Missing a few points. You shouldnt need a side table. Rather, the bottle should be opened in front of the host, never touching the table as you open it, with no pop sound. Then inspect the cork. Present the cork wet side up to the host to inspect prior to pouring.
@@davekatcho3157Hold the bottle near its top in your non-dominant hand, then pull your knife around first the front, then the back, of the foil using your dominant hand. Use the knife to pull the cut foil upwards, holding your thumb on the top of the foil. Deposit the foil in your pocket/apron, then insert the screw into the cork and unscrew. This does require some dexterity, but it’s all about practise.
The restaurant will ask a sommelier to taste the bottle. But it's up to the costumer to order another bottle or not (if the wine was recommended by the waiter)
@@rogermoore27 No, I was just waiting and reading for someone who drinks wine to say this. I'm just saying man, I think it's repetitive. I have no idea how people enjoy this stuff.
That depends. If the costumer rejects the wine simply because they don't like it, too bad. The restaurant has no obligation to take it back as far as I'm aware. If it's rejected because it was recommended by the server and the actual taste doesn't match up with the servers description, then there's certainly room for discussion. And finally if the wine is corked it's taken back. The restaurant can usually send it back to the supplier.
Thomas Mathew That would be when the wine is expensive, and the more rate it is the more tradition is added to the service, so much that a sommelier may need to try it first before giving it to the customer
nice served, few details, the service cloth shouldn't be used, the food is served in wrong way, if you serve wine as expert but food as novice your service will be deficient
Service cloths are necessary because of the wine drip, it's almost impossible to avoid. We use the same cloth here in Sweden at the restaurant i work at, it'd be pure stupidity not to use a service cloth when serving wine.
That's great. Why don't you inform us how to properly serve the food? Why shouldn't the service cloth be used? Are you implying there are details that were overlooked when you state, "...few details" or are you simply acknowledging that a few details were demonstrated?
@@carlstockmal off course, first, you have to show the cork after open the bottle, the objetive is show the guest that the bottle content doesn´t have any dirt or mold on it, nobody wants to drink first what they can´t see, then taste and serve has to wait for approval, in a fine service if you serve food, is not appropiate use service clothe for clean wine bottles (doesn´t matter if you change 10 times the cloth, is a food server, suposed to use that clothe in food service) , and last, food should be served from the left side and removed from the right side (the rare exceptions are when people have very special request like plates out of menu for example) . as i said, details, but in a fine service, makes the difference.
