i think that the bottle should never leave the table , cuz i consider it as a world standard. my boss graduated from the well-known european "Les Roches" an educational institue specialized in hospitality , and that's what they regulary do , the woman left the bottle so that she could explain how to open the wine step by step. gr8 video , it would make a nice , yet comfertable training video for the new servers and waiters.
What do you mean, the wine doesn't leave the table? At the minor upscale steakhouse I work at, I'm told to not let the bottle touch the table, and open it as this vid shows w/o placing the bottle on the table until the host has approved it and it has been served. But I'm still new at this, hence the reason for checking this vid out. Thnx for the 411 though.
I remember when I had to open my first bottle of wine at a table when I was serving this summer and it scared the crap out of me! I never thought about gripping the cork at the end so wine doesn't splash out, I always thought people wanted to hear that pop sound? Anyways, good idea
The bottle shouldn't really leave the table when opening it; this could upset sediment and has become important etiquette even in wines without the danger of sediment. Also, I take the foil totally off, which I started to do only when decanting wines, in order to see the sediment level, but now do it to make a clean looking bottle at the table.
you look a little like janis
TEMPmichaelhansen 1 year ago
@101southdrum ditto mate
MrSuperkumar1 1 year ago
Excellent information chica.
conkerhe2006 2 years ago
its 3 min video that would only take 30 sec to open a bottle.
dont take advice from women
101southdrum 3 years ago
i think that the bottle should never leave the table , cuz i consider it as a world standard. my boss graduated from the well-known european "Les Roches" an educational institue specialized in hospitality , and that's what they regulary do , the woman left the bottle so that she could explain how to open the wine step by step. gr8 video , it would make a nice , yet comfertable training video for the new servers and waiters.
saloo7100 3 years ago
okay, the label should always face the host,never twist the bottle, and always use one hand to handle the corksckrew.
socomrust 3 years ago
it would be pretty weird to have pop sounds coming across tables when in a fine dining restaurant. LOL
DaphnePoh 3 years ago
What do you mean, the wine doesn't leave the table? At the minor upscale steakhouse I work at, I'm told to not let the bottle touch the table, and open it as this vid shows w/o placing the bottle on the table until the host has approved it and it has been served. But I'm still new at this, hence the reason for checking this vid out. Thnx for the 411 though.
uniquebfly 3 years ago
I remember when I had to open my first bottle of wine at a table when I was serving this summer and it scared the crap out of me! I never thought about gripping the cork at the end so wine doesn't splash out, I always thought people wanted to hear that pop sound? Anyways, good idea
tiffshortie9 4 years ago
The bottle shouldn't really leave the table when opening it; this could upset sediment and has become important etiquette even in wines without the danger of sediment. Also, I take the foil totally off, which I started to do only when decanting wines, in order to see the sediment level, but now do it to make a clean looking bottle at the table.
caseybee6 4 years ago