your servers get better tips.
Help guests choose a wine
Regardless of whether your guests are aspiring sommeliers or boxed wine drinkers, providing friendly advice and guidance when choosing a wine is essential to a successful service. Your employees must know and understand the wine list and be able to easily identify and describe various wines that customers can enjoy.
Create a great wine list
Good wine service begins with a balanced and diverse wine list. It is important that your staff know a lot about wines, and particularly about those on your wine list. restaurant. This allows them to help their guests select the right wine for any occasion, whether it's finding the perfect white to pair with fresh seafood or choosing a particularly special red to celebrate an anniversary.
Keep these important details in mind as you build your wine list restaurant :
- Organize your wine list logically using geography, grape variety, body, pairings, or some other classification. Regardless of the categorization method you choose, make it clean, aesthetically pleasing, and easy to read.
- Be sure to offer bottles to a wide range of Prices. Highlight your most expensive and rare wines, but also mix many high options quality and affordable. However, make sure never Organizing your list based on price, as doing so may discourage your guests from going through it carefully.
- Clearly explain food combinations , since they are one of the most important factors that determine which wines are selected by your guests. Even if you can't think of combinations for each wine, most of your selections should have a suggested food accompaniment.
- Have different styles of whites, reds and sparkling wines on hand to satisfy the tastes of each client and provide variety.
Assess the tastes and knowledge of your guests
Servers should start by determining what attracted guests to your restaurant. For example, they might discover that the table is celebrating a special occasion. In that case, the waiters can start their recommendations at a higher price. When it comes to new guests, it may be a good idea for your employees to talk about a wider range of options to help familiarize new customers with what your business has to offer.
Likewise, your employees should try to test their guests' knowledge of wine before beginning to make recommendations. If they find that the patron is a wine expert, they can talk more about the wines, as there will be fewer explanations to make. Rather, servers should be ready to go over the basics with someone who knows little or nothing about wine.
Finally, waiters must find out what type of wine their guests prefer or have enjoyed in the past. Knowing what types of wine sponsors can give servers a more informed starting point. Knowing that guests enjoy a sweeter red wine, for example, can reduce focus considerably and help you optimize your service.
Open a bottle of wine
Opening the bottle of wine is one of the most important aspects of good wine service. If your employees don't know how to quickly and quietly open a bottle of wine, this will reflect negatively on your restaurant.
Tools needed to open a bottle of wine
Before bringing the bottle to the table, servers should make sure they have the following items on hand:
- Corkscrew or wine tap (electric, lever, turn or waiter style)
- Aluminum Foil Cutter (if you are not using a waiter style wine key)
- Glass napkin or polisher
- coasters (Optional)
Once these supplies are assembled, the waiters are ready to open and serve the guests' bottle of wine.
How to decant wine
Decanting is the process of pouring a bottle of wine into a decorative jug before serving to separate any sediment that has formed. It also helps aerate the wine, which can give it a flavor and aroma boost. This process is generally saved for red wines that have been stored for more than five to ten years, but some guests may especially request that their wine be decanted.
As your waiters decant the wine, they should use a flashlight or candle to help them see the sediment in the bottle so they don't accidentally dump it with the wine. By pouring slowly and carefully and keeping the light under the neck of the bottle, employees should be able to tell it is time to stop when the sediment reaches the top of the neck. Remind your servers to pour slowly and continuously until all that is left in the bottle is the unwanted sediment, and then dispose of the remaining residue.
How to open wine on the table
Let's say a four-wish party to share a bottle of wine. Unlike decantation, where the bottle is opened and poured away from the table, the waiters must be able to open and serve the wine professionally at the table in front of the guests.
To open a bottle of wine, employees must follow these steps:
1. Cut the foil half an inch from the edge of the bottle with an aluminum foil cutter or small knife on a waiter-style wine tap. This ensures that the wine does not touch the foil and can help prevent dripping.
2. Place the corkscrew directly in the center of the cork and unscrew directly in midair. Once the cork is three-quarters out of the bottle, quietly finish it by hand to avoid a loud bang. One way to do this is to gently move the cork back and forth until it comes completely out of the bottle.
3. After removing the cork, clean it and remove the top of the bottle. This helps remove cork debris and dust from storage.
When opening and serving white wine, employees must place part of a napkin between the bottle and their hand to prevent their body heat from affecting their temperature.
How to serve wine
Following the proper protocol in serving wines to your restaurant guests is critical to enhancing your overall dining experience and can also help your establishment sell more wine. Your staff will also appear more professional, which can help you win repeat customers and enhance your reputation as a company that knows your wines.
Things to do before pouring wine
Your employees should start by showing the wine to the person who ordered it, no matter who pays the bill. They must frame the label with their hands and announce the vineyard, the grape, the location and the harvest to their guests. Make sure your servers know that they should not open the bottle until they receive confirmation that the wine is exactly what the guest wants. It is also essential that all participants have the correct style of wine glass. It's a bad label for waiters to retire to the kitchen to have another glass after they have already served wine for the rest of the table.
How to Serve a Sip of Wine for Your Guests to Taste
At this point, it is customary to present the cork to the host who ordered the bottle to sniff or examine, allowing him to verify the condition of the wine. Some guests feel the cork to make sure it's not dry, while others smell the cork to take on its distinctive scent or examine the color of the cork to make sure the bottle is properly stored on your side. If they decline, employees simply place the cork on a roller coaster to the right of the guest.
When pouring wine, waiters must wrap the bottle in a clean linen napkin to protect it from the heat of their hands. This is not essential for serving red wines that are not chilled, but your guests will probably appreciate the extra effort you are making to ensure the perfect conditions for serving your wine. The waiters gloves can serve the same purpose and at the same time project professionalism.
With the bottle wrapped for control temperature, it's time to make the first pour for the person who will taste the wine for approval. Make sure your employees know how to pour so that the glass fills only half an inch, enough for the guest to know if it's acceptable.
Your servers should always serve in a clockwise pattern and serve women first (even if it means turning the table twice). They should finish serving with the guest who ordered the wine, regardless of gender. They must also always pour from the customer's right. Waiters must judge the proper amount of wine to serve each guest based on the number of people at the table, but never pour more than half a glass. An average 750 ml bottle of wine will provide approximately five pours.
How to finish pouring a glass of wine
Employees must finish each pour with a twisting motion and clean the rim of the bottle to avoid dripping. When they have finished serving their guests, they will place the bottle to the right of the host with the label facing out and ask permission to remove the cork from the table.
If the guests enjoy white wine, the server should ask them if they would like to leave the wine on the table. If they did, make sure the servers provide them with a bucket of wine or a cooler. Since white wine is generally served chilled, your guests can also choose to have their waiters return it to the refrigerator under the bar until they're ready for a second glass.
Different styles of wine pouring
Some wines must be poured slightly differently. Also, you may wonder: what is a serving of wine? Here are some basic guidelines for servers to keep in mind:
- Sparkling: pour a splash to avoid over-stimulating bubbles. Pour a small amount into the flute, let the bubbles settle, and then finish pouring the glass until it's three-quarters full.
- Red: Slowly pour standard wine (4 oz.) into the center of the glass until it is half full.
- White: Slowly pour standard wine (3 oz.) into the center of the glass until about one-third full.
Regardless of the type of wine, waiters should always hold the bottle with both hands and leave the glass on the table while it is being poured. Also, they should make sure there is 6 "to 10" between the bottom of the wine glass and the rim of the bottle as they are being poured, as this allows the wine to aerate as it falls into the glass.
How to serve a single glass of wine
What if a guest simply wants a glass of wine with dinner? This customer is not interested in purchasing the complete bottle, so it is perfectly acceptable to put the bottle back in after serving. Waiters should remember that it is always a good label to show the bottle to your guests, even if they just ask for a glass. This allows your guests to verify that they are drinking what they asked for.
Making sure your servers know how to serve wine in your bar or restaurant is crucial to creating a warm and welcoming environment for all your customers, regardless of whether they are enjoying good wine. Many guests rely on their waiter or waitress to suggest, present, and serve the perfect wine for their tastes, making it crucial for bartenders to know the relevant facts of each wine and how to serve it accordingly. The wine presentation label is crucial to serving wine, and an outstanding experience can generate return business and improve tips.