the service process is divided into: welcome service, wine ordering for guests, wine mixing for guests, wine delivery service for guests, wine inspection service for guests, wine opening and pouring service, and checkout service for guests.

welcome service

greetings.

when the guests arrive at the bar, the waiter should take the initiative to warmly greet polite greetings such as "hello" and "good evening".

usher service

guides guests to their favorite seats. A single guest likes to sit in the bar chair in front of the bar. For more than two guests, the waiter can lead them to the small round table and help them pull the chair and follow the principle of ladies first.

order wine for the guests

The waiter should hand in the wine list immediately after the guests are seated. After a while, the waiter or bar is asking the guests what kind of wine they like to drink. The waiter should introduce the varieties of drinks and cocktails to the guests and answer their questions patiently. After billing, the waiter should repeat the name and number of drinks ordered to the guests for confirmation to avoid mistakes.

Mix wine for guests

◆ The bartender should mix wine in time after receiving the wine order, and should pay attention to the following matters:

◆ Pay attention to correct posture, natural and generous movements when mixing wine.

◆ When mixing wine, the bartender should always face the guests. When going to the display case to get the wine, he should lean sideways instead of turning around, otherwise it will be considered impolite.

◆ Make it in strict accordance with the recipe requirements. If it is not on the wine list ordered by the guests, they should consult the guests and decide whether it is necessary.

◆ Bartender should follow the standard when mixing wine.

◆ The prepared wine should be poured into the cup as soon as possible, and the guests in front of the bar should fill one cup, and the other guests should pour 81% full.

◆ Keep the bar and console clean at all times, put the used wine bottles back in time, and clean the wine mixing tools in time.

◆ When the glass of wine in front of the bar is less than 1/3, the bartender can suggest that the guest have another glass to promote sales.

◆ master the time for preparing various drinks, and don't keep the guests waiting

wine delivery service for the guests

When delivering wine for the guests, the waiter should pay attention to the following etiquette:

◆ The waiter should deliver the prepared drinks on a tray from the right side of the guests.

◆ When delivering, you should first put away the coasters and the free wine snacks, then hand over the napkins before serving the wine, give the name of the drink and say, "This is yours (or yours), please enjoy it."

◆ Attendants should patrol the service area in which they are responsible, promptly remove the empty cups and bottles on the table, and replace the ashtrays as required.

◆ Promote drinks to guests in time to increase the bar's business income.

◆ In the process of wine delivery service, waiters should pay attention to handling with care, and don't touch the mouth of the cup with their fingers, showing manners and hygiene habits everywhere.

if a guest orders a whole bottle of wine, the waiter should serve the guest according to the service procedures of showing wine, opening wine, tasting wine and pouring wine.

wine inspection for guests

wine inspection for guests is the first thing in the service, which is quite important and can't be ignored; The process. One of the purposes of wine inspection is to get the approval of the guests; The third is to make guests taste the taste and temperature of ba wine; The third is the specification of display service.

wine inspection for guests is an important thing in wine service. If you take the wrong wine, you can replace it immediately when you find it during the wine inspection, otherwise you may suffer the loss of returning it without permission. No matter whether the guests have knowledge of wine or not, they should really check the wine, which also shows respect for the guests.

when serving white wine, it should be placed in a small ice bucket, covered with a clean folded napkin, and placed on the small circle on the right side of the wine ordering guest. Take out the wine bottle, put the white wine bottle with both hands, and the label should face the guest, so that he can have a look at the wine. Take the napkin book bottle in his left hand to prevent water dripping, and hold the bottleneck firmly with his thumb and forefinger in his right hand. After the guest approves it, let him put an ice poke for drinking.

Red wine should be served at the same temperature as room temperature, while light red wine can be slightly cooled, and can be served in a beautiful and unique wine basket. The sprinkling will often precipitate due to aging, so be careful to end the dining table and not shake it up and down. First check the wine for the guest, and then turn the wine basket flat on the right side of the guest for him to drink.

When the wine is taken out of the wine warehouse, the dust on each wine bottle must be wiped clean before it is brought to the guests for wine inspection. Carefully check the shortcomings and make up for them, and then take them to the table to test the wine for the guests.

service of opening bottles and pouring wine

in the process of opening bottles and pouring wine, the waiter should follow the restaurant etiquette calmly and do it just right. You should always carry a bottle opener and a can opener with you for opening bottles (cans). There are two ways to open a bottle: ordinary wine bottle and sparkling wine bottle, and pouring wine is divided into reverse method and double-reverse method, which are described as follows:

Opening a bottle of ordinary wine

A good corkscrew should be prepared for sprinkling, preferably a T-shaped automatic bottle opener with a horizontal handle and a knife, and the auger can be hidden in the handle, which can reduce the trouble when using. The steps of opening a wine bottle are as follows: cut the tin foil (at the bottle mouth, cut it down with a knife), wipe the bottle clean, pull out the cork, and wipe the bottle mouth clean again. The method is as follows: firstly, remove the bottle cap jacket, and when it reaches 1/4 below the bottle mouth, wipe it with a cloth, then put the bottle pulling drill through the center of the top of the bottle stopper, rotate it until no one is there, and then slowly pull out the bottle stopper. If it suddenly moves, because the cork is brittle, it may break and break. If it is a bell-shaped bottle stopper, you can open it on the dining table by pressing the bottle drill. It is best to turn the bottle drill slightly to the right when you start to pull it out. After the bottle stopper is pulled out, wipe the bottle door clean for pouring wine.

◆ Opening the bottle of sparkling wine

Because there is air pressure in the bottle, there is a wire cap outside the cork to prevent the cork from being ejected. The steps of opening the bottle are: peeling off the iron wire and tin foil from the bottle mouth, holding the bottle at a 45-degree angle, pressing the cork with your thumb and twisting the bottle, so that the air in the cork bottle pops out of the cork, and then pressing the cork continuously and holding the bottle at a 45-degree angle.

The method is as follows: firstly, cut the tin foil outside the wine bottle from the top to 4cm below the neck, then untie the silk ring and press the cork tightly with your thumb to prevent it from rushing out suddenly; Hold the bottom of the bottle with the other hand, and slowly turn the bottle to one side, and keep the inclination at 45. Turn the bottle and the cork will not move. If the bottle spoon is enough to push the cork out, push the cork slowly from the side, and hold the cork when it leaves the bottle. When opening carbonated drinks, such as beer sprinklers, keep the bottle away from the guests and tilt the bottle body to prevent the liquid from overflowing to the guests.

pouring method

◆ pour method

after opening the bottle, you can ask the cork first (because sometimes the cork will rot). Wipe the mouth of the wine bottle clean before pouring, and be careful when holding the wine bottle, so as not to oscillate and precipitate in the wine. Point the label at the guest, first pour a little into the host's or the guest's cup and ask him to try it, and then pour the wine after approval. The main point of bottle collection is that when the bottle is about to leave the glass, slowly turn the bottle mouth to the right, so as not to make the wine left at the edge of the bottle mouth drip down and pollute the tablecloth; Adult red wine should be packed in a special wine bar to avoid disturbing the precipitation and keep it stable. In order to move the bottle as little as possible, you can pick up the cup from the table and pour it slowly near the edge of the bottle. Pour the wine from the edge of the glass, and then gradually raise the bottle to a distance of 11 cm from the glass.

◆ Two-pour method

Two-pour method For sparkling wine or champagne and beer, the two-pour method is adopted when pouring wine. The double inversion method involves two actions. At the initial pouring, a lot of foam will appear when the wine is poured into the glass. When the foam reaches the edge of the glass, stop pouring, wait for a moment, pour it again after the foam drops, and continue to fill it to 2/3 or 3/4 cups. To the extent of half a cup, gradually hold the glass. Pour the glass of water into the center for the second time until a layer of foam is formed on the surface, but don't make it overflow the glass. This layer of foam has the function of keeping carbon dioxide in the wine. The main point is: pour slowly at first, slightly violently in the middle, and finally gently. Besides, the refilled wine is not good to drink, so you must drink it up and refill it.

etiquette of pouring wine

◆ It is customary to pour about 1/4 of the wine into the host's cup to show that the wine is normal, and then pour the wine for the whole table after the host agrees to taste it. When pouring wine, start from the right (counterclockwise), first fill the female guest glass, and then fill the male guest glass. In any case, when the guest's glass is full, the host's glass can only be filled. Only when brewing beer, sparkling wine or aged red wine can you hold the glass in your hand without being rude.

◆ If guests quote two kinds of wine at the same time, they can't be really like two different kinds of wine in the same glass; Don't pour wine at the table. Open wine bottles should be placed on the owner's right. Kong Ping doesn't need to go to the epidemic area as soon as possible, and the wine bottle is also an ornament, which can increase its atmosphere.

check-out service for guests

when you signal the guests to check out, the waiter should immediately go to the cashier to get the bill.

after receiving the bill, the waiter should carefully check whether the table number, the variety, quantity and amount of drinks are accurate. After confirmation, the waiter will put the bill in the bill folder and send it to the guest on a tray, and politely say, "Here is your bill." Thank the guests for the change, and welcome them to come next time.