Wine Bar 101, Part II- Service

26 Questions | Total Attempts: 173

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Wine Bar 101, Part II- Service

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. Do you know how the cooler maps work?
  • 2. 
    1. 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. 
    1. True or False—the guest must never pour their own wine:
    • A. 

      True

    • B. 

      False

  • 5. 
    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.

  • 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. 
    1. 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.