What are the etiquette for pouring wine as a waiter?

The waiter's pouring etiquette includes correct, rapid, beautiful and standardized technical actions, and the standard and ornamental waiter's pouring etiquette will often leave a good impression on customers.

Etiquette operation flow of waiter pouring wine

1, bottle holding method

The correct bottle holding posture is the key to accurately regulate the pouring of wine. The correct posture of holding the bottle should be: the trademark faces the outside of the guest, and the thumb, middle finger, ring finger and little finger of the right hand hold the lower half of the bottle; The bottle body is close to the palm of your hand, and the index finger extends on the bottle body to control the flow of the beverage.

2. How to hold the work towel: Put the folded work towel (oral cloth) of about 10cm in the gap between the thumb and forefinger and clamp it. The two ends of the work towel (mouth cloth) are drooping and aligned, and the palm is outward and the back is behind when operating.

3, the method of opening a bottle

Whole bottle of wine: take the unopened wine to the right of the host (wine ordering guest), about 30cm away, and the thumb and other four fingers of the right hand form a "V" shape to hold the bottleneck. The trademark is for the guest, please confirm.

Boxed wine: Take the unopened wine to the right of the host (wine ordering guest), about 30cm away; Hold the bottom of the box with the five fingers of the left hand together, the index finger of the right hand lightly leans against the top of the box, and the thumb, middle finger, ring finger and little finger hold the upper sides of the box; The trademark is for guests, please confirm it.

4, pour wine method

There are two ways to pour wine. One way is to pour the wine in a tray, that is, put several wines selected by the guests in the tray, hold them in the left hand and the right hand, and pour the required wines into the cups in turn according to the needs of the guests. This pouring method is convenient for customers to choose; The other is to pour the wine by hand, that is, take the napkin in the left hand and the bottle in the right hand, and pour the wine that the guest needs into the guest's glass in turn.

5, pour wine posture

When pouring wine, the waiter should stand behind the guest's right side. The standard standing posture is: the waiter's right leg is in front, inserted between the seats of two guests, and the soles of his feet are on the ground. The left leg is behind, and the left toe touches the ground and pushes back, so that the body leans slightly to the left. The waiter faces the guest, holding the bottle in his right hand, and pouring the wine from the bottle mouth to the guest's left in turn. Every time you fill a glass of wine and change places, advance and retreat in an orderly manner. When retreating, first make the left palm fall to the ground, then take back the right leg and the left leg flush, so as to restore the body to its original state.

When pouring wine again, the left foot should take a step forward first, and the heel should take a half step upward to form a regular advance and retreat, so that the whole pouring service process is natural and unrestrained; When pouring wine, the waiter is forbidden to lean on the guests, but not too far away, nor can he pour wine for two guests at a time, that is to say, he can't pour wine backhand.

6. Time to pour wine

One is to pour wine before the banquet, and the other is to pour wine in the banquet. If customers order white wine, red wine and beer, pour red wine and white wine into each guest's glass five minutes before the banquet begins (after pouring the above two kinds of wine, guests can take a seat and then pour beer in turn.

If you use chilled wine or heated wine, you should pour it into the cup for the guests in turn before the first hot dish is served after the banquet. At the banquet, before and after toasting, after each new dish, when the wine in the guest's glass is less than half, pour the wine for the guest. When guests toast each other, they should be added together with the toasting guests in time.