Description
Pouring Protocol: On-Premise Wine Service
Opening a bottle of wine isn’t just a mechanical task—it’s a moment. A small piece of theater that signals care, professionalism, and attention to detail. Done well, it elevates the entire guest experience. Done poorly, it quietly erodes confidence, even if the guest can’t quite explain why.
In this course, we break down the fundamentals of wine service for the on-premise environment—how to open a bottle cleanly and confidently, present and pour with precision, and move through the process in a way that feels smooth, natural, and professional. These are the small skills that separate order-takers from true hospitality professionals.
When a guest orders a bottle of wine, they’re not just buying liquid in a glass—they’re buying an experience. Your ability to handle that bottle with ease, avoid awkward moments, and create a sense of occasion adds real, tangible value. It builds trust, increases perceived quality, and often leads to better tips, repeat visits, and stronger sales.
Simple skills. Exceptional service.
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