With the continuous improvement of people's living standards and the constant change of dining environment, we have certain requirements for the new and good service industry that assists dining. Even pouring wine and tea is a science! Next, I'll pour wine for everyone. What are the service skills? Come and see!

Precautions for pouring wine

1. Pour the wine first, then the host, then the lady, and finally the man.

When pouring wine, pour it clockwise.

3. When there are many guests, you should master the amount of each glass of wine, or suggest that the guests order another bottle.

When pouring wine, don't touch the glass with the bottle mouth, and slowly pour the wine into the glass.

When you lift the bottle after pouring a glass of wine, turn the bottle inward at the same time. Actions should be fast, continuous and synchronous, and there is no specific order.

6. In the western restaurant, after pouring a glass of wine, gently wipe the bottle mouth with a white cloth to keep the bottle mouth clean next time.

7. After pouring wine for all the guests, put the wine bottle in front of the drinker's right, with the wine label facing the drinker.

Pour wine at the table

1. The cup is left on the table, and the waiter stands on the right side of the guest, holding the bottle on the right hand side and pouring the wine into the cup.

2. Keep a certain distance between the bottle mouth and the cup mouth. Remember to put the bottle mouth on the rim of the cup or spill the wine.

Every time the waiter pours a glass of wine, he has to change his position and stand on the right of the next guest. It is impolite to open the bow left and right and block the sight of the guests with your arms.

4. Grasp the degree of full pouring, and the amount of alcohol poured by different wines is different.

5. After pouring the wine, turn the hand holding the bottle 90 degrees, gently press the bottom of the bottle and leave the top of the cup at the same time.

6. Try the bottleneck and bottle mouth with a napkin in your left hand, and then pour the wine for the next person.

Peng Zhen

1. The waiter stands on the right side of the guest with a bottle in one hand and a glass in the other, pours the wine into the cup, and the pouring action should be carried out outside the counter, and then puts the poured glass on the right hand of the guest.

2. Holding wine and pouring wine are mainly suitable for non-iced wine.

Add wine

1. When the wine in the guest's cup is less than 1/4, add wine for the guest.

When you add wine, you should ask the guests if you can add it, especially the ladies.

3. When the guest covers the glass with his hand and puts it upside down or horizontally, it is a sign of refusing to pour the wine, and the waiter is not allowed to forcibly persuade the wine.

When new drinks are added to the table, the waiter should take the initiative to replace the used cups.

If you sell drinks in bulk, you must change to another cup and never pour it into the original cup.

6. When replacing an empty cup, you should ask the guest for advice and withdraw the cup after approval. The same is true for changing cups.

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