As a club chef, you shoulder a great deal of responsibility. If you’re short-staffed, and your sauté cook calls in sick, you will probably find yourself working the line. The first steps are to don a clean uniform, tidy your station, and organize. By the time service rolls around, everything is in its place, fresh and ready—a state known in culinary terms as “mise en place,” which translates to a constant state of efficient readiness.
Similarly, as a service team member, setting up your station and preparing to welcome members and guests for a dining experience involves a meticulous setup akin to the chef’s preparation of his or her mise. This is crucial for a seamless transition into proper wine service.
The foundation of proper wine service begins with your uniform, appearance, and demeanor. You should be in a pressed uniform with manicured fingernails, wearing minimal perfume, and showcasing a sparkling personality. In your pocket, carry your preferred wine opener—a reliable two-step, an Ah-So, or a Durand for older corks.
With your preparation complete, it’s time to set up your station. Ensure the wine list is current, clean, and free of misspellings. Each glass at the table should be steam-polished using an absorbent cotton or microfiber cloth. If under-liners are used, they must be clean and spotless to protect the table or tablecloth from stains. Ice buckets, stands, and decanters should also be cleaned, polished, and ready for use.
When delivering wine glasses to the table, carry them on a tray lined with a cloth napkin or serviette. Always present glassware to the right in an organized manner, starting with the host and proceeding clockwise, regardless of gender.
After the member-host reviews the wine list and selects a bottle, confirm their choice by repeating it. Then, ensure the wine is at the correct temperature and verify the vintage before serving. Present the bottle to the guest’s right, confirm the wine’s name and vintage, and wait for their nod before opening the bottle. Always face the label forward while you cut the foil at the second lip, place the foil in your pocket, and carefully remove the cork with minimal movement of the bottle.
Place the cork on the pre-set under-liner for the guest’s inspection. Pour a one-ounce sample into the host’s glass for approval. After receiving approval, serve the guest to the host’s left, starting with women, then men, and finally the host. In larger groups, it’s permissible to disregard gender order. Wipe the bottle’s lip after each pour to prevent drips. When pouring, especially sparkling wine or champagne, hold the bottle from the bottom, not the punt.
The process differs slightly for sparkling wines. Do not cut the foil; instead, remove it and place it in your pocket. Cover the cage with your serviette, pressing your thumb on the cork top. Remove the wire cage while keeping the bottle away from guests and at a 45-degree angle. Gently twist the bottle, not the cork, releasing it quietly until the initial release of CO2. Serve as you would still wine, ensuring the label faces the guest.
Executing a flawless wine service is a joyful experience and a vital part of seamless service. Your attention to detail, wine knowledge, and professional demeanor will leave a lasting impression on your members and their guests.
