Generally, stand on the left side of the guest. When pouring wine, don't put your palm down, and pour it slowly. At the end of pouring, turn your palm and the bottle clockwise, and finally, lift the bottle with your palm up, and at the same time, lift the whole bottle and move it into your arms. Some wines that want to keep a low temperature must be poured with napkins wrapped around the bottle to avoid warming up the wine.

The wine glass is always placed on the guest's right, so the wine is poured from the guest's right. Pour the wine in front of the guests.

In order to keep the fragrance of wine, the distance between the bottle mouth and the glass should not be too big. When all red wines are poured, the bottle mouth is almost next to the glass.

Pour wine at most at 2/3 of the cup capacity. If it is too full, it is difficult to raise a glass, let alone watch the color and smell the fragrance, and it is also to leave some space for the bouquet gathered at the cup mouth. Generally, white wine is 2/3, and red wine is 1/3.

In a particularly advanced banquet service, if a guest wants a glass of red wine aged for many years, the waiter should hold the cup in his left hand and slowly pour it into the cup. Guests are not allowed to pour wine into the cup or into the cup with dishes next to it.