Post by yogurtfresh on Oct 8, 2006 9:38:29 GMT -5
well i now most of us are all underage but if you ever become a waiter this is just the most important guide you may come across.
numero uno: always reply to the wine choice the customer makes as 'a very good choice sir'.
numero dos: when carrying it to the table have the hand which is carrying the wine by its body have a fabric cloth on it preferably red or purpal, it makes the wine look special.
numero tres: always open the bottle infront of the customer, it make the wine look fresh and the customers think it is too.
numero quatro: when pouring NEVER FILL THE GLASS TO THE TOP!!! fill it no more the 3/4 of the way it makes the wine look even more special so as to cherish it in small doses.
numero cinco: when pouring do it fast. it may take some practice combining it with the previous rule and makes you look alot more profesional and the wine look even MORE special that it had to be in the hands of a profesional
numero seis: when make sure the lip of bottle never touches the edge of the glass, its sloppy and therefor cancels out the previous rule thus making it look less special because its okey to be in the hands of a noobish waiter.
numero siete: when pouring, the level of wine goes up in the glass, raise the bottle higher. it just looks nice and impresses the customer.
numero ocho:always pour to the person whpo ordered it first and wait for his oppinion beafor pouring any more of the wine.
numero nueve: never leave the bottle at the tabel, as it makes the bottel look special.
and finalal, numero dies: be polite and coutious, so as to kepp the customers paying.
numero uno: always reply to the wine choice the customer makes as 'a very good choice sir'.
numero dos: when carrying it to the table have the hand which is carrying the wine by its body have a fabric cloth on it preferably red or purpal, it makes the wine look special.
numero tres: always open the bottle infront of the customer, it make the wine look fresh and the customers think it is too.
numero quatro: when pouring NEVER FILL THE GLASS TO THE TOP!!! fill it no more the 3/4 of the way it makes the wine look even more special so as to cherish it in small doses.
numero cinco: when pouring do it fast. it may take some practice combining it with the previous rule and makes you look alot more profesional and the wine look even MORE special that it had to be in the hands of a profesional
numero seis: when make sure the lip of bottle never touches the edge of the glass, its sloppy and therefor cancels out the previous rule thus making it look less special because its okey to be in the hands of a noobish waiter.
numero siete: when pouring, the level of wine goes up in the glass, raise the bottle higher. it just looks nice and impresses the customer.
numero ocho:always pour to the person whpo ordered it first and wait for his oppinion beafor pouring any more of the wine.
numero nueve: never leave the bottle at the tabel, as it makes the bottel look special.
and finalal, numero dies: be polite and coutious, so as to kepp the customers paying.
![[MF] Avatar](http://img98.imageshack.us/img98/5165/beemn8.jpg)
