酒店红葡萄酒服务程序中英文版
葡萄酒的服务方式
葡萄酒的服务方式红葡萄酒：面包盘、Dolly papper。
老酒：酒篮或 Decanter白葡萄酒、桃红葡萄酒或香槟：冰桶、冰块、Wine cooler stand 或是餐盘加上 Dolly papper第一个步骤：确保葡萄酒的侍酒温度葡萄酒必须在适当的温度下服务给客人，才能使酒的风味芬芳达到极至，因此必须注意到：1.所有的葡萄酒都必须在十八度以下服务，也就是说必须冰过。
室温服务葡萄酒是错误的观念。
2.白葡萄酒、桃红葡萄酒与香槟，必须用冰桶冰镇。
3.老酒需视情况换瓶或是用葡萄酒篮服务。
第二个步骤：秀酒葡萄酒标朝上，右手虎口托住酒瓶之瓶颈与瓶身交界处，左手手掌置于瓶底用四指握住瓶子。
又上左下使瓶子呈三十度，拿到客人眼睛的右下前方约五十公分处秀酒标给客人看。
并问客人：这是您点的酒吗？等客人确认无误后，接着在客人面前开酒。
第三个步骤：开酒开酒时，酒标面对客人，用开瓶器之小刀将瓶口锡箔或塑料封口打开，放入自己的口袋中，然后打开开瓶器之螺璇起子，将木塞拉起到快开时将开瓶器拉回水平位置，然后用服务巾包住木塞，稍微左右摇晃将木塞取出（避免发出声响），然后将木塞放入口袋里，再用服务巾清洁瓶口。
第四个步骤：请客人试酒将葡萄酒倒给点酒的客人约五分之一酒杯的量，请客人试酒。
此时需将葡萄酒再以秀酒的方式给客人看，然后静待待客人品尝葡萄酒。
第五个步骤：倒酒此时需问客人：还可以吗？待客人确认酒的质量无误后，依照顺时钟方向先倒给其它女客人，然后在倒给男客人。
（倒多少量需视酒杯大小而定，一般以不超过半满为原则。
倒香槟与老酒时需拿起杯脚，成四十五度然后缓缓倒入杯内。
香槟至七分满，老酒则需视情况而定）。
最后再将试酒的客人的酒斟满。
然后将酒瓶置回原位。
（放在Guéridon 上或是餐桌旁、或置回冰桶内）。
how to serve wine by bottle
一．点酒：●将葡萄酒单交给客人，并提供建议适时推销。
●重复客人点单。
二．准备相应器具：●为客人上葡萄酒杯，在点酒人的右手边放侍酒盘。
●准备一块酒布和一把酒刀。
三．展示酒：●酒布叠成长方形放在右手（酒布的折边朝向自己），葡萄酒酒标朝上放在酒布上，服务员右手托住酒布及酒瓶，左手用虎口处卡住酒瓶的瓶颈。
●抬头、挺胸走到点酒客人面前，请客人看酒标，并报酒的名称、葡萄品种、年份等。
●确认打开葡萄酒。
四．开酒：●将葡萄酒瓶放在桌上，酒标朝向客人。
●酒布搭在左手的小臂上。
●左手握住酒瓶，右手取酒刀。
●先用酒刀沿瓶颈第二圈割开包装，将割断的瓶口包装取下；再用酒钻钻入酒塞，将其取出（开瓶时不要发出“砰”的声音）。
●用酒布包住酒塞，将其从酒钻上旋转取下，放在侍酒盘中（手不要碰到酒塞有酒的部分）。
将酒刀放入口袋。
●酒布放回左手小臂。
五．倒酒：●右手握住酒瓶下半部分，酒标朝向客人。
●在点酒人的杯中倒入30ml的酒（一口的量），请客人品尝。
●得到客人确认后，从点酒客人的左手边起顺时针为其他客人斟酒，女士优先，最后给点酒的客人倒酒。
●每次倒完酒后，右手的酒瓶口要在左手臂的酒布上擦一下。
●倒完后将酒瓶放在桌边点酒客人的右手处。
六．包酒瓶：●取下左手臂上的酒布，将其折叠成长条形（有酒渍的部分叠在里面）。
●长条形酒布围在酒瓶的瓶颈上做成围巾状，围巾的尾部正对酒标的背面。
七．注意事项：●客人人数在5人或5人以上时，要提醒客人1瓶酒分5个人的量，是否再点一瓶。
●倒酒的时候要平均分配酒水量，避免分配不均，避免有客人没酒，避免因为第一次倒酒分配不均后再次给客人杯里加酒。
●当一瓶快倒完时，询问客人是否再点一瓶。
一．点酒：●将葡萄酒单交给客人，并提供建议适时推销。
●重复客人点单。
二．准备相应器具：●为客人上葡萄酒杯，在点酒人的右手边放侍酒盘。
●准备一块酒布和一把酒刀。
●准备冰桶和冰桶架，如果要把冰桶放在桌上，要再准备一块叠好的正方形口布放在冰桶下面。
红白葡萄酒，香槟的斟酒技巧与服务流程
斟酒（一）斟酒的姿势与位置斟酒一般分为徒手斟酒和托盘斟酒。
1.徒手斟酒徒手斟酒时，服务员左手持服务巾，背于身后，右手持酒瓶的下半部，商标朝外，正对宾客，右脚跨前踏在两椅之间，斟酒在宾客右边进行。
2.托盘斟酒托盘斟酒是时，左手托盘，右手持酒瓶斟酒，注意托盘不可越过宾客的头顶，而应向后自然拉开，注意掌握好托盘的重心。
服务员站在宾客的右后侧，身体微向前倾，右脚伸入两椅之间，但身体不要贴紧宾客。
无论采用哪种方式斟酒都要做到动作优雅、细腻，处处体现出对宾客的尊重并注意服务的卫生。
目前徒手斟酒在酒店餐饮服务中使用较为普遍。
（二）斟酒量的控制控制斟酒量的目的是为了最大限度地发挥酒体风格和对宾客的敬意。
目前，一般斟酒量的控制为：（1）白酒斟八成。
（2）红葡萄酒斟五成，白葡萄酒斟七成，因为这个成数恰好达到酒液在杯中的最大横切面，是酒液与空气充分接触，从而充分发挥葡萄酒果香馥郁的魅力。
（3）斟香槟酒时，应将酒瓶用服务巾包好，先向杯中斟1/3的酒液；待泡沫褪去后，再往杯中续斟至杯的2/3处为宜。
（4）啤酒等含泡沫气泡的酒，斟倒时分两次进行，以泡沫不溢为准。
较为标准的啤酒杯上都印有酒液和泡沫的分界刻度，以便服务员更好地掌握斟倒啤酒的成数。
（三）斟酒的程序和标准1. 斟酒顺序（1）中餐斟酒顺序中餐宴会和零点一般是从主宾位置开始、按照顺时针方向依次进行斟酒服务，有时也从年长者或女士开始斟酒；大型宴会一般提前5分钟左右时间讲宾客的既斟上。
斟倒白酒按先主后宾顺时针方向进行。
若是两名服务员同时操作，则一位从主宾开始，另一位从副主宾开始，并按顺时针方向进行。
（2）西餐斟酒顺序西餐用酒较多，比较高级的西餐宴会一般要用7种酒左右，菜肴和酒水的搭配必须遵循一定的传统习惯，也就是说，菜肴、酒水和酒杯相互匹配，并应先斟酒后上菜。
西餐宴会斟酒顺序为：女主宾、女宾、女主人、男主宾、男宾、男主人。
2.红葡萄酒、白葡萄酒、香槟酒的服务程序和标准斟酒的注意事项（1）斟酒时，瓶口不可搭在杯口上，相距2厘米为宜，以防将杯口碰破或将酒杯碰倒；但也不要将瓶拿得过高，以免酒水溅出杯外。
红葡萄酒的服务流程及注意事项
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服务带汽的葡萄酒How to serve a bottleof sparkling wine
HOW TO OPEN AND SERVE A BOTTLE OF SPARKLING WINE UMBER:BAR-0012为什么这项任务对你和我们的客人是重要的?Answers:1.To maximize the guest satisfaction最大限度的使客人满意2.To ensure the wine brought to the table is the one chosen by the guest.确保拿到的是客人选择的酒水3.To ensure the guest has the opportunity to taste the wine prior to serving our guests.确保在服务前客人有机会能够尝试酒水Summary questions:1.Why should you check the bin number and the wine label?2.Why fill the bucket with ice cubes and cold water?3.Why do you put a napkin over the wine bucket?4.Why should the label be visual for the guest when presenting?5.Why should you support the bottle with a napkin?6.Why should you ask the guest if they would like to have the wine open now?7.Why should you place the wine back in the bucket?8.Why should the knife be sharp, clean and not rusty?9.Why hold the bottle firm?10.Why should you remove the foil?11.Why do you place the foil in your pocket?12.Why be careful when closing the knife?13.Why should you wipe the month of the bottle and top of the cork?14.Why pierce the cork in the middle?15.Why should the cork be placed on the table in front of the guest?16.Why should you wipe the bottle inside out?17.Why should the label be facing the guests when pouring the wine?18.Why should you pour only a mouth full in the glass?Now ask the trainee to practice the task from start to end to test competency. PHOTO INDEX #01。
酒店红葡萄酒服务程序(中英文版)
1.POLICY目的1.1 The restaurant manager oversees each phase of service provided to the customers.餐厅经理应兼顾每一个提供给顾客的服务环节1.2 Distinctive Sofitel feature: in Class A hotels, a sommelier helps customer select a wine.定义索非特的特点：在酒店里员工应帮助顾客选择葡萄酒2.SCOPE围Operation Staff服务人员3.PROCEDURE程序3.1Ensure correct glasses are placed on the table确保正确的杯具摆放在餐桌上- Red wine glass should be used for red红葡萄酒用红葡萄酒杯，他比白葡萄酒杯大。
具体样式根据餐厅的情况而定wine, it is bigger than white wine glass,style varies depending on outlet.- For some special French red wines weare using special glasses对一些特别的法国红葡萄酒应选用特别的酒杯3.2 Collect the bottle of wine that has been ordered 选取被点的葡萄酒- When collecting the wine, we shouldcheck: Name & vintage to ensure that itcorresponds with what the guesthas ordered.当取酒时应检查名称，年份以确保其正确性- Check if Label is not ripped. 检查酒标是否有破损- Bottle is clean.酒瓶干净3.3 Present the bottle in full name 酒瓶展示– from the right hand side在右手边进行3.3 Holding the neck of the bottle with your hand firmly, angle the bottle and cut the foil below it 右手牢牢的握住瓶颈，倾斜酒瓶，割去锡皮- The foil cut should be clean cut and below the lip on the neck of the bottle割去锡皮时应在瓶颈处的瓶盖处- When inserting the corkscrew, we should hold the bottle firmly and by the neck在插入酒钻时应注意牢牢的握住瓶颈。
葡萄酒服务流程英文对话
葡萄酒服务流程英文对话英文回答：Greeting the Guest."Good evening, ladies and gentlemen. Welcome to our establishment. May I offer you a menu?"Taking Drink Orders."Can I take your drink orders?""What would you like to start with tonight? We have a wide selection of wines, cocktails, and beers.""Would you prefer a red, white, or rosé wine?""Do you have any dietary restrictions I should be aware of?"Wine Recommendations."If you're looking for a robust red wine, I recommend the Cabernet Sauvignon. It has notes of blackberry, cherry, and plum.""For a lighter, more refreshing white wine, I suggest the Pinot Grigio. It has citrus and floral aromas.""If you prefer something sweet, we have a Moscatod'Asti. It's a slightly sparkling wine with hints of honey and peach."Serving the Wine."Here is your Cabernet Sauvignon. Please enjoy.""Allow the wine to breathe for a few minutes before drinking.""Would you like to taste before committing?"Observing the Guest."Is there anything else I can assist you with?""Are you enjoying the wine?""May I offer you a refill?"Ending the Interaction."Thank you for dining with us. Please let us know if there is anything else we can do.""Have a wonderful evening."中文回答：迎宾。
酒店红葡萄酒服务程序(中英文版)
1.POLICY目的1.1 The restaurant manager oversees each phase of service provided to the customers.餐厅经理应兼顾每一个提供给顾客的服务环节1.2 Distinctive Sofitel feature: in Class A hotels,a sommelier helps customer select a wine.定义索非特的特点：在酒店里职员应关心顾客选择葡萄酒2.SCOPE范围Operation Staff服务人员3.PROCEDURE程序3.1Ensure correct glasses are placed on the table确保正确的杯具摆放在餐桌上- Red wine glass should be used for red红葡萄酒用红葡萄酒杯，他比白葡萄酒杯大。
具体样式依照餐厅的情况而定wine, it is bigger than white wine glass,style varies depending on outlet.- For some special French red wines weare using special glasses对一些特不的法国红葡萄酒应选用特不的酒杯3.2 Collect the bottle of wine that has been ordered 选取被点的葡萄酒- When collecting the wine, we shouldcheck: Name & vintage to ensure that itcorresponds with what the guesthas ordered.当取酒时应检查名称，年份以确保其正确性- Check if Label is not ripped. 检查酒标是否有破损- Bottle is clean.酒瓶洁净3.3 Present the bottle in full name 酒瓶展示– from the right hand side在右手边进行3.3 Holding the neck of the bottle with your hand firmly, angle the bottle and cut the foil below it 右手牢牢的握住瓶颈，倾斜酒瓶，割去锡皮- The foil cut should be clean cut and below the lip on the neck of the bottle割去锡皮时应在瓶颈处的瓶盖处- When inserting the corkscrew, we should hold the bottle firmly and by the neck在插入酒钻时应注意牢牢的握住瓶颈。
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1.POLICY目的
1.1 The restaurant manager oversees each phase of service provided to the customers.
餐厅经理应兼顾每一个提供给顾客的服务环节
1.2 Distinctive Sofitel feature: in Class A hotels, a sommelier helps customer select a wine.
定义索非特的特点：在酒店里员工应帮助顾客选择葡萄酒
2.SCOPE范围
Operation Staff服务人员
3.PROCEDURE程序
3.1Ensure correct glasses are placed on the table确保正确的杯具摆放在餐桌上
- Red wine glass should be used for red红葡萄酒用红葡萄酒杯，他比白葡萄酒杯
大。
具体样式根据餐厅的情况而定
wine, it is bigger than white wine glass,
style varies depending on outlet.
- For some special French red wines we
are using special glasses对一些特别的法国红葡萄酒应选用特别的酒杯
3.2 Collect the bottle of wine that has been ordered 选取被点的葡萄酒
- When collecting the wine, we should
check: Name & vintage to ensure that it
corresponds with what the guest
has ordered.当取酒时应检查名称，年份以确保其正确性
- Check if Label is not ripped. 检查酒标是否有破损
- Bottle is clean.酒瓶干净
3.3 Present the bottle in full name 酒瓶展示
– from the right hand side在右手边进行
3.3 Holding the neck of the bottle with your hand firmly, angle the bottle and cut the foil below it 右手牢牢的握住瓶颈，倾斜酒瓶，割去锡皮
- The foil cut should be clean cut and below the lip on the neck of the bottle割去锡皮时应在瓶颈处的瓶盖处
- When inserting the corkscrew, we should hold the bottle firmly and by the neck在插入酒钻时应注意牢牢的握住瓶颈。
3.4 Utilizing the level extract the cork slowly without popping it. 利用杠杆的力量将木塞慢慢取出
- Be careful not to break the cork注意不要折断木塞
- Slowly until 1/2 inch from the end of the cork take between finger and thumb and
extract gently ensuring not to pop the cork慢漫的直到距木塞底部1/2英寸处用大
拇指和食指将木塞取出注意不要发出响声
3.5 Wipe the neck of the bottle with the cork擦拭瓶口
- We wipe the neck of the bottle to remove the debris/sediment
我们擦拭瓶口是为了除去碎屑
3.6 The service cloth is folded into
a pad and placed along the palm of
the right hand, the end of which is
free to fold around the bottom of the
wine bottle 服务巾叠好，部分放在右手掌中，剩余部分包裹葡萄酒瓶底部
- Wrap the cloth around the bottle to
prevent drip of wine服务巾包裹葡萄酒瓶底部是防止酒滴出
3.7 Give a taste of wine to the host. Pour only as small amount of wine into the glass for this purpose, from the right hand side 在右手边给主人倒酒品尝，仅仅倒一点- Pour a taste of wine for host to tray to check: The wine is of good quality. 给主人倒酒品尝是为了检查酒质
- When pouring the wine, you should ensure: Bottle firmly held. Label facing customer. Neck of bottle doesn't touch glass 在倒酒时必须确保：酒瓶握牢，酒标对客，瓶颈不碰到酒杯
3.8 Wait for the host's sign that it is to his satisfaction 等候主人表示他的满意
- The host normally indicates the wine is to his satisfaction by that: He will say so. Nod / acknowledge主人通常会用一些方法表示他的满意：语言，点头，手式3.9 Serve ladies first, then gentlemen and host last, always commencing from the host's right & progressing anti-clockwise. 先女士后男士，主人最后。
自主人右手开始逆时针进行
Fill glasses half full Twist the bottle as you finish pouring-1/2 twist clockwise每杯倒五成满，在倒酒时注意收瓶时旋转半周
- When serving the guests, you should follow the order: Ladies first in order of seniority anti-clockwise. Gentlemen next in order of seniority. Gentlemen next in order of seniority. The host should be served last 当服务顾客时应遵循的原则：先女士后男士，主人最后
- 1/2 twist clockwise旋转半周
- Catch any drips防止酒滴落。