serving and pouring wine for customers is an inevitable service provided by the service staff of general restaurants and restaurants, which reflects the real grade of a restaurant and restaurant. Here are the etiquette of opening and pouring wine:

Opening wine

When opening white wine for customers, you should:

Spread the prepared napkin on the elbow of your left hand and pick up the white wine in the ice bucket with your 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 white wine 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 wipe the bottle mouth clean with a napkin; Slowly drill into the middle of the bottle stopper with the screw of the bottle opener until the auger has just sunk; Pull out the bottle stopper slowly, and don't use too much force to prevent the bottle stopper from breaking and turning the bottle. Put the bottle stopper on a 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 shake the glass gently; The host tasted the wine, and the waiter asked if he could start pouring it.

When opening red wine for customers, it should be:

Red wine should be placed on a wine basket or wine rack (the wine basket or wine rack should be stored at room temperature with clean napkins laid in advance, and should not be shaken, so as not to affect the quality of wine; If customers need it, they should carefully take it to the owner's right hand side (the trademark on the bottle faces outwards) together with the wine basket or wine rack for customers to identify; After the customer approves, put the wine together with the wine basket or wine rack in the appropriate 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, it should be:

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 at the same time; 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 in the left hand, pull the bottle stopper out slightly in the 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, a "poof" sound will occur, and the bottle stopper should be controlled in the right hand to avoid other accidents; Then let the customer taste the wine and pour it for the customer.

The skill of pouring wine must be determined

The skill of pouring wine requires a lot, so it is a meticulous and patient work.

pouring posture and position

The waiter should pour with his right hand on the right back of the guest, facing the guest, and lean forward slightly when pouring the wine, with his right foot

between the two chairs.

pouring order

pouring wine should start from the guest of honor, and proceed clockwise in the order of male guest of honor and then host. The order of serving wine in western banquet is: female guest, female guest, hostess, male guest, male guest and male host.

the amount of pouring wine

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