Wine Service

Talking wine with guests

Guests might ask for wines that we don’t carry, or might be confused by our list. New World wines (US, South America, Australia, New Zealand, South Africa…) are often listed by varietal (Chardonnay, Cabernet Sauvignon, Sauvignon Blanc) while European (“Old World”) wines are generally listed by the region they are produced in (Chablis, Medoc, Sancerre) If a guest requests something that we don’t have, try to respond to the “spirit of the request” instead of the varietal. When we talk about wine, we are often translating what we want (for example, I might want a light, spritzy, and refreshing white) into something we know (say, Pinot Grigio). My server in this scenario might say “We don’t carry Pinot Grigio” or they might say “Let me get you a taste of Muscadet, it’s light and refreshing like Pinot Grigio.” The second answer will make me feel heard and taken care of, while the first doesn’t advance my cause for getting a glass of white wine.

When recommending or describing wine, try to use sensory descriptors rather than technical ones. Describe the flavor, texture, or body rather than the amount of time in oak or the percentage of cabernet or merlot unless those technical facts are directly responsible for the flavors or reasons for a particular pairing.

If you feel unsure, never hesitate to present someone new to the table. This only increases the trust the guests has in you.

When taking wine by the glass orders, assure the guests that we always offer a taste of the wine before pouring the glass, and that they are more than welcome to choose a different wine after tasting.

When taking bottle orders, offer to decant all red wines. A simple “would you like it decanted?” is the best way to pose that question.

Steps for bottle service

1. Place the proper glassware and decanter on the table before returning with the wine.

2. Ensure that you have the correct wine and vintage before you get to the table.

3. Present the wine from the right of the host, confirming the vintage, winery, and variety.

4. With a black wine serviette folded into a square at the heel of the bottle, hold the bottle with the label facing outward and cut the capsule below the lower rim and remove the cap.

5. Remove the cork, keeping the bottle facing forward, and place in front of the taster. With the wine serviette, wipe the top and smooth down the foil where it has been cut. Pour a generous mouthful (just under one ounce) for the taster, and wait for their approval.

6. Starting with the person to the left of the taster pour 4 ounces of wine into the glass. If there are more than four people at the table, adjust your pour accordingly to ensure that each person receives an equal portion of the wine. Proceed around the table clockwise. The taster is poured last. When pouring, face the label towards the guest and wipe the bottle top with your wrap after each pour to avoid dripping.

7. When everyone’s glass has been served, place the decanter and bottle next to each other, out of the way of the guests, the label towards the majority of people at the table or towards the person who ordered it.

8. Before walking away from the table, remove the cork. Failing to do so (unless directed by the guest) may result in said cork being thrown at server’s head by one or more of the management staff.

9. When refilling, never pour more than 4 ounces, unless directed by the guest. Wine levels should never fall below 1 oz.

Steps for wine by the glass service

1. If the glass of wine is the only beverage being poured, it’s acceptable to bring the glass and bottle at the same time.

2. If other beverages are being served, bring the glass with said beverages and return with the bottle(s). If a co-worker has the time to follow you and hand you the bottle(s) (up to two), all the best. Do a bottle/ tray swap so that you can still pour graciously!

3. Follow the procedure for wine by the bottle service. Present the bottle the same way and pour a short (less than an ounce) taste. After the guest approves it, pour 5 more ounces of wine (to total a 6 oz pour.) Always use your black serviette!

4. Never bring an unopened bottle to a table who is enjoying wine by the glass. Remove the cork in the bar or server station, and proceed as usual.

5. For second and third pours, you can simply say “The Gaillac Rouge” or “Here’s the Riesling” instead of announcing the wine’s full name, vintage, etc.

While we don’t have a “refill” limit per glass, keep a look on the general cleanliness of the glass. If it has smudge marks, lipstick or in general looks like it could use a replacement, simply bring a new one with the next pour.

7. Bottles of wine should never go on trays.

8. Don’t try to pour three glasses of different wines. You only have two hands. Find a friend!

9. Wine bottles should go immediately back to the bar or to a manager’s hands. Leaving wine in the server stations is never acceptable.

10. Wine by the glass should always be rung in before it’s poured. Absolutely no exceptions, including if we have decided to gift a glass of wine to a guest. Ring it in, and then have it comped. Failure to ring in wine is considered stealing from the restaurant.