索菲特酒店-葡萄酒服务.docVIP

POLICY PROCEDURE No.: FB SOP / 016 政策与程序No.: Date: 01 / 01 / 2006 日期： No. of page: 1/2 页数： Originating Department: Western Restaurant发布部门：Supersede P P No.: NA 取代政策号码： Subject 主题：Red Wine怎样服务红葡萄酒 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 SCOPE范围 Operation Staff服务人员 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 左手牢牢的握住瓶颈，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 POLICY PROCEDURE No.: FB SOP / 100 政策与程序No.: Date: 01 / 0 / 2006 日期： No. of page: 2/2 页数： Originating Department: FoodBeverage 发布部门： Supersede P P No.: NA 取代政策号码： Subject 主题：Open and Serve Red Wine怎样开启及服务红葡萄酒 3.5 Wipe the neck of the bottle with the co