UA DE EN ES FR IT NL PL BY PT
Restaurants and bars
pt es fr it nl pl by ua de en
sections
  • Restaurant
  • Structure of management of restaurant
  • the Characteristic of technological process
  • Requirements to industrial premises
  • Trading premises of restaurant
  • the Equipment of trading premises
  • Tableware, devices, linen
  • Preparation for service of visitors
  • the General rules of laying
  • Attendants of a hall
  • the Menu of restaurants
  • Service of visitors at restaurant
  • Cold snack
  • Soups and broths
  • the Second hot dishes
  • Sweet dishes
  • Giving of drinks
  • Technics of work of the waiter
  • Ways of giving of dishes
  • behaviour Rules behind a table
  • Cleaning and ware replacement
  • Likerovodochnye products. Soft drinks
  • Rules of selection of wines to dishes
  • Giving of wines and drinks
  • restaurant Automation
  • Giving of wines and drinks. Optical test

    you are: Giving of wines and drinks

    The trial glass for wine should be executed from the colourless polished glass of the pear-shaped form. Having opened a wine bottle on a subsidiary table, the waiter immediately pours from it in a trial glass 20 g a drink and checks its colouring and colour of wine, holding a glass against light.

    The Drink should be transparent without any zamutneny. At easy rocking in a hand of a glass with a vintage wine on its wall there is ' a wine tear '.

    Test on a smell. With wine the waiter shakes a trial glass a hand therefore essence concentrates near to a narrow aperture of a glass. These smells also form ' a race of wine '. If there are extraneous smells it is considered spoilt.

    Defects of wine is dimness or its turbidity, a smell bochkovoj a mould. Illnesses of wine are caused by hit in it of extraneous microorganisms.

    Test on taste. Last and definitive test is actually wine tasting.

    Thus of wine do not swallow, and keep in a mouth that allows not only to feel wine temperature, but also also its properties, such as velvet, a saturation, a fortress, spice, tartness, a maturity, etc.

    At pouring likerovodochnyh products, wines and soft drinks some rules are observed. Waiters pour drinks always the right hand, holding a hand over a label and having approached to the visitor on the right. Wine-glasses and glasses do not pour up to the top, usually leave 2 sm to edge. Having poured wine in glasses or wine-glasses, the waiter puts a bottle on a table.

    On a banquet with full service, having poured visitors wine, the waiter puts a bottle only on a subsidiary little table.

    If the waiter serves the visitors, come the company, it should before filling glasses, to find out from each visitor, he wishes to drink what wine. Wine at first pours to ladies, and then men and in summary to the one who has ordered it. If the visitor has not drunk up wine, he needs to be offered another. After filling of wine-glasses a neck of a bottle each time soak through about a bench hammer that wine drops have not got on a cloth.


    sections
  • Restaurant
  • Structure of management of restaurant
  • the Characteristic of technological process
  • Requirements to industrial premises
  • Trading premises of restaurant
  • the Equipment of trading premises
  • Tableware, devices, linen
  • Preparation for service of visitors
  • the General rules of laying
  • Attendants of a hall
  • the Menu of restaurants
  • Service of visitors at restaurant
  • Cold snack
  • Soups and broths
  • the Second hot dishes
  • Sweet dishes
  • Giving of drinks
  • Technics of work of the waiter
  • Ways of giving of dishes
  • behaviour Rules behind a table
  • Cleaning and ware replacement
  • Likerovodochnye products. Soft drinks
  • Rules of selection of wines to dishes
  • Giving of wines and drinks
  • restaurant Automation
  • las secciones
  • el Restaurante
  • la Estructura de la dirección del restaurante
  • la Característica del proceso tecnológico
  • las Exigencias a los locales de producción
  • los locales Comerciales del restaurante
  • la Maquinaria de los locales comerciales
  • la vajilla De mesa, los aparatos, la ropa blanca
  • la Preparación para el servicio de los visitantes
  • las reglas Generales del servicio
  • el Personal de servicio de la sala
  • el Menú de los restaurantes
  • el Servicio de los visitantes en el restaurante
  • los Fiambres
  • las Sopas y los caldos
  • los Segundos platos calientes
  • los platos Dulces
  • la Presentación de las bebidas
  • la Técnica del trabajo del camarero
  • los Modos de la presentación de los platos
  • las Reglas de la conducta a la mesa
  • la Limpieza y la sustitución de la vajilla
  • Likerovodochnye los productos. Los refrescos
  • las Reglas de la selección de los vinos a los platos
  • la Presentación de los vinos y las bebidas
  • la Automatización del restaurante
  • les paragraphes
  • le Restaurant
  • la Structure de la gestion du restaurant
  • la Caractéristique du processus de fabrication
  • les Exigences aux locaux industriels
  • les locaux Commerciaux du restaurant
  • l'Équipement des locaux commerciaux
  • la vaisselle De table, les appareils, le linge
  • la Préparation du service des visiteurs
  • les règles Totales du service
  • le Personnel de la salle
  • le Menu des restaurants
  • le Service des visiteurs dans le restaurant
  • les hors-d'oeuvres froids
  • les Soupes et les bouillons
  • les Deuxièmes plats chauds
  • les plats Sucrés
  • la Présentation des boissons
  • la Technique du travail du garçon de restaurant
  • les Moyens de la présentation des plats
  • les Règles de la conduite après la table
  • le Nettoyage et le remplacement de la vaisselle
  • Likerovodochnye les produits. Les rafraîchissements
  • les Règles de la sélection des vins vers les plats
  • la Présentation des vins et les boissons
  • l'Automatisation du restaurant