Rules for pouring wine or drinks at the table?

Opening and pouring wine for customers is an inevitable service provided by the service staff of general hotels and restaurants, which embodies the real grade of a hotel and restaurant. The following is the etiquette for opening and pouring wine:

Open the wine.

When opening white wine for customers, you should:

Spread the prepared napkin on the elbow of the left hand and pick up the white wine in the ice bucket in the right hand; The trademark on the bottle faces outwards; Go to the owner's right hand side and ask the customer to identify whether the wine he ordered is correct; After the customer approves, put the liquor and napkin back into the ice bucket and prepare to open the bottle; Cut off the lead cover of the bottle mouth with a bottle opener knife, and clean the bottle mouth with a napkin; Slowly drill into the middle of the bottle stopper with the screw of the bottle opener until the auger just sinks; Pull out the cork slowly, don't use too much force to prevent the cork from breaking and turning over the bottle. Put the bottle stopper on the bone dish and send it to the customer to verify the storage of the wine. Pour a little wine for the host to taste and help the customer gently shake the glass; The host tasted the wine and the waiter asked him if he could start pouring it.

When opening red wine for customers, you should:

Red wine should be placed in wine baskets or wine racks (wine baskets or wine racks should be stored at room temperature with clean napkins in advance, and should not be shaken, so as not to affect the quality of wine; If customers need it, they should be carefully taken to the owner's right hand side together with the wine basket or wine rack (the trademark on the wine bottle faces outwards) for customers to identify; After the customer approves, put the wine together with the wine basket or wine rack in a suitable position on the dining table, and you can prepare to open the bottle; Opening a bottle is the same as opening a white wine.

When opening champagne for customers, you should:

Champagne should be frozen; Before opening champagne for customers, let customers identify it like white wine, then cut off the tin red paper at the bottle mouth with a bottle opener knife and unscrew the iron wire that binds the bottle stopper; The left hand picked up champagne from the ice bucket and the right hand picked up a napkin to dry the ice water in the bottle; Hold the bottle neck with your left hand, pull the bottle stopper slightly outward with your right hand, and both hands rotate in the opposite direction at the same time. At this time, with the help of the power of carbon dioxide gas in the wine, there will be a "poof" sound, and the cork should be controlled with the right hand to avoid other accidents; Then let the customers taste the wine and pour it for them.

The technique of pouring wine must be determined.

The skill of pouring wine is more demanding, and it is a meticulous and patient work.

Pouring posture and position

The waiter should be on the right back of the guest, facing the guest, pouring wine with his right hand, leaning forward slightly and his right foot.

Put your hand between two chairs.

Pour order

Pour the wine from the guest of honor, and proceed clockwise in the order of male guest of honor and then host. The order of wine at western banquet is: female guest, female guest, hostess, male guest, male guest and male host.

The amount of wine poured

When pouring soft drinks and beer, it should be eight minutes full, and the foam should not overflow when pouring beer; Liquor is generally filled in 6-7 minutes; Red wine is full for 5-6 minutes; Brandy and whisky are usually poured for 2-3 minutes; Champagne 6-7 minutes full; Pour China red and white wine for 7-8 minutes.