Wine Bar 101, Part II- Service

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  • 1/26 Questions

    After removing the cork, what should you do with your serviette? 

    • Shove it in your apron so it's out of sight.
    • Polish their glassware.
    • Wipe your wine key screw to remove any small bits of cork.
    • Wipe and clean the lip of the bottle.
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About This Quiz

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. . .

Wine Bar 101, Part II- Service - Quiz

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  • 2. 

    1. True or False—the bottle should remain stationary during the entire process of removing the cork.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    During the process of removing the cork from a bottle, it is recommended for the bottle to remain stationary. This is because any movement of the bottle can cause the liquid inside to spill or splash out, potentially causing a mess or injury. Additionally, keeping the bottle still helps to maintain stability and control while applying pressure to remove the cork.

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  • 3. 

    From what side of the guest should all wine be presented and poured? 

    • The Left

    • The Right

    • It doesn't matter

    Correct Answer
    A. The Right
    Explanation
    When serving wine, it is traditionally presented and poured from the right side of the guest. This is considered proper etiquette and is a common practice in formal dining settings. By serving from the right, it allows the guest to easily see and access the wine being poured. Additionally, serving from the right follows the general flow of service, as other dishes and utensils are typically presented and cleared from the right side of the guest as well.

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  • 4. 

    Glassware must always be handled by the ______________. 

    • Lip

    • Bowl

    • Stem

    Correct Answer
    A. Stem
    Explanation
    Glassware must always be handled by the stem because it is the narrow, elongated part of the glass that allows for a firm and stable grip without touching the bowl or the lip. By holding the stem, it helps to prevent the transfer of heat from the hand to the drink, keeping it at the desired temperature. Additionally, handling the glass by the stem reduces the risk of leaving fingerprints or smudges on the bowl, ensuring a clean and presentable appearance.

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  • 5. 

    1. True or False—the guest must never pour their own wine:

    • True

    • False

    Correct Answer
    A. True
    Explanation
    The correct answer is true because in formal dining etiquette, it is considered impolite for the guest to pour their own wine. It is the responsibility of the host or a designated server to pour the wine for the guests. This practice is seen as a way to show hospitality and to ensure that the guests are taken care of during the meal.

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  • 6. 

    Where do you cut the foil on a bottle of wine? 

    • Vertically from top to bottom, removing the entire foil.

    • As close to the lip of the bottle as possible.

    • Below the 'second lip,' about half an inch from the opening of the bottle.

    • None of the above.

    Correct Answer
    A. Below the 'second lip,' about half an inch from the opening of the bottle.
  • 7. 

    When extracting the cork, what sort of sound should it make? 

    • As little sound as possible.

    • A grinding sound.

    • A celebratory, loud pop.

    Correct Answer
    A. As little sound as possible.
    Explanation
    When extracting the cork, it is ideal for it to make as little sound as possible. This is because a quiet extraction indicates that the cork is being removed smoothly and without any resistance. A grinding sound could suggest that the cork is not coming out smoothly and may even be damaged. A celebratory, loud pop is often associated with the opening of a champagne bottle rather than a regular wine bottle, and may not be expected or desired in all situations.

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  • 8. 

    What are the two main reasons for decanting a wine before having the guest taste it? 

    • Aeration.

    • Removal of sediment

    • Occupying their attention.

    • To manage the temperature.

    Correct Answer(s)
    A. Aeration.
    A. Removal of sediment
    Explanation
    Decanting a wine before having the guest taste it serves two main purposes. Firstly, aeration helps to improve the wine's flavor and aroma by allowing it to come into contact with oxygen. This process can soften tannins and enhance the wine's overall profile. Secondly, decanting helps to remove any sediment that may have formed in the bottle over time. Sediment can negatively impact the taste and texture of the wine, so removing it ensures a smoother drinking experience.

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  • 9. 

    What is our policy regarding guests not "liking" the wine they ordered? 

    • Once the bottle is opened and tasted, they have to stick with it.

    • We will happily return the contents of the bottle to the tower and find them one they will enjoy more, based on their feedback.

    • Even if they drink the entire bottle, we we find them a wine free of charge.

    • The guests should like all wines on our list.

    Correct Answer
    A. We will happily return the contents of the bottle to the tower and find them one they will enjoy more, based on their feedback.
    Explanation
    If guests do not like the wine they ordered, the policy is to return the contents of the bottle and find them a different wine that they will enjoy more, based on their feedback.

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  • 10. 

    What is the difference between providing an ice bucket and an ice bath? 

    • Ice buckets are small buckets with extra ice for guests beverages, ice baths are for chilling

    • Ice Buckets are filled with standard ice, Ice bath are filled with washed ice.

    • There is no difference

    • Ice buckets are good for maintaining temperature, Ice Baths include 2/3 water and are used to further reduce the temperature of a bottle.

    Correct Answer
    A. Ice buckets are good for maintaining temperature, Ice Baths include 2/3 water and are used to further reduce the temperature of a bottle.
    Explanation
    Ice buckets are used to maintain the temperature of beverages, while ice baths are used to further reduce the temperature of a bottle. Ice buckets typically contain standard ice, while ice baths are filled with 2/3 water. This means that ice baths provide a more intense cooling effect compared to ice buckets.

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  • 11. 

    How is the tower organized?

    • Every bottle has a number- you can find it that way.

    • There is no system- wines are placed wherever there is room.

    • In the order of the wine list.

    Correct Answer
    A. In the order of the wine list.
    Explanation
    The tower is organized in the order of the wine list. This means that the bottles are arranged according to the sequence specified in the wine list. Each bottle is assigned a number which can be used to easily locate it. Unlike the other options, there is a clear system in place for organizing the bottles based on the wine list.

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  • 12. 

    After cutting and removing the foil, what should you do with your serviette?

    • Polish the glassware.

    • Wipe the top of the cork.

    • Toss it. You don' t need it anymore.

    • Clean your wine key blade to remove the tiny bits of foil.

    Correct Answer
    A. Wipe the top of the cork.
    Explanation
    After cutting and removing the foil, it is recommended to wipe the top of the cork. This is because the cork may have accumulated dust or debris during the process, and wiping it ensures that the wine will not be contaminated when the cork is removed. It is a good practice to keep the cork clean before opening the bottle.

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  • 13. 

    Ice buckets are provided with what kinds of wine? 

    • All Champagne, automatically.

    • All whites.

    • Wines that need to be further chilled, upon request of the guest.

    • Dessert wines.

    Correct Answer
    A. Wines that need to be further chilled, upon request of the guest.
    Explanation
    Ice buckets are provided with wines that need to be further chilled, upon request of the guest. This means that if a guest wants their wine to be colder than it currently is, they can request an ice bucket to be brought to their table. This option is not automatically provided for all Champagne or whites, nor is it specifically for dessert wines. The answer implies that the provision of ice buckets is based on the preference of the guest and the need for further chilling.

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  • 14. 

    1. How many wine keys should you have at the start of every shift?

    • One

    • Two

    Correct Answer
    A. Two
    Explanation
    Sometimes wine keys can get dropped table side, break, or otherwise malfunction. Having a second ensures that if something, you are prepared to smoothly recover and take care of the guest.

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  • 15. 

    How many ounces of wine should be poured for the host to taste? 

    • Less than 1 oz

    • Between 1.5 oz and 2 oz

    • 3 oz

    • 4 oz

    Correct Answer
    A. Between 1.5 oz and 2 oz
    Explanation
    The host should be poured between 1.5 oz and 2 oz of wine to taste. This amount is appropriate because it allows the host to sample the wine without consuming too much. It is important for the host to taste the wine to ensure its quality and to make any necessary adjustments before serving it to guests.

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  • 16. 

    Finish this sentence: If the cork breaks...

    • ...the wine must be flawed.

    • ...try again for the remaining cork.

    • ...push the cork in, then decant.

    Correct Answer
    A. ...try again for the remaining cork.
    Explanation
    If the cork breaks, it implies that the first attempt to remove it was unsuccessful. Therefore, the suggestion to try again for the remaining cork indicates that there are multiple corks to be removed, and the broken one should be disregarded. This answer assumes that there are other intact corks available that can be used instead.

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  • 17. 

    True or false—it is acceptable to touch the bowl of a wine glass when clearing it from the table?

    • True

    • False

    Correct Answer
    A. False
    Explanation
    It is not acceptable to touch the bowl of a wine glass when clearing it from the table. The correct way to clear a wine glass is by holding it by the stem or base to avoid leaving fingerprints or smudges on the bowl. Touching the bowl can also affect the temperature of the wine inside.

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  • 18. 

    How much wine should be poured in each glass? 

    • 2 oz

    • 3 oz

    • 4 oz

    • 7 oz

    Correct Answer
    A. 4 oz
    Explanation
    Each glass should be poured with 4 oz of wine.

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  • 19. 

    If a second bottle is ordered, is it acceptable to bring a flight glass for the tasting? 

    • Yes

    • No

    Correct Answer
    A. No
    Explanation
    It is not acceptable to bring a flight glass for the tasting if a second bottle is ordered. This implies that a different glass should be used for the second bottle, possibly indicating that each bottle has its own designated glass for tasting.

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  • 20. 

    Do we present the cork to the guest? 

    • Yes

    • No

    Correct Answer
    A. No
    Explanation
    The correct answer is "No" because presenting a cork to a guest is not a common practice or tradition in most cultures. The act of presenting a cork is usually associated with checking the quality or authenticity of a bottle of wine, which is typically done by a sommelier or wine expert in a formal setting. In a regular social setting, it is not necessary or expected to present the cork to a guest.

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  • 21. 

    What is the rule on decanting? 

    • Decant all wine.

    • Decant all reds unless the guest requests otherwise.

    • Decant only at the guest's request.

    • Decant twice to double aerate.

    Correct Answer
    A. Decant all reds unless the guest requests otherwise.
    Explanation
    The rule on decanting is to decant all reds unless the guest requests otherwise. This means that by default, all red wines should be decanted unless the guest specifically asks for their red wine not to be decanted. This rule implies that decanting is generally recommended for red wines, as it helps to aerate and enhance their flavors. However, it also recognizes that some guests may have personal preferences or reasons for not wanting their red wine to be decanted, so their requests should be respected.

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  • 22. 

    After the wine has been approved, in which order do we pour the table?

    • Clockwise, starting with the person to the left of the host.

    • Counter-Clockwise, starting to the person to the right of the host.

    • Start with the eldest woman, then pour the remaining women in descending order of age. Repeat process for the men.

    • Order doesn't matter.

    Correct Answer
    A. Clockwise, starting with the person to the left of the host.
    Explanation
    The correct answer states that after the wine has been approved, the table should be poured in a clockwise direction, starting with the person to the left of the host. This means that each person sitting at the table will be served in the order of their position, moving in a clockwise direction.

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  • 23. 

    1. When taking a wine order, how do you insure that you order the correct bottle in the POS?

    • Write down the order table side.

    • Repeat back producer, bottle name, and vintage table side.

    • Pick the first name that matches in the POS

    • Double check the order [grape style & name] before pressing send.

    Correct Answer(s)
    A. Write down the order table side.
    A. Repeat back producer, bottle name, and vintage table side.
    A. Double check the order [grape style & name] before pressing send.
    Explanation
    Repeating back not only prodcuer name, but also bottle name, and vintage, helps ensure that you have all the information to ring the wine in correctly, and deliver that same bottle to the table.

    Example: "I'll take the Andrew WIll," isn't enough, because we offer their Cab Franc, as well as a red blend. Which one would you ring in? You must clarify.

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  • 24. 

    Ringing a bottle correctly into the POS means including which of the following? 

    • Seat Number of the person who ordered.

    • Number of glasses to bring to the table.

    • Number of people at the table

    Correct Answer(s)
    A. Seat Number of the person who ordered.
    A. Number of glasses to bring to the table.
    Explanation
    To ring a bottle correctly into the POS, it is necessary to include the seat number of the person who ordered and the number of glasses to bring to the table. These details are important for accurately recording the order and ensuring that the correct number of glasses is provided. The number of people at the table is not necessary for ringing the bottle correctly into the POS.

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  • 25. 

    When presenting a bottle of wine to a table, what are the three things that must be recited on the label? 

    • Producer Name

    • Name of Specific Bottle

    • Region of Production

    • Importer

    • Vintage

    Correct Answer(s)
    A. Producer Name
    A. Name of Specific Bottle
    A. Vintage
    Explanation
    The three things that must be recited on the label of a bottle of wine are the producer name, the name of the specific bottle, and the vintage. These pieces of information are important for consumers to know the origin and identity of the wine they are purchasing. The producer name indicates the company or individual who made the wine, while the name of the specific bottle helps distinguish it from other wines produced by the same company. The vintage refers to the year the grapes were harvested and is crucial in determining the quality and character of the wine.

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  • 26. 

    1. Do you know how the cooler maps work?

Quiz Review Timeline (Updated): Mar 20, 2023 +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Mar 20, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Sep 16, 2013
    Quiz Created by
    PurpleSeattle
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