FOOD AND BEVERAGE SERVICE PROFESSIONAL Training Manual & Workbook LEVEL 4 page no.
4.1 Aperitifs, Digestifs and Cigar Service
page no.
4.2 Wine Service
page no.
4.3 Sparkling Wine Service
page no.
4.4 Coffee and Tea Service
5
4.2.1 Taking a Wine Order
15
4.3.1 Understanding Sparkling Wine
18
4.4.1 Coffee Service
2
4.1.1 Introducing Aperitifs
6
4.2.2 Presenting the Wine
16
4.3.2 Taking an Order and
19
4.4.2 Teas and Tea Service
3
4.1.2 Introducing Digestifs
7
4.2.3 Opening a Bottle of Wine
4
4.1.3 Cigar Service
8
4.2.4 The Three Methods of Opening
17
4.3.3 Opening and Serving
Presenting Sparkling Wine Sparkling Wine
Wine 9
4.2.5 Serving Wine
10
4.2.6 Understanding Decanting
11
4.2.7 Understanding Old Wine
12
4.2.8 How to Decant Wine
13
4.2.9 Tips for Decanting
14
4.2.10 Wine by the Glass
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4
4.1.1 INTRODUCING APERITIFS ✓ Activities
Recap Aperitifs are designed to stimulate the appetite, and mark the beginning of the dining experience.
1) Match the time of day to the aperitif:
Breakfast Kir Royale Lunch Bloody Mary Dinner Pimm’s No.1
2) True or false? Aperitifs mark the end of the dining experience.
Breakfast aperitifs include the Bloody Mary and the Mimosa (fresh orange juice with Champagne) Nonalcoholic, breakfast aperitifs include Earl Grey or Jasmine tea.
True Lunch aperitifs include gin and tonic, a beer shandy, a Pimm’s No. 1 and sparkling wine.
False
Dinner aperitifs include the Kir Royale, gin and tonic, Martini and Campari Orange. 3) Fill in the missing words: Aperitifs are designed to __________________________________________________
How to recommend aperitifs
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________________________.
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4.1.2 INTRODUCING DIGESTIFS ✓ Activities
Recap Digestifs are designed to aid digestion, and mark the end of the dining experience.
1) Digestifs are generally divided into three types:
Liqueurs
A. ___________
•
Amaretto – almond
•
Frangelico – hazelnut
•
Nachtmusik – chocolate
•
Kahlua – coffee
2) True or false?
•
Drambuie – sweet honey
Vodka is an aged spirit.
•
Jägermeister – herbal
•
Cointreau – orange
•
Galliano – aniseed and vanilla
B. _______________ Spirits C. _________ Spirits
True
False
True
False
3) True or false? Un-aged Spirits •
Vodka
•
Schnapps
•
Sambuca
•
Grappa
Frangelico is a liqueur.
4) Fill in the missing words:
Aged Spirits •
Bourbon
•
Aged tequila (either añejo or reposado)
•
Irish Whiskey and Scotch whisky
•
Cognac and brandy
•
Armagnac
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Digestifs are designed to _____________________, and mark the _______ of the dining experience.
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4.1.3 CIGAR SERVICE ✓ Activities
Recap The Cigar Ritual Cigars differ from cigarettes in two ways: a. Cigars take longer to smoke. b. Cigar smoke is more pungent than cigarette smoke.
1) Complete the steps for preparing a cigar: 1
Open the container and use a ___________________ to place it on a ____________________.
2 Prepare the tray with a lighter, ________________, ______________, and a _____________________________. 3
Present the cigar to the Guest.
2) Cigars differ from cigarettes in two ways: A. _____________________________________________________________
Step 2: Light the cigar with cedar wood.
Step 1: Cut the cigar.
B. _____________________________________________________________
When preparing a cigar for a Guest, you will need the following: a. A lined tray b. Cigar cutters c. A service cloth
d. Cedarwood e. A lighter f. An ashtray
3) Fill in the missing words: The items you will need for preparing a cigar are: A. ___________________ B. ___________________ C. ___________________
Step 1: Open the cigar container back of house. Use a service cloth to place it on a lined tray.
tip
Step 2: Prepare the tray with a lighter, cedarwood, ashtray and a cutter. If there is no cedarwood, use a lighter.
D. ___________________ E. ___________________
Step 3: Present the Guest with their cigar.
F. ___________________
You don’t need to clean the ashtray as often as you would with cigarettes.
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Food and Beverage Service Professional Training Manual & Workbook
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4.2.1 TAKING A WINE ORDER ✓ Activities
Recap 1. Present the wine list alongside the food menus. The person who takes the wine list is the host. 2. Make a suggestion of a good wine for an aperitif. 3. Take the order standing to the right of the host. Confirm by repeating the name of the wine. With red wines that are 10 years or older, ask the host whether they would like the wine decanted. 4. Bring the correct glassware to the table, as well as the under-liners and decanters. 5. Set up an ice bucket if your Guests ordered sparkling, white or rosé wine.
1) Complete the steps for taking a wine order: 1
Present _______________ to your Guests.
2
________________ a good bottle or glass of wine.
3
Take the order standing ________________ of the host.
4
Bring the correct _______________ to the table.
5
If your Guests order sparkling, white, or rosé wine, set up
_____________________.
2) True or false? Confirm the order by confirming the price of the wine with the host.
Step 1: Fetch a clean, polished ice bucket.
Step 2: Fill the bucket with ice.
True
False
3) Fill in the missing words: In the case of red wines which are more than ten years old, you should ask the host whether they would like the wine _____________________. Step 3: Fill to one quarter of the way up with water.
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Step 4: Place the ice bucket alongside the Guests’ table, covering the top with a service cloth. Page 5
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4.2.2 PRESENTING THE WINE ✓ Activities
Recap
1) Complete the steps for presenting wine to the Guest: Get the wine from the wine storage area. Make sure you have a wine opener and a clean service cloth. Present the bottle to the Guest who ordered it – usually the host.
1
Hold the bottle resting on _____________________________________, and
display ___________________ clearly for the host.
2
Announce the producers name, the ____________, and the _______________.
3
Open the wine and ask if ____________ would like to taste.
2) True or false? When the wine is finished you can remove the bottle and the glasses.
Step 1: Hold the bottle, resting the base on your hand. Display the label for the host.
Step 2: Announce the producer’s name, the cultivar and the vintage.
True
Step 3: Open the wine, asking if the host would like to taste. Pour for all Guests, finishing with the host
False
3) Fill in the missing words: When you approach the table to present the wine, make sure you have _______________
When the bottle of wine is finished, offer the host the choice of ordering another bottle of the same wine, or a different bottle. If the Guests would like a different wine, bring them the wine list and new glassware.
______________, and a _________________________________.
Always ask a Guest before taking their wine glass away.
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4.2.3 OPENING A BOTTLE OF WINE ✓ Activities
Recap 1
2
3
4
1) Complete the steps for opening a bottle of wine:
5
1
Ensure that you have _________________________ and a clean
___________________________________.
Ensure you have a waiter’s friend and a clean service cloth.
6
Insert the corkscrew straight into the cork.
Hold the bottle resting the base on your hand with the label clearly displayed.
7
Clamp the lever of the opener onto the rim of the bottle.
Use the knife on your opener to cut the foil at the top of the bottle.
8
Use the other end of the opener to pull the cork until it is almost out.
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Wipe the top of the cork.
9
Use your service cloth to gently ease the cork out the rest of the way.
Hold the bottle by the neck with your service cloth.
2
Hold the bottle, resting the base _____________________________________.
3
Cut the ___________ at the top of the bottle.
4
Wipe ___________________________________.
5
Hold the bottle ___________________________________________________.
6
Insert the corkscrew __________________ into the cork.
7
Clamp the lever of the opener onto _________________________.
8
Use the other end of the opener to ___________________________________.
9
Use your service cloth to ___________________________________________.
10
Place the bottle of wine on an underliner, and present
________________________________________ on a coaster.
10
Place the bottle on an under-liner. Remove the cork from the corkscrew and present it to the Guest on a small tray or coaster.
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Food and Beverage Service Professional Training Manual & Workbook
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4.2.4 THE THREE METHODS OF OPENING WINE ✓ Activities
Recap 1
1) Complete the following sentence: ‘In-hand’ method means opening the bottle away from the body, or in the air, without the bottle ever touching the table or any other surface. This is a good method if there is very little space around the table.
The ‘in-hand’ method is good to use if ________________________________________.
2) Complete the following sentence: The ‘on-table’ method is good to use because ________________________________.
3) Match the method to its description: 2
‘On table’ method means the bottle is opened on an underliner, on the guest’s table or at a side station. The label should always stay facing the host. With enough space at the table, this is a good method as it lessens the chance of dropping the bottle.
The ‘in-hand’ method
The bottle is opened on an underliner, on the table or at a side station.
The ‘on-table’ method Opening the bottle away from the body, or in the air, without the bottle ever touching the table or any other surface. The ‘in ice-bucket’ method
The bottle is opened in the ice-bucket.
3
‘In ice-bucket’ method is used when serving a white or sparkling wine. The bottle is opened in the icebucket.
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Food and Beverage Service Professional Training Manual & Workbook
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4.2.5 SERVING WINE ✓ Activities
Recap
1) Complete the steps for serving wine:
1
1 Pour a taster of about ____ ml for the host, and wait for the host to indicate _____________________________________.
Pour a taster of about 30 ml for the host, and wait for them to indicate that the wine is satisfactory.
2 3
If the host approves, you can fill the other glasses, starting with ladies, moving clockwise around the table.
If the host approves, fill the glasses, starting with _____________ and moving _________________, around the table. Fill the glasses _______________________________________________.
2) True or false? 2
The label must always face the Guest.
3
True
Fill the glasses to between a third and half full.
False
3) True or false? Rest the bottle on the rim of the glass when you are pouring.
True • • • •
Ensure that the label is facing the Guest. Never allow the bottle to touch the rim of the glass. Sparkling or white wine should be placed in an ice bucket. Red wine should be placed on the table, and it must always be on an under-liner.
© Copyright Lobster International S.A. 2015. All rights reserved.
False
4) Fill in the missing words: Sparkling or white wine should be placed in _____________________, whereas red wine should be placed _________________________, on an underliner.
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4.2.6 UNDERSTANDING DECANTING ✓ Activities
Recap i
1) Explain the different reasons for decanting younger and older wines:
Decanting wine simply means to transfer wine from the bottle into a wine decanter. Decanting younger wines allows the wine to ‘breathe’. Decanting older wines allows the wine to separate from a fine layer of sediment or particles which settle at the bottom of the bottle.
1. Decanting younger wines allows the wine to come into contact with oxygen and ______________. 2. Decanting older wines allows the wine to __________________________________ ______________________ which settles at the bottom of the bottle.
2) Fill in the missing words: The items you will need for decanting are:
1
A _________________ basket.
2
Three ___________________.
3
A _______________ with a built-in _________.
Equipment used for decanting: • • • • • • •
A _______________ cart.
4 5 6
______________ to wipe the bottle. A ____________, and a lighter to light it. A ______________.
7
A service cart, or wine station. A decanting basket. Three under-liners on which to place the bottle, decanter and cork. A corkscrew with a built-in knife. Service cloths and waiter’s hand to wipe the bottle and catch drops while pouring. A candle, and a lighter. A decanter.
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4.2.7 UNDERSTANDING OLD WINE ✓ Activities
Recap Handling old wines
1) Complete the steps for using a decanting basket: Be gentle. If the bottle moves too much the sediment will get mixed with the wine. 1
Line your decanting basket with ________________________.
2
_____________________ in the cellar.
3
Slowly remove the bottle, keeping it _____________________________.
4
Slowly manoeuvre the decanting basket ___________________________.
5
Gently take the bottle of wine _______________________________ to your service cart.
2) True or false? If an old bottle of wine has been stored with the label facing down, you should turn it around so that the label faces the Guest.
True
False
3) True or false? If the bottle moves too much, the sediment will become mixed with the wine.
True
False
If the wine has been stored with the label facing down, do not turn it around. Place it in the decanting basket as is, and explain to the Guest why the label is not facing up. © Copyright Lobster International S.A. 2015. All rights reserved.
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4.2.8 HOW TO DECANT WINE ✓ Activities
Recap 1. Fetch the wine and bring it up to your service cart. Light your candle.
1) True or false?
2. Present the wine to the host in the decanting basket.
You should stop pouring into the decanter as soon as you see any sediment.
3. Opening the wine: a) If the angle of the bottle in the decanting basket is too low, use a service cloth to prop it up. b) Remove the foil at the second ridge. c) Wipe the lip of the bottle with a clean service cloth. d) Extract the cork, keeping the bottle as still as possible. e) Present the cork on an underliner to the Guest for inspection. f) Wipe the lip of the bottle again.
True
4. Pouring into the decanter:
False
2) True or false? The candle should illuminate the base of the bottle.
True
Ensure you have a waiter’s friend and a clean service cloth.
The light from the candle should illuminate the neck of the bottle allowing you to see the sediment before it goes into the decanter.
With your other hand hold the decanter by the neck.
False
3) Put the steps in the correct order:
Stop pouring as soon as you see any sediment.
Step __
Remove the foil as cleanly as possible at the second ridge.
Step __
Wipe the lip of the bottle with a clean service cloth.
Step __
If the angle of the bottle in the decanting basket is too low, use a
service cloth to prop it up.
Step __
Carefully extract the cork, keeping the bottle as still possible.
Step __
Wipe the lip of the bottle again to remove any bits of cork.
Step __
Place the cork on an underliner and present it to the Guest for inspection.
5. Serve the wine: Pour a taster for the host. Ask if they would like you to leave the decanter and bottle on the table.
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4.2.9 TIPS FOR DECANTING ✓ Activities
Recap 1) True or false?
Young wines should be served directly after it is decanted.
If wine is left in the decanter too long, much of the flavour and complexity will fade.
True
Decanting young red wines will remove their astringency. When you see that a Guest has brought their own wine, you should always ask how they would like it served. If the wine is ten years or older, follow the steps to decanting an old bottle of wine.
False
2) Fill in the missing words: If your Guest brings their own wine, and the bottle is more than 10 years old, you should _______________________________________________________.
3) Fill in the missing words: If your Guest brings their own wine, you should ask _______________________________ _________________________________________.
If it is a young wine ask if the wine can be decanted immediately.
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4.2.10 WINE BY THE GLASS ✓ Activities
Recap 1
2
1) Put the steps in the correct order:
Fetch the wine, a carafe, and the correct glassware.
Take the order. Ensure that you know beforehand which wines are served by the glass.
Step __
Take the order, ensuring that you know which wines your establishment offers by the glass.
Step __
Serve the wine.
Step __
Present the wine.
Step __
Fetch the wine, a carafe, and the correct glassware.
2) True or false? 3
4
The best way to up-sell another glass of wine is by asking questions which require a ‘yes’ or ‘no’ answer.
True
Present the bottle.
Serve the wine. Small standard glass (175 ml). Large standard glass (250 ml).
False
3) Fill in the missing words: A small standard glass is ________ ml, and a large standard glass is ________ ml.
When the Guests have finished their first glass of wine, ask them whether they would like another. The best way to up-sell another glass of wine is with a question that does not ask for a ‘yes’ or ‘no’ answer.
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4.3.1 UNDERSTANDING SPARKLING WINE ✓ Activities
Recap 1) Fill in the missing words: Sparkling wine is a term loosely used to refer to Champagne, Method Cap Classique, and sparkling wine.
Sparkling wine and Champagne often mark special occasions, like ___________________ or _______________________.
Sparkling wine has been injected with carbon dioxide to give it bubbles or fizz.
2) True or false? Champagne is often served as a digestif.
Champagne and Method Cap Classique undergo a special fermentation process, which causes bubbles to develop once bottled. Champagne is the name reserved for wines like this from the French wine region, Champagne. Because no producer outside of this region may use that name, other names such as Method Cap Classique, Cava, Sekt, and Prosecco are used.
True
False
3) True or false? The bubbles create pressure in the bottle, so it must be opened slowly.
Sparkling wine has been injected with carbon dioxide, which gives it bubbles or fizz.
True
The cork is mushroom-shaped and has a wire cage over it called a muselet, as well as foil.
False
4) Fill in the missing words: Other names for Champagne, which is not from the Champagne appellation in France, are Cava, Method ____ __________, Sekt, and ________________.
Sparkling wine and Champagne often mark special occasions, like an anniversary or wedding celebration. Sparkling wine and Champagne are often served as an aperitif. © Copyright Lobster International S.A. 2015. All rights reserved.
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4.3.2 TAKING AN ORDER AND PRESENTING SPARKLING WINE ✓ Activities
Recap • • • •
To take the order repeat the name and vintage. Set up an ice bucket within reach of the host. Fetch the correct glassware. Dress the bottle with a neck tie or a jacket.
1) What is the waiter in this image doing? _____________________________________________________.
a) The Neck Tie:
2) Complete the steps for taking a sparkling wine order:
Place a service cloth flat on a surface, hems facing upwards.
Fold the edges towards the middle, and then in half again.
Fold the cloth in half again.
b) The Jacket:
Create a loop that will go around the neck of the bottle.
Slip the loop over the neck of the bottle, with the long end hanging down the back.
© Copyright Lobster International S.A. 2015. All rights reserved.
1
Take the order by repeating _________________ and ___________________.
2
Set up _______________________ within reach of the host.
3
Fetch the correct ________________________________.
4
Dress the bottle with a ______________ and a ___________________.
3) Number the steps for tying a neck-tie:
Step 1: Fold the edges of the service cloth towards the middle, and in half again. Step 2: Wrap the jacket around the bottle, with the cloth overlapping on the label, so that when you ‘unwrap’ it, the label will be open and facing the Guest.
Page 16
Step __
Place a service cloth flat on a surface with the hems facing upwards.
Step __
Fold the cloth in half again.
Step __
Create a loop that will go around the neck of the bottle.
Step __
Slip the loop over the neck of the bottle, with the long end hanging down
the back of the bottle.
Step __
Fold the edges of the cloth towards the middle, and then in half again.
Food and Beverage Service Professional Training Manual & Workbook
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4.3.3 OPENING AND SERVING SPARKLING WINE ✓ Activities
Recap 1
Never point the bottle at a person.
Cut the foil neatly at the bottom of the wire cage.
5
Unscrew the wire cage.
3
2
Place a service cloth over the top of the bottle.
Place your thumb on the cork to prevent the cork from popping out too quickly.
7
6
Slowly twist the bottle with your other hand, holding it at a 45 degree angle.
Slowly remove the cork, releasing it without a sound.
1) Complete the steps for opening a bottle of sparkling wine:
4
1
Never ________________________________________.
2
Cut the foil at the bottom of ________________________.
3
Place a service cloth _____________________________.
4 Place your thumb on top of the cork and press down to prevent the cork from ___ ________________________________________.
8
5
Unscrew __________________, but do not remove it.
6
Slowly twist the bottle, holding the bottle at a _____ degree angle.
7
Slowly remove the cork, releasing it ___________________.
8
Place the bottle _____________________________.
2) True or false?
Place the bottle in the ice bucket. Present the cork on an underliner.
You should fill glasses to the brim.
True
False
tip
Move the neck tie so that the tail is to the right of the label. Hold the neck tie between your thumb and index finger, and place your other three fingers underneath the bottle.
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4.4.1 COFFEE SERVICE ✓ Activities
Recap • • •
1) Complete the list of different coffee recipes:
Coffee is served after a meal, or with breakfast. When you take the Guests’ dessert orders, offer them coffee. Some Guests may prefer decaffeinated coffee.
Espresso 1 A_____________ 2 M______________ 3 4
Flat white
C_______________ 5 Espresso
Americano
Cappuccino
Latte 6
2) True or false? Coffee orders should be taken when the main course is served. Flat white
Latte
Macchiato True
Taking a Coffee Order: a) Recommend the coffee. b) Ask what type of coffee they prefer e.g. cappuccino. c) With americano or filter coffee, ask if they would like hot or cold milk. d) Set up the tray back of house, with the coffees, milk jug and sugar. e) Ask a colleague to hold the tray while you place the coffees on the table.
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False
3) Fill in the missing words: With americano or filter coffee, you need to ask your Guest if they would like _____ or _____ ___________.
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4.4.2 TEA SERVICE ✓ Activities
Recap There are hundreds of varieties, but the most common teas are: • • • •
black tea green tea oolong tea white tea
With a standard teapot, the loose leaves or tea bags are placed in the pot and water is added.
1) Complete the steps for setting up and delivering tea service:
Different types of tea have different flavours and caffeine levels. Teas can be in a loose leaf form or in a bag. Loose leaf teas are served with a strainer. Teas are steeped for different lengths of time, depending on the type.
1
Set up the tray with the _____________ in the middle.
2 Place the milk, sugar, saucers, and teaspoons, with the handles pointing ____________________________________________________________. 3
When delivering the tea, place ____________________ on the table first.
4
Inform the Guest ____________________________________________.
Glass teapots have an infuser built in. 2) Circle the correct answer: Loose leaf teas are served with a strainer / a stirrer.
3) Fill in the missing word: Glass teapots have an ______________ built in. Set up the tray with the teapot in the middle. Place the milk, sugar, saucers, cups and teaspoons, with the handles pointing in the same direction as the cup’s handle.
© Copyright Lobster International S.A. 2015. All rights reserved.
Inform the Guest how long the tea has been steeping for.
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