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1. Present Wine List (after meals have been ordered) to the host.
2. Take order for wine, allowing sufficient time for selection.
3. Present wine to guest (person who ordered the wine) from the right, stating -winery,
style and vintage.
4. Open wine at the table, keeping bottle upright at all times.
5. If red wine, place cork on plate for guest to inspect.
6. Pour small amount for guest to taste (approx 30 ml) hold bottle upright with label
facing guest while tasting.
7. If guest approves, commence serving to other guests, filling up glasses 1/2 to 2/3 only.
8. Finish by topping up taster's /host's glass.
9. Take bottle back to waiter's station or to ice-bucket.
10. Continuously top up guest's glasses to appropriate level until bottle is empty.
11. Suggest re-order of another bottle of wine and repeat procedure
- new glasses should be offered to all guests.
- Wine should be tasted as with the first bottle.

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If a guest orders a glass of wine from the wine list, ensure you getspecific brand
and variety right. The wine should be servered from the table so the guest can see the label. Fill the glass
to the appropriate level (120mls as a standard serve). The bottle
is then returned to the bar. If there is a re-order of the same wine the glass does not
have to be changed.

A serving table should be then placed nearby and the bottle opened and tasted observing the following
procedure:
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 place the bottle on the serving table with the label facing the guests. With the blade of the
corkscrew or foil cutter remove the top of the capsule neatly so that it will not come into contact with the
wine being poured. Wipe away any mould or residue that was left between the capsule and cork.
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 insert the corkscrew, making sure that it does not go through the bottom of the cork. Remove the
cork gently (it should come out silently) being careful that it does not break or crumble. Use the moist
lower end of the cork to clean away any residue around the top of the bottle.

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 smell the cork before taking it off the corkscrew, to make sure there are no obvious "off' odours.
Remove the cork from the corkscrew and place it on a small dish for the customer to check if he wishes.
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 if there is any sign of cork scraps in the bottle, remove them by quickly pouring a tiny amount of
wine into a glass. Pour a small amount of the wine and quickly and decisively sniff and taste it. Replace
the wine without hesitation if it is not presentable.
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  holding the bottle so the label can be clearly seen, pour a small amount for the person who ordered
(or whoever else is nominated by him) to taste the wine. Wait for the customer's approval. If he/she is not
satisfied change the bottle without questioning his/her judgement.
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 serve the wine, beginning with the ladies in mixed company and finishing with the person who
tasted it. Serve from the right of each guest, pouring the correct amount (the glass should never be more
than three fifths full) and keeping the label in view. Twist the bottle a half a turn after pouring and remove
any drips from the hp with a clean white napkin.
During the meal, check the level of wine in the glasses frequently and provide refills before any is empty.
If there is a change of wine, bring the correct set of glasses to table and repeat the serving procedure.
Remove the preceding glass only with each diner's consent.

Taking a Wine Order:

1. Offer Wine List
2. Provide Suggestions

3. Listen Carefully to Customer

4. Write down Order
5. Confirm Order by repeating to Customer
6. Present the Bottle to Customer
7. Open Bottle in front of Guest
8. Serve Host enough for Tasting
9. Serve his Guests µLadies First¶ and µAge Before Beauty¶
10. Go Back to serve Host
11. Leave the bottle together with its cork on customers Table on a Lined Plate if it¶s red

or in an Ice Bucket if its White, Rose or Sparkling

1. Bring the appropriate number of clean glasses to the table. If you are bringing them from the
bar, check each glass for spots and lipstick around the rim before you go. If you serve the glasses
first, you can get rid of your tray before coming back with the wine, leaving both hands free to
open the bottle.

2. Present the bottle to the person who ordered it, referred to as the "host." Cup your hand under
the punt, or the dented bottom of the bottle, and allow the neck to rest in your forearm with the
label facing outward. Holding the wine in this cradled position, stand near the host and announce
the vintage, name and varietal of the wine.

3. Open the bottle using your wine key.

4. Offer the cork to the guest. Some customers like to examine the cork to make sure it is not
damaged or sniff it. Others will decline, in which case you can set the cork on the edge of the
table.

5. Pour 1 oz. in the host's glass for her to taste. At this point in the proceedings, the host will
probably swirl and sniff the wine to make sure it is good to drink. Most of the time, it will be. As
the host tastes, take a step back from the table and hold the wine with the label still facing
outward.

6. Move clockwise around the table, pouring ladies first. Then, move around the table the second
time to pour the gentlemen, always ending with the host. When pouring, hold the bottle by the
bottom and tip the neck down to the glass. After pouring each glass, gently wipe the lip of the
bottle with a cloth napkin to prevent drips.

7. Leave the bottle with the table if there is still wine left. For red wine, place it on the table with
the label facing outward, towards the rest of the restaurant. White wine, place it in a chiller with
a napkin hanging over the edge.