This Manual is designed to provide the employee with a full knowledge of how to serve wine correctly.  It will show the procedures employed when serving wine in a restaurant environment and also behind the bar, how to open a bottle of wine or champagne and other procedures associated with wine service. 

Training Manual created in Microsoft Word Format

No. of Pages: 12

Contents:
Trainee Information
Certificate of Completion
Introduction
Presenting the Wine List
Taking the Customer Order for Wine
Dealing with Customer Questions / Queries
Serving Wine to the Customer – Restaurant Service
Serving Wine to the Customer – Bar Service
Opening a Bottle of Wine
Opening a Bottle of Champagne / Sparkling Wine
Wine Temperatures
Self Assessment Test

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