PowerPoint presentation on how to assess wine

DEFINITIONS OF KEY TERMS/ CONCEPTS OR UNLACKING OF DIFFICULTIES
Basi or Sugarcane wine – it is a wine made from fermented sugarcane juice.
Brand names – also called proprietary name, is one that belongs exclusively to a vineyard or shipper
who produces and or bottles the wine and takes total responsibility for its quality.
Champagne – a world famous sparkling wine produced in the Champagne region in
Champagne Method (Methode Championois) – also known as traditional method. In this method
champagne or sparkling wine is produced using the second fermentation in the bottle.
France. It is sparkling wine produced with second fermentation done in a bottle.
Charmator or the Bulk Process Method – in this method sparkling wine is produced using second
fermentation in a large stainless steel own as charmat.
Duhat wine or the Philippine Black Plum wine – the wine is made from for fermented juice of duhat or
Philippine black plum.
Fortified still wine – wine with added alcohol, with 15-30% alcohol volume
Generic names – name of the place where wine came from or produced, in the region, district or a
village in wine producing country in Europe.

Non-vintage Champagne – a type of champagne aged at least 2 to years and no vintage date indicated
in the label.
Sparkling wine – wine that contains carbon dioxide
Still wine/table wine – a wine without carbon dioxide.
Swirl – swirling the wine in the glass will facilitate the release of bouquet of the old wine or aroma of the
young wine.
Tapuy or Rice wine – it is equivalent to the popular Japanese rice wine or sake.
Tuba or Palm wine – tuba or palm wine is a sweet wine made from fermented juice of a palm tree.
Unfortified still wine – wine without added alcohol, with 4-14% alcohol volume
Varietal names – the name of the variety of the grapes that predominates is the one used in the name of
the wine.
Vintage Champagne – a type of champagne aged at least 5 years or more and a vintage date is
indicated in the label.
Wine – alcoholic beverage made by fermenting fruit juices particularly grape juice.

INTRODUCTION
This is an absolute given and an accepted fact. It is therefore imperative that we expect an
impeccable service for the enjoyment of these wines. Unlike restaurant foods that are aptly
prepared and created by chefs, wines come from the wineries “as is”, so there is no value add-
on from the establishment side other than the wine services. Wine service in this case pertains
to everything from the offer of a wine list, the suggestion of wines for chosen entrees, the use of
proper wine stemware glasses, to decanting if necessary, and the proper wine servicing
procedures.

LESSON 1: WINES
wine is the most complex and sophisticated alcoholic beverage in a sense that no wine produced from
the same variety of grapes and from different location and vintage are alike in character.
Unlike with spirits and beers, these alcoholic beverages are constant in terms of character all
throughout its production.
 Wine is sophisticated in the sense that you need knowledge and understanding of wine in order to
appreciate. It is the only alcoholic beverages that requires service procedure if it is served in a formal
occasion or dinner.
As to the common people, they believe that as wine stays or aged longer, it becomes better in taste or
quality, however not all wines can be aged or stay longer become better in taste and quality because
only those with higher tannins are meant for aging to further improve its taste and most white wine are
less in tannins, so it means they are not for aging and they don’t stay longer.
In the Philippines, since we don’t produce grape wine, knowledge about wine is limited to the public.
But for those in the higher class of society they can afford to buy an expensive bottles of wine and are
exposed to it knows it and they are able to appreciate the wine in terms of its character and taste.
The mass market in the Philippines could not really appreciate the tannins of the wine that makes it
taste a bit astringent and bitter. What they can appreciate is if the wine is sweet and fruity, less in
tannin and less balsamic. That is why those brands of wine that produces and sells cheaper sweet
and fruit flavored wines is able to capture the taste of Filipino mass market.

In the Philippines, there are no wine grapes productions but we
do have produced from our local ingredients. These are the local
wines we have:
 Duhat wine or the Philippine Black Plum wine- is made from for fermented
juice of duhat or Philippine black plum. Compared with white from grapes the duhat wine is
comparable to it. Duhat contains the same component needed to produce good quality wine
that is present in the grapes. These are the tannins, acids, and pigments. Tannins are
needed to make the wine stay longer and age, acids control the oxidation of the pigment
that provide the red color of the wine. The difference between duhat and grape is that in
every fruit of grape more juice can be extracted while small amount of juice from duhat and
its difficult to extract the juice from the duhat fruit because of the bigger seed.
 Tuba or Palm wine – Tuba is a sweet wine made from fermented juice from palm trees,
including coconut, nipa, and sugar palm. It is produced by mangtutuba or mananggete in
Visayan provinces, who cut the tree's sprout to produce sap. The sap is collected every
twelve hours to minimize oxidation. The wine is sweet with minimal alcohol content, and can
be turned into Lambanog, a locally produced distilled spirits, or vodka, with cultured yeast
added for increased alcohol content.

 Basi or Sugarcane wine – it is a wine made from fermented
sugarcane juice .Basi is generally produced in Ilocos.
Compared with the wines from grapes it doesn’t have the
charavteristics of a grape wine. Of course, sugarcane lacks
the components needed to produce a quality wine. When
Basi is oxidated it becomes vinegar the “sukang Iloco” the
brown vinegar
Other tropical fruit wines:
 Strawberry wine
 Mango wine – both green and yellow mango wine
 Guava wine
 Bignay wine
 Tapuy or Rice wine – it is equivalent to the
popular Japanese rice wine or sake. It originated
in the Province and even today it is still part of
the culture and traditions of natives of the said
province. They use it in their wedding ceremony,
religious rituals, before and after harvesting
rituals and of course for celebration. If in the
lowland, there is the local tuba and lambanog in
the Mt. Province they have their tapuy.

Lesson 1.2: Definition
 This is an alcoholic beverage that is produced from a partial and/or complete fermentation of the juice
of fresh ripe grapes. Wine is a naturally fermented juice of grapes. But if a wine is produced or
fermented from other source or fruits, the name of the source/fruit must be specified.
 Wine – alcoholic beverage made by fermenting fruit juices particularly grape juice.
 Wine terms:
 Vin (van) – French
 Vino – Italian, Spanish and Portuguese
 Wein (ve) – German
Lesson 1.3: History
1. Grapes have been grown since time immemorial, in 1870 in Cezanne, France. The fossilized remains of a grape
precursor of a grape vine thought to be 50 million years old were found in.
2. Evidence found in Middle East, indicates that the discovery of wine appears to be a happy accident. Before
grapes were harvested using jugs. Apparently some grapes left in jugs exude some grape juice, which then begun
to ferment under the heat of the sun.
3. Later the Greeks developed the way of cultivating the vine and introduced the grape vines to Italy. The Romans
in turn exported the concept to the countries under their rule, to France about 500BCE, along the Mediterranean
trade route westward to Spain and Portugal, then north to Germany, Switzerland, and along the Danube. Through
countless empires and invasions, grapevines were planted and prospered around the world.
4. With the spread of Christianity, religious orders were instrumental in the development of tools and techniques for
growing grapes and making wines. As a proof Champagne or sparkling was discovered in a monastery in
Champagne, France by the person named Dom Perignon.

Lesson 1.4: Categories of Wines
(Rojo, Lorenzo G. (2012). Bar and Beverage Service with Mixology, 2ndEdition.Philippines: Mindshapers Co.,
Inc.)
Still wine/table wine – a wine without carbon dioxide. Types:
1. Unfortified still wine – wine without added alcohol, with 4-14% alcohol volume
 Red wine
 Rose wine
 White wine
 Flavored wine
2. Fortified still wine – wine with added alcohol, with 15-30% alcohol volume
 Dry fortified
 Sweet fortified
 Aromatic wine/vermouth
3. Sparkling wine – wine that contains carbon dioxide
Sparkling:
 France – vin(wine) mosseaux (sparkling): Champagne
 Italy – vino (wine) spumanti (sparkling)
 Spain and Portugal – vino espumante/Cava Germany – schaumwein: sparkling
wine
Champagne - a world famous sparkling wine produced in the Champagne region in
France. It is sparkling wine

If it is produced within France but outside. Champagne region, the wine is termed vin mosseux or French sparkling
wine. These are two types of Champagne:
 Non-vintage Champagne – a type of champagne aged at least 2 to years and no vintage date indicated in the
label.
 Vintage Champagne – a type of champagne aged at least 5 years or more and a vintage date is indicated in
the label.
Methods of Producing Sparkling
1. Champagne Method (Methode Championois) – also known as traditional method. In this method champagne or
sparkling wine is produced using the second fermentation in the bottle. If a sparkling produced outside Champagne
region uses this method, in the label of the wine it can indicate the method used the Champagne method or Methode
Champinois.
2. Charmator or the Bulk Process Method – in this method sparkling wine is produced using second fermentation in a
large stainless steel own as charmat.
CLASSIFICATIONS OF WINES:
1. STILL OR NATURAL WINES- referred to as table wines. They are called natural or still wines because they are
produced out of natural fermentation. Grapes are squeezed and fermented naturally without anything added to it.
Examples: Orange wine
They are classified by their color as follows:
Red wine – Cabernet, Merlot, Pinot Noir, Barbera
White wine – Chardonnay, Chablis, Dry Sauvignon Blanc
Rose wine – Mateus rose, Rose d’ Anjou, Tavel

2. AROMATIC WINES- are made in the same way as the natural wines but during fermentation, aromatics are
added.
Examples: Vermouth, Dubbonet.
These types of wines have no production area and no vintage. They are usually served as aperitif (before dinner
drink). They are believed to have medical value. The alcohol content ranges between 18% to 20%.
Aromatic wines maybe served in the following manner:
On the rocks (with ice in a rock glass)
Neat – in a rock glass
Mixed – in a highball glass/ cocktail glass
3. FORTIFID WINES- are sparked with brandy or neutral spirits, making them last longer since brandy contains
stabilizing preservatives. Because of their long shelf life, these wines are preferred for travel in long sea journeys
during the olden times.
Examples: Madeira wine
The method of making fortified wine is solera system, which means adding an old wine to a young wine.
Fortified wines are usually served as an aperitif or as a dessert wine. Some are used to enhance the flavor of food
when used in cooking.
Service of fortified wines may be done as follows:
On the rocks (in a rock glass)
Neat (using a rock glass)
Mixed (in a highball glass/cocktail glass)

4.SPARKLING WINES has a quality that is perfected by a second fermentation in the bottle.
When a grape juice is fermented, its sugar is converted to alcohol and the carbonic gas is allowed to escape.
When the gas is released, it rushes out of the wine to for bubbles. This is the basic principle upon which all
natural sparkling wines are made.
Sparkling wines are made through the so called Champenoise method wherein a second fermentation in
a bottle is produced.
Carbonation champagne and other sparkling wines shall be served similar to white wines with a few
exceptions in the procedures for uncorking and pouring.
Examples:
Orange wine Vermouth, Dubbonet. Madeira wine Champagne wine

1. The types of grapes used – the best type of grapes that produces excellent quality wines is the vitis
vinifera.
2.The types of soil/location -In the old world, grapes were planted in chalky, sandy, and lime soil, allowing
them to absorb mineral deposits and store them in their fruits. This terroir, which includes soil, location,
and climate, was crucial for producing quality wines. In the new world, particularly in the US, vineyards are
often in plains, allowing winemakers to focus on the fruits and their ability to create a specific type of wine.
3.The climate -vitis vinifera grapes thrive in warm, sunny, and cool climates. The vintage, which refers to
the harvest year, is influenced by the climate. Hotter temperatures produce more sugar, affecting
fermentation, while colder temperatures reduce sugar production. Bad vintages are lower-quality wines.
California's consistent temperature climate produces good or excellent vintages, while the tropical climate
in the Philippines allows vitis vinifera to thrive.
4. The skill/knowledge of the wine maker – the winemaker’s knowledge and skills are very important factor
in creating a particular type of wine. His knowledge and skills in the time and harvesting of grapes, they
yield of juices/must needed to be subjected to fermentation. His/her knowledge and skills in facilitating the
fermentation and the proper blending of the varieties of grapes to produce a particular type of wine. And
other skills and knowledge required from him/her in producing wine.
Lesson 1.5: Factors Affecting the Quality of Wine

Lesson 1.6: Manufacturing Still Wines
Steps:
.
1.Harvesting – grapes are picked from the vines either manually or by machine.
2. Crushing – grapes are pressed to produce a must.
3. Fermenting – the yeast breakdown sugar into alcohol and carbon dioxide.
 Red and rose wine – skins are soaked in the must to produce color to the wine.
 Cuvaison/vatting – the skin of the grapes is pressed to extract tannins, acids and pigments. Long
vatting are done for those wines to be aged for long period to develop its quality.
4. Racking/settling – fermented musts are placed in casks or barrels to let the lees settled down at the
bottom of the cask.
5. Maturing/aging – fermented must/wine is placed in a barrel or tank to develop and mellow its taste.
 Maturing – wine are placed in stainless steel tank, white and rose wine.
 Aging – wine are placed in barrels, red wines. Better red wine are aged 2-3 years in barrels.
6. Filtering/fining/clarifying – removing sediments in wine before bottling
 Albumen is added to the wine
 Gelatin or bentonite
 Micro filtration
7. Bottling – wine are placed in a bottle and stoppered with cork. Wine stoppered with cork must be stored
at their side.

Lesson 1.7: Wine Names
1. Varietal names – the name of the variety of the grapes that predominates is the one used in the name
of the wine. In order to use the variety of the grape used in making the wine, the variety that will be used
as the name of the wine must be 80% of the total variety used in the said wine.
2. Generic names – name of the place where wine came from or produced, in the region, district or a
village in wine producing country in Europe.
3. Brand names – also called proprietary name, is one that belongs exclusively to a vineyard or shipper
who produces and or bottles the wine and takes total responsibility for its quality.
Lesson 1.8: Wine Label EU Regulation
1. Within the European Union, regulations mandate that this information be provided on the label:
 The type of wine (e.g. vin de pays, table wine or AOC)
 The name and address of the wine producer, bottler, or saleaman
 The country of origin
 The wine’s volume (e.g. 750ml)
 The percent alcohol by volume (if the ABV exceeds 1.2%), which can deviate at the most 0.4%
from the real grade

2. Additional information may be included at the discretion of the wine procedure. This may include:
 More specific information in the sweetness of wine (e.g. brut or demi-sec)
 The vintage year
 The grape variety
 The Lage or detailed name of the vineyard
 The wine region e.g. Rheinhessen
 Names of people involved in the wine’s distribution (e.g. “Selected by…”/”Sélectionné par…” or
“Imported by…”/Importé par…”
 Medals or other prizes awarded to the wine
 Recommendation for use (e.g. “Serve chilled”)
Lesson 1.9: Factors to Consider in Selecting Quality Wines
1.The wine classification - knowing and understanding the different classification or appellation of the wine
will help you determine the quality of the wine you are going to purchase.
2. The vintage of the wine- For European and old world wines, vintage quality is determined by
examining a vintage calendar or guide. These guides provide information on drinkability and aging time
requirements. For American wines, the name or brand of the wine is more important, with a vintage
indicated on the label indicating excellent quality.

3.The price of the wine – price is a primary indicator of the quality of wine unless you take it from an
unreliable supplier or wine stores. The higher the price of course it means the higher the quality of the
wine. The cheaper the price the lower the quality.
4.The container of the wine – wine in plastic containers are usually low quality wine and are not for
aging.
5.The cork or stopper – wine stoppered with longer corks are wines with good quality and are meant for
aging. Wines stoppered with short cork and synthetic cork or plastic stopper are not for aging but it
doesn’t necessarily mean they are not of good quality.

LESSON 2 :Wine Tasting and Evaluation
Wine Tasting Process: 5 basic steps

1. Sight/Color – to determine the intensity of color of the wine, hold the glass at the base or foot. If your
fingers are not visible it means it is intense. Move your fingers at the stem and if it is now visible it means
the wine is medium to pale in color.
2. Swirl – swirling the wine in the glass will facilitate the release of bouquet of the old wine or aroma of the
young wine.
3. Smell – to determine the intensity of the smell of the wine, after swirling the wine put the wine below
your chin. If you cannot smell the wine it means it is either medium or light but if you can smell it, it means
it is intense. Move the glass at your lower lip if you can now smell the wine it means the wine is medium.
But if you cannot smell the wine move the glass to your nose to detect what particular smell the wine has.
4. Sip/Taste – take a mouthful of wine to really detect or determine the actual taste and texture of the
wine.
5. Savor- savoring the wine is necessary in order to appreciate the wine.
Wine Components/Elements:
 Acids
 Tannins
 Alcohol
 Sugar
Senses Used for tasting and Evaluating Wines:
 Sight
 Smell

Sight
Take a closer look at the color of the wine.
1.Greenish, pale yellow, straw-colored or golden for white.
2.Clear red, purple, ruby or dark red for red wines.
3.Grey, pinkish purple or light red for rose wine.
Smell
Use your sense of smell to appreciate the bouquet or aroma of wines, powerful, delicate, subtle,
and fresh. Rich, spicy wine are full bodied, sometimes redolent of certain flowers or fruits. To fully
appreciate the bouquet, fill the glass 1/3 full and swish the wine around the sides so that the smell is
released and last longer.
Taste
The tongue distinguish four tastes: sweet, salty, acid and biter. In addition to letting you perceive
the taste of the wine, the tasting process will tell you where the wine comes from, what types of grapes
were used to make it, how old it is and so on.
Parts of the tongue that Identifies Tastes:
•Tip – sweet taste
•Side – acid taste
•Middle – salty taste
•Back – bitter taste

Terms Used to Describe How Wine Looks:
•Cloudy – the wine is hazy in appearance.
• Gras (literally “fat” in English) – the wine is full bodied, smooth and mellow.
•Limpid – the wine looks perfectly clear and pure.
•Sirupeux – the wine has syrupy consistency.
•Watery – the wine looks more like water, lacking in depth of color which characterize good wine.
Terms Used to Describe How the wine Smells:
• Balsamic – the wine smell like raisin or balsam. Vanilla, incense and conifer fall into this category.
• Barnyard smell – some old red wines smell like meat or venison. Amber, musk and leather smells also
fall into this category.
•Odeurs etherized – wine smells like ether or alcohol or nail polish, yeast and fermentation.
•Floral – the wine smells like flowers and many possibilities.
•Fruity – the wine smells like fruit – many possibilities.
•Mineral smell – wine smells like flint, chalk, limestone, earth or dust
•Spicy – wine smells like spices or herbs.
•Vegetable smell – wine smells like grass, leaves, fresh or moldy greenery.
•Woody – the smell acquired during the tannin development or when is aged in wooden cask.

Term Used to Describe How the Wine Tastes:
•Acid – the wine has acidity level giving it a green biting taste.
•Bitter – the wine leaves a bitter after-taste that may mask other senses
•Dry (sec) – the wine has no perceptible trace of sugar.
• Extra-dry (burst) – the wine is extremely dry, with no trace of sugar. This term is generally used to describe
Champagne.
•Fresh (frais) –wine is well balanced in terms of acidity, giving an impression of freshness.
•Lively (vif) – wine taste fresh, dominant but not excessive acidity.
•Soft (mou) – the wine does not have acidity or vivacity.
•Sweet (doux) – the wine taste naturally, generally the sugar level is somewhere between semi- sweet and syrupy.
•Syrupy (liquoreux) – the wine is very high in sugar and usually very smooth in texture.

Serving Water
1.Place water in a water pitcher
2.Place a dry table napkin at the bottom of the pitcher to wipe off the moisture.
3.Pour the water on the right side of the guest with the napkin underneath the pitcher
Serving Wine
1.Serve wines in appropriate temperature
 White wine and rose wines in chilled glasses at 8C-9C
 Red wines – 14C-16C or at room temperature
 Champagne and sparkling wines at 6C-9C
2.If more than one wine is being served, serve them in the following order:
 Light before full bodied wine
 Dry before sweet
 Young before old
 Dry white wine before red wine
LESSON 3 :Serving Beverages

LESSON 4 :Wine Service Procedure
1. Present the bottle with the label facing the host.
Show the label and wait for him to confirm his
selection. Upon presentation, mention the name of
the wine, size of the bottle, vineyard and vintage.
Ex. A tenth of Pinot Noir by Robert Mondavi,1977
2. Hold the wine with one hand and remove the foil or
wax from the top of the bottle.
3. Carefully cut the metal or capsule below the lip of the
bottle by rotating the knife’s blade.
4. Wipe the top of the bottle and the cork with a cloth
napkin.
5. Insert the tip of the corkscrew slightly off the center
and turn it in a clockwise direction until penetrates 2/3 of
the cork.
6. Place leverage on the rim of the bottle with the arm of
the corkscrew. Hold the metal grip in place with your
index finger.

7.Holding the bottle firmly in one hand, hook the lever of the
corkscrew in one firm motion until the cork is fully extracted.
8.Lift up the screw in one firm motion until the cork is fully extracted.
9. Present the cork to the host for evaluation.
10. Wipe the mouth or lip of the bottle to remove any cork or mold.
Note that if the bottle has a screw cap, the cap should not be placed on
the table.

11. Pour about one ounce of wine into the glass
of the host for him to taste and evaluate. Wait for
his approval.
12. Proceed to serve the wine starting from the
ladies, then the gentlemen and lastly the host. The
glass must be filled at approximately mid-level.
Do not pour the wine far above the glass and be
careful not to rest the neck of the bottle to the glass.
13. To finish pouring, the bottle must be moved
upward with a twisting motion so that the wine will
not drip.
14.Place the bottle with its remaining contents on
the right side of the host with the label facing
him.

LESSON 5: Sequence of Serving Wines with Food
Here are some of the guidelines in the sequence of serving food with wine.
Sequence for serving food and wines where wine ordered at once from appetizer to dessert.
1.Serve appetizer wine first.
2.Serve appetizer dish
3.Clear appetizer cup or plate.
4.Clear appetizer wine glass.
5.Serve main course wine.
6.Serve main course.
7.Clear main course plate.
8.Clear main course wine glass.
9.Serve dessert wine. Set up dessert wine glass if it had not been set up yet and serve dessert wine.
10.Serve dessert.
11.Clear dessert plate.
12.Clear dessert wine glass

LESSON 6 :Wines and Food Pairing
The general rules in pairing food with wines are:
1. For the color – red wines goes with red or darker meats; white wines goes with white meats.
2. For taste or flavor – strong flavored foods goes with strong, robust, full bodied wines; light flavored foods
goes with light bodied and fruity wines.
There are basic examples of wines and food paring.
1. Sweet
The sweetness in food cancels the “fruit” and/or any residual sugar in wines, making wines taste drier.
Sweet dishes or desserts call for wines of at least the same level of sweetness.
Ex. Strawberry pie -sauternes dessert wine
2. Salty
Foods that are salty or briny also called the “fruit” in wines. Salty foods call for wine that
are aromatic with high acidity, some sweetness, low tannins and/or intense fruitiness.
Ex. Fresh oysters in Champagne – Sauvignon Blanc or sparkling wine

3. Tart-Tart foods cancel some of a wine’s fruity flavor. Serve them with lightly sweet, very fruity,and/or full
bodied white wines. In some instances, wine that are tart or crisp will also work well.
Ex. Lemon fish fillet and a crisp Chardonnay
4. Spicy-Foods that are spicy/hot will also somehow cancel the fruitiness of the wine. Serve these kinds of
foods with lightly sweet, very fruity, low tannin, and/or crisp wines. Avoid wine with higher alcohol, tannic
red, and/or oaky wines.
Ex. Sea Scallops with Jerk Marinade and Sauvignon Blanc or Gewurztraminer.
5. Rich-Delicately flavored, lighter bodied wine are usually overpowered by rich dishes. Serve these dishes
with full flavored, full bodied, higher acid wines.
Ex. Braised Lamb Ribs and Cabernet Sauvignon
6. Fish and Game
Fish and game can overpower mildly flavored, medium bodied, dry wines. Serve fish and games with very
fruity, full bodied, high acid, and/or medium sweet wines.
Ex. Stewed wild duck with Pernod and Baby Spinach with Pinot Noir or Merlot
7. Cheese-Cheese and wine make an excellent classic pairing. Match the ‘weight’ of the cheese to the
wine, or reverse. You may try contrasting a rich, salty cheese with a dessert wine.
Ex. Gruyer and Dessert Wine or Sherry

LESSON 7 :Wine Selling Tips
Every waiter must be familiar with the restaurant’s wine list so that he could make the correct and
appropriate wine recommendation to the customer.
1. After knowing the guest’s food order, approach him with the wine list and offer wines that best
compliment his order.
2. In making wine suggestions, offer two recommendations with different price ranges.
3. Suggest wines that will best match the food order, insuring the well balanced blend of food and
wine. The suggested wine must be one that does not overpower the food to be served.
4. Suggest a toast of champagne when the guests are dining for a special celebration like wedding
anniversary, birthday, etc.

Food Wine Suggestions
Appetizer Dry White Champagne and Dry Sherry
Fish or Seafood Dry or Medium-dry White Wine
Beef Hearty Red Wine
Meat Light Red or Full-bodied White Wine
Ham or Pork Dry or Medium Dry White or Rose Wine
Turkey, Duck or Chicken Full-bodied White or Light Red Wine
Game (version, pleasant, wild duck) Hearty Red Wine
Lasagna, Spaghetti, Pizza Hearty Red Wine
Cheese Full-flavored Hearty Red, Sweet White (with Roquefort) Wine
Cheese Mild Semi-sweet Sparkling Wine,
Sweet White Wine or Port Wine
Curry Dishes Dry White, Dry Rose
Specific Wine Suggestions:

LESSON 8: Bussing and Clearing the Table
1.To maintain the cleanliness of the table, soiled dishes should be immediately removed. Ashtrays once
soiled, even with just one cigarette but should be changed with clean ones following the procedures.
2. When everyone at the table has finished eating the dish served, remove all the soiled china wares,
flat wares and glasses. Also pick up condiments that are no longer used. But do not clear the water
glass and coffee cups since they should be refilled. Remove them only after the guests have left the
table. Water glass shall be refilled once empty or almost empty.
3. Bus soiled glasses on the right side, make an excuse or ask permission from the guest and say:
“Excuse me sir, may I take your plate now?” or “May I clear the table now?”
4. Remove largest plates first, followed by the smaller ones so that they can be easily stacked. Place
large ones at the center of the tray.
5. Brush the table with a clean, moist side towel whenever necessary. Take care not to spill crumbs on
the lap of the customers. Use a small plate to catch the crumbs.
6. Never bus across the guest. Stay on the right side of the guest unless it is difficult to do so that one
cannot help crossing. In such case, make an excuse and say “Excuse me sir/ma’am”.

7.Do not stack dishes too high as this can cause an accident.
8.Use appropriate trays for bussing – a bar tray for bar items (glasses and bottles) and a rectangular or
oval tray for china wares.
9.Bus bottles and glasses separately from china wares.
10.Avoid overloading trays and bus pans.
11.Never scrape leftovers in front or near the guest. Do ii few steps away from the guest.
12.When bussing, follow the standard procedure – the 3 S’s – SCRAPE, STACK, and SEGREGATE.
•SCRAPE leftover foods and place them in one container.
•STACK together the china wares of the same kinds and sizes.
•SEGREGATE china ware from utensils and leftovers.
 All cutleries in one container
 All china wares in one container
 Leftovers in one container
LESSON 9: Settlement of Guest Bill
1. Upon accomplishing the order slip, endorse one copy to the cashier. If a manual order taking is used.
If a computerized point of sales is used, the terminal in the cashier’s station already has the orders
posted and the cashier simply generates the bill once she is told that there no more additional orders.
In a manual method, the cashier shall check completeness of information in the Order Slip and then sign
it to signify that it was verified. Then she will insert the order slip in an Order Slip rack, corresponding to
the applicable table number.

2. If there are no more orders, advice the cashier to close the order. Then the cashier will pull out the
order slip in the rack and prepare the bill. She shall put the bill in a bill folder and hand it over to the Bill
Server for him to present to the guest.
If two checks are used, both pages shall be clipped together to avoid misplacing any page. The
check number must be written on the second check.
3. Upon pick up of the bill, review the figures first before presenting it to the customer.
Check if the following information are clearly indicated in the check:
 Name of guest (if charged to room) and the server, table number, date and number of guests,
items ordered and quantity of orders;
 Whether all items that were served are properly charged;
 Sales tax and service charge (if applied) are added to the bill;
 That no item other than what is served is included in the bill;
 Right check is used – food check for food orders; beverage check for beverage orders
4. After verifying the accuracy of figures in the order slip, present the bill in a bill folder with the amount
face down. Then he shall give the bill to the host or to the gentleman if the host is not known.
5. If cash is received, count the money in front of the host. Mention the amount received: “Sir, I received
1000”.
Any shortage should be settled outright before leaving the table. Then the cash is turned over to the
cashier.

6. The cashier, upon receipt of cash shall:
•Count the money in view of the waiter;
•Indicate the amount received as settlement of the bill on the tape receipt attached to the order slip;
•Encircle the amount and sign near the amount to signify actual receipt of amount indicated; and
•Give the change (if any) to the waiter and place it in a change tray.
7.The waiter shall give the change to the guest and say: “Your change sir”.
8.If the guest opts to pay by credit card, the waiter shall endorse the card to the cashier for proper
verification. Mention to the customer the card received, “Sir, I received a Citibank master card”.
9.The cashier upon receipt of the credit card, shall Secure an approval from the credit card company
•Swipe the credit card through the bank credit authorization terminal; and
•Enter the bill amount and wait for bank approval.
If the terminal gives an approval, print the bank sales slip in duplicate and validate the same in the POS
(point of sales). Then put back the bill and validate bank sale slip into the bill folder.
Hand over the bill to the Bill Server for him to secure the guest’s signature on the bank sales slip.
If the terminal gives an approval but does not print the bank sales slip imprint a matching bank charge slip.
Then validate the same in the POS. put back the bill and validated bank sales slip into the bill folder and
hand it over to the Bill Server for him to secure the guest’s signature on the bank sales slip.

Ensure that the following information are on the bank sales slip:
• Name of Cardholder and Credit Card number
• Expiration date of the card
• Total amount of purchase
• Approval number
If the terminal declines the transaction for any reason, the cashier shall advise the Bill Server who will in
turn advise the Outlet Supervisor about the situation. The latter shall tactfully inform the guest of the
disapproval and politely requests for another card.
If the guest decides to pay in cash, refer to procedures for handling of cash payments.
Extra caution should be taken in handling declined cards, insuring that the guest is not placed in an
embarrassing situation. The supervisor should talk to him away from the view of other guests. He should
never say his card is declined or suspended. Just tell him that you have difficulty getting a clearance from
the credit card company. Ask him for any other credit card.
“Sir, I have difficulty obtaining credit approval for your credit card. Do you have any other card?”
If he has no other card, request for cash payment:
“Do you mind settling the bill in cash instead?”
10. If a guest has a signing privilege (as in membership clubs), check first the status of his account before
allowing him to sign. If his signing privilege is suspended, the manager must discreetly talk to the guest in
private.

Critical issues like suspended cards or signing privilege should be handled only by the supervisor who
may also consult with the manager for a decision on the matter. He/she must talk to the guest in private
ensuring that the conversation is not overheard by the guests.
11. If the customer is registered guest in a hotel and wants to charge the bill to his room, check first if he
is allowed to sign. Some guest accounts are placed on “cash basis” in which case the guest is not
authorized to sign.
If the guest insists, the manager must secure clearance or approval from the Accounting/Credit office
before allowing the guest to sign the charges.
LESSON 10: Bidding Goodbye and Thanking the Guests
1.Once the bill is settled, give back the change if any, in a change tray as you say: “Your
change sir/ma’am.”
Never wait for a tip nor suggest it. Neither should you touch the change tray and count any tip
until the guest has left the table.
2. When the guests start to depart from their tables, be alert in bidding them goodbye and
thank them for their patronage. Invite them to come again.
“Thank you sir/ma’am for dining with us. We look forward to your next visit.”

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