Dos and Don’ts for Sommeliers

An American restaurateur has offered his top tips for sommeliers looking to deliver the best possible service to diners.

Blogging for the New York Times, seafood restaurant owner Bruce Buschel recommends sommeliers never let the wine bottle touch the glass during pouring and, should the customer like any particular wine, the label should be steamed off the bottle and handed to them along with the bill.

Buschel’s recommendations are as follows:

•    If someone is unsure about a wine choice, help him. That might mean sending someone else to the table or offering a taste or two.

•    If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the year, the vintner, the importer, etc.

•    Never use the same glass for a second drink.

•    Make sure the glasses are clean. Inspect them before placing them on the table.

•    Never assume people want their white wine in an ice bucket. Inquire.

•    For red wine, ask if the guests want to pour their own or prefer the waiter to pour.

•    Do not put your hands all over the spout of a wine bottle while removing the cork.

•    Do not pop a champagne cork. Remove it quietly, gracefully. The less noise the better.

•    Never let the wine bottle touch the glass into which you are pouring. No one wants to drink the dust or dirt from the bottle.

Alan Lodge, 10.11.2009