When serving wine in a busy bar, wine is commonly dispersed from casks stored in the cellar, like beer or aerated soft drinks. In venues with less demand, house wines are often served from bag-in-box casks. It’s important to keep these casks out-of-view from customers.
Here is a simple and effective procedure your staff can follow when pouring bottled wine for a customer:
- Ask the customer how many glasses they will require
- Make sure you show the customer wine bottles with the label facing towards them, so that they can confirm that it is the wine they would like
- When confirmed, cut the foil neatly and use a ‘waiter’s friend’ to lift off the cap
- Ensure that there is no dirt on the bottle
Pour the wine to the appropriate level in front of the customer on the bar.