How do you train your staff on proper wine service etiquette?

1 Know the basics

The first step in training your staff on wine service etiquette is to make sure they know the basics of wine, such as the main grape varieties, regions, styles, and characteristics. They should also be familiar with the different types of wine glasses and how to handle, pour, and serve them. Additionally, they should know how to read and present a wine label, how to open a bottle with a corkscrew or a foil cutter, and how to check for faults or defects in the wine.

2 Follow the standards

The second step in training your staff on wine service etiquette is to follow the industry standards and best practices for wine service. These include how to greet the guests, how to offer and take the wine order, how to store and transport the wine, how to chill and decant the wine if needed, how to serve the wine to the host and the guests, how to refill the glasses, and how to handle the empty bottles and corks. These standards may vary depending on the type of event, the venue, and the client's preferences, but they generally aim to ensure quality, consistency, and satisfaction.

3 Be courteous and attentive

The third step in training your staff on wine service etiquette is to be courteous and attentive to the guests and their needs. This means that they should always be polite, respectful, and professional, and avoid any rude or inappropriate behavior, such as interrupting conversations, touching the guests, or making personal comments. They should also be attentive to the guests' signals, such as eye contact, gestures, or verbal cues, and respond accordingly. They should also be able to answer questions, make recommendations, and handle complaints or special requests with confidence and tact.

4 Learn from feedback

The fourth step in training your staff on wine service etiquette is to learn from feedback and improve their skills and performance. This means that they should seek and accept constructive feedback from their supervisors, colleagues, and guests, and use it to identify their strengths and weaknesses. They should also be open to new ideas, techniques, and trends in wine service, and update their knowledge and skills accordingly. They should also be willing to share their experiences, insights, and tips with their peers, and support each other in delivering excellent wine service.

5 Enjoy the process

The fifth step in training your staff on wine service etiquette is to enjoy the process and have fun with it. Wine service is not only a professional skill, but also a personal passion and a source of pleasure. Therefore, they should approach wine service with enthusiasm, curiosity, and appreciation, and try to convey that to the guests. They should also be able to express their personality, style, and flair in wine service, and create memorable moments for the guests. They should also celebrate their achievements, reward themselves, and have fun with their team.

6 Keep it simple

The sixth and final step in training your staff on wine service etiquette is to keep it simple and avoid overcomplicating or overdoing it. Wine service is not a complicated or difficult task, but rather a simple and elegant one. Therefore, they should avoid unnecessary or excessive actions, such as swirling, sniffing, or tasting the wine before serving it, or using fancy or technical terms that may confuse or intimidate the guests. They should also avoid imposing their opinions or preferences on the guests, or judging or criticizing their choices. They should simply focus on providing a smooth, efficient, and enjoyable wine service that meets the guests' expectations and needs.

7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?