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What are the most important wine service etiquette rules for banquet staff?

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Wine service is an essential skill for banquet staff, as it can enhance the dining experience and impress the guests. However, wine service also requires proper etiquette and knowledge, as it can easily go wrong and ruin the mood. In this article, we will discuss some of the most important wine service etiquette rules for banquet staff, and how to apply them in different scenarios.

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1 Know your wines

Before you serve any wine, you should familiarize yourself with the types, styles, regions, and labels of the wines available at the banquet. You should also know how to pronounce them correctly, and what food they pair well with. This will help you answer any questions from the guests, and make appropriate recommendations. You should also be aware of the temperatures, glasses, and tools needed for each wine, and how to store and handle them safely.

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Richard Sloman

Supply Chain, Sales Management, Client Liaison
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Aside from ensuring you don't spill, having some knowledge of the wine you are pouring will go a long way to making the experience a good one for the recipient...

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2 Respect the host

The host of the banquet is usually the one who chooses and pays for the wine, so you should always respect their preferences and decisions. You should always ask the host for permission before opening a new bottle, and serve them first. You should also follow their cues on when to start and stop serving wine, and how much to pour for each guest. You should never pressure the host or the guests to drink more wine than they want, or to try a different wine than they ordered.

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3 Serve with care

When you serve wine, you should do it with care and attention, avoiding any spills, drips, or splashes. You should always hold the bottle by the base or the neck, and use a clean cloth to wipe the rim after pouring. You should also tilt the glass slightly, and pour slowly and steadily, filling it no more than half or two-thirds full. You should never touch the rim of the glass with the bottle, or the glass with your fingers. You should also avoid crossing your arms or reaching over the guests, and always serve from the right side.

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Michelle Tavares

Director of F & B at The Peabody Memphis
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The clean cloth or serviette truly adds a sense of polished service, acts as a splash guard to the guest and saves your linen from stains when you can catch a drip! An additional reminder is when pouring with the right and from the right make sure the label is facing so the guest can see it and be sure your team is briefed on what they are serving and can properly pronounce what they are serving.

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4 Check for faults

Before you serve any wine, you should always check for any faults or defects that might affect its quality and taste. You should inspect the bottle for any signs of leakage, damage, or cork taint. You should also smell the cork and the wine, and look for any unusual colors, sediments, or bubbles. If you detect any faults, you should politely apologize to the host and the guests, and replace the bottle with a fresh one. You should never serve faulty wine, or argue with the guests about their opinions.

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5 Communicate politely

Communication is key for wine service, as it can make the guests feel comfortable and appreciated. You should always communicate politely and professionally, using clear and respectful language. You should also listen attentively and respond appropriately to the guests' requests, questions, or feedback. You should never interrupt, contradict, or correct the guests, or make any negative or sarcastic comments about their choices. You should also avoid using any jargon or technical terms that might confuse or intimidate the guests.

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Peter Birmingham

Writer - Wine Director - Sommelier
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Know your gameplay for service, and who the VIP’s are to be served first. Keep staff aware the current backstory of the Importer and/or distributor/winery for wine in the evenings service. Prepare, rehearse and polish your service standards to reduce breakage, and coordinate service.

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Larry Reiter

Founding Partner at Columbus Wine and Spirits
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Make sure that the servers are not covering the label. Allowing the guests to discreetly read the label will prevent many potential embarrassing moments.

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Marc R. Kauffman, Noted Celebrity Sommelier, CS, CSW

Independent Consultant, Wine, Spirits and Beverage Packaging. Former General Manager at Stone Creek Wines
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Keep the guests wine glasses topped up so they don’t have to look around for refills. It also sells more bottles for the house!

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6 Follow the protocol

Depending on the type of banquet and the level of formality, there might be different protocols and procedures for wine service. You should always follow the protocol, and adhere to the standards and expectations of the banquet. You should also be flexible and adaptable, and ready to adjust to any changes or challenges. You should never deviate from the protocol, or improvise without consulting the host or the supervisor. You should also be prepared and organized , and have all the necessary equipment and supplies ready.

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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?

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Steve Tindle

Director of Revenue/National Beverage Director & Director of Operations at Roka Akor
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In a large banquet setting I am always impressed with clean and polished glassware. That’s important to me and gains my trust.

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David Curtis ??

Educational Customer Service and Systems Consultant @ Up or On The Rocks | New York State Diploma in Bar Management
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Wines are like anything else. They are complicated only in the sense of marketing for snob appeal, exclusivity, & gaining top dollar. The grapes rule. The climates & microclimates rule. The slopes, the soil types, the personal care (raw manpower, committment, talent & expertise) and attention paid to each vine, each grape, every season - those are constants in every single wine. How are they fermented? Barrelled (or in steel) and aged? How long before maturity? How are they blended? Banquet staff needs to read at least 3 good wine encyclopedias before they are ready to talk wine with anyone educated; & have taken at least 1 wine course in order to converse confidently with a sommelier. Typically banquet expertise is underrepresented.

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What are the most important wine service etiquette rules for banquet staff?

1

2

3

4

5

6

7

1 Know your wines

2 Respect the host

3 Serve with care

4 Check for faults

5 Communicate politely

6 Follow the protocol

7 Here’s what else to consider

Culinary Education

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What are the most important wine service etiquette rules for banquet staff?

1

2

3

4

5

6

7

1 Know your wines

2 Respect the host

3 Serve with care

4 Check for faults

5 Communicate politely

6 Follow the protocol

7 Here’s what else to consider

Culinary Education

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