Page 43 - Marchetti Cafe Manual eBook April 2018

Pouring

• Serve the table in a clockwise direction, fi nishing to top up the host’s glass.
Announce the wine prior to serving. For example, “Champagne for you,

Ma’am?”. If necessary this can be done with silent gestures. The server should
not interrupt the guests.
• 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.

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

• Champagne glasses are usually fi lled to an inch from the top of the glass
depending on the size of the glass.

• Wine glasses should be poured to the established measure for 150ml.

• Once poured, twist and lift the bottle to avoid drips.

• Be aware that one bottle holds fi ve glasses. If you have six guests and only
one bottle of wine, you will need to ensure that glasses are fi lled just enough
so that all guests may be served an equal amount.

Clearing

• Be on the lookout for empty bottles to clear. Guests may turn a bottle upside
down in the ice bucket to indicate it has fi nished.

• If you clear it, they just may buy another bottle!

HANDLING GLASSW ARE

When serving drinks and when clearing glassware only ever handle the glass
on the bottom 1/3 area. Never put your fi ngers in dirty glasses to clear them. It’s
gross. Don’t do it. Ever. Like ever.

This area
is for the
guest.

This area
is for
you.

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