Beverage Service and Practical Restaurant Service: Sequence and Salesmanship
Beverage Service and Practical Restaurant Service tests execution under observation: wine service, decanting, Champagne service, pairing, table etiquette, salesmanship and recovery when something goes wrong. At Master Sommelier level, the examiner watches sequence, economy of movement, guest communication and whether your recommendation has a reason.
Service sequence and standards
Approach the table, confirm the host, present the list, answer questions, take the order and repeat it. Retrieve the wine, present the bottle to the host with the label visible, state the wine and vintage, open cleanly, pour a small taste for approval, then serve guests in a consistent order agreed with the host. Pour from the guest's right, avoid reaching across, fill glasses to a sensible level and place the bottle correctly. Hold white wines at cellar-to-cool temperature and reds below room temperature; never overfill.
Decanting and Champagne
Stand old bottles upright, decant over a light or candle, stop at sediment, and never filter unless the house style requires it. Decant young tannic wines for aeration only when the wine needs it. For Champagne, avoid a loud pop, pour along the glass wall, serve in stages and keep the bottle chilled.
Worked example
A guest orders seared scallops with citrus beurre blanc and asks for a wine by the glass. Reasoning: the dish is rich from butter, acidic from citrus, and delicate in protein. Choose a white with high acidity, moderate body and restrained oak: Chablis, Muscadet sur lie or a blanc de blancs Champagne. Present the choice with a reason, confirm price and glass size, then serve the wine at the correct temperature. If the guest prefers red, do not force the pairing; offer a light red such as Pinot Noir and explain the compromise.
Traps
Do not overfill; do not touch the inside of the glass or the neck of the bottle; do not pop the cork; do not decant without checking sediment; do not serve white too cold or red too warm; do not argue with a guest about a perceived fault; do not forget to repeat the order; do not recommend without asking about budget or preferences. Examiners mark down correct wine choices delivered with poor sequence.