Opening Champagne - F & B SOP

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F & B STANDARD OPERATING PROCEDURES AND TRAINING MANUAL

TINTRODUCTION

Objective: Opening / Serving Champagne

 

Needs:

Interest:

Training Aids / Equipment: Computer and LCD Projector

TASK BREAKDOWN MINIMUM STANDARDS TRAINER'S NOTE
 

1.The service associate should check whether the bin number, the  label and the vintage are same as ordered

2.Put the champagne in a cooler, fill it up with ice cubes and water to the rim of the cooler with a waiter's towel hang on the neck of the bottle, bring along with a stand with number of champagne glasses (accordingly to the number of guests on table) and bring to the table side of the guest next to the one who placed the order


3.Set the glasses on the table in front of each guests on their right hand side above the setting (if any)

4.Show the bottle to the guest who place the order by holding it with the towel underneath with the label displayed


5.To wait for the signal from the guest to go ahead

6.Ask the guest whether the champagne can be served

7.Remove the foil and the wire, a thumb should always on top of the cork to avoid the cork burst out


8.Use the other hand with the towel to cover the cork, hold the cork tight and twist it to unplug the cork

9.Use the towel to clean the mouth of the bottle

10.Hold the bottle with one hand with the thumb clipping the bottom of the bottle, the other fingers to steady the bottle with the label displayed

11.Serve the champagne into the glasses

 
Prepared by: Reviewed by: Approved by:
Designation: Designation: F&B Director Designation: General Manager
Sign & Date:  Sign & Date:  Sign & Date:
Categories: 
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