Opening Red Wine - F & B SOP

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F & B STANDARD OPERATING PROCEDURES AND TRAINING MANUAL

TINTRODUCTION

Objective: Opening / Serving Red Wine

 

Needs:

Interest:

Training Aids / Equipment: Computer and LCD Projector

TASK BREAKDOWN MINIMUM STANDARDS TRAINER'S NOTE
 

1.  The server should check the bin number, the label and the vintage of the wine are same as ordered

2.  Put the wine in the basket with the label on top and a towel  underneath

3.  Show the bottle to the guest who placed the order for the wine

4.  Use the knife to make two cuts on the foil of the bottle mouth along the neck (approx 1.5cm w 2 cm in length)  

5.  Cut the foil from one of the cuts around the rim to the other

6.  Use the knife to lift up the foil from the back and fold it to the front of the bottle mouth, to show the label on the foil

7.  Hold the bottle neck with one hand, insert the corkscrew into the cork at the right angle in the centre, do not make the corkscrew through the cork

8.  Flip down the short lever, hooking it on the edge of the neck together firmly

9.  Hold the end of the long lever and lift it up and unplug the cork slowly, unscrew the cork from the screw, put it on a small dish and show it the host

10.  Use the waiter's towel to wipe and clean the mouth of the bottle

11.  Serve a little wine (approx one oz) to the host or the one who ordered the wine to taste the wine

12.  Watch the host and wait for his signal whether the wine is okay or not

13.  Serve the wine to the ladies first, and then the guest of honour, finally the host (the one who taste the wine)

14.  Leave the bottle on the guest table next to the host or on the side table

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