Fine Dining Wine Service
Make Bigger Tips With Wine Sales and Service
Learning how to present and serve wine in a fine dining restaurant gives waiters and waitresses an important edge in earning bigger tips. Customers who enjoy wine will most likely appreciate a wine service performed with ease and grace, and will thank the server with a bigger tip.
A server who takes his or her job seriously is prepared. She always has a wine key in her pocket, and a fresh linen handy.
How to Serve Wine in a Fine Dining Restaurant: the Presentation
- Present the bottle of wine to the person who ordered it. Oftentimes a woman dining out with a man will order the bottle of wine. It is insulting to her when the server assumes that the man will taste. However, sometimes it is unclear, for example, when a group of people at the table negotiate which wine they would like to share. In this case, it is fine to ask who would like to taste the wine when you return with the bottle.
- Place a wine glass in front of each person who will be drinking the wine.
- Hold the bottle so the taster can easily read the label. Wait for him or her to approve the bottle.
How to Open a Bottle of Wine at the Table
- Hold the bottle in one hand. Never put the bottle on the table or between your legs.
- Hold a wine key in the other hand. Use the wine key's knife to remove foil or paper that is over the top of bottle. This must be done quickly and smoothly. Place the foil or paper in your pocket; it can be disposed of later. Wipe the mouth of the bottle with a clean linen.
- Insert the wine key's spiral at least 3/4 of the way into cork, then anchor its arm on the lip of the bottle. Pull the cork out as smoothly and soundlessly as possible.
Practice these movements at home or with other wait staff. Use a bottle of water and practice the motion of working with the wine key while holding the bottle. Learning to open wine table side is difficult at first, but similar to riding a bike it becomes almost second nature.
How to Pour Wine at the Table
- After removing the cork, untwist it from the spiral and place it to the right of the person tasting. Slip the wine key back into your pocket. Make certain that the wet end of the cork is facing the taster.
- Give the person a moment to feel the cork if they so choose. This is to ascertain that the cork is wet. A dry cork could mean spoiled wine.
- Some people choose to smell the cork. There is no reason to do this, but a good waiter will simply wait patiently. Also, some wines now have a 'cork' made out of rubber, or have switched to screw caps. In this case, the server should still simply place the 'cork' or cap to the right of the taster and continue the wine service.
- Pour a small amount, about a half an inch up, into the taster's glass. Have the clean linen ready to wipe the lip of the bottle so that no drops spill on the table. The taster will most likely swirl the wine, then drink it. Wait while he or she considers whether to accept the wine.
- After the wine is accepted, pour the ladies' wine first, starting with the oldest lady and ending with the youngest. Then pour for the gentlemen at the table, starting with the oldest and ending with the youngest. Always pour the taster's wine last, regardless of gender and age.
How to Decant Wine
Some waitresses are lucky enough to work in restaurants that serve good wine and have decanters on hand. When this is not the case, it can be mentioned to management as a possible improvement to the restaurant. Decanting a fine bottle of wine makes in easier to enjoy, and many diners will tip well for the service.
A decanter is a glass bottle of sorts, usually very wide on the bottom. Many red wines become much tastier after they have been exposed to the air, or "allowed to breathe." The purpose of the decanter is to expose the wine to air more quickly so it opens up during dinner. "Opens up" refers to the changes in the wine as it responds to air.
Not all wines need to be decanted, but interesting, intricate and expensive reds should be.
- Offer to decant the wine for the table.
- At the table, hold the decanter at a 45 degree angle and pour the wine into the top.
- Make sure the wine flows down the inside of the decanter.
- Place the decanter on the table, and remove the bottle.
- Save the bottle in states in which customers can take an unfinished bottle home.
How to Deal With Bad Wine
Restaurant customers are not obligated to accept the wine. While infrequent, customers do reject bottles of wine. Sometimes there is something wrong with the wine, other times it is not to their taste. If the wine is rejected, be polite and ask if they would like to see the wine list again. The more the server knows about the wines in the restaurant, the better able she is to help the customer find something he will enjoy.
Tell management that the wine was rejected. Often, managers will send the bottle back for a credit to the restaurant's account with the wine merchant.
Customers who enjoy fine wine will appreciate any knowledge and understanding that a server displays. Performing a smooth and professional wine service will help a waitress earn bigger tips.
Wine Etiquette- Presenting Wine
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Wine Decanter
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