Wine Bar 101, Part II- Service
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This quiz is part 2 of our 3 part Wine 101 quiz. This section will cover wine service fundamentals along with wine service particular to our restaurant. Cheers. . .
- 1.
- Do you know how the cooler maps work?
- 2.
- True or False—the bottle should remain stationary during the entire process of removing the cork.
- A.
True
- B.
False
- 3.True or false—it is acceptable to touch the bowl of a wine glass when clearing it from the table?
- A.
True
- B.
False
- 4.
- True or False—the guest must never pour their own wine:
- A.
True
- B.
False
- 5.
- When taking a wine order, how do you insure that you order the correct bottle in the POS?
- A.
Write down the order table side.
- B.
Repeat back producer, bottle name, and vintage table side.
- C.
Pick the first name that matches in the POS
- D.
Double check the order [grape style & name] before pressing send.
- 6.Ringing a bottle correctly into the POS means including which of the following?
- A.
Seat Number of the person who ordered.
- B.
Number of glasses to bring to the table.
- C.
Number of people at the table
- 7.From what side of the guest should all wine be presented and poured?
- A.
The Left
- B.
The Right
- C.
It doesn't matter
- 8.After cutting and removing the foil, what should you do with your serviette?
- A.
Polish the glassware.
- B.
Wipe the top of the cork.
- C.
Toss it. You don' t need it anymore.
- D.
Clean your wine key blade to remove the tiny bits of foil.
- 9.After removing the cork, what should you do with your serviette?
- A.
Shove it in your apron so it's out of sight.
- B.
Polish their glassware.
- C.
Wipe your wine key screw to remove any small bits of cork.
- D.
Wipe and clean the lip of the bottle.
- 10.What are the two main reasons for decanting a wine before having the guest taste it?
- A.
Aeration.
- B.
Removal of sediment
- C.
Occupying their attention.
- D.
To manage the temperature.
- 11.What is the rule on decanting?
- A.
Decant all wine.
- B.
Decant all reds unless the guest requests otherwise.
- C.
Decant only at the guest's request.
- D.
Decant twice to double aerate.
- 12.After the wine has been approved, in which order do we pour the table?
- A.
Clockwise, starting with the person to the left of the host.
- B.
Counter-Clockwise, starting to the person to the right of the host.
- C.
Start with the eldest woman, then pour the remaining women in descending order of age. Repeat process for the men.
- D.
Order doesn't matter.
- 13.How much wine should be poured in each glass?
- A.
2 oz
- B.
3 oz
- C.
4 oz
- D.
7 oz
- 14.Glassware must always be handled by the ______________.
- A.
Lip
- B.
Bowl
- C.
Stem
- 15.
- How many wine keys should you have at the start of every shift?
- A.
One
- B.
Two
- 16.When presenting a bottle of wine to a table, what are the three things that must be recited on the label?
- A.
Producer Name
- B.
Name of Specific Bottle
- C.
Region of Production
- D.
Importer
- E.
Vintage
- 17.Where do you cut the foil on a bottle of wine?
- A.
Vertically from top to bottom, removing the entire foil.
- B.
As close to the lip of the bottle as possible.
- C.
Below the 'second lip,' about half an inch from the opening of the bottle.
- D.
None of the above.
- 18.When extracting the cork, what sort of sound should it make?
- A.
As little sound as possible.
- B.
A grinding sound.
- C.
A celebratory, loud pop.
- 19.Do we present the cork to the guest?
- A.
Yes
- B.
No
- 20.How many ounces of wine should be poured for the host to taste?
- A.
Less than 1 oz
- B.
Between 1.5 oz and 2 oz
- C.
3 oz
- D.
4 oz
- 21.What is our policy regarding guests not "liking" the wine they ordered?
- A.
Once the bottle is opened and tasted, they have to stick with it.
- B.
We will happily return the contents of the bottle to the tower and find them one they will enjoy more, based on their feedback.
- C.
Even if they drink the entire bottle, we we find them a wine free of charge.
- D.
The guests should like all wines on our list.
- 22.If a second bottle is ordered, is it acceptable to bring a flight glass for the tasting?
- A.
Yes
- B.
No
- 23.Finish this sentence: If the cork breaks...
- A.
...the wine must be flawed.
- B.
...try again for the remaining cork.
- C.
...push the cork in, then decant.
- 24.Ice buckets are provided with what kinds of wine?
- A.
All Champagne, automatically.
- B.
All whites.
- C.
Wines that need to be further chilled, upon request of the guest.
- D.
Dessert wines.
- 25.What is the difference between providing an ice bucket and an ice bath?
- A.
Ice buckets are small buckets with extra ice for guests beverages, ice baths are for chilling
- B.
Ice Buckets are filled with standard ice, Ice bath are filled with washed ice.
- C.
There is no difference
- D.
Ice buckets are good for maintaining temperature, Ice Baths include 2/3 water and are used to further reduce the temperature of a bottle.
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