5 Serving Tips For Waiters | How to Become a Great Server

3 Tips to Achieve the Perfect Serving Temperature | Wine Spectator

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(iStock) By Dana Nigro, Wine Spectator staff Mar 25, 2019 Have your ever had a glass of wine that came highly recommended but was underwhelming to you, or been disappointed by a wine you had loved previously? Maybe the wine simply wasn’t served in a way that allowed it to shine. Temperature and glassware can significantly affect a wine’s aromas and flavors, as can the practice of decanting. Understanding how and why will help you decide what’s best for your particular wine and occasion. Here are some guidelines on serving temperatures for different wines, as well as quick fixes for chilling down or warming up a bottle. Think Like Goldilocks When it comes to serving temperature, a wine should be just right. Too hot and the wine’s alcohol will be emphasized, leaving it flat and flabby. Too cold and the aromas and flavors will be muted and, for reds, the tannins may seem harsh and astringent. Too often, white wines are served straight out of a fridge while reds are opened at a toasty room temperature, neither of which is ideal. What’s “just right” for you is a matter of individual taste, but here are some general guidelines: Light dry white wines, rosés, sparkling wines: Serve at 40° to 50° F to preserve their freshness and fruitiness. Think crisp Pinot Grigio and Champagne. For sparklers, chilling keeps bubbles fine rather than frothy. This is also a good range for white dessert wines; sweetness is accentuated at warmer temperatures, so chilling them preserves their balance without quashing their vibrant aromas. Full-bodied white wines and light, fruity reds: Serve at 50° to 60° F to pick up more of the complexity and aromatics of a rich Chardonnay or to make a fruity Beaujolais more refreshing. Full-bodied red wines and Ports: Serve at 60° to 65° F—cooler than most room temperatures and warmer than ideal cellaring temperatures—to make the tannins in powerful Cabernet or Syrah feel more supple and de-emphasize bitter components. Be Prepared If your wines have been sitting out at room temperature, first we recommend you read our article on how to store wine. It can take an hour or two in a fridge to chill a white or bubbly down to the right temperature, and there’s no harm in sticking a too-warm red in there for a little while too. On the other hand, a red pulled from a cellar, cooler or fridge may need up to a half-hour sitting out at room temperature. If you can afford it, it’s handy to have a small wine cooler with temperature settings up to 65° F; you can use that to hold bottles you want to open for dinner or a party. Barring that, how do you know if the wine has reached serving temperature? Instant digital thermometers can take a wine’s temperature through the bottle, and there are other models you can stick in the mouth of an open bottle. But it’s easy enough to touch the bottle and guesstimate; it should at least be cool to the touch. After enough trial and error from opening and tasting, you’ll learn what feels “right.” Warm Up or Cool Down Need a quick fix? If the wine is too warm, immerse it in a mix of ice and cold water—this chills a bottle more quickly than ice alone because more of the glass is in contact with the cold source. This may take about 10 minutes for a red and up to 30 minutes for a sparkling wine. You can even stick a bottle in the freezer for 15 minutes. (Don't forget it, though, or the wine may freeze and push the cork out!) If the wine is too cold, decant it into a container rinsed in hot water or immerse it briefly in a bucket of warm water—but don’t try anything with high heat. If the wine is only a little cold, just pour it into glasses and cup your hands around the bowl to warm it up. Keep in mind that a wine served cool will warm up in the glass, while a wine served warm will only get warmer. It’s always better to start out a little lower than the target temperature. More How to Serve Wine 101 See More How to Choose the Right Wineglass Mar 29, 2019 Decanting 101 Mar 26, 2019 Top Tips for Opening a Wine Bottle Mar 22, 2019 Serving Wine How to Serve Wine 101 How To More How to Serve Wine 101 See More How to Choose the Right Wineglass Mar 29, 2019 Decanting 101 Mar 26, 2019 Top Tips for Opening a Wine Bottle Mar 22, 2019 Popular Posts Sommelier Roundtable: Wine Surprises and Discoveries in Unusual Times Aug 7, 2020 Jon Bon Jovi Is Playing at Your House to Raise COVID Relief Money with His Rosé Aug 10, 2020 Leading from the Top: A Live Chat with Carlton McCoy Aug 6, 2020 Wine & Design: At Home in a Pandemic Aug 6, 2020 What Am I Tasting? 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Event Organizers ACTIVE WORKS® From marketing exposure to actionable data insights, ACTIVE Works® is the race management software for managing & marketing your events. Learn More Customer Login Home Volleyball Articles Volleyball Serve Tips Volleyball Serve Tips Success on the court starts with a good serve. Improve your team's offensive game with these serving tips and drills designed for all skill levels. Serving Drill: Three in a Row University of Delaware coach Bonnie Kenny presents a fun drill to helping your servers achieve a high level of consistency and performance. Developing an Overhead Float Serve Every good volleyball player should have an overhead float serve in his or her arsenal. Here's a great step-by-step for constructing your own version. Ask Coach Houser: Tips for Successful Underhand Serves Contrary to popular belief, the underhand serve is not obsolete. Here are six tips for successful underhand serves that can help win matches. 3 Volleyball Drills to Improve Pressure Serves Help your team keep its cool with these drills for serving when the pressure is on. Ask Coach Houser: Serving Fundamentals When it comes to learning--or relearning--serve fundamentals, Coach Houser recommends this mantra for perfecting your serve: "toss, prepare, step, hit." Share this article Discuss This Article Latest In Volleyball Volleyball 101: Position Breakdown Volleyball Drills to Improve Team Defense How to Teach Young Players to Hit a Volleyball Trending Articles 3 Volleyball Passing Drills 5 Volleyball Warm-Up Games 5 Volleyball Setting Drills Your Guide to Volleyball Offensive Plays 4 Differences Between Indoor and Beach Volleyball More Volleyball Articles Connect With Us Don't show again Finding a virtual activity is now easier! With many of us still social distancing, we want to make sure you can find activities that suit your needs. 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855.664.3887 Get Started Support Login Toggle navigation Support Login All in one solution Restaurant POS System Restaurant Management Inventory Online Ordering Payments Pricing Why Upserve Integrations Partners Free Resources Get Started Get your restaurant set up for success with Upserve! Start by telling us about your business: 20 Etiquette Tips For Restaurant Servers Mitchell Hall |February 15, 2018 | Print Share 357 Tweet 2 Share 3 Pin 101 Buffer Email 463 Shares 20 Etiquette Tips For Restaurant Servers Knowing how to be a good serve r requires understanding server etiquette. If you can master the manners of the dining room, you’ll get more done, be more effective, and earn more tips. Dining out has changed forever. Does your restaurant have the guest experience today's consumer demands? Learn how to make it unique and worth coming back for. The following server tips and tricks for waiters and waitresses will have you on the right foot, server etiquette wise. Download Our Guide to Restaurant Staff Management Be pleasant. Greet everyone who enters warmly. Don’t refuse to seat three guests just because the fourth isn’t there yet. Be attentive, but not intrusive. Constantly scan the dining room, and if a guest needs attention—even if they’re not at your table—either help them or say you’ll send their server immediately. Your job is to help . Never say “I don’t know” to a guest’s question without immediately following up with “… but I’ll find out.” Be patient, and choose your moments. Never interrupt a conversation; wait for a lull to list the specials—and always include the prices. Don’t clear any plates until everyone is finished. Inform guests if the restaurant is out of something before they read the menu and order a dish you don’t have. Always bring all appetizers, entrees, and desserts at the same time. Never leave one guest hungry while everyone else is enjoying their food. Serve from a guest’s left, using your left hand, and clear from their right, using your right hand. Cutlery crossed in an X means a person isn’t finished with their plate. If the knife and fork are parallel, the guest is finished and you may remove their plate (assuming everyone else is also finished). Never touch a customer for any reason— especially if you’ve spilled something on them. If you ask a patron how their meal was and they say something isn’t right, fix it. Never blame a co-worker for something that goes wrong, whether the hostess, the chef, the busboy, or the weather is at fault. Just fix it. Don’t draw attention to the fact that a newly arrived guest may be dining alone. Ask if they have a reservation and if not, whether they would like to sit at the bar. Be discreet. Don’t have audible conversations with coworkers in customer earshot, or eat or drink where customers can see it. Don’t gossip about guests or co-workers within guest earshot. Never touch the rim of any glass. This means handling wine glasses by their stems (and silverware by the handles). Don’t let a wine, beer, or spirits bottle touch the glass you’re pouring into. Bottle dust and dirt is not a flavor enhancer. If someone orders a drink “straight up ,” that could mean one of two things. Find out if they mean “neat”—served from the bottle at room temperature—or served chilled. This is because “straight” can mean a neat pour of dark spirits, while “up” and “straight up” typically describe a white spirit that is chilled with ice (shaken or stirred) and strained into a glass (typically a cocktail glass) e.g. a martini. ? Never reach across a guest to serve another guest. Avoid bumping into tables or chairs. Never clear a plate full of food without asking what was wrong. Something clearly was wrong. Check out Upserve’s guest experience guide! Share 357 Tweet 2 Share 3 Pin 101 Buffer Email 463 Shares

Written by Mitchell Hall   |  February 15, 2018 Mitchell Hall is a writer and editor living in Boston, MA. Originally from New Zealand, growing up he spent nearly ten years greedily imbibing the spirit of hospitality as a kitchenhand, waiter, and barman. Search Popular Stories COVID-19 Resources for Restaurant and Hospitality Owners and Employees6 Ways to Prepare Your Restaurant for Reopening After the Coronavirus Pandemic14 Feel-Good Restaurant Stories from the Coronavirus Pandemic Editor's Picks How to Effectively Use Social Media to Attract Potential Employees July 20, 2018 Does Tipping Contribute to Sexual Harassment in Restaurants? July 16, 2018 Why Bartender Education Matters July 17, 2018 Popular Articles The 12 Best Restaurant Shoes for Servers and Chefs and Where To Buy Them August 11, 2020 If You’re Not Using this Restaurant Training Manual, You’re Training Staff the Wrong Way August 3, 2020 Writing a Restaurant Mission Statement? Get Inspired With 10 Examples August 10, 2020 About Us Restaurant Insider is your source for restaurant news, trends, information, tools and conversation. Contact us: friends@restaurantinsider.com Built by Terms Privacy Upserve, Inc. | Proudly built in Providence, RI × Step One Tell us about yourself.

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