Resturant Waiter and Wine Service

Wine Service

Equipment
Each server should have a waiter’s corkscrew that has a sharp blade and a long spiral-one with five instead of four turns. Do sharpen its point so it will pierce the cork easily.

Initial Approach
If house policy is to solicit a drink order “Perhaps you’d like a glass of Champagne or Chardonnay…or if you’d prefer to start with a bottle”, then hand the host the open wine list with a brief review, if it’s a lengthy list, of how it’s organized. Whenever approaching the table, if you’re not already carrying a wine list, make sure one is within easy reach. Don’t wait to be asked for a wine list.

Taking the Order
As the patron tells you the wine selection, record it – or its bin number – while repeating the wine’s name to reassure the customer – and yourself – that you got it correctly.

Mise En Place
Set the table with appropriate glassware and, if needed, ice bucket or decanting equipment. Fetch the bottle and carry it, label up. Cradle in your arm. Or carry clean wine glasses upside down, stems between your fingers. Don’t touch the bowl of the glasses.

Bottle Presentation
Do carry a napkin at every stage of wine service and use it as a nest to frame the bottle as you present it to the person who ordered the wine. “Sir (or Ma’am), Dry Creek Fumé Blanc 1987.” If the host desires, hand him the bottle. He may wish to see how cold or warm the bottle is.
Next ask, “May I pour you a taste?” Your goal is to complete this ritual as quickly and early as possible because, if the wine is returned, you’ll want to rectify the problem before the course is served.

Opening the Bottle
The patron’s affirmative nod is your cue to unholster your corkscrew. Whereas in a very informal bistro an experienced waiter may choose to open a bottle without benefit of a table, in most restaurants, and for most servers, using a table top relieves the need to jerk or spin the bottle. It also provides better leverage to withdraw the cork.
Do cut the capsule below the bulge-about three-quarters of an inch below the top. If the lead capsule is trimmed at the mouth, the wine can dribble over it and actually carry traces of lead into the glass.
Don’t get into the habit of spinning the bottle while pressing your blade against the capsule because, if the bottle contains sediment, you’ll make it impossible to decant successfully. If the top of the bottle is dirty, wipe it clean with a moistened corner of your napkin.

Removing the Cork
Pierce the cork off-center so that the hole in the spiral is at the center of the cork. If the spiral starts against the glass, however, simply tilt it diagonally toward the opposite side so that it will travel through the cork’s center on its way down.
Do pierce the bottom of the cork to ensure you get all of it. Using your other hand, hold the fulcrum steady against the lip to keep from chipping the glass. Place a napkin between the fulcrum and bottle top if you want to be certain. Pull the cork without bending it. If it’s difficult, after getting the first half inch out, give the spiral another turn into the cork to increase your leverage. Now it will be easier.
When the cork is out, put it on the table in front of the host. Without hesitation, wipe any grime off the mouth of the bottle and pour the host about an ounce to sample. As the host picks up the glass, do remove the cork immediately. It has served its purpose and is now refuse. Anyone who still wants it will tell you so.

Broken Cork
When you push the cork-or part of it-into the bottle, don’t get nervous. It happens to all of us sooner or later. You needn’t get a new bottle. Smile. If you’re the center of attention you might ask, “Does anyone have a fish hook?” The smart manager will have a cork retriever on hand to pull it out. If part of the cork is still wedged in the neck-especially when you can see a diagonal surface – with the extra sharp point of your spiral, you can often snag and lift it right out.

Breathing
As early as possible in the meal, do offer to aerate a young, robust red wine that will be drunk long before it reaches maturity, 1985 grands crus Bordeaux, Chateauneuf du Papes and California cabernet sauvignons are good candidates. Exposing them to oxygen will plunge their development into “fast-forward.” Either empty the bottle into a carafe or, better yet, pour a glass for each patron. Maximizing the wine face to air ratio is the simplest way to swiftly age the wine.

Sampling
Don’t rush the sampler. Those who know what they’re looking for may wish to take 15 to 20 seconds to taste the wine.