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Carrying, Presenting and Opening Bottle Champagne

The document outlines the proper procedure for serving champagne, which includes carrying the bottle in an ice bucket, presenting it to guests for approval while mentioning the name and vintage, and slowly opening it at the table before pouring first for the host to taste and then serving the other guests. The training activity provides detailed steps and illustrations to demonstrate the proper technique for opening, pouring, and presenting champagne to ensure it is handled appropriately.

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Anika Chowdhury
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203 views2 pages

Carrying, Presenting and Opening Bottle Champagne

The document outlines the proper procedure for serving champagne, which includes carrying the bottle in an ice bucket, presenting it to guests for approval while mentioning the name and vintage, and slowly opening it at the table before pouring first for the host to taste and then serving the other guests. The training activity provides detailed steps and illustrations to demonstrate the proper technique for opening, pouring, and presenting champagne to ensure it is handled appropriately.

Uploaded by

Anika Chowdhury
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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TRAINING ACTIVITY OUTLINE

TASK 50 Carrying, presenting and opening bottle champagne


OBJECTIVE By the end of this session, all employees will be able to carry, present
and open a bottle of champagne
STANDARD Champagne will be opened after approval by the guest and in an ice
bucket or a near by side station

TASK ANALYSIS METHOD TIME


 Preparation: - Bottle champagne, wine bucket, waiter
cloth, champagne flute

 Set champagne flute on table


 Place the champagne in the bucket.
 From the right of the host, present the bottle for
approval by mentioning the champagne name and
vintage
 Proceed to remove the foil and wire from the bottle, and
place it discreetly in your pocket Champagne 30mins
 Place the napkin over the cork opening
 Hold the bottle in your right hand with the neck and the demonstration
cork in your left hand
 Slowly twist the bottle. Not the cork Picture illustration
 Keep in mind that the cork should never pointed at for trainee’s
anyone references
 Slowly remove the cork, making sure no to ’pop’ it off
 Only offer the champagne cork to guest if requested. Trainee to
Otherwise place it at the side station or in your pocket. perform a roll
 Pour for host for tasting play from
 After approval, pour the champagne for the rest of the carrying the
party. Serve the ladies first then clockwise. The host will champagne until
received last, whether male or a female serving it
 Use caution when pouring champagne. Pour the wine
gently against the side of the champagne flute. This will
prevent bruising the wine and from creating excess
foam
 Place the champagne back in the ice bucket
 Place a neatly folded waiter cloth across the ice bucket
 After the champagne service, always wish guest to
enjoyed their wine, ie. “Please enjoyed your Dom
Perignon, ladies and gentlemen.”
 Quietly remove the bucket when it has been completely
poured
 When presenting a bottle of champagne as a gift from
someone in the hotel, it is not necessary to present the
champagne for tasting. Simply present the bottle as a
gift, open and pour
 The empty bottle should never be turned upside down
in the wine bucket. The wine bucket should be removed
only when a guest does not wish to order another bottle
of champagne

ADDITIONAL INFORMATION:
Questionnaire

Name:

Task 50 : Carrying, presenting and opening bottle champagne

When presenting champagne, what must you mention t the guest?

Complete the service sequence

Open bottle champagne

Serve guests

Pour for the host

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