Page 46 - Cowch eBook - Staff Manual 2019

Champagne & wine service - bottle

If a bottle of Champagne or wine is ordered at the bar, it will be
opened at the bar and given to the guest with the required number
of glasses and an ice bucket where necessary. If the bottle of wine or
Champagne is ordered at the ‘cownter’ it will be delivered to the table
unopened and served formally as instructed below.

1. Presenting the wine 3. Offering a taste

• Present the bottle to the • Slowly pour about 30ml into
person who ordered it. The the glass of the person who
label should face the guest so ordered the wine. Stand with
they can read it and confirm it the label facing the guest and
is the correct order. await their approval before

• Confirm the name of the wine pouring for others at the table.
with the guest. • NOTE: The reason guests are
• Wait for the guest to confirm invited to taste the wine, is to
it is in fact the correct bottle ensure there is no cork taint
before opening. or oxidisation. The purpose
is not to see if they like it or
2. Opening the bottle if they have made the right

• When opening champagne or choice. If the guest indicates
sparkling wine, always direct there is something wrong with
the cork away from any guests the wine, immediately take
and keep your thumb on the the bottle to your manager or
cork at all times. When the supervisor so they can resolve

cork is almost out tilt the cork the situation.
slightly. Let the cork come out
slowly so that there is no ‘pop’.
• Never open wine in front of a
guest if you are unsure or not
confident. Ask someone else
to do it and request further

training when it is quiet.
• For screw caps gently snap
the neck foil to open. When
opening red or white wine

always dispose of the cork
or cap, never return it to the
bottle or leave it on the table
unless requested by the guest.

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