Service

Question 1

Ancient greek position repsonisble for wine service

Answer 1

Oenohoos

Question 2

• Sweet White wine
• Sparkling
• Light bodied white
  all served between what temps?
  vs.
• Dry Rose
  -Dry Sherry and Madiera (slightly warmer)

Answer 2

All under 55 degrees

42 - 55°F
vs.
45 - 55°F (rose)
48 - 55°F (fort)

Question 3

T or F: Full bodied white and light boded reds should be served about the same temp?

Answer 3

True
50-59° F

Question 4

Avoiding obvious chill but cool, what temp should these styles be served?
- Med. bodied Reds
- Tawny Port/ Vintage Port
- Sweet Madiera/ Sweet Sherry

Answer 4

55 - 62° F

Question 5

What temp would cellar temp be for Full bodied reds and ideal temp for serving

Answer 5

58- 65° F

Question 6

What beer style should be served the coldest 40-45°F

Answer 6

Lagers

Question 7

Full bodied, darker, richer, higher ABV beers should all be served between what temps?

Answer 7

50-55°F

Question 8

What temp should an IPA be served

Answer 8

45-50°F
Right in the middle of lagers and darker richer styles

Question 9

Where do you hold glassware when polishing?

Answer 9

Stem, never bowl

Question 10

Ensureing even the bathrooms are tidy would be part of what step of service

Answer 10

Mise en place
Preparing for Service

Question 11

What are the 7 tools for proper wine service

Answer 11

Corkscrew/ openers
Notepad
Pen
Lighter
Serviettes
Coasters
Tray

Question 12

About how long to chill a red that’s too warm

Answer 12

20 minutes in ice

Question 13

How many 5 oz glasses in a 750ml

Answer 13

5

Question 14

a 1 oz overpour to 25 guests is equal to ______________ in lost sales

Answer 14

1 Bottle 750

Question 15

T or F: The Somm should present the wine ordered and then Mark the table with glassware

Answer 15

False
Mark table 1st then present bottle

Question 16

3 items of Mise en place

Answer 16

silverware
Glassware
Serviettes

Question 17

What side is wine typically poured

Answer 17

Right, Glassware on Right, move clockwise

Question 18

Where should coasters like in relation to the guest

Answer 18

Right or in Front of host

Question 19

How many ounces should you pour for the host to taste

Answer 19

1- 1.5 oz

Question 20

Who should be served 1st when pouring wine, after host’s approval

Answer 20

Guest of Honor
Then woman
Then clockwise moving finally to host

Question 21

T or F: After wine is finished, immediately remove the cork and bottle from the table

Answer 21

False
always ask guest

Question 22

Glass for pilsner

Answer 22

Tall thin flute

Question 23

Glass for Belgian Ale

Answer 23

wide bulb tulip

Question 24

What is the vessel that holds 1/4 of a 720 bottle of Sake

Answer 24

Ichigo
180 ml

Question 25

When needing to chill wine, Why does wine in a decanter chill more quickly than in the bottle

Answer 25

Thinner glass

Question 26

What 3 things can the somm do to quicken the chilling of a wine

Answer 26

Add Salt to ice bucket Spin/ Rotate bottle in ice bucket Pour into a decanter