Page 41 - Marchetti Cafe Manual eBook April 2018

WINE SERVICE - glass

Glasses of wine will be poured at the bar and delivered to the guest at the table
or given directly to the guest immediately upon ordering over the bar.

• Place a clean, polished glass on the bar in front of the guest.

• Pour the wine up to the appropriate measure, taking care not to over pour.

• Always handle glassware by the stem only.

WINE SERVICE - bottle

Wine ordered by the bottle is opened at the table for the guest and served with
the appropriate amount of wine glasses.

White wine, sparkling wine and rosé is served in an ice bucket.

All wines must have corks or stelvin caps completely removed.

When a bottle of wine is ordered, it will be opened at the table as per the

procedure below.

Present the wine

• Present the bottle to the host or the person who ordered it. The label should
face the guest so they can read it and confirm it is the correct bottle.

• Confirm the name and varietal of the wine with the guest.

• Wait for the host to confirm it is in fact the correct bottle before opening.

• This need not be an intrusion or discussion with the guest. If the host is in
conversation with their guests, the process of presenting the wine should be
done unobtrusively. The only words spoken by the server need be the name
of the wine. Everything else is body language as you wait for a nod from the
host before you open the bottle.

Opening the bottle

• When opening Champagne or sparkling wine, always direct the cork away
from guests and keep your thumb firmly on the cork at all times. Twist the
bottle not the cork. When the cork is almost out, tilt the cork slightly. Let the
cork come out slowly. A loud ‘pop’ should be avoided at all costs.

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