Page 47 - Cowch eBook - Staff Manual 2019

4. Pouring the wine

• Serve the table in a clockwise direction, finishing with the host.

Announce the wine prior to serving eg. “Champagne for you,
Ma’am?”.
• The arm that is not in use is to be held behind your back whilst
pouring.

• Be aware that condensation occurs quickly and the bottle may
become slippery.

5. Filling the glasses

• The bottle is never to touch the wine glass when pouring.

• Champagne glasses are usually filled to an inch from the top of the
glass.
• Wine glasses should be poured to the established measure

appropriate for your glassware.
• Once poured, twist and lift the bottle to avoid drips.
• Be aware that one bottle holds 5 glasses. If you have six guests and

only one bottle of champagne or sparkling wine, you will need to
ensure that glasses are filled just enough so that all guests may be
served an equal amount.

CARING FOR GLASSWARE

All staff will take care when handling the venue’s assets, including
glassware, in order to avoid breakages and protect the items long-
term investment value.

Stacking and washing

• Stack glasses that are alike together in the same rack.

• Ensure stemmed glasses and milk bottles are stacked together in
the appropriate tray, and ensure they are packed tightly into the
rack so that they can not fall over and break.

• When inserting glassware into the dishwasher, do so gently and with
great care.

Breakages

All breakages must be recorded in Jolt noting your name, the item
broken, the date and the reason for the breakage.

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