Hospitality & Service Standards Flashcards
(98 cards)
1
Q
What are the required sommelier tools?
A
- 2 wine bottle openers
- 2 pens
- 1 pad of paper
- 2 odorless lighters or matches
2
Q
What should wine lists be like before service?
A
Clean, correct, current, and easy to read
3
Q
How should glassware be prepared before service?
A
Clean, spotless, and free of odor
4
Q
What is used to polish glasses?
A
Clean linen using a source of steam
5
Q
What material should serviettes or side towels be made of?
A
Cotton or similar material that do not repel water
6
Q
How should serviettes be prepared before service?
A
Folded and prepared
7
Q
What should underliners be like before service?
A
Clean and polished
8
Q
What condition should service items such as trays, ice buckets, stands, and decanters be in before service?
A
Clean, polished, and ready for service
9
Q
What is the only thing that should touch the tablecloth during wine service?
A
Glass stemware
Bottles, decanters, and corks are to be placed on an underliner.
10
Q
Where should bottles, decanters, and corks be placed on the table during service?
A
On an underliner
11
Q
How should glassware and other service items be brought to the table during service?
A
On a tray lined with a napkin
12
Q
What should be organized before service?
A
Wine opening tools
13
Q
How should wines be stored for service?
A
In an organized fashion at the proper temperature
14
Q
What methods exist for ensuring proper service temperature for wines?
A
Ice buckets and decanters
15
Q
What side of the guest is beverage service performed on?
A
The right
16
Q
How should the wine list be presented to guests?
A
Assistance is offered when presenting the wine list
17
Q
What skills are essential for a sommelier during wine service?
A
Active and appropriate recommendations, sales skills
18
Q
What types of questions should a sommelier be prepared to answer?
A
- Vintages
- Style
- Character of wine
- Food compatibility
- Quality
19
Q
From which side does the sommelier take the order?
A
From the host’s right
20
Q
How is a guest’s order confirmed by the sommelier?
A
The order is repeated by the sommelier
21
Q
Who is defined as the host for the purpose of service standards?
A
The person who orders the wine
22
Q
How should glassware be placed on the table?
A
From the right of the guest in a consistent manner
23
Q
What is the sequence for placing glassware in front of guests?
A
Starts with either the host or the person to the host’s left and continues clockwise regardless of gender
24
Q
Where should underliners for the bottle, cork, and decanters be placed?
A
To the right and/or in front of the host
Space permitting
25
How should the bottle be presented to the host?
The sommelier presents the bottle and repeats the name and vintage
## Footnote
This reaffirms the order and enhances guest confidence.
26
How should the serviette be held during all service?
Held in hand or placed on the forearm
27
Where are serviettes NEVER placed during wine service?
In pockets or on the shoulder
28
What is the protocol for cutting the foil on a wine bottle?
The foil is cut at the second or lower lip
## Footnote
This prevents dripping behind the foil and contaminating future pours.
29
What should be done with the foil after cutting it?
Placed in the sommelier’s pocket
## Footnote
The top of the cork is wiped with a clean serviette.
30
What is the correct way to remove the cork?
With minimal bottle movement and as quietly as possible
31
What should the sommelier do after removing the cork?
Wipe the top of the bottle with a clean serviette and present the cork to the right of the host on an underliner.
32
What should the sommelier do when they are ready to present the wine to the host?
* Hold the bottle with the right hand, label facing the host
* Pour the host a 1 - 1.5 ounce taste
33
How much wine should the sommelier pour for a taste?
1 - 1.5 ounces
34
What should the sommelier do after pouring the taste for the host?
Step back and wait for the host’s approval
35
What is the serving order for the guests after the host approves the wine?
Start with the person to the left of the host, and then pour everyone in a clockwise pattern regardless of gender.
## Footnote
If there is a guest of honor, serve that person first and then continue in a clockwise pattern.
36
What should be done to the bottle after each pour?
Wipe the bottle with a clean serviette to prevent drips
37
Where should the bottle be placed after pouring?
On an underliner or in an ice bucket within reach of the host
38
What should be considered when placing an ice bucket?
It should be placed so as not to hinder movement around the table
39
What should the sommelier ask regarding the cork once the wine has been poured?
To remove the cork
40
What is important regarding glassware choice for wine service?
It should be the appropriate size and shape for each wine
41
Where is glassware placed in relation to the guest?
To the right of the guest, keyed off the knife in a consistent manner
42
How can multiple glasses be arranged on a table?
Depending on available table space, glasses can be arranged in a:
* Line
* Diagonal
* Diamond
* Cluster
## Footnote
It is important that glass placement is consistent among all guests.
43
What should be done if a second bottle of the same wine is ordered?
Bring the host a fresh glass for the taste
44
In the circumstance a guest has ordered another bottle of the same wine, what should the sommelier be prepared to do if requested?
Replace all the glasses
45
Where should the tasting glass be placed in relation to the first glass if the host has ordered a second bottle of the same wine?
To the right of the first glass
## Footnote
It should be cleared after service of the new bottle.
46
Where should glasses for additional new wine orders be placed?
To the right of any previous glasses
## Footnote
This allows the sommelier to pour without pouring over existing stemware.
47
What are the three methods for presenting sparkling wine?
1. Present the bottle in the air and open in the air
2. Present the bottle in the air and open in a bucket and stand
3. Present the bottle in the air and open in the air at a gueridon or side station
## Footnote
A gueridon is a French side table with a circular top.
48
What should be prepared before serving sparkling wine?
* Glassware
* Ice bucket
* Stand
* 2 serviettes
## Footnote
Ensure the bottle is properly chilled.
49
How should the ice bucket be filled for sparkling wine service?
Fill bucket with water and ice so the bottle can easily move in and out without overflowing
50
What type of glassware should be used for serving sparkling wine?
Tulips or flutes
51
How should the ice bucket be placed for sparkling wine service?
On a stand to the host’s right with a clean serviette on top (or in the bucket’s handle if appropriate)
52
What should be done with the foil before opening the sparkling wine?
Cut the foil cleanly at the bottom of the cage with the blade of a corkscrew
## Footnote
Using the tab is allowed but not preferred.
53
Where should the foil be placed after removal from a bottle of sparkling wine?
In the sommelier’s pocket
54
How is a bottle of sparkling wine opened?
1. Place a clean serviette held firmly by either thumb or hand over the cage and cork
2. Untwist the wire cage and loosen
3. Firm up your grip on the cage and cork and twist the bottle (not the cork) while holding at a 45-degree angle
4. Keeping the bottle at the 45-degree angle, release the cork as quietly as possible until the initial rush of CO2 dissipates
55
What should be maintained during the opening of the sparkling wine bottle?
Control at all times; always point the bottle away from the guests
56
What should be done with the wire cage when opening the sparkling wine?
Untwist the wire cage and loosen, but do not remove it
## Footnote
Always keep the hand or thumb over the cage and cork for safety.
57
At what angle should a bottle of sparkling wine be held while releasing the cork?
45-degree angle
## Footnote
This is done in the air or against the inside of the bucket but never against the body
58
What should be done after the initial rush of CO2 dissipates when opening a bottle of sparkling wine?
Remove the cage from the cork
## Footnote
Place the cage in the sommelier’s pocket afterward.
59
How should a bottle of sparkling wine be held while pouring?
With the right hand or by the bottom of the bottle, not the punt
## Footnote
Two fingers under the neck for support is acceptable.
60
What is the maximum fill level for glasses during sparkling wine service?
Up to 3/4 full
## Footnote
Pour one glass at a time with a maximum of two pours per glass.
61
Where should a bottle of sparkling wine be placed after serving the last guest?
Either in the ice bucket or on an underliner on the table according to the host’s preference
62
What should be done if the cork and bottle underliner are not utilized during service?
Ask the host for permission to remove them
63
What are the 4 methods for serving white wine?
1. Open the bottle in hand and return to an ice bucket to the host’s right or an underliner on the table to the host’s right
2. Open the bottle in a bucket to the host’s right and return to the bucket after serving
3. Open the bottle on an underliner on the guest’s table or a side station, then place the bottle in the ice bucket or on an underliner on the table to the host’s right
4. Open the bottle on a gueridon next to or close by the table preferably to the host’s right. After serving, place the wine in an ice bucket with stand next to the table to the host’s right
64
How full should glasses be filled when serving white or red wine?
Up to 1/2 full depending on the size of the stemware
65
What are the three methods for serving young red wine?
1. Open the bottle in hand, then place on an underliner on the table to the host’s right
2. Open the bottle on an underliner on the guest’s table or at a side station, then place the bottle on an underliner on the table to the host’s right
3. Open the bottle on a gueridon next to or close by the table preferably to the host’s right, then place the bottle on an underliner on the table to the host’s right
66
What is the purpose of a gueridon in old red wine service?
Used for decanting
## Footnote
All materials are to be placed on it before moving to the table side
67
List the items needed for decanting old red wine.
* Clean decanter
* Matches or odorless lighter
* 3 serviettes
* 3 underliners for cork, bottle, and decanter
* Candle (or small flashlight)
* Cork removal tools
* Decanting basket
68
What should be done before placing the bottle in the decanting basket during old red wine service?
Line the decanting basket with a clean serviette and bring it to the cellar
69
How should a bottle of old red wine be placed in the decanting basket and carried to the gueridon?
Carefully, so as not to disturb the sediment.
70
What should be done if a bottle of old red wine has not been stored label up?
Present the bottle as is with explanation, then decant and present the label
71
How should the candle be lit during the decanting process?
Away from the table whenever possible
72
What is the preferred position of the gueridon when serving wine?
To the host’s right
73
How should a bottle of old red wine be presented to the host?
* Gently bring the bottle in the decanting basket from the gueridon.
* After presenting, return the bottle to the gueridon and position it for decanting.
## Footnote
If the bottle was not stored label up, present the bottle as is with explanation, decant, and then present the label.
74
What should be done if the angle of the decanting basket is too low during old red wine service?
Prop it up with an underliner or serviette
75
What is the recommended method for removing the foil from a bottle of old red wine?
As cleanly as possible at the second lip
## Footnote
* Removal of the whole foil is acceptable but not preferred
* If the entire foil is to be removed, the guest should be informed
76
What tool should be used to open a bottle of old red wine?
Whatever tool is necessary to complete the task
77
What should be done before pouring a bottle of old red wine into a decanter?
Wipe the lip of the bottle with a clean serviette
78
How should a bottle of old red wine be poured into the decanter?
Slowly, in one smooth movement
79
What are some tips for decanting old red wine?
* Hold the bottle a safe distance above the flame
* Use the light of the candle or flashlight to look for sediment at the shoulder of the bottle
* Never look away from the bottle while decanting
* Stop pouring once either fine or gross sediment reaches the shoulder of the bottle
* Avoid touching the bottle to the decanter
80
What should be observed while pouring wine into the decanter?
Look for sediment at the shoulder of the bottle and never look away from the bottle
81
When should pouring stop during the decanting process?
Once fine or gross sediment reaches the shoulder of the bottle
82
What should be done with a bottle of old red wine after decanting?
* Wipe any drips with a clean serviette
* Place the bottle and cork on underliners with the label facing the host
83
What should be done with a decanter after each pour during old red wine service?
Wipe it with a serviette to avoid drips
## Footnote
After finishing, place the decanter on an underliner within reach of the host
84
What should the server ask the host after finishing the decanting?
* If they would like the cork removed
* If they would like the bottle removed or left on the table
85
What should be done with any unused underliners during wine service?
Remove them
86
How should a bottle of wine with a screwcap be served?
* Present the bottle in the standard manner
* Remove the screw cap as quietly as possible and place in the sommelier’s pocket
* The screw cap is not presented
* Continue with standard service
87
How should synthetic corks be treated during service?
In the same manner as natural corks.
88
What is used for the sales and service of after dinner drinks?
A gueridon or tray
89
What materials should be placed on the gueridon before moving to tableside during the service of cordial, port, or brandy?
* Measuring jiggers
* Lined service tray
* Beverage selections
* Appropriate selection of glassware
* 3 serviettes
90
What types of questions should be answered regarding the service of cordial, brandy, and port?
* Beverage styles
* Types
* Countries of origins
* Specific pairings with desserts and cheeses
91
What are the two methods for serving cordial, port, and brandy?
1. On the gueridon, measure the proper amount with a jigger and pour into the appropriate glass. Place the beverage on a lined tray and present to the guest from the right.
2. On a lined tray, bring the appropriate glassware, the bottle and clean serviette to the table. Position the glassware to the right of the guest and then serve the proper amount of the beverage.
92
What is the ideal temperature range for long-term wine storage?
50-60°F / 10-15°C
93
What are possible contaminants that wines should be stored away from?
* Unpleasant odors
* Insect and rodent pests that can damage labels, corks, and boxes
94
How should cork-finished table wines be stored?
On their side
95
How should spirits and fortified wines be stored?
Standing up
96
What conditions should be avoided when storing wine?
* Direct light
* Source of vibration
* Overly damp conditions
* Upright for over a few weeks
* Excessive heat or extreme temperature fluctuations
97
What should be inquired about/considered when purchasing an older bottle of wine?
* The provenance-or history of ownership of the wine
* How the bottles were stored
* When the bottle was shipped from the winery’s cellar
* How many times the bottle has been sold or shipped
* Whether or not there is label damage, leakage, and ullage
## Footnote
Ullage refers to the empty space or headspace above the liquid within a container.
98
What are the suggested serving temperatures?
* **Mineral Water: Very Cold** (42°- 50°F)
* **Sweet White Wine: Very Cold** (42°- 50F°)
* **Dry Sherry and Dry Madeira: Cold** (48°- 55°F)
* Champagne and Sparkling Wine: Very Cold (42°- 50°F)
* Light-Bodied White Wine: Very Cold (42°- 50° F)
* **Dry Rose: Cold** (45°- 55°F)
* Full-bodied White Wine: Slightly cold (50-59°F)
* Light-Bodied Red Wine: Slightly cold (50-59°F)
* Medium-Bodied Red Wine: Cellar temp (55°- 62°F)
* Full-Bodied Red Wine: Room temp (58°- 65°F)
* **Tawny Port and Sweet Sherry: Cellar temp** (55°- 62°F)
* **Sweet Madeira and Vintage Port: Cellar temp** (55°- 62°F)
* **Draught and Bottled Domestic and Specialty Lager (Lagers, Pilsner, etc.): Very cold** (40°- 45°F)
* **Specialty Ale (Belgian Pale Ale, Wheat, APA, IPA, Cream, Abbey etc.): Cold** (45°- 50°F)
* **English Style Ale: Slightly cold** (50°- 55° F)
* **Cask-Conditioned Ales: Slightly Cold/Cellar Temp** (50°-55°F)
* **Porter and Stout: Slightly Cold** (50°-55°F)
* **Belgian Dubbel: Slightly Cold** (50°- 55°F)
* **Lambic Ale: Slightly Cold** (45°-50°F)
