Service Standards

BESTPRACTICES • A serviette should be a simple square folded cloth napkin, ideally folded smal l enough so that you may keep it in your pocket at all times dur ing service. You should NEVER fold a serviette in a long rectangular fashion and lay it over your arm whi le presenting, opening or pour ing a bottle of wine • Use a serviette to wipe any excess wine from the l ip of the bottle fol lowing every pour, including both the initial pour ing of the wine and refills dur ing any fol lowing visits • The hand that is not being used to pour the wine should be placed behind your back or straight down by your side. It should never be placed on or near the guest nor the guest’s seat • Wine should always be poured using open-handed service, wi th the label facing the guest • If the cork is synthetic/rubber, you do not need to present the cork

• If there is no cork, and the bottle of wine is sealed wi th a screw cap, you do not need to present the cap • Once the cork has been presented and the wine has been poured, you should remove the cork from the table POURINGWINE

• A standard pour of wine is about 5 - 6 ounces (150 - 180ml).

• Red Wine: Slowly pour the standard wine pour into the center of the glass, unti l just below the tail of the Sailfish logo

• Whi te Wine: Slowly pour the standard wine pour into the center of the glass unti l it’s around one-third full

• Sparkling: Pour in a trickle to avoid over-stimulating the bubbles. Pour a smal l amount in the flute, let the bubbles settle and then finish pour ing the glass unti l its three-quarters full.

Rotate the bottom side of the bottle away from you as you del iberately stop pouring.

Make sure to use a cloth napkin when pour ing wine to wipe the excess drips from the mouth of the bottle.