What are the most common wine service mistakes to avoid when training your staff?

Please train them to use an opener confidently and competently . This will prevent injury and create a better experience for the customer. If I had a dollar for every time I’ve had a very nervous and untrained foh person open a bottle , the scared look on their face is the managements fault

The innovations in glassware fabrication for wine drinking experiences and tastings has developed so much, knowing now that we have universal glassware that you can drink pratically any kind of wine with, and you get a heightened tasting eperience. But if you do not have access to professional and expensive glassware, choosing the right glassware becomes even more crucial The shape and design of a glass can influence how the wine smells, tastes, and looks. Proper glassware allows for better aeration, concentrates aromas, and directs the wine to specific parts of the palate, highlighting its characteristics. Using the right glass also reflects attention to detail and elevates the perceived quality of the wine service.

Desconocimiento de la Carta de Vinos: Error: No conocer a fondo la carta de vinos. Consejo: Es crucial que el personal esté familiarizado con la selección de vinos, incluyendo cepas, regiones y características específicas. Inadecuado Manejo de Botellas y Copas: Error: Manejar las botellas de manera descuidada o servir el vino de manera inapropiada. Consejo: Enseñar las técnicas adecuadas para abrir y servir vino, así como el manejo adecuado de copas. Falta de Conocimientos sobre Maridajes: Error: Incapacidad para asesorar a los clientes en maridajes adecuados. Consejo: Proporcionar conocimientos básicos sobre cómo combinar vinos con platillos, destacando las sinergias que realzan la experiencia gastronómica.

Mistake: Serving wine at the wrong temperature can significantly impact its flavor. Red wines are often served too warm, while white wines may be served too cold. Avoidance: Train staff to serve red wines at a slightly cooler temperature than room temperature and white wines slightly chilled. Proper storage and temperature control are key. Mistake: Using the wrong type of glass for a specific wine can affect its aromas and overall presentation. Avoidance: Educate staff on the appropriate glassware for different wine varietals. Ensure that the glasses are clean and free from any residual odors.

Heat can also cause wine to expand in volume, increasing pressure on the cork, which can compromise the seal and lead to seepage and bacterial contamination

Before opening the bottle, present the bottle to the host. While showing the label, mention the producers name, the name of the wine, harvest year and designation of origin. Eventually, some brief information on grape varieties, production method and how it tastes. Don't exaggerate or be a know-all. Doing so has a double purpose. The host is sure to get the bottle he wanted, and you are sure you are opening the right bottle at the right table. When the host is satisfied, place the bottle on a napkin on the table and proceed opening the bottle.

Avoid Pour the wine with your left hand. And don't Overfill the glass . Most important is to Know a bit about grapes what type of grapes and explain some description of the wine that you are serving.

Mis rangos de temperatura preferidos son: vinos espumosos a 5-7 ºC, vinos blancos ligeros a 7-9 ºC, vinos blancos con crianza o fermentados en roble 9-11 °C, vinos rosados 12-14 °C, vinos tintos ligeros 16 °C, vinos tintos con potencial de guarda 16-18 °C

You have to believe in yourself, then your dream, then go Love everyone and share your knowledge and skills Help everyone who comes your way And you will succeed

Also, I would like to add that naturally people want to rest the bottle on the glass when pouring, when they’re new. this is not only unprofessional, but it is could pose a health risk, as there should be no contact between the bottle and a customers glass rim.

Training staff is a hectic and crucial factor that reduces the chances of mistakes and unhappy guests. Staff should be careful of opening the wine bottle as it can harm the guest if it explodes or opens incorrectly. Each staff has to be trained to open corks and a variety of wine bottles as well as the technique to hold the bottle and handle wine glasses. similarly, they should know that red wines are served at room temperature and white wine is served chilled. well, it does vary in some brands. they should also be taught how and how much to serve. In the case of wine, more is not better, also that they should not panic when something happens, it is a part of the learning process

I agree with this, in my job situatuon, my team needed training about what type of wine need decanting, it was a process but we had a progress. Training was not enough, so we did monitoring next few events as well.

A little knowledge is a dangerous thing. Never assume that your knowledge about the subject, in this case wine, exceeds that of the person you are addressing. Don’t wield your expertise as a club. Always try to understand what the customer or client is trying to gain. Put your ego and any urge to show-off aside and create a relationship of enrichment.

Always remember that premium does not equal snobbery. In the BC wine industry, the winery you represent is one gorgeous bloom in an impressive bouquet. Never denigrate. Always compliment generously. After all, a rising tide floats all boats and the richer and more varied the customer’s experience in your region is, the more business it will generate in the long run.

Normally the person (may or may not be the host) who ordered the wine is poured a small sip. Once they have accepted the wine, the rest of the table is served and the person who accepted the wine is served last. This could vary by culture and country of course. It is always a good idea to train the staff in identifying faults in wine.

Train your staff to listen and not just share the same spiel on repeat. They should ask questions and learn who their customer is and what they are after. Then they'll be able to meet them where they are in their knowledge and interest and therefore serve them better. Plus they're more likely to establish a connection which always sells more wine at the end of the day.

Cuando voy a beber distintos vinos prefiero servir primero los que se beben a temperaturas más bajas, los vinos ligeros y jóvenes antes que los más estructurados y los más añejados. Ir de los más secos a los menos secos o más dulces. Por supuesto no hay reglas fijas.