Waiter pouring etiquette, including pouring operation of the correct technical action, rapid, beautiful, standardized, standard and ornamental waiter pouring etiquette will often leave a good impression on the customer.

Waiter pouring etiquette operation process

1, hold the bottle method

Grip bottle posture is the key to accurate, standardized pouring. The correct posture of holding the bottle should be: the trademark facing outward towards the guests, the thumb, middle finger, ring finger and little finger of the right hand to pinch the lower part of the bottle; the bottle is close to the palm of the hand, and the index finger is placed on the bottle to control the flow of wine.

2, the work towel holding method: the left hand stretched out, five fingers against each other, will be stacked about 10cm of the work towel (mouth cloth) on the thumb and forefinger between the tiger's mouth to clamp, the work towel (mouth cloth) two ends of the sagging aligned, the operation of the palm outward, behind the back.

3, the method of showing the bottle

whole bottle of wine: take the unopened bottle of wine to the right side of the host (guests), the distance of about 30cm; right thumb and other four fingers into a "V" shape to hold the neck of the bottle, the trademark toward the guests, please confirm the guests.

Boxed wine: take the unopened wine and walk to the right side of the host (the guest who ordered the wine), at a distance of about 30cm; hold the bottom of the box with the five fingers of the left hand together, the index finger of the right hand resting lightly on the top of the box, and the thumb and the middle finger, the ring finger, and the pinky finger holding the top two sides of the box; the trademark is facing towards the guest to ask for his confirmation.

4, pouring method

There are two methods of pouring, one is the tray end of the tray pouring, the guest selected several kinds of wine on the tray, the left hand end of the tray, the right hand to take the delivery, according to the needs of the guests will be required in order to pour the wine into the cup. This method of pouring wine can be convenient for customers to choose; the other is to pour wine with bare hands, that is, the left hand holding a napkin, the right hand holding the bottle, the guests need to pour the wine in order to burst into the guests' wine cups.

5, pouring posture

Pouring service, the waiter should stand behind the right side of the guests. The standardized position is: the waiter's right leg in front, inserted in the middle of the seat of the two guests, the soles of the feet on the ground. The left leg behind, the left toe on the ground as a back pedal potential, so that the body to the left was slightly oblique, the waiter facing the guests, the right hand holding the bottle, the bottle mouth to the left side of the guests pouring wine in turn. When changing positions for each full glass of wine, do so in an orderly manner. When retreating, the left foot first lands on the ground, and then the right leg is withdrawn and the left leg is aligned, so that the body returns to its original state.

When pouring again, the left foot first step forward, the heel of the upper half-step, the formation of regular in and out, so that the overall process of pouring service is elegant and generous; waiter pouring, taboo will be the body close to the guests, but not too far away, and can not be poured at once for the left and right two guests, that is, not the backhanded pouring.

6, pouring time

One is the banquet before the pouring, the other is the banquet in the pouring. If the customer point with white wine, red wine, beer, in the banquet before the start of five minutes before the red wine and white wine poured into each guest cup (pouring the above two kinds of wine can be invited to guests to take their seats, to be seated, and then pouring beer in turn.

If chilled or heated wine is used, it should be poured into the glasses for the guests before the first hot dish is served at the beginning of the banquet. Pouring wine during the banquet, should be timely before and after the guests toast for the guests to add pouring, each new dish to add pouring, the guests cup less than half of the liquid wine also add pouring. Guests should toast each other with the toast guests in a timely manner.