trinityrefa.blogg.se - Wine steward

Wine steward professional#

to the passengers and pays special attention if passengers require another drink. He/She considers him/herself as a sales person and recommends drinks, coffees etc.He/She performs a high standard of service in the Bars and Dining room Department which complies with the service guidelines and standards set by the Company.He/She assists His/Her colleagues in their sections if they need help and is co-operative with them.He/She always presents the correct bar cheque when collecting for drinks, separate bar cheques are to be made for each party, do not combine drinks for two parties on one bar cheque.He/She is familiar with the proper glasses.Prior to service, He/She cleans all tables, cleans and brushes chairs and sofas, cleans and distributes ashtrays etc.He/She is expected to have a complete knowledge of all wines listed on the List.No Barkeeper is to give or no Bar/Wine Waiter/Waitress is to receive a drink from the bar without the drink being properly rung on the cash-register. Complete honesty is required at all times.

He/She is punctual when reporting on duty and checks work schedules to determine where and when He/She will work.

He/She is aware that smoking is not permitted while on duty.

Your Superior will check your appearance, uniform, name tag etc.

Have a clean neat personal appearance and pay special attention to grooming, hygiene care and a clean and proper uniform.

Always have a smile and be courteous and pleasant.

He/She approaches passengers in a friendly manner and shows a helpful attitude at all times.

All the wines ordered at lunch time for dinner must be set ready on ice in the bucket near the passengers table.

He/She will always make sure to refill the glasses, never letting the passengers serve himself, especially the white wine.

Wine steward professional#

He/She will serve the wine always in a professional way.As soon as the passengers are seated He/She will approach the table and ask if they would like to see the wine list.He/She will also have numerous of ice buckets near your station.At dinner timer He/She will make His/Her mice en place by having all the bottles of white wine ordered previously in the wine buckets with ice near the passengers tables.During lunch service He/She should take as many wine orders as possible for the evening service to be able to give better and faster service.To take wine orders and serve wine and champagne to the passengers.He/She will be knowledgeable of all wines on the wine list.