Service Standards Flashcards
5 Basic Sommelier Tools Required at All Times
2 bottle openers
2 pens
1 pad of paper
2 odorless lighters or matches
1 crumber
Glassware placement and gender consideration
The glassware is to be placed from the right of the guest on to the table in a consistent manner and starts with either the host or the person to the host’s left and continues clockwise without regard to gender
Under-liners for the bottle, cork and any decanters’ placement in standard wine service
Space permitting, under-liners for the bottle, cork and any decanters are placed to the right and/or in front of the host
Serviette placement
Serviettes are either held in hand or placed on the forearm during all service and NEVER to be placed in pockets or on the shoulder
Wiping Timing (3)
The foil is placed in the sommelier’s pocket and the top of the cork is
wiped with a clean serviette
The top of the bottle is wiped with a clean serviette and the cork is
presented to the right of the host on an under-liner
The bottle is wiped with a clean serviette after each pour to prevent drips
Actual serving of the wine sequence and gender considerations
After approval, the sommelier serves the wine moving to the left
(clockwise) of the host — women first, men second — the host is always served last regardless of gender — if there is a guest of honor, that person is served first, then the women, then the men and last the host
*In parties of eight or more it is acceptable to pour everyone in a clockwise manner regardless of gender
Serviette and Stemware preparation - Standard
Lined tray
1 clean serviette
2 coasters
Appropriate glasses *check if polished
Serviette and Stemware preparation - Sparkling
Lined tray
2 clean serviettes
2 coasters
Appropriate glasses *check if polished
Serviette and Stemware preparation - Decanting
Lined tray
3 clean serviette
3 coasters
1 decanter
1 candle
1 basket (lined)
Appropriate glasses *check if polished
