1. The bottle holding posture refers to the way the service staff holds the wine bottle when serving wine, that is, the posture of holding the wine bottle. When pouring drinks for customers, whether the restaurant waiter's posture when holding the bottle is correct is the key to ensuring that the pouring of wine is accurate and standardized. The correct posture for holding the bottle should be: spread your right thumb apart, and bring the other four fingers together, with your palm attached to the middle of the bottle, which is the other side of the bottle's trademark. When holding the bottle, use your fingers evenly to hold the bottle firmly in your hand. Using this method of holding the bottle can prevent the wine from shaking and prevent hands from shaking when pouring the wine.

When holding the bottle, your left hand hangs down and holds a clean towel. The right arm and forearm are at a 90° angle. When pouring wine into the glass, lean your upper body slightly forward. When filling the bottle with wine, use your right hand to rotate your wrist to turn the bottle label to your side. At the same time, your left hand quickly and naturally covers the mouth of the bottle with a napkin to prevent the bottle from spilling or dripping. Make the last drop evenly distributed along the bottle body on the edge of the bottle mouth. You can also use the napkin held in your left hand to wipe off the remaining wine on the bottle mouth after pouring a glass of wine.

2. Use force when pouring wine

The force used when pouring wine must be flexible and skillful. The correct force should be that the right arm is centered around the shoulder, the forearm is strong, and the wrist is rotated to pour the wine into the cup. With flexible wrist strength, you can feel comfortable controlling the angle of holding the bottle and pouring when pouring wine. If you use your wrist force skillfully, the amount of wine flowing out when pouring wine will be accurate. Pouring wine and opening bottles should be controlled by rotating the wrist. When pouring wine, avoid using your arms too hard and the angle between your arms and your body being too large. Excessive angles will affect the customer's line of sight and force the customer to dodge.

(2) Wine pouring position

When serving wine, the restaurant waiter should stand behind the right side of the guest. The standard standing is: the restaurant waiter’s right leg is in front, inserting the Stand between the seats of the two guests, with the soles of your feet on the ground, your left leg behind you, and your left toes on the ground in a back-stepping position, so that your body is slightly tilted to the right. The restaurant waiter faces the customer, holds the bottle in his right hand, and proceeds in sequence facing the customer's right side. Pour wine. When changing positions every time you pour a glass of wine, you must advance and retreat in an orderly manner. At this time, after the left foot touches the ground, the right leg is withdrawn and aligned with the left leg to restore the body to its original shape. When pouring wine, take one step forward with your right foot, one step with your left foot, and one step with your right foot, forming a regular advance and retreat, making the whole process of pouring wine and serving appear free and generous.

When serving wine, restaurant waiters should avoid leaning against customers or seats, but they should not be too far away, and they should not serve two customers at the same time. , which means you cannot serve wine with your backhand. After pouring the drink (beverage), the body should quickly return to an upright position. When serving the drink (beverage), do not bend down, probe, stand upright or lean up.

(3) Correctly master the standards for serving wine.

Different wines have different pouring standards. The restaurant waiter should accurately pour the wine into the cup according to the characteristics of the wine. In special beverage services, corresponding services should be provided according to different characteristics of beverages and the different needs of customers to meet the special needs of customers. Or the sealing is not tight, causing the wine to leak, thus affecting the quality of the wine.

The standards for serving wine should depend on the type of wine. At the same time, different cups are used for drinking various wines, and the standards for serving wine are also different. Customers choose a variety of wines at banquets. Different wines have different colors, drinking quantities and drinking utensils.

1. The standard for pouring wine into wine cups commonly used in Chinese food is: the wine glass should be eighty-full (in some places in China, "wine is full and the love is deep" is the standard, and it is respectful to pour wine to the full. . Therefore, the white wine on the wine table is usually poured to the full (1/3-1/2 full), and the red wine is usually poured to the full (80% full). When pouring the first glass of beer to each customer, the liquid should slide into the cup along the wall of the cup, with 80% of the beer being liquid and 20% of foam. When eight points is full, it is convenient for guests to drink, the wine is not easy to spill, and the drink is not too little; it is also more auspicious and beautiful, and at the same time shows respect for the guests.

2. The standards for filling wine glasses commonly used in Western food are: red wine is five minutes full, white wine is six minutes full; brandy is poured into a glass to a pouring amount (i.e., the wine glass is filled with wine When placed horizontally, the liquid in the cup is flush with the mouth of the cup); the amount of Western-style hard liquor poured is usually the same as that of brandy; when pouring champagne, do it in two steps, first pour to 1/3 of the cup, and wait until the foam subsides , and then pour to 2/3 of the cup.

3. When pouring various drinks, whether Chinese or Western food, the pouring standard is eight points full.

(4) Ways and methods of serving wine

The posture, standing and walking when serving wine are all regular. At the same time, the method, timing, and method of pouring wine also require a certain degree of flexibility. There are generally two methods of pouring wine:

1. Table pouring

It means that the customer's wine glass is placed on the table, and the restaurant waiter holds the bottle in his right hand and pours wine into the glass. This method is divided into tray pouring and bare-hand pouring. It is the most commonly used method of pouring wine in restaurants.

Pouring wine with bare hands is when the waiter holds the napkin in his left hand and the wine bottle in his right hand, pours the wine selected by the customer into the customer's cup in turn, and then wipes the mouth of the bottle clean with the napkin in his left hand. A method of pouring wine.

The basic requirements for pouring wine with bare hands are:

Stand on the right side behind the guest, facing the guest, hold a clean napkin in your left hand to wipe the mouth of the bottle at any time, open your right palm naturally, and hold Hold the lower part of the middle part of the wine bottle, with your thumb facing inward, your index finger pointing toward the mouth of the bottle, about 60 degrees from your thumb, and the other three fingers basically together, working with your thumb to hold the bottle, with the label facing the guest, and extending your right leg in Half step between the two passenger seats, body slightly sideways. When pouring wine, the mouth of the bottle should be aligned with the mouth of the cup. When pouring ordinary wine, the mouth of the bottle should be about 2cm away from the mouth of the cup. The mouth of the bottle should be aligned with the center of the cup. Slowly pour the wine into the glass. When pouring beer or sparkling wine, pour the liquid into the cup along the wall.

This method is mostly used in a la carte service, where the customers choose a single drink.

2. When serving wine, the restaurant waiter stands behind the customer on the right side, holds the bottle in his right hand, holds the wine glass in his left hand, fills the glass with wine and then walks around to the customer's left side Return the wine glass to its original position.

The pouring method is generally suitable for non-chilled wines. When holding and delivering wine glasses, your movements should be light, steady, accurate, elegant and generous. This method is mostly used for receptions and bar services.

Note that no matter which method of pouring wine is used (except for fancy pouring), the mouth of the bottle should be kept at a certain distance from the mouth of the cup. Do not put the mouth of the bottle on the edge of the cup or use The high-splash method of pouring wine avoids any hindrance to hygiene and makes noise during operation, and prevents the wine glass from being knocked over.

3. Hold the tray to pour wine.

That is, the waiter puts the wine and beverage selected by the customer into the tray. The restaurant waiter holds it with his left hand. The tray should be positioned at the guest's seat. Behind the back of the chair, make sure the tray is stable, use your right hand to take and pour, take and deliver drinks according to the customer's needs, and pour the required wine into the cup in sequence. This pouring method is convenient for customers to choose. After pouring a glass for a guest, be sure to be steady and handle it gently when changing the bottle.

When pouring wine on a tray, the tray should be properly loaded. The tray should be held about 20cm outside the back of the chair and should not come into contact with the body. Pay attention to safety and reliability when changing bottles. This method is mostly used when there are a large number of guests and a large variety of drinks, or when the drinks need to be poured continuously or the drinks need to be kept warm.