Wine Bar 101, Part II- Service

26 Questions | By PurpleSeattle | Updated: Mar 20, 2022 | Attempts: 230

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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. . .

Questions and Answers

1.
1. True or False—the bottle should remain stationary during the entire process of removing the cork.
- A.
  
  True
- B.
  
  False
2.

True or false—it is acceptable to touch the bowl of a wine glass when clearing it from the table?
- A.
  
  True
- B.
  
  False
3.
1. True or False—the guest must never pour their own wine:
- A.
  
  True
- B.
  
  False
4.
1. Do you know how the cooler maps work?
5.
1. How many wine keys should you have at the start of every shift?
- A.
  
  One
- B.
  
  Two
6.
1. 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.
7.

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
8.

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
9.

From what side of the guest should all wine be presented and poured?
- A.
  
  The Left
- B.
  
  The Right
- C.
  
  It doesn't matter
10.

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.
11.

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.
12.

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.
13.

Do we present the cork to the guest?
- A.
  
  Yes
- B.
  
  No
14.

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.
15.

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.
16.

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.
17.

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
18.

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.
19.

How much wine should be poured in each glass?
- A.
  
  2 oz
- B.
  
  3 oz
- C.
  
  4 oz
- D.
  
  7 oz
20.

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.
21.

If a second bottle is ordered, is it acceptable to bring a flight glass for the tasting?
- A.
  
  Yes
- B.
  
  No
22.

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.
23.

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.
24.

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.
25.

Glassware must always be handled by the ______________.
- A.
  
  Lip
- B.
  
  Bowl
- C.
  
  Stem