The waiter’s wine pouring etiquette includes the correctness, speed, gracefulness, and standardization of the technical movements of the wine pouring operation. Standard and ornamental waiter’s wine pouring etiquette will often leave a good impression on customers.

The etiquette operation process of waiter pouring wine

1. How to hold the bottle

Correct bottle holding posture is the key to accurate and standardized wine pouring. The correct posture for holding the bottle should be: with the brand facing outward towards the guests, pinch the lower half of the bottle with the thumb, middle finger, ring finger and little finger of the right hand; the bottle body is close to the palm, and the index finger is extended on the bottle body to control the flow of wine.

2. How to hold the work towel: Stretch out your left hand, place the five fingers against each other, and place the folded work towel (mouth cloth) about 10cm in the tiger's mouth between the thumb and index finger. The two ends of the (oral cloth) droop and align, with the palms facing outward and the back behind the back during operation.

3. How to show the bottle

The whole bottle of wine: Take the unopened wine and walk to the right side of the host (the guest who ordered the wine), about 30cm away; the thumb of your right hand is Hold the bottleneck with the other four fingers forming a "V" shape, with the logo facing the guest, asking the guest to confirm.

Boxed wine: Take the unopened wine and walk to the right side of the host (the guest who ordered the wine), about 30cm away; put the five fingers of your left hand together and straight to support the bottom of the box, and the index finger of your right hand rests lightly on the top of the box , hold the upper sides of the box with your thumb, middle finger, ring finger, and little finger; face the trademark to the guests and ask them to confirm.

4. How to pour wine

There are two methods of pouring wine. One is to pour wine from the tray end, that is, put several wines selected by the guest into the tray, with the left hand end Hold it, take it with your right hand, and pour the required wine into the cup in sequence according to the needs of the guests. This method of pouring wine is convenient for customers to choose; the other is to pour wine with bare hands, that is, hold the napkin in the left hand and the wine bottle in the right hand, and pour the wine the guest needs into the guest's wine glass in sequence.

5. Pouring posture

When pouring wine, the waiter should stand behind and to the right of the guest. The standard standing position is: the waiter's right leg is in front, standing between the seats of the two guests, with the soles of his feet on the ground. The left leg is behind, and the left toe is on the ground in a back-stepping position, so that the body is slightly tilted to the left. The waiter faces the guest, holds the bottle in his right hand, and pours the wine one by one with the mouth of the bottle facing the left side of the guest. When changing positions every time you fill a glass of wine, advance and retreat in an orderly manner. When retreating, first let the sole of your left foot land on the ground, then withdraw your right leg in line with your left leg to restore your body to its original shape.

When pouring wine again, take one step forward with your left foot first and half a step with your heel to form a regular advance and retreat, making the overall process of pouring wine elegant and generous; when the waiter pours wine, it is taboo to Keep your body close to the guests, but not too far away, and do not pour wine for two guests at the same time. In other words, do not pour wine with your backhand.

6. The timing of pouring wine

One is the pouring of wine before the banquet, and the other is the pouring of wine during the banquet. If the customer orders white wine, red wine, or beer, pour the red wine and white wine into each guest's glass within five minutes before the start of the banquet (after pouring the above two kinds of wine, you can invite the guests to sit down. , and then pour the beer in sequence.

If you use chilled wine or warmed wine, you should pour it into the glasses one after another after the banquet begins and before the first hot dish is served. Wine should be poured for the guests before and after they toast, and after each new dish is served. When the wine in the guests' glasses is less than half, it should be poured in time with the toasting guests.